schokoladenstückchen

Schokoladenstückchen, commonly translated as chocolate chips, are small pieces of chocolate used in baking and as a confection. They are typically made from sweetened chocolate and are designed to retain their shape when heated, although some varieties are formulated to melt more readily. Their primary use is as an ingredient in cookies, where they are distributed throughout the dough and then baked, creating a chewy or crisp cookie with pockets of melted chocolate.

Beyond cookies, schokoladenstückchen are incorporated into a wide range of baked goods, including muffins, brownies, cakes, and scones. They can also be used as a topping for ice cream or other desserts. The development of schokoladenstückchen is credited to Ruth Graves Wakefield, who in the 1930s, while running the Toll House Inn, added chopped semi-sweet chocolate to her butter cookie recipe, expecting it to melt and spread. Instead, the chocolate pieces largely retained their form.

Schokoladenstückchen are available in various types of chocolate, such as semi-sweet, milk chocolate, dark chocolate, and white chocolate. Specialty varieties may include flavors like mint or peanut butter, or be made with different types of cocoa or sugar. The size of schokoladenstückchen can also vary, from miniature chips to larger chunks. Their convenience and ability to impart a distinct chocolate flavor and texture have made them a staple in home and professional baking.