How To Keep Chocolate Chips from Sinking in Baked Goods

Keeping your chocolate chips from sinking in baked goods is easy. Besides the obvious - a dough sturdy enough to hold the chocolate chips in place - there are two different methods for how to ensure your chocolate chips don't sink to the bottom of your cookies, bars or cakes.

  • Cream and Cool: Chocolate Chips Cookies - To stop chips from sinking in chocolate chip cookies remember to always cream your butter, sugar and eggs first. It helps if the butter is soft but cool and definitely not warm or melted. After you have finished creaming the fat, sugar and eggs, place the mix in the refrigerator while you prepare your dry ingredients. Working with cool or cold ingredients will provide a firmer dough ensuring a better final product without any sinkage of chips, nuts or dried fruit.
  • Sift and Measure: Dry Ingredients - Sifting flours for use in baked goods ensures a lighter, aerier dough. Sifting whether you use a sifter or even a wire strainer will do the trick. All baked goods require a little bit of baking soda, baking powder or both. It is imperative to measure those two ingredients accurately to stop chocolate chips from sinking in the end product. Baking soda can turn a chocolate chip cookie into a lacy Florentine with as little as a smidgen too much! This error causes the cookie to flatten, spread out, become holey and all ingredients sink with it. Too much baking powder can cause the baked good to become too airy. Again this will cause any chocolate chips or heavy ingredients to sink to the bottom of the end product. So taking the time to measure and sift the dry ingredients will avoid a bottom heavy cookie.
  • Folding and Twice Baking: Cakes and Bars - Cakes and bars are different animals than cookies. Chocolate chips can sink in a cake and even a dense bar. Cakes often require beating egg whites until stiff and not runny. By adhering to those instructions, you can avoid sinking chips. Once the egg whites hold stiff peaks, they will do their job providing lightness and lending structure. Gently folding the stiff egg whites into the primary batter will create the first layer. Pour and delicately shake the batter level within the cake pan, finally rest the chocolate chips on top. They will not sink to the bottom of this gently treated batter. Bars do not use egg whites but they do use corn syrup and little flour. This creates a wet mix. The structure of a dessert bar is dependent on careful layers of a caramel like dough and the heavier ingredients. Twice baking is the best way to get a chewy, multi-layered bar without chocolate chips, nuts or dried fruits sinking through the soft base.


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