How to Substitute Semisweet Chips for Unsweetened

Adjust the recipe to compensate for the added sugar in semi-sweet chocolate.

Ingredient substitutions often come in handy just when you discover that a crucial ingredient is missing, and then only a spoonful of vinegar in milk can replace buttermilk or applesauce stand in for vegetable oil. Some ingredients, such as chocolate, can only be replaced by other forms of chocolate and, depending on the recipe, some minor adjustments may be required.

Instructions

1. Measure out the quantity of chocolate that is called for in the recipe and set it aside. If the ingredient measurements are listed in weights (i.e., ounces rather than cups), use a scale for accuracy. One cup of chocolate chips is approximately six ounces.

2. Adjust the amount of sugar in the recipe to account for the sugar in the semi-sweet chocolate. Decrease the sugar by one tablespoon per ounce of chocolate.

3. Follow the remainder of the recipe as written and bake as directed.

Tips & Warnings

• Carob can also be used as a substitute for chocolate, but the flavor, while similar, will not be the same.

References

• Food Subs: Chocolate
• Diana's Desserts: Ingredient Substitutions