I Made Chocolate Chips from Scratch, and It’s a Total Game Changer

We go through a lot of chocolate chips in my house. Most of the time, it’s for obvious things like chocolate chip cookies, brownies and the occasional homemade Blizzard situation. But every now and again (like when my husband walks through the kitchen), a handful from the bag will go missing. The chip bills add up quickly—especially lately. I was recently appalled to see a standard bag of chocolate chips priced at $9 at my local grocery store.

So when I saw a simple homemade chocolate chip recipe on Instagram (credit to Yuvraj Dewan), I felt like I needed to try it at least once. What I didn’t expect was how much better they’d taste … or how much time I’d have to spend hunched over a sheet pan piping tiny dots like a very determined pastry intern.

Can you save money by making chocolate chips at home?

Yes! And a lot more money than I expected. The recipe I used makes about 2 cups of chocolate chips, which is nearly identical to a standard 12-ounce bag—the same one that cost me $9.

Here’s a cost breakdown of what I actually used from each ingredient:

• Cocoa powder: $2.06
• Coconut oil: $1.71
• Honey: $1.06

That brings the total to $4.83 for a full batch (not including the small amounts of vanilla and salt, which add only a few cents).

Compared to my $9 bag, I saved about $4.17. That means these homemade chocolate chips cost just over half as much as the store-bought ones.

How to Make Homemade Chocolate Chips

The recipe keeps things beautifully simple—no specialty ingredients, and no equipment beyond what you probably already have in your pantry.

Ingredients

• 1/2 cup coconut oil
• 1/4 cup honey (or maple syrup)
• 1 cup cocoa powder
• 1/2 teaspoon vanilla extract
• Pinch of salt

Directions

Step 1: Melt the coconut oil and honey

In a medium saucepan, combine the coconut oil and honey. Heat them over medium-low until the oil is fully melted and the mixture just begins to simmer.

Step 2: Add the flavorings

Stir in the vanilla extract and a pinch of salt.

Step 3: Add the cocoa powder

Sift in the cocoa powder and stir until it’s smooth and the mixture is fully combined. It should be thick but not pasty. If the mixture is clumpy or grainy, add a bit more coconut oil, and stir until it’s smooth.

Step 4: Pipe the chips

Transfer the mixture to a piping bag (or a resealable plastic bag with a small snip in the corner). Pipe small dots onto parchment-lined baking sheets.

Step 5: Chill the chips

Refrigerate the chips until they’re fully set. They’re tiny, so it won’t take long. I pulled mine out of the fridge after 20 minutes.

Step 6: Store the chips

Use a bench scraper to lift the chips off the paper. This part is so satisfying! Transfer the chips to a container and store them in the freezer (or in the refrigerator if you’ll use them quickly).

Is it actually worth it to make chocolate chips from scratch?

I would say it’s absolutely worth it, yes. The flavor genuinely surprised me. I used basic store-brand cocoa powder and still ended up with chocolate chips that tasted much purer than standard ones—less sweet, more chocolate forward, and without that slightly waxy finish you sometimes get from bagged versions.

The ingredient list is another win. No stabilizers or mystery additions—just pantry staples you likely already have.

But the piping is no joke. Even moving at a steady pace, it’s repetitive and a little tedious. By the end, your hands will have opinions. I spent close to an hour piping out five sheet pans’ worth, parked at the counter with Amy Poehler’s podcast on in the background while my two pugs kept a very close eye on the situation, as if chocolate chips might suddenly become their business.

And, naturally, it was only after I finished that I learned you can buy silicone molds online for this exact purpose.

Still, even with the effort, this is one of those projects that feels worth it in a very practical way. You’re saving a noticeable amount of money, ending up with something that tastes better, and skipping the scary fillers and stabilizers that show up in most store-bought chips.

I won’t pretend I’ll be piping out five sheet pans of chocolate chips every week, but this one genuinely surprised me in the best way. And now that I know how easy it is (and how much better they taste), that $9 bag is going to be a much harder sell.

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