Chocolate chip muffins or scones, with a bit of cinnamon added.

Added to banana bread or pumpkin bread.

Mixed with nuts and dried fruit for a quick trail mix snack.

Melt and dip marshmallows in, roll in some seasonally appropriate sprinkles.

ETA: I would consider adding a handful to a cherry clafouti as well.

When I get the craving, I make my own "candy"... I melt the chocolate chips (I love dark!) then I add whatever sounds good: dried cranberries, nuts, rice krispie cereal, etc., and drop them in mounds/clusters onto waxed paper. I then chill to set, and store in the fridge in sealed containers. They don't last long. :)

Cake! Melt chocolate (1/2 cup) and 1/2 cup butter in a double boiler. Take it off and add 3/4 cup sugar. Add 3 eggs. Add 1/2 cup cocoa powder. Bake at 350 for 15-20 min.

I often use them in a bowl of granola for breakfast. I think they would be good in oatmeal too.

Christmas Crack

I use the extra dark (bittersweet) 70% cacao for chocolate pie. If they're sweetened, just cut back on the other sugar in the recipe.

Seasons, is that a flourless chocolate cake? What is the texture like? Sounds delightfully chocolatey!

Sheesh,

it is a flourless cake. It's wonderful because I'm gluten free now. It's really Chocolatey, perfect for chocolate lovers! It's very rich and decadent. It's not as light as normal cakes because it dose not contain gluten, but I've brought it to several occasions and it was a real crowd pleaser. Perfect with a chocolate ganache on top. It's sooooooo good!!!!!!

Thanks, Seasons. It sounds rich and gooey, just the way I like it. Thanks. Like lindac, I have a ton of chips to use.

Think I just might have a handful....as a bed time snack, since I have not yet baked anything.

Gee, that never seems to be a problem at my house, something about Grandkids and pancakes and snacks and cookies and muffins.

Right now I have 4 bags of chocolate, 4 bags of peanut butter and 4 bags of vanilla chips. I'm using them all for fudge, along with 12 jars of marshmallow cream and a couple of bags of pecans and walnuts....

Annie

Melt 3 cups chocolate chips, I usually use the dark, one can sweetened condensed milk in the microwave
stir to mix add ½ cup Bailey’s Irish cream ½ tsp. vanilla mix again. Spread it
out in an aluminum foil lined 8x8 pan refrigerates for a few hours turn it out cut
in squares and enjoy. I sometimes add chopped walnuts.

Season55, what size pan do you use for the chocolate cake? It sounds very good!

I just remembered. Chocolate Chip Banana Cake is one of my favorites.

Ovenbird,

i use a 9x9 pan. Make sure to butter it well.

Complete recipe:

ingredients:

1/2 cup bittersweet chocolate

1/2 cup butter (unsalted or salted)

3/4 cup white sugar

1/2 cup cocoa powder

directions:

1. In a double boiler melt butter and chocolate until smooth. Pull off heat and let cool slightly. Whisk in sugar. Add 3 eggs, one at a time until completely incorporated. Add cocoa powder.

2. Butter a 9x9 cake pan with butter. Pour batter in and bake at 350 for 15-20 minutes.

you have to try it with a chocolate ganache on top!!!!!!!!!!

Here is a pic:

chocolate chip pancakes? My favorite way is stick a spoon in peanut butter (my jar. No one else uses this one), and then dip the spoon into the chips. Weird, but there you have "me"!

This recipe uses unsweetened chocolate, chocolate chips and cocoa powder to produce a delicious cookie that I've made many times for parties and bake sales. Chocolate Truffle Cookies

My notes: I only chill dough about 1 1/2 - 2 hours before shaping into balls. Balls can be frozen; then defrosted and baked at a later date. I bake on parchment paper and always do a couple of test cookies first to make sure they don't burn on the bottom. I use a tea strainer with teaspoon to lightly dust the cookies with conf. sugar. Here's the finished product:

I prefer using the chopped nuts instead of the chocolate coating.

ORANGE CHOCOLATE MELTAWAYS

1 pkg. (11-1/2 oz.) milk chocolate chips
1 cup (6 oz.) semi-sweet chocolate chips
3/4 cup whipping cream
1 tsp. grated orange peel
2-1/2 tsp. orange extract
1-1/2 cups finely chopped toasted pecans

Coating:
1 cup (6 oz.) milk chocolate chips
2 Tbsp. vegetable shortening

Place chocolate chips in a mixing bowl; set aside. In a saucepan, bring cream and orange peel to a gentle boil; immediately pour over chips. Let stand for 1 minutes; whisk until smooth. Add the extract. Cover and chill 35 minutes or until mixture begins to thicken. Beat for 10-15 seconds or just until mixture lightens in color (do not over beat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. Gently shape into balls; roll half the balls in pecans. In a microwave or double boiler, melt chocolate for coating and shortening; stir until smooth. Dip remaining balls in chocolate coating. Place on waxed paper to harden. Store in refrigerator. YIELD: 6 dozen.

Heat with milk for hot chocolate.

Here is one of my favorite cookie recipes...Ultimate Double Chocolate Cookies! It has very little flour, but the cookie is a wonderful chocolatey thing of beauty! It calls for a combination of bittersweet and semi-sweet chocolate chips, but I have mixed and matched with whatever I had on hand, including some salted caramel chips. It always turns out delicious!

Ingredients

12 ounces Ghirardelli Semi-Sweet Chocolate Chips (contains milk)
10 ounces Ghirardelli 60% Cacao Bittersweet Chocolate Chips
6 tablespoon(s) unsalted butter
3 eggs
1 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1 cup chopped walnuts

Directions

In double boiler over hot water, melt bittersweet
chocolate chips and butter. In large bowl with electric mixer or whisk,
beat eggs and sugar until thick; stir into chocolate mixture. In small
bowl, stir together flour and baking powder; stir into chocolate
mixture. Gently mix in semi-sweet chocolate chips and walnuts. Using a
sheet of plastic wrap, form dough into two logs, each 2 inches in
diameter and about 12 inches long. As dough will be quite soft, use
plastic wrap to hold dough in log shape. Wrap tightly; refrigerate at
least 1 hour or until firm. Heat oven to 375°F. Unwrap dough; with sharp
knife, cut into 3/4 inch slices. Place slices 1 1/2
inches apart on greased or parchment-lined cookie sheet. Bake 12 to 14
minutes or until shiny crust forms on top but interior is still soft.
Cool on baking sheet; store in airtight tin up to 1 week.

NOTE: I do NOT wrap in plastic wrap (it sticks and didn't work). I dropped and baked my cookies immediately, refrigerated the rest in the bowl. Used a cookie scoop for the refrigerated ones later.

https://www.ghirardelli.com/recipes/ultimate-double-chocolate-cookies/#8zlr78bH2IvorYhx.97

Jill in Texas

Chocolate chips pretty much never go "bad", so I'll always buy them when on sale. They'll eventually get used for something. If they develop that gray thing on outside... that's fine.

Try Trisha Yearwood's recipe for what her nephews called "crack"... addictive. Only a few ingredients. Foil lined baking sheet with single layer of "saltines"... I was successful with round Ritz. Butter and brown sugar, cooked a bit on stove top and then poured evenly over crackers. Baking sheet into oven for a while and chocolate chips scattered over top when HOT... smeared around with spatula when melted. Cooled'chilled till chocolate hardens and broken into chunks. Specific amounts, oven temps and times are just a google away.

Sherry and ovenbird,

i made the cake again today! Some friends are coming over later today so I'm going to serve if then!

ovenbird,

hopefully you saw my post above!

season55, thanks for the baking info. Yum, that cake looks delish with the ganache!

Yep no problem. Here is a photo of the one I made today

Oh, how I wish we were having guests today! I'll have to wait or I'll eat the whole thing myself. I know I would.

Haha. Yep! It is incredibly rich. It was a big succes! The friends loved it!