Baking Chips & Chocolate Chips

Best Baking Chips for Professional Kitchens

Baking chips are the chocolate and flavored chips a bakery or restaurant kitchen folds into cookies, muffins, brownies, scones, and dessert bars. Semi-sweet chocolate chips are the everyday cookie chip. Milk chocolate, dark chocolate, white creme, and peanut butter chips cover the rest of a dessert menu from dry storage.

Standard-size chips and mini chips both belong on the rack. Mini chocolate chips spread through batters and toppings more evenly. Larger chips show as distinct pockets in cookies and blondies. Foodservice packs come in bags and boxes, so a pastry station and a production bakery can refill without opening grocery bags all morning.

We feature top-quality brands such as Hershey's and Reese's, and strive to provide the most competitive prices available.

Benefits of Baking Chips

Buying baking chips in bulk keeps a cookie and muffin program on one ingredient. A kitchen that bakes daily can portion from a 5 lb or 25 lb pack, and the flavor stays consistent from batch to batch.

Chocolate chips also sit next to cocoa on a bake list. Brownies, chocolate cake, and chocolate muffins can share that chocolate flavor family when the kitchen already stocks cocoa powder. Peanut butter chips do the same for peanut butter cookies and blondies. White creme chips go into cookies and bars that call for a white chip.

What to Look for in Baking Chips

Match flavor, chip size, and case size to the recipe and how fast the kitchen goes through a box. Mini chips and standard chips are not interchangeable in every formula, and peanut butter chips are a different bake-in ingredient from chocolate chips.

• Flavor: Semi-sweet chocolate, milk chocolate, dark chocolate, white creme, and peanut butter baking chips.
• Chip size: Standard chips for visible pockets in cookies and bars; mini chips for even spread in batters, muffins, and pancakes.
• Package size: 10 oz bags for a small pastry station, 5 lb packs for daily cookie production, and 25 lb boxes for high-volume baking.
• Package type: Bags and pouches for pouring; boxes for dry-storage stacking.
• Dietary notes: Gluten-free baking chips for gluten-free cookie and dessert lines.
• Use: Bake-in cookies, muffins, brownies, and bars.

Shop Baking Chips Today

Stock semi-sweet, milk, dark, mini, peanut butter, and white creme baking chips for the cookie and muffin line. Scratch doughs start with bulk flour, then the chips go in at mix.

When the kitchen runs a mix program instead of scratch, fold baking chips into cake mixes and cookie mixes for cookies and muffins with less scaling time.