5 Substitutes for Chocolate Chips: Great for Baking Cookies and Cakes

Chocolate chips are great to have for baking and topping.

Not only can they be kneaded into the batter of cookies and cakes, but they can also be used as a decorative topping to make them pretty and tasty.

Although chocolate chips are sold everywhere, they tend to be sold out during Valentine’s Day and Christmas.

Also, the quantity is small compared to the price, so some people may hesitate to buy them frequently.

However, it would be convenient if you could substitute chocolate chips with something that can be purchased inexpensively or that is easy to buy regardless of the time of year.

So this time, I’ll introduce you to some “chocolate chip substitutes” that can be useful in times of trouble.

5 substitutes for chocolate chips

Substitute for chocolate chips 1: Choco Baby

Choco Baby

Choco Babies are inexpensive and come in a lot of packages, so I’m sure there are many people who used to eat them when they were little.

Although it is cylindrical, the shape of ChocoBaby is relatively similar to that of chocolate chips, so it can be used in cookies and cakes without being inferior to chocolate chips.

Some large discount stores and drugstores sell Choco-Baby in larger quantities than regular Choco-Baby, so if you want to use a lot of Choco-Baby, it is recommended to use such products.

One thing to keep in mind is that, unlike chocolate chips, ChocoBaby melts easily, so if you leave it at a warm room temperature, it will melt quickly.

Substitute for chocolate chips 2: m&m


Many people like m&m, a popular product made overseas, because it is colorful, cute, and tastes delicious.

Such m&m is now one of the imported confectioneries that can be easily purchased anywhere in Japan.

Colorful and moderately sized m&m’s can make cookies and cakes look gorgeous just by kneading them into them, making them look like simple yet elaborate sweets.

Another good point is that the surface is coated so it doesn’t turn to mush and doesn’t completely lose its shape when used in baked goods.

One thing to keep in mind is that although it can be purchased relatively anywhere, it is more expensive than Japanese chocolate.

Substitute for chocolate chips 3: Apollo Candy

Apollo Candy

Apollo is a popular candy that is sold in a variety of goods due to its cute appearance.

Apollo is moderately sized and can be kneaded into cookies and cakes instead of chocolate chips to make them look tasty and cute.

One thing to keep in mind is that since it is a triangular pillar, it is a little difficult to make it as round and embedded as a chocolate chip.

Substitute for chocolate chips 4: Marble chocolate

Marble chocolate

Marble chocolate is a long-selling product with a history of over 50 years as Japan’s first granulated chocolate.

Marble chocolate is colorful and moderately sized and can be kneaded into cookie or cake dough, or used as a topping for pancakes or cakes with fresh cream.

It is important to note that the size of the chocolate chips is larger than that of chocolate chips, so if you use them in small cookies, the chocolate may easily spill out or the ratio with the cookie dough may not be good, resulting in a crispy finish.

Substitute for chocolate chips 5: Carob Chips

Carob Chips

If you want to make a different kind of candy with chocolate chips, why not try using carob?

Carob is not the name of a type of chocolate, but a chocolate substitute that can be safely eaten by people who are allergic to chocolate and cannot eat it.

The price is not cheap, but it is not that expensive considering the fact that it is available in some quantity and can be eaten safely by people with allergies.

However, while it is safe for people with chocolate allergies, some people may have allergic reactions to the carob itself, so be careful.

Points to keep in mind when using substitutes

There is one common thing to keep in mind when using substitutes.

That is the “amount used”.

Many of the substitutes are larger than chocolate chips. Therefore, if you add a lot of them as if you were using chocolate chips, the ratio to the cookie or cake batter will be poor.

When this ratio becomes poor, the following things can happen.

Effects of a bad ratio

The result will be sticky

Baking at high temperatures to incorporate the chocolate will inevitably cause the chocolate to melt. This is unavoidable, but if there is too much chocolate in the batter, the melted chocolate will flow out of the batter and prevent the batter from hardening properly, resulting in a sticky finish.

It makes it difficult to puff up

If there is too much chocolate in the cake, the weight of the chocolate will crush the sponge dough and prevent it from puffing up properly.

Does not fit into the dough

If you add a large amount of granulated chocolate, it will fall out during the shaping process, making it difficult to blend with the dough.


  • Roughly crushed bar chocolate can be used as a substitute for chocolate chips.
  • Chocobaby is similar in size and shape to chocolate chips, so it is easy to use.
  • You can use m&m to make it look cute.
  • Apollo can be used as a strawberry-flavored chocolate chip, although it is a bit difficult to handle due to its triangular shape.
  • Marble chocolate is larger than chocolate chips, so be careful how much you use.
  • Carob can be used to make chocolate-covered confections that can be eaten by people with allergies.
  • When using substitutes, use only moderate amounts and do not use large amounts.