How do you keep chocolate chips from melting when baking?

It's tricky to completely prevent chocolate chips from melting during baking, but you can minimize it! Here's how:

Before Baking:

* Use High-Quality Chips: Opt for chocolate chips specifically designed for baking. They have a higher melting point than regular chocolate.

* Chill the Dough: Refrigerate your cookie dough for at least 30 minutes before baking. This helps the chips solidify and resist melting.

* Use Less Butter/Sugar: Too much butter or sugar can create a more moist dough, increasing the chance of chips melting. Follow the recipe closely.

* Smaller Chips: Smaller chips have a smaller surface area exposed to heat, reducing the amount of melting.

During Baking:

* Lower Oven Temperature: Baking at a slightly lower temperature can help prevent excessive melting.

* Bake for Shorter Time: Check your cookies frequently and remove them when they're just set. Over-baking will make the chips melt more.

* Don't Crowd the Pan: Ensure there's adequate space between cookies to allow for proper air circulation.

* Avoid Stirring: Resist the urge to stir the cookies while baking. This can disrupt the even heat distribution.

After Baking:

* Cool Quickly: Transfer the cookies to a wire rack immediately after baking to cool quickly, preventing further melting.

Additional Tips:

* Freezing: You can freeze your cookie dough before baking. This is especially helpful if you're making a large batch.

* Add Chips at the End: For some recipes, you can add the chocolate chips after the cookie dough has partially baked. This allows the dough to set before the chips are exposed to the heat.

Remember that some melting is inevitable, but by following these tips, you can significantly reduce it and enjoy perfectly gooey, chocolatey cookies.