Bagging It

• White baking chips are sold in bags that typically hold 12 ounces and can usually be found in the baking aisle of supermarkets alongside other types of chocolate and baking chips. You can store them almost indefinitely in the refrigerator or freezer in their original packaging or in a covered airtight container, measure out the amount called for in a recipe and save the rest for another use.

Choices, Choices

• White baking chips are versatile and a wide variety of recipes have been developed around their specific use. These include white chip chocolate cookies; black and white brownies; white chocolate, cranberry and macadamia nut cookies; white chocolate clusters with fruit and nuts; oatmeal cookies with dried apricots and white chocolate, and white chip pumpkin spice cake.

Thinning it Out

• Incorporate white baking chips into frostings, glazes and drizzles by melting the required amount in a heavy saucepan over very low heat or microwaving them on medium-high for 60 seconds. Stir, and if the chips aren't completely melted, microwave for an additional 10 to 15 seconds. Any remaining solids usually melt once they are stirred in. Drizzle melted white baking chips over bundt cake or to create a web pattern on dark chocolate icing, or press whole chips into the top and sides of cakes frosted with white icing.

By Any Other Name

• White chocolate does not contain any cocoa solids, which give dark or milk chocolate a brown color and cocoa flavor. To be labeled white chocolate, it must be composed of at least 20 percent cocoa butter. Unless this is clearly reflected on the packaging, the white baking chips on supermarket shelves are made with palm, palm kernel, soybean or cottonseed oil that replaces part or all of the cocoa butter. White baking chips may also contain other ingredients such as sugar, cornstarch, soy lecithin and vanilla flavoring.