If you're the baker of the family, chances are there have been many challenges along the way. The dilemma of the sinking chocolate chips is no different. Aside from when you are placing chocolate chips into thick dough for cookies, baking with chocolate chips can be a challenge. Whether you are making chocolate chip muffins or chocolate chip cake, the chocolate chips tend to sink to the bottom of thin batters. There are some simple fixes to remedy the problem and get your chocolate chip baked goods in the oven.
Toss the chocolate chips with a tablespoon or so of flour. The coating of flour can help keep them from sinking to the bottom.
Use mini chips. Miniature chocolate chips are much lighter than standard size chocolate chips. They are less likely to sink to the bottom of your batter.
Gently fold in the chocolate chips after the batter has been well-mixed so they will stay suspended in the batter better.
Consider thickening up your batter. Decrease the liquid in the recipe by just a quarter cup for a thicker batter. The chocolate chips will suspend in the thicker batter much better.
Spray the chocolate chips very lightly with cooking spray before tossing them in the flour so that the flour sticks better.