How to prevent chocolate chips from going to the bottom of the batter

Updated April 17, 2017

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.

Things You'll Need

  • Bag of chocolate chips
  • Flour
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About the Author

Based in Los Angeles, Zora Hughes has been writing travel, parenting, cooking and relationship articles since 2010. Her work includes writing city profiles for Groupon. She also writes screenplays and won the S. Randolph Playwriting Award in 2004. She holds a Bachelor of Arts in television writing/producing and a Master of Arts Management in entertainment media management, both from Columbia College.