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How do i stop chocolate chips from sinking - Page 2

post #16 of 17
I never coat the chocolate chips with anything & it always turns out perfect, but my patter is relatively thick, so with skittles ill prob try both since they are way heavier than the choc.chips ( flour & thick batter)
let us know how it turns out, my kids are going to LOVE this idea! thanks thumbs_up.gif
post #17 of 17
Additions such as dried fruit, nuts, candies, (especially heavier chocolate chips and chunks) sink in a batter because the batter is too thin to support them. Flouring these additions will sometimes appear to work because the additional flour is enough to thicken the batter. So it makes sense that mini-chocolate chips have a better chance of staying afloat.

Try experimenting with your batters. Add chips to a thicker batter and see if they fall. It took me years to figure this out...

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