Baking chocolate and chocolate chips are the two most commonly found chocolates in American kitchens. However, not all chocolates are created equal, and these two forms of chocolate will render different results in your baked goods.

Baking chocolate in its unsweetened form is entirely pure and contains 51 to 53 percent cocoa butter. In contrast, chocolate chips come in a wide variety of flavor profiles and contain chocolate mass, sugar, and vanilla, as well as stabilizers and emulsifiers.

If you're using chocolate to boost your antioxidant intake or melting it as a topping, then you want to use baking chocolate. Chocolate chips are typically better for cookies, brownies, or other baked goods, as they will maintain their shapes and not run or spread out as much as baking chocolate would.