An Ode To Chocolate Chips

15th May 2013 / By Guest Contributor

In honor of National Chocolate Chip Day on May 15, I wrote a poem so that we may celebrate, commemorate and appreciate wonder that is  The Chocolate Chip.

You come in a bag that’s sealed so tight.

I must careful you don’t explode when I open it with delight.

For any bite-sized bit that I lose on the floor

Is one less I can eat, and I always want more.


So sweet and small, I can’t resist.

Your tiny treats, I eat by the fist.

Baked in cookies, brownies and pancakes so grand.

But I have to be careful you don’t melt in my hand.


White chocolate, dark chocolate, milk chocolate, too.

I’ll enjoy every flavor by myself or with my boo.

Your teardrop shape brings joy, not sadness.

Though if there’s a shortage, you can expect pure madness.


Chocolate chip, my one true love.

There’s nothing we can’t conquer, nothing we can’t rise above.

In ice cream and trail mix and muffins – it’s no lie.

Without you to enhance these snacks, I might cry.


So today we celebrate all the goodness you’ve given us.

By tempting our taste buds with your unwavering deliciousness.


Be sure to indulge in something with chocolate chips today! Below is a recipe I found on for Chewy White Chocolate Chip Gingerbread  cookies. They’re fabulous year-round!

Makes 2 dozen cookies.


  • 3/4 cup butter
  • 1 cup white sugar
  • 1 beaten egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 (12 oz) package white chocolate chips
  • 1/2 cup white sugar for rolling


  1. Preheat over to 350 degrees
  2. Beat together butter with 1 cup of sugar in a mixing bowl until the mixture is smooth. Stir in beaten egg and molasses. In another bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, nutmeg and salt. Stir the flour mixture into the molasses mixture by half cupfuls. Stir in the white chocolate chips.
  3. Scoop up a generous spoonful of dough and roll it into a ball. Roll the ball in sugar, place onto an ungreased baking sheet and flatten slightly. Sprinkle a little sugar onto the cookie, if desired. Repeat for the rest of the cookies.
  4. Bake the cookies in the preheated oven until lightly browned, 10-15 minutes. Allow to cool on the baking sheet for about 1 minute before removing to finish cooling on racks.

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