Created with help from an online recipe, friendly suggestions, and personal taste. For the dark “real chocolate” look and taste, use Dutch-process cocoa (I recommend Hershey’s Special Dark) or for reddish-brown “bittersweet” look and taste, use natural cocoa powder. Both are wonderful. As for chocolate chips, I prefer Ghirardelli’s bittersweet, but any bitter- or semi-sweet chips will do. I don’t recommend milk or white chocolate, but peanut butter, butterscotch, or caramel chips could be delicious.