In the last 70 years, the chocolate chip has been duplicated and re-invented with different flavors including peanut butter, mint, milk chocolate, dark chocolate, semi-sweet chocolate, butterscotch and white chocolate - even white and dark chocolate swirls.  You can buy mini chips, regular size chips (a little less than 1/2" across), or jumbo chips.  The teardrop-shaped morsels are available from a number of manufacturers.

No longer used exclusively for baking, chocolate chips are a staple in most American households - including mine.  I always have at least two bags on hand for cookies, pancakes, brownies, 7 layer bars, or melted down to form a chocolate shell over my famous Christmas bonbons - I've included the recipe below:

Simple Chocolate Bon Bons

• 2 lbs confectioners sugar (powdered sugar)
• 1/2 cup (1 stick) butter
• 1 can sweetened condensed milk

Melt butter and mix all ingredients together (easiest to do this with greased hands).  Roll into balls and place on cookie sheets lined with wax paper.  Freeze for 2-3 hours.  When the balls are solid, melt together a 12 ounce package of chocolate chips and a bar of parrafin wax (shaved - the best way to do this is with a cheese grater), either in the microwave or in a double-boiler.  Dip the balls into the chocolate mixture and place back on the wax paper to try.

Variations: You can separate the dough into smaller batches and add mint flavoring, coconut, chopped nuts or maraschino cherries.

Depending on the size of your bon bons, this recipe will make up to 7 dozen candies.

Find out more about the history of chocolate chip cookies here.