This recipe makes a little over 2 cups, 12 ounces of Nutella chips which is equal to a standard-size bag of chocolate chips. When handling the chips, keep them as cold as possible. They are like butter, completely solid when cold, but quick to become soft and melty at room temperature. These chips release a bit of oil when baked, so they are best used in hearty drop cookies not prone to spreading (they are not going to work with already flat cookies) and other non-finicky baked goods or frozen desserts. I've used them in cookies, muffins, and baked donuts without trouble. I haven't tried them in cupcakes or cakes yet (I'll report back when I do), so take care with more delicate desserts!