Down deep in the darkest recesses of your heart, you know you like milk chocolate. Creamier, sweeter, milder than dark chocolate, it probably reminds you of your childhood.
It’s okay to like it.
Despite what the marketing machine and food snobs will tell you, milk chocolate is not necessarily inferior to dark chocolate. Some is good, some is not. This is true of just about every food product there is. Milk chocolate has a lower percentage of cacoa solids compared to dark chocolate and also has milk and sugar added to it. Dark chocolate also has sugar, but often considerably less.
While I do like dark chocolate, I thought it would be nice, for a change, to pay tribute to the classic milk chocolate. These cookies fit the bill exactly, with milk chocolate melted into the batter and milk chocolate chips stirred in. If I had used dark chocolate in these, I would have increased both the butter and sugar. As it is, these cookies are perfectly chocolatey without the rather aggressive notes that darker cookies can have. If you must have nuts, you may add 1/2 cup, but I think that these are perfect as is. The edges are crisp, the center is soft and you will be reaching for a second before you have finished the first.
Milk Chocolate Chocolate Chip Cookies
2 Â½ cups all purpose flour
Â½ tsp baking powder
Â½ tsp baking soda
Â¼ tsp salt
Â¾ cup butter (1 Â½ sticks), room temperature
Â½ cup brown sugar
Â½ cup white sugar
1 1/2 tsp vanilla extract
1 Â¾ cups milk chocolate chips, divided
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a small bowl, melt (in the microwave or over a double boiler) 3/4 cup milk chocolate. Set aside to cool slightly.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, with an electric mixer, cream together butter and sugars. Add in eggs one at a time, beating until each is incorporated. Add in the vanilla and the melted chocolate.
Stirring by hand, gradually add in the flour mixture, followed by the milk chocolate chips. Drop by rounded tablespoonfuls onto the prepared baking sheet.
Bake at 350F for 9-11 minutes, until set.
Allow to cool on pans for about 5 minutes before transferring to a wire rack to cool completely.
Makes 3 1/2 – 4 dozen.
NikiNovember 14, 2005
oooooh! Maybe another to add to my collection.
It’s funny; in the past week I’ve been craving milk chocolate rather than dark. Even to the point of snacking on those packets of Nestle Choc Melts (do you remember those from Aust?), buttons used for baking. Mmmmm…..sugar.
FoodNinjaNovember 14, 2005
Whaaa. your pictures are always fabulous… (and all of your recipies are great too)
JoeNovember 14, 2005
Can never have enough chocolate chip cookies!
Sarah LouNovember 14, 2005
Beautiful picture. Chocolate chip cookies rule.
rokhNovember 14, 2005
anything chocolate is good in my opinion. 😉 lovely cookie, will add to my bake list.
NicNovember 14, 2005
Niki – I think it’s only natural to want to mix it up a bit. And the choc bits are awfully good for snacking.
Templar – Too kind, really!
Joe, Sarah Lou and rokh – Well said!
CindyNovember 15, 2005
That looks good and I do like milk chocolat (still prefer the dark type one), so I’ll try your nice recipe. Thanks
cookie jillNovember 15, 2005
DanaJune 11, 2007
They look heavenly!
PralDecember 16, 2008
All recipes look amazing on your website. Can I bake these cookies without egg or is there anything else I can substitute for egg?
berlinMarch 1, 2009
BevMay 20, 2016
These were outstanding. Made them back in March. Have tried several different recipes since but they don’t hold a candle to these. Thanks!