CHEW THIS! Milk Chocolate Chocolate Chip Cookies

The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Milk Chocolate Chocolate Chip Cookies

Blaise Doubman

Some people like milk chocolate while others like dark chocolate while even others yet like white chocolate. I am a chocolate lover of all kinds. These cookies really showcase the milk chocolate chip, which in my opinion is somewhat underrated. Semi-sweet chocolate is a combination of milk and dark chocolates. Using milk chocolate in a cookie really brings forth the flavors of the other ingredients in the cookie. When you use milk chocolate in a cookie, the brown sugar and butter really shine, as well does the vanilla extract. A lot of people don’t think of this and are surprised when they first try a chocolate chip cookie using only milk chocolate.

If you are really opposed to milk chocolate and would rather substitute this recipe with your favorite variation of chip, please feel free to go ahead. Although, I would really like it if you would at least try this recipe once, using the milk chocolate chips. I really think you will be in for a surprise when you first bite into it. The butter and brown sugar flavors really shine through because of the almost muted flavor of using all milk chocolate. If you like your cookies a little thinner and crispier, push these down with your fingers before baking and bake 3 minutes longer. Also try putting them in the freezer and eating them straight cold and chewy.

Milk Chocolate Chocolate Chip Cookies

12 tablespoons unsalted butter, melted

2/3 cup light brown sugar

1/2 cup white granulated sugar

1 large egg

1 large egg yolk

2 teaspoons pure vanilla extract

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups white all-purpose flour

2 cups milk chocolate chips

Start by preheating your oven to 325 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl mix together the melted unsalted butter, light brown sugar and white granulated sugar until combined.

Beat in the large egg, large egg yolk, pure vanilla extract, baking soda and salt.

Stir in the white all-purpose flour.

Stir in the milk chocolate chips.

Ask and Answer: I have heard from a lot of you, asking me about the butter shortage. Unfortunately, I do not want to add panic to the panicked so I will just say that I am not familiar with the shortage, although I do hear butter prices will be rising over the next few months.


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