I’m convinced there are some items that packaged goods companies put in stores specifically to trick the occasional shopper who doesn’t know any better. One of those products is milk chocolate chips.
I’m the one who buys most of the groceries, but on occasion Andrew takes a list and does the shopping. And whenever I ask him to buy chocolate chips, he comes home with a bag of milk chocolate chips. (It wouldn’t occur to me to write “semi-sweet chocolate chips” on a shopping list, just like it wouldn’t occur to him that there’s a difference.)
It’s a first-world problem, obviously. But for those of you who bake, you’ll know milk chocolate is best used in chocolate bars. It’s really too sweet to be used in baking (where semi-sweet and dark reign). Why would anyone create a product like milk chocolate chips, other than to confuse occasional shoppers and force their spouses to buy a second bag?
So I went looking for a recipe that actually called for milk chocolate chips, and I found this winner. These are perfect for Valentine’s Day, or any day when a chocolate overload is desired. The cocoa in the recipe helps tone down the sweetness, and every bite is loaded with three kinds of chocolate.
So the next time Andrew shows up with milk chocolate chips, I know exactly what to bake. Of course, the last time he offered to go to the grocery store, I wised up and specifically requested semi-sweet chips. Unfortunately, it didn’t occur to me to specify what size, which is why he returned with a 2 kilogram (5 pound) bag of semi-sweet chips.
Looks like I’ve got a few rounds of these cookies in my near future.
Triple Chocolate Cookies
(Adapted from Add a Pinch)
1 1/3 cups semisweet chocolate chips
2 Tbsp butter
1/2 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt
3 Tbsp unsweetened cocoa
1 cup granulated sugar
1/4 cup (4 Tbsp) butter, softened
2 tsp vanilla
1 cup milk chocolate chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Place semisweet chocolate chips and 2 Tbsp butter in saucepan over medium-low heat. Stir until melted. Remove from heat and cool completely.
Whisk together flour, baking powder, salt and cocoa in a small bowl and set aside.
Place sugar and butter in the bowl of a stand mixer and beat at medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, and beat well after each addition. Add vanilla.
Turn mixer speed up to medium-high and beat until pale, light, and fluffy, about 7-10 minutes. Turn off mixer and slowly stir in cooled melted chocolate. Stir in dry mixture until combined, then stir in milk chocolate chips.
Drop tablespoon scoops of cookie batter onto baking sheets, leaving 3 inches between cookies to allow them to spread.
Place in preheated oven and bake 12-15 minutes. Remove from oven and let cool completely before removing from the baking sheet. (They’re fragile while warm, so let them cool completely before moving.)
|What a 2 kg bag of chocolate chips looks like.
(See egg for scale.)