The Ultimate Bittersweet and Milk Chocolate Chip Cookies: Dad’s Favorite Thick & Chewy Recipe

Prepare to elevate your cookie game with a recipe that consistently earns rave reviews: our Bittersweet and Milk Chocolate Chip Cookies. While the internet is brimming with chocolate chip cookie recipes, this particular version stands out as a true testament to its irresistible flavor and perfect texture. It’s more than just a recipe; it’s an adaptation of a cherished family classic known fondly as “Dad’s Favorite Chocolate Chip Cookies.” Originally designed for a much larger batch, requiring a whopping six cups of flour – a quantity that might challenge even the most robust stand mixers – we’ve meticulously halved it. This adjustment yields a perfectly manageable two dozen large, thick, and utterly delightful cookies, ensuring that every home baker can achieve professional-level results without overwhelming their kitchen equipment.

What makes these cookies truly exceptional is the thoughtful blend of two distinct chocolate profiles: the creamy sweetness of milk chocolate harmonizes beautifully with the deep, complex notes of bittersweet chocolate. This combination creates a dynamic flavor experience in every bite, satisfying both those who crave classic sweetness and those who appreciate a more sophisticated cocoa depth. Coupled with the satisfying crunch of toasted walnuts, these cookies offer a symphony of textures and tastes that is hard to forget. They are substantial, satisfying, and have that homemade charm everyone loves. Get ready to bake a batch that will undoubtedly become a new favorite in your household, just as it has in ours, becoming a staple for family gatherings, special treats, or simply a comforting afternoon snack.

The Perfect Blend: Why Mixed Chocolates Make the Best Cookies

The secret to the unparalleled flavor of these chocolate chip cookies lies in the strategic combination of both milk and bittersweet chocolate chips. While many recipes opt for one or the other, using both creates a more complex and satisfying flavor profile that caters to a broader palate and adds incredible depth. Milk chocolate brings a familiar, comforting sweetness and a melt-in-your-mouth creaminess that is universally loved. On the other hand, bittersweet chocolate introduces a deeper, more robust cocoa flavor that cuts through the sweetness and prevents the cookies from being overly cloying. This duality ensures each bite is balanced, offering a rich chocolatey experience without being monotonous or too sweet. Don’t underestimate the power of this blend; it truly transforms a good cookie into an extraordinary one, offering nuances that a single type of chocolate simply cannot achieve. We recommend using high-quality chips for both to maximize flavor and melt consistency.

Expert Tips for Achieving Perfect Bittersweet and Milk Chocolate Chip Cookies

Achieving cookie perfection often comes down to a few key details. This recipe, while seemingly straightforward, benefits immensely from attention to these expert tips, ensuring your cookies turn out beautifully thick, chewy, and bursting with flavor:

• Balanced Butter and Egg Proportions: You’ll notice this recipe calls for a slightly lower proportion of butter and eggs compared to some traditional recipes. This isn’t a mistake; it’s an intentional technique! This reduction contributes to a firmer, less spread-out cookie dough, which in turn allows the cookies to bake up wonderfully thick and maintain their shape. Despite the lower fat content, the sheer abundance of both milk and bittersweet chocolate chips, combined with the richness of the nuts, ensures these cookies remain incredibly rich and moist. The result is a substantial cookie that holds its shape beautifully while still delivering on flavor and tenderness, with a perfectly satisfying chew.
• Embrace the Nuts for Flavor Balance: While entirely optional, we strongly advocate for including the chopped toasted walnuts. The nuts serve a crucial purpose beyond just adding a pleasant textural contrast; they provide a delightful counterpoint to the sweetness of the sugars and chocolates. Their earthy, slightly bitter notes create a more sophisticated and balanced flavor profile, preventing the cookies from becoming one-dimensionally sweet. Toasted walnuts enhance their flavor even further, so a quick toast in a dry pan or oven before adding them is highly recommended. If walnuts aren’t your preference, pecans or even slivered almonds could offer a similar depth and crunch. If omitting nuts, you might consider adding an extra splash of vanilla or a pinch more salt to maintain flavor complexity.
• Vanilla Quality and Quantity: Vanilla extract is a foundational flavor in chocolate chip cookies, acting as a bridge between the other ingredients. This recipe calls for a generous 1 ½ tablespoons, which might seem like a lot, but it’s essential for a deep, aromatic base that complements the rich chocolate without overpowering it. For such a significant amount, we recommend using a good quality, mainstream pure vanilla extract, such as Madagascar Bourbon or Mexican vanilla. Be cautious with “double-strength” or highly concentrated vanillas, as they might become overpowering at this quantity, potentially dominating the delicate balance of chocolate flavors. A pure, classic vanilla will provide the warm, sweet notes without being too aggressive.
• Accurate Ingredient Measurement: Baking is a science, and precise measurements are paramount, especially for flour. Using a kitchen scale to measure flour (390 grams) is highly recommended over volumetric cups, as scooping flour can result in widely varying amounts (a common cause of dense or dry cookies). Too much flour leads to dry, crumbly cookies, while too little can make them spread excessively. Similarly, ensure your butter is truly at room temperature (soft enough to indent easily but not melted) for proper creaming with the sugars, which is essential for texture.
• Sugars’ Role: The combination of C&H Baker’s Sugar (or ultra-fine granulated sugar) and packed brown sugar is deliberate. The fine granulated sugar helps with spread and crispness, while the brown sugar adds moisture, chewiness, and a subtle caramel note. Don’t substitute these without understanding the impact on texture.

The Secret to Thick, Chewy, and Flavorful Cookies: Chilling the Dough

If you’re aiming for those wonderfully thick, chewy cookies that are the hallmark of this recipe – just like the ones pictured – then chilling your dough is a non-negotiable step. This isn’t merely a suggestion; it’s a game-changer for both texture and flavor. Here’s why and how this crucial step transforms your cookies:

• Why Chill? The Science Behind It: Chilling cookie dough does several crucial things that drastically improve the final product. First, and most importantly for thickness, it solidifies the butter in the dough. When cold butter hits the hot oven, it takes longer to melt, which means the cookies spread less rapidly, resulting in a much thicker, chewier cookie. If you bake dough with warm butter, it will melt too quickly, causing your cookies to flatten out and become crispy. Second, chilling allows the flour to fully hydrate, meaning it absorbs more moisture from the wet ingredients. This leads to a more tender and remarkably chewy cookie texture. Third, and perhaps most importantly for flavor, chilling the dough gives all the ingredients – especially the sugars, butter, and vanilla – time to meld and develop deeper, more complex tastes. The sugars caramelize slightly, and the flavors intensify, making for a much richer, more nuanced tasting cookie.
• How to Chill for Best Results: After you’ve mixed your dough and incorporated all the delicious chips and nuts, resist the urge to bake immediately. Instead, portion the dough into balls as specified in the recipe. This pre-portioned chilling makes baking later incredibly convenient. Place these dough balls in a sealed bag or an airtight container to prevent them from drying out or absorbing refrigerator odors. The ideal chilling time is overnight, or at least for several hours, until the dough is very firm to the touch. While a minimum of 2-4 hours will certainly improve the cookies, allowing them to chill for 24-48 hours will yield the absolute best results in terms of shape, reduced spread, enhanced chewiness, and flavor development. You can even freeze portions of the dough for future baking, extending the shelf life and convenience even further!
• The Visual and Textural Impact: You’ll notice a significant difference in the appearance and texture of chilled vs. unchilled cookies. Chilled dough bakes up into uniform, beautifully rounded, and prominently thick cookies, just like the enticing photo. They look more professional and appealing, making them perfect for sharing or special occasions. The texture shifts from potentially flat and greasy to a gloriously chewy center with slightly crisp edges.

Baking Science & Troubleshooting for Cookie Perfection

Even with the best ingredients and a solid recipe, baking can sometimes throw curveballs. Understanding a bit of baking science can help you troubleshoot common issues and achieve consistently perfect cookies every time you bake this Bittersweet and Milk Chocolate Chip Cookie recipe.

• Oven Temperature Matters: Our recipe employs a specific baking strategy: beginning with a preheated oven at 375°F (190°C) and then immediately reducing it to 350°F (175°C) once the cookies are in. This initial blast of higher heat helps to set the edges of the cookies quickly, preventing excessive spreading and contributing to their thickness, while the lower sustained heat allows the cookies to cook through evenly without burning the exterior. Always trust an independent oven thermometer over your oven’s built-in dial, as actual temperatures can vary significantly from what is displayed.
• Don’t Overmix the Dough: Once you add the dry ingredients (flour, baking soda, salt) to the wet ingredients (butter, sugars, eggs, vanilla), mix only until just combined. The moment no streaks of dry flour are visible, stop mixing. Overmixing develops the gluten in the flour, which can lead to tough, dense, and less tender cookies instead of the desired light and chewy texture. A few small streaks of flour are acceptable; the chips and nuts will help finish the mixing process.
• The Perfect Bake: Cookies are often done before they look fully set in the middle. Look for golden-brown edges and centers that still appear slightly soft or even a little gooey. This indicates a perfectly chewy interior. They will continue to cook and set as they cool on the baking sheet for those crucial first three minutes. This resting period on the hot pan is vital for achieving that ideal chewy texture and preventing them from falling apart when transferred.
• Evenly Spaced Cookies: Arrange your chilled cookie dough balls at least 2.5 inches (about 6 cm) apart on the prepared baking sheet. This ensures adequate air circulation around each cookie, promoting even baking and preventing them from merging into one giant, misshapen cookie. Lining your baking sheet with parchment paper or foil (as recommended) also prevents sticking and makes cleanup a breeze, ensuring your cookies slide off easily.
• Pan Selection: Using a heavy-duty, light-colored baking sheet is ideal. Darker sheets can absorb more heat and cause the cookie bottoms to burn before the tops are cooked through.

Serving and Storage Suggestions for Maximum Enjoyment

Once your Bittersweet and Milk Chocolate Chip Cookies are baked to perfection, you’ll want to enjoy them at their absolute best and store any leftovers properly to maintain their deliciousness.

• Serving Warm: There’s truly nothing better than a slightly warm chocolate chip cookie, with gooey, melted chocolate chips. Serve them fresh out of the oven after the initial cooling period on the baking sheet. The warmth enhances the chocolate’s aroma and makes the cookie wonderfully soft. A tall, cold glass of milk makes the perfect, classic accompaniment!
• Storage for Freshness: Store cooled cookies in an airtight container at room temperature for up to 3-5 days. To keep them extra fresh and chewy, you can add a half slice of plain bread to the container; the cookies will absorb moisture from the bread, keeping them softer for longer. Avoid storing them in the refrigerator unless it’s very hot, as the cold can dry them out.
• Freezing Baked Cookies: These cookies freeze exceptionally well, making them perfect for future enjoyment or unexpected guests! Once completely cooled, place them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. Thaw at room temperature for an hour, or warm briefly in a microwave (10-15 seconds) or a preheated oven (300°F/150°C for 5-7 minutes) for that “freshly baked” experience.
• Freezing Dough for Future Batches: As mentioned in the chilling section, the raw dough also freezes beautifully. This is excellent for meal prepping or having fresh, warm cookies on demand without the full prep time. Shape the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag. When ready to bake, place the frozen dough balls on a prepared baking sheet and bake directly from frozen, adding a couple of minutes (typically 2-4 minutes) to the regular baking time. This is the ultimate convenience for fresh homemade cookies anytime!

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Recipe

Bittersweet and Milk Chocolate Chip Cookies

Cookie Madness

These ultimate Bittersweet and Milk Chocolate Chip Cookies are a true delight, offering a perfect blend of sweet and rich chocolate. While delicious when baked immediately, chilling the dough overnight significantly enhances their shape, thickness, and overall flavor, creating a truly irresistible treat. The addition of toasted walnuts provides a wonderful textural contrast and flavor balance, but they can be omitted if preferred.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine American

Servings 24

Ingredients

 

• 3 cups all-purpose flour (14 oz/390 grams, spooned and leveled for accuracy)
• ¾ teaspoon baking soda
• 1 ½ teaspoons fine sea salt (use ¾ teaspoon if using salted butter to avoid over-salting)
• 2 sticks unsalted butter (room temperature, 8 oz/225 grams, softened for proper creaming)
• ½ cup C&H Baker’s Sugar or Ultra Fine granulated sugar (3.5 oz/100 grams, contributes to crisp edges)
• 1 ¼ cups light or dark packed brown sugar (about 9 oz/250 grams, adds chewiness and moisture)
• 1 ½ tablespoons pure vanilla extract (for deep, aromatic flavor)
• 1 large egg plus 2 tablespoons lightly beaten egg (total 70 grams, ensures rich binding)
• 1 ½ cups milk chocolate chips (high-quality recommended for creamy melt)
• 1 ½ cups bittersweet chocolate chips (60-70% cocoa for best balance and depth)
• 1 cup chopped toasted walnuts (optional, but highly recommended for flavor balance and crunch)

Instructions

 

• In a large bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Ensure these dry ingredients are thoroughly combined and evenly distributed. Set the bowl aside. This step prevents uneven pockets of leavening agents in your cookies.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter on medium speed until it’s light, fluffy, and creamy, typically about 2-3 minutes. Add both the C&H Baker’s Sugar (or ultra-fine sugar) and the packed brown sugar to the butter. Continue beating for another 2-3 minutes until the mixture is light, airy, and pale in color, scraping down the sides of the bowl with a spatula as needed to ensure all ingredients are incorporated. Next, add the single large egg and beat on low speed just until it is fully blended. Then, incorporate the remaining 2 tablespoons of lightly beaten egg, mixing until just combined. Finally, add the pure vanilla extract and beat until it’s evenly distributed throughout the mixture, again scraping down the sides of the bowl to ensure thorough incorporation.
• Reduce the mixer speed to its lowest setting. Gradually add the reserved flour mixture to the wet ingredients, mixing only until just combined and no visible streaks of dry flour remain. Be careful not to overmix, as this can develop gluten and lead to tough cookies. Once the flour is mostly incorporated, remove the bowl from the mixer. Using a sturdy spatula or wooden spoon, gently fold in both the milk chocolate chips and bittersweet chocolate chips, along with the chopped toasted walnuts (if you’re using them). Stir just until the chips and nuts are evenly distributed throughout the dough.
• Prepare a large, clean surface by covering it with foil, parchment paper, or waxed paper. Scrape the cookie dough onto this surface and gently shape it into a uniform log. For easier portioning, divide the log into 12 equal pieces, then further divide each of those pieces to create 24 evenly sized mounds of dough. Roll each mound into a smooth, compact ball. Arrange these dough balls in a pan that fits comfortably in your refrigerator. Cover the pan tightly with plastic wrap or transfer the balls to a sealed airtight container. Chill the mounds for a minimum of a few hours, or ideally, overnight, until they are very firm. For the absolute best results in terms of shape, texture, and flavor development, a 24 to 48-hour chill period is highly recommended.
• When you are ready to bake your cookies, preheat your oven to 375°F (190°C). This higher initial temperature is important for setting the cookie edges quickly, but remember you will be immediately reducing the heat once the cookies are in the oven.
• Line a heavy-duty baking sheet with parchment paper or foil for easy cleanup and to prevent sticking. Arrange the chilled cookie dough balls at least 2 ½ inches (about 6 cm) apart on the prepared baking sheet. Do not overcrowd the pan, as this can hinder even baking and cause cookies to spread into each other.
• Place the baking sheet with the cookies into the preheated oven. Immediately after closing the oven door, reduce the oven temperature to 350°F (175°C). This two-temperature baking technique helps the cookies set their edges quickly while allowing them to bake through evenly, contributing to their desirable thickness and chewiness.
• Bake for approximately 14-16 minutes. The precise baking time may vary depending on your oven, so it’s best to keep a close eye on them. The cookies are done when their edges are golden brown and appear set, but their centers still look slightly soft or even a little underdone. This indicates a perfectly chewy interior. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 3 minutes. This crucial cooling period on the warm pan allows them to finish setting without becoming overbaked. After 3 minutes, carefully remove them to a wire rack to cool completely. Enjoy these perfectly crafted Bittersweet and Milk Chocolate Chip Cookies!

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