Can milk choc. instead of dark choc. chips ruin a cookie recipe?

[Anonymous]

Our WF instacart delivery had milk instead of the requested dark chocolate chips. The recipe calls for dark or semi sweet but I figured it wouldn’t be that big of a deal to proceed with the milk chocolate. I guess I was wrong. The cookie is perfect in texture but tastes so cloyingly sweet with these. Did I do something wrong or do chips really make THAT dramatic of a difference? It appears the sugar content isn’t that far off, so I figured it’d barely be noticeable.

[Anonymous]

What’s the recipe? Is it just chocolate chip cookies?

[Anonymous]

Yes. Bon Appetite’s brown butter choc. chip cookies.

[Anonymous]

For me, yes. I loathe milk chocolate.

[Anonymous]

Anonymous wrote:For me, yes. I loathe milk chocolate.

Same. I think it just depends what you like.

[Anonymous]

As you can see, yes, it can. You always want to balance all the flavors. A normal chocolate chip cookie uses semi sweet, bitter sweet, or dark chocolate chips because those result in a good balance of salty, bitter, and sweet.

[Anonymous]

Milk chocolate Tollhouse cookies are delicious.

[Anonymous]

No, it just tastes a bit more sugary/creamy chocolate. It's a fun option to try out. Maybe you will prefer it.

[Anonymous]

Anonymous wrote:For me, yes. I loathe milk chocolate.

+1

[Anonymous]

Yes, you need semi-sweet chocolate chips to balance out the sweet dough.

[Anonymous]

It can - but then, you can also adjust by adding less sugar to the recipe. I regularly reduce sugar by 1/3 in all the baked goods I make, with no change in texture.

[Anonymous]

It won’t ruin the chemistry of the recipe, but yes the flavor of milk chocolate vs semi-sweet is very noticeable.

I use a mix of semi and milk for cookies mainly eaten by kids and a mix of semi and dark for adults, especially if they will have them with coffee.

[Anonymous]

I think so. I adore milk chocolate (I prefer it to dark), I have a massive sweet tooth and basically never turn down treats, and chocolate chip cookies are my favorite dessert. And yet somehow milk chocolate in CCC makes them inedible to me.

[Anonymous]

Anonymous wrote:It can - but then, you can also adjust by adding less sugar to the recipe. I regularly reduce sugar by 1/3 in all the baked goods I make, with no change in texture.

It may or may not change the texture but that will reduce the flavor and yumminess of the baked goods. This isn't healthier, just less tasty.

[Anonymous]

Anonymous wrote:It won’t ruin the chemistry of the recipe, but yes the flavor of milk chocolate vs semi-sweet is very noticeable.

I use a mix of semi and milk for cookies mainly eaten by kids and a mix of semi and dark for adults, especially if they will have them with coffee.

I tried the 50/50 chip mix (semi and milk) and they still came out way too sweet.