When making chocolate chip cookies, the type of chocolate used can make a big difference in texture and flavor. With so many chocolate options available, it can be tricky to know which kind is best for baking cookies. In this article, we’ll compare the pros and cons of using semisweet chocolate, bittersweet chocolate, milk chocolate, white chocolate, and chocolate chips in chocolate chip cookie recipes.
Semisweet Chocolate
Semisweet chocolate contains 35-60% cacao solids, along with some added sugar. It has a sweet, rich chocolate taste that isn’t overly bitter. Semisweet chocolate chips are a classic choice for chocolate chip cookies:
- Semisweet chocolate has a nice balance of sweet and chocolate flavors that pairs well with the buttery cookie base.
- When baked, semisweet chocolate holds its shape and doesn’t melt into the dough.
- It has a smooth, creamy texture that gives great mouthfeel in each bite.
High-quality semisweet chocolate chips, like Guittard, Ghirardelli, and Ghiarardelli, can take chocolate chip cookies to the next level. Overall, semisweet chocolate is a foolproof option that works for most cookie recipes.
Bittersweet Chocolate
Bittersweet or dark chocolate has a higher cacao content than semisweet, typically around 60-70% cacao solids. It contains less sugar, resulting in a more intense chocolate flavor with some bitterness:
- Bittersweet chocolate gives chocolate chip cookies a deeper, richer chocolate taste.
- The higher cacao content means bittersweet chocolate has a higher concentration of antioxidants compared to semisweet.
- However, bittersweet chocolate can have a dry, chalky texture in baked goods if the cacao percentage is too high.
When using bittersweet chocolate, look for a variety with around 60-65% cacao, like Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips. At this cacao percentage, you still get great chocolate impact without going too bitter. Just keep in mind you may need to increase the sugar slightly in the cookie recipe to balance the extra bitterness.
Milk Chocolate
Milk chocolate has extra milk solids added, which gives it a lighter, sweeter flavor and creamy texture. It contains about 10-20% cacao solids along with lots of added sugar:
- The lighter taste of milk chocolate can get lost in the cookie dough rather than complementing it.
- Milk chocolate is more likely to scorch and burn at baking temperatures compared to darker chocolates.
- It can make cookies spread more due to its extra milk and sugar content.
While kids may prefer milk chocolate chips, most bakers feel the chocolate flavor gets washed out. Stick with semisweet or bittersweet chocolate for a more prominent chocolate taste.
White Chocolate
White chocolate contains no actual cocoa solids. It’s made from cocoa butter, milk solids, and sugar. Since it doesn’t contain chocolate liquor, it has a very light vanilla/butter flavor:
- White chocolate chips give chocolate chip cookies a lighter, sweeter flavor profile.
- They can be nice for cookies with mix-in ingredients like macadamia nuts or dried fruit.
- However, white chocolate lacks the complex, roasted flavors of real chocolate.
Overall, white chocolate chips work best when combined with semisweet or bittersweet chocolate in cookies. Used alone, they don’t deliver enough authentic chocolate impact.
Chocolate Chips vs. Bar Chocolate
You can use either chocolate chips or chopped bar chocolate in chocolate chip cookies. Here’s how they compare:
- Chocolate chips – Designed not to melt when baked, so they hold their shape in cookies. The flavor can differ slightly from bar chocolate.
- Bar chocolate – Provides pure, concentrated chocolate taste. Melts more when baked, creating gooey pockets of chocolate.
Bar chocolate gives the ultimate chocolate experience since you can pick the exact type and brand. Go for a high-quality bittersweet bar chopped into chunks. However, chocolate chips offer convenience, consistent melting, and the classic texture people expect. Just make sure to use a good brand like Guittard or Callebaut.
Other Additions
You can also mix and match chocolate types in cookie recipes:
- Semisweet and milk chocolate – Balances rich chocolate flavor with sweet milk chocolate.
- Dark and white chocolate – Creates an interesting flavor contrast.
- Semisweet and dark chocolate – Gives chocolate intensity along with classic semisweet flavor.
Combining complementary chocolate varieties can make for unique, gourmet chocolate chip cookies. Just limit milk chocolate, since too much can negatively impact the texture.
Conclusion
When deciding what chocolate to use for chocolate chip cookies, semisweet and bittersweet chocolate are your best bets. They provide authentic, bold chocolate flavor that bakes well in cookie recipes. While milk chocolate and white chocolate work in some instances, they don’t deliver the same chocolate experience. For convenience, reach for high-quality chocolate chips from brands like Guittard or Ghirardelli. Or, for the ultimate flavor, opt for chopped bittersweet bar chocolate. With the right type of chocolate, you can whip up chocolate chip cookies that are irresistibly chocolaty.