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milk chocolate chip cookies

Bittersweet and Milk Chocolate Chip Cookies

Bittersweet and Milk Chocolate Chip Cookies are good when baked right away but even better when made with chilled dough. The cookies have a nicer shape and flavor when walnuts are added, but you can leave them out if you need to.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24
Author Cookie Madness


  • 3 cups all-purpose flour 14 oz/390 grams
  • ¾ teaspoon baking soda
  • 1 ½ teaspoons salt ¾ teaspoon if using salted butter
  • 2 sticks unsalted butter room temperature (8 oz/225 grams)
  • ½ cup C&H Baker’s Sugar or Ultra Fine sugar 3.5 oz/100 grams
  • 1 ¼ cups packed brown sugar about 9 oz/250 grams
  • 1 ½ tablespoons pure vanilla extract
  • 1 large egg plus 2 tablespoons lightly beaten egg 70 grams total
  • 1 ½ cups milk chocolate chips
  • 1 ½ cups bittersweet chocolate chips
  • 1 cup chopped toasted walnuts


  • Mix the flour, baking soda and salt together in a large bowl and set aside.
  • In the bowl of a stand mixer, beat butter until creamy. Add both sugars and beat until creamy. Add the egg and beat on low until it is blended in, then add the 2 tablespoon of beaten egg and beat until blended. Add the vanilla and beat until blended, scraping sides of the bowl.
  • Using lowest speed of mixer, add the flour mixture and stir until well blended. Stir in all of the chocolate chips and the nuts.
  • Empty dough onto a large clean surface covered with foil, parchment or waxed paper and shape dough into a log. Divide the log into 12 pieces, then divide those pieces so that you have 24 mounds. Arrange them in a pan small enough to fit in the refrigerator and chill the mounds for a few hours or until very firm. For best results, chill overnight.
  • When ready to bake, preheat the oven to 375. You will be turning down the heat
  • Arrange the cookies at least 2 ½ inches apart on a heavy duty baking sheet lined with foil (or parchment).
  • Put the cookies in the oven and immediately reduce heat to 350 degrees F.
  • Bake for about 14-16 minutes or until cookies appear set. Let cool on the baking sheet for 3 minutes, then carefully remove to a wire rack.