Types of chocolate in the context of "Chocolate chip cookie"

Milk chocolate is a form of solid chocolate containing cocoa, sugar and milk. It is the most consumed type of chocolate, and is used in a wide diversity of bars and other confectionery products. Milk chocolate contains smaller amounts of cocoa solids than dark chocolates do, and (as with white chocolate) contains milk solids. While its taste (akin to chocolate milk) has been key to its popularity, milk chocolate was historically promoted as a healthy food, particularly for children.

Major milk chocolate producers include Ferrero, Hershey, Mondelez, Mars and Nestlé; collectively these supply over half of the world's chocolate. Four-fifths of all milk chocolate is sold in the United States and Europe, and increasing amounts are consumed in both China and Latin America.

White chocolate is chocolate made from cocoa butter, sugar and milk solids. It is ivory in color and lacks the dark appearance of most other types of chocolate because it does not contain the non-fat components of cocoa (cocoa solids). Due to this omission, as well as its sweetness and the occasional use of additives, some consumers do not consider white chocolate to be real chocolate.

Of the three traditional types of chocolate (the others being milk and dark), white chocolate is the least popular. Its taste and texture are divisive: admirers praise its texture as creamy, while detractors criticize its flavor as cloying and bland. White chocolate is sold in a variety of forms, including bars, chips and coatings for nuts. It is common for manufacturers to pair white chocolate with other flavors, such as matcha or berries. White chocolate has a shorter shelf life than milk and dark chocolate, and easily picks up odors from the environment.