Milk Chocolate Chip Cookies
A twist on your favorite cookie, this milk chocolate chip cookies recipe is just as easy to make and a tad sweeter. Use chips or milk chocolate chunks like we do. You can bake them directly or chill the dough for when the cookie craving hits. A great recipe to add to your holiday baking tray.
Servings 24 cookies
Ingredients
- ½ cup unsalted butter at room temperature
- ½ cup white sugar
- ½ cup light brown sugar
- 1 egg at room temperature
- 1 teaspoon vanilla extract
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- pinch of baking powder
- ¼ teaspoon salt
- 1 cup milk chocolate chips or chunks
Instructions
- Preheat oven to 350ºF (180ºC). Butter baking sheets or line them with parchment paper.
- Beat ½ cup unsalted butter with ½ cup white sugar and ½ cup light brown sugar in a large bowl until creamy. You can use a stand mixer or a hand-held, electric one.
- Add 1 egg and 1 teaspoon vanilla extract and mix well.
- Add sifted dry ingredients (1 ⅔ cups all-purpose flour, ½ teaspoon baking soda, pinch of baking powder and ¼ teaspoon salt) and mix until a few dry spots remain. Don’t overbeat at this point.
- Add 1 cup milk chocolate chips and mix until no dry spots remain. I like to switch to a spatula for this part.
- Scoop portions of cookie dough and place them on the prepared baking sheets, spacing about an inch and a half.
- Press on top of each cookie to flatten slightly. You can add a few extra chocolate chips to each cookie before baking.
- Bake for about 10 minutes, until edges are firm and cookies are a light golden brown but still soft in the center. It might take a minute or two more if you make larger or thicker cookies. If you like crispy cookies, bake a minute or two more.
- Let the baked cookies cool completely on a cooling rack.
- Keep in tins or cookie jars.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Chilling: you can bake the cookies right after mixing the dough or chill it first. The difference is in its consistency and sometimes flavor. The chilled dough expands less and can have a more rounded flavor as the ingredients have time to meld together. In my experience, the difference is not that big, and I usually bake half and then chill the rest.
Freezing: another great way to make these cookies ahead is by freezing the unbaked dough. Scoop the cookie portions and place them on a baking sheet; no need to leave much space between them. Freeze until rock solid and then transfer to a bag to remove the cookie sheet and use less space in the freezer.
Storing: keep in an airtight container or jar. If you want them to remain soft, add a few pieces of bread to the container.