Milk Chocolate Chip Cookies
Milk Chocolate Chip Cookies are the perfect classic chocolate chip cookies made just a little sweeter with milk chocolate instead. These amazing cookies are gooey in the middle, crispy on the edges and so satisfyingly chewy!
Servings: 17 large cookies (~4 inch)
Ingredients
- 8 oz unsalted butter 227 g, melted and cooled
- 1 ¼ cup brown sugar 250 g
- ¼ cup granulated sugar 50 g
- 1 large egg
- 1 large egg yolk
- 2 teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour 300 g
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 bag milk chocolate chips 11.5 oz, 326 g
Instructions
- Melt butter in a small saucepan over medium heat and set it aside to cool before making the cookie dough.
- Add cooled melted butter, and sugar to the stand mixer bowl, and beat with the paddle attachment for 2-3 minutes until light in color and creamy.
- Add the eggs, vanilla extract, and continue beating for another 2-3 minutes until fluffy.
- In another mixing bowl, sift together the flour, baking soda, and baking powder. Stir in the kosher salt and give it a good mix to distribute. Add the flour mixture to the wet ingredient mixture in the stand mixer bowl, stir until incorporated. Stop the mixer and scrape down the sides and bottom of the bowl as necessary.
- Add the chocolate chips and stir to distribute. Stop the mixer and use a spatula to scrape the side and bottom of the bowl to ensure good distribution of chocolate chips throughout the cookie dough.
- Portion the cookie dough with a large cookie scoop and place them on a lined baking sheet. Cover and refrigerate for at least 1 hour, and up to 3 days, before baking.
- Preheat the oven to 350°F.
- Place 6 dough balls on a baking sheet, about 2 inches apart, and bake 1 batch at a time for 14 minutes, until the outer edges of the cookies turn golden brown and the middle is still underbaked.
- Remove the baking sheet from the oven, but allow the cookies to sit on the baking sheet to finish baking from the residual heat for 10-15 minutes before removing them to a wire rack to cool completely.
Notes
- Make sure to measure flour correctly so you don’t end up with too much flour which can dry out the cookies. I usually fluff the flour in the container, then scoop. Or use a kitchen scale for more exact measurement.
- Don’t overmix, as this can dry out the dough as well.
- Make sure to chill the dough to allow the butter to re-solidify which can curb spreading and also allow the flavor to develop.
- If too much spreading occurs, scoot the edges toward the center using a spatula or a large round cookie cutter, right when the cookies come out of the oven and are still soft. This will also make them perfectly round.
- You can use a medium cookie scoop to make smaller cookies. Smaller cookies will bake faster. Reduce the baking time by about 3 minutes in this case.
- The cookie dough can be kept frozen once portioned. You can bake from frozen and increase baking time by 30 seconds to 1 minute.
Nutrition
Serving: 73g | Calories: 340kcal
