Milk Chocolate Chip Cookies

Soft, chewy, tender and filled with creamy chocolate - these milk chocolate chip cookies are perfection. The cookie dough has been designed so that the flavor doesn't overpower the milkiness of the chocolate chips and so that the cookies turn out perfectly chewy every time. Grab your milk!

Course Dessert

Cuisine American

Keyword Milk Chocolate Chip Cookies, Milk Chocolate Cookies

Prep Time 15

Cook Time 10

Total Time 30

Servings cookies

Calories 169kcal

Author Fiona Dowling

Equipment

Cookie Sheets

Ingredients

1 ⅔ cup all-purpose flour (208 grams)
2 teaspoons cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter (112 grams) slightly softened, but not starting to melt
½ cup light brown sugar (105 grams)
½ cup granulated sugar (100 grams)
1 large egg
1 teaspoon vanilla extract
1 cup milk chocolate chips (180 grams)

Instructions

Preheat the oven to 350F (180C). Line cookie sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt.
In a separate large bowl, beat together the unsalted butter, light brown sugar and granulated sugar until creamed. You should no longer see clumps of butter.
Then beat the egg and vanilla extract into the butter mixture until you no longer see pieces of egg.
Mix the dry ingredients into the butter mixture. I recommend doing this about ½ at a time, starting with the mixer on a low speed.
Fold the chocolate chips into the dough. I always fold in about ¾ cup and reserve about ¼ cup for dotting on the top of each cookie after the cookies are done baking.
Form the dough into balls with about 1.5 to 2 tablespoons of dough each - they'll be a little smaller than a golf ball. I use a 1.5 tablespoon cookie scoop. Place the dough balls about 1.5-2 inches apart on your lined cookie sheets.
Bake 1 sheet at a time in the middle of the preheated oven. Bake each sheet for about 9-11 minutes, or until the tops look just set. When you take the cookies out of the oven, optionally dot the top of each cookie with a few chocolate chips.

Notes

Chilling the Dough: If you prefer thicker cookies, I recommend chilling the dough for at least 30 minutes before baking. Cover the bowl and refrigerate for 30 minutes or up to 48 hours. Bake as directed.
Nutrition: Details provided are an estimate only and based on 1 cookie, assuming the recipe yields 20 uniform cookies.
Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Fresh cookies are always best.

Nutrition