Milk Chocolate Chip Cookies
User Reviews
5
Milk Chocolate Chip Cookies
Description
This cookie recipe balances sweetness and texture by combining brown and white sugars with butter creamed thoroughly to create a smooth dough. The use of both all-purpose and cake flour with cornstarch produces a soft crumb by reducing gluten strength while providing enough structure. Baking soda causes gentle rise and spread, while vanilla and chocolate chips add aroma and indulgent flavor.
Baked at a high temperature, the cookies develop light golden edges while maintaining a tender center with visible chunks of milk chocolate throughout. Optional sea salt flakes enhance the flavor by contrasting the sweetness and adding a subtle crunch.
Chilling the dough for 24-48 hours enhances the texture and flavor, and allowing it to come to room temperature before baking helps achieve ideal spread. Rolling into 4-ounce balls ensures evenly sized cookies. Using a combination of milk chocolate chips and chunks creates visual appeal and varied chocolate texture. Pressing the dough lightly before baking produces flatter cookies if desired.
Ingredients
- 1 cup butter (cut into cubes)
- 1 cup brown sugar
- 3/4 cup sugar
- 2 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup cake flour
- 3/4 teaspoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups milk chocolate chips and chunks
- sea salt flakes optional, Maldon brand
Instructions
- Preheat oven to 395 degrees (if you aren't chilling the dough). In large mixing bowl, cream together butter, brown sugar, and sugar for 3-4 minutes. Scrape the sides of the bowl halfway through to ensure even mixing.
- Add eggs and vanilla and mix for 1 minute longer, scraping the sides of the bowl.
- Fold in all-purpose flour, cake flour, cornstarch, baking soda, and salt, just until incorporated. Don't overmix. Fold in milk chocolate chips.
- If you are chilling the dough, place the cookie dough in plastic wrap and tightly wrap and place in the refrigerator to chill. **
- Roll the cookie dough into 4-ounce balls. Place on a parchment paper lined baking sheet. I suggest a light-colored baking sheet. If you have a few extra milk chocolate chips, place on the top of the balls. This makes the cookies look more gourmet after baking.
- Bake for 9-11 minutes or until the edges are a light golden brown color. Remove from the oven and lightly sprinkle with sea salt flakes and let set up for at least 10 minutes before removing from the baking sheet.
Notes
- You may replace cake flour with all-purpose flour; this recipe calls for a total of 3 cups of flour.
- Chill dough for 24-48 hours for improved flavor and texture; bring to room temperature before baking.
- Lightly pressing dough balls before baking yields flatter cookies.
- A mix of milk chocolate chips and chunks adds varied chocolate texture and a more gourmet appearance.
- Sprinkle cookies with sea salt flakes after baking for enhanced flavor contrast.
User Reviews
Overall Rating
5
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