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Milk Chocolate Chip Cookies

Thick, chewy milk chocolate chip cookies have the perfect chewy centers with a lot of melted chocolate and slightly crispy edges. The best milk chocolate chip cookie recipe!

Prep Time
15 mins
Cook Time
15 mins
Servings: 12
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup butter (cut into cubes)
  • 1 cup brown sugar
  • 3/4 cup sugar
  • 2 large eggs
  • 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
  • Maldon sea salt flakes (optional)

Instructions

    Cup of Yum
  1. 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.
  2. Add eggs and vanilla and mix for 1 minute longer, scraping the sides of the bowl.
  3. Fold in all-purpose flour, cake flour, cornstarch, baking soda, and salt, just until incorporated. Don't overmix. Fold in milk chocolate chips.
  4. If you are chilling the dough, place the cookie dough in plastic wrap and tightly wrap and place in the refrigerator to chill. **
  5. 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.
  6. 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 substitute all-purpose flour for the cake flour called for in this recipe. This recipe calls for a total of 3 cups of flour.
  • If you chill the cookie dough, I suggest chilling it for 24-48 hours. When you are ready to bake the cookies, I suggest bringing the cookie dough to room temperature by placing it on a counter for 30-45 minutes. 
  • If you want a flatter cookie, I suggest lightly pressing down on the cookie dough with your palm before baking to create a flatter cookie.
  • I suggest using a mix of milk chocolate chips and milk chocolate chunks. I like to use Guittard milk chocolate chips and Trader Joe's Pound Plus Milk Chocolate Bar, cut into chunks.