Soft and Chewy Milk Chocolate Chip Cookies
These milk chocolate chip cookies have perfectly soft and chewy centers, pools of melted chocolate, and crisp golden brown edges. They're made with creamy milk chocolate chips instead of semi-sweet, making them a little lighter and sweeter than your classic chocolate chip cookie recipe.
Equipment
- 2 cookie sheets lined with parchment paper
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Ingredients
- 113 grams unsalted butter melted and cooled
- 100 grams granulated sugar
- 85 grams brown sugar light or dark
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 170 grams all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 140 grams milk chocolate chips
Instructions
- First, whisk the melted butter, granulated sugar, and brown sugar together vigorously in a large mixing bowl until well combined.113 grams unsalted butter, 100 grams granulated sugar, 85 grams brown sugar
- Add the egg, egg yolk, and vanilla extract. Mix well.1 large egg, 1 egg yolk, 1 tablespoon vanilla extract
- Pour flour, baking soda, and salt into the wet ingredients. Fold with a rubber spatula until a few dry streaks of flour remain.170 grams all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
- Gently fold in the milk chocolate chips.140 grams milk chocolate chips
- Chill the bowl of cookie dough in the refrigerator uncovered for at least 4 hours. While the dough chills, preheat the oven to 350°F/180°C and line 2 baking sheets with parchment paper.
- Use a medium cookie scoop to scoop the cookie dough. Place the dough balls on the baking sheet 2-3 inches apart. Press a few extra chocolate chips on top of each.
- Bake the cookies for 10-13 minutes or until the edges are set and the middles look slightly underdone.
- Remove the tray from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Cool for 30 minutes, then sprinkle with flaky salt if desired and enjoy!
Notes
Measure the flour in grams with a digital food scale or by using the spoon and level method for the best results.
Storage: Store cooled baked cookies an airtight container or Ziplock bag at room temperature for up to 4 days.
Freezing: Let the cookies cool and transfer to a freezer-safe bag. Freeze for up to 3 months. Reheat in the microwave for 20 seconds or in a 300°F/150°C oven for 5-7 minutes.
To freeze cookie dough, follow the recipe through Step 4 and chill the dough for an hour. Scoop on a lined baking sheet, then freeze for 2 hours until frozen solid. Transfer to an airtight container and freeze for up to 3 months. Bake adding 1-2 extra minutes to the bake time.
Nutrition
Serving: 1cookieCalories: 166.4kcalCarbohydrates: 22.5gProtein: 1.5gFat: 7.9gSaturated Fat: 4.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.5gTrans Fat: 0.2gCholesterol: 33.4mgSodium: 101.3mgPotassium: 45.8mgFiber: 0.3gSugar: 14.7gVitamin A: 184.5IUCalcium: 15.2mgIron: 0.5mg
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