Soft Milk Chocolate Chip Cookies

Name: Soft Milk Chocolate Chip Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 24 cookies
Cuisine: Canadian
Ingredients: 1 cup unsalted butter (room temperature); 3/4 cup granulated sugar; 3/4 cup brown sugar (packed); 2 large eggs; 1 tsp vanilla extract; 2 1/4 cup all-purpose flour (spooned and levelled); 1 tsp baking soda; 1/2 tsp salt; 2 cup milk chocolate chips (preferably Chipits)

55 min 24 cookies Fácil

Todas las recetas

Deliciously soft cookies featuring milk chocolate chips, perfect for those who prefer a sweeter, creamier bite.

Preparación

15 min

Cocción

10 min

Total

55 min

Porciones

Dificultad

Fácil

There's something undeniably comforting about a warm, soft cookie fresh from the oven, especially when it's loaded with milk chocolate chips. These cookies are perfect for those who love a sweeter, creamier chocolate experience. Unlike traditional semi-sweet chocolate chip cookies, this version emphasizes the smooth and mild flavour of milk chocolate, making it a favourite among kids and anyone with a sweet tooth. This recipe is designed for those who want to enjoy the classic taste of Chipits milk chocolate chips in a soft, chewy cookie. The balance of sugar, butter, and flour creates a tender dough that bakes up into cookies with a slightly crisp edge and a gooey centre. Whether you're a novice baker or a seasoned pro, these cookies are easy to make and sure to satisfy.

Ingredientes

Porciones

For the cookies

Instrucciones

Preheat and prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Consejo del chef: Lining the sheets helps prevent sticking and makes cleanup easier.

Mix wet ingredients

In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes.

Consejo del chef: Ensure the butter is at room temperature for easier mixing.

Add eggs and vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Consejo del chef: Mix until just combined to avoid overworking the dough.

Combine dry ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.

Consejo del chef: Do not overmix to ensure the cookies stay tender.

Fold in chocolate chips

Fold in the milk chocolate chips until evenly distributed throughout the dough.

Consejo del chef: Use a spatula for gentle folding to avoid breaking the chips.

Chill the dough

Cover the dough and chill for at least 30 minutes to help the flavours meld and to prevent spreading during baking.

Consejo del chef: Chilling the dough results in thicker cookies.

Shape and bake

Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart. Bake for 8-10 minutes, until the edges are lightly golden.

Consejo del chef: Cookies will continue to cook on the baking sheet even after removed from the oven.

Cool and serve

Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Consejo del chef: Cooling on the rack prevents overbaking and maintains the chewy centre.

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Trucos y consejos

<ul><li>Use room temperature butter for the best texture.</li><li>Chill the dough for thicker cookies.</li><li>Line your baking sheets with parchment paper to prevent sticking.</li></ul>

Sugerencias para servir

Serve these milk chocolate chip cookies with a cold glass of milk or your favourite hot beverage. They make a delightful snack or dessert for any occasion. To make ahead, you can freeze the dough balls on a baking sheet until solid, then store them in a freezer bag for up to 3 months. Simply bake from frozen, adding a couple of extra minutes to the baking time. Store baked cookies in an airtight container at room temperature for up to a week.

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