Milk Chocolate Chip Cookies

February 28th, 2012
These might very well be the best darn chocolate chip cookies I have ever eaten. I try not to make them too often since they disappear quite fast.
Sure, most people use semi-sweet but I’m a huge fan of milk chocolate. I know, I know, it’s not as healthy as 70% cocoa and to that I say “dark shmark”!
Obviously, you’re here because you’re either a masochist (I am too) or because you’ve already decided that life is not worth living without tasting good food.

Milk Chocolate Chip Cookies


  • 2 cups plus 2 tbsp. all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 12 tbsp. unsalted butter, melted and cooled until warm
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 1 large egg + 1 yolk
  • 2 tsp. vanilla extract
  • 1 ½ cups milk chocolate chips


  1. Preheat oven 325°F.  Line two cookie sheets with parchment paper.
  2. In a medium bowl, whisk dry ingredients and set aside.
  3. Mix butter and sugars until smooth. Add egg, yolk and vanilla and beat until combined.
  4. Add dry ingredients and beat until combined. Stir-in chocolate chips.
  5. Divide dough into 1/8 cup balls (use a 1/4 cup and divide in two) and place onto cookie sheet.
  6. Bake for 10-14 minutes, or  until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy.
Adapted from: Annie’s Eats  who also adapted it from: Blonde Ambition in the Kitchen, originally from: Baking Illustrated


2 Responses to Milk Chocolate Chip Cookies

  1. Blaze says:

    I made these yesterday and they came out super dry and clumpy. I don’t know what I did wrong, bu I followed everything in the recipe. I love trying new recipes but this one did not seem to work for me.

    • Marie says:

      That’s strange, I have not made these in a while but I don’t remember them ever turning out like that.

      I do have a chocolate chip recipe that calls for shortening instead of butter (it keeps the cookies chewy), I’ll try to publish that sometime soon :D

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