Milk Chocolate Chip Cookies

I wanted to bring a snack to a friend's house last night and after eyeing some packages of cookies at the grocery, I decided to just pick up some chocolate chips, head home and make my own since I had enough time. After so much baking, chocolate chip cookies are a breeze (having a Kitchenaid mixer do the work for me doesn't hurt, either).

I followed the original Nestlé chocolate chip cookie recipe, except I opted for dark brown sugar and used milk chocolate chips instead if semi-sweet. I tried this once before and the cookies were a holiday miracle.

After the dough was mixed, I scooped the cookies onto a pan lined with parchment paper.

After 11 minutes, the cookie fest began.

They were so tasty, and the milk chocolate was perfect. A few of the ones on the bottom rack burned a bit on the bottom, so next time I will take them out after 10 minutes. The brown sugar makes them so rich! I also want to try this with cornstarch as mentioned in my Triple Sugar Cookie recipe to see if they come out extra soft.

Milk Chocolate Chip Cookies Recipe


2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) softened butter
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups (one 11.5 ounce package) milk chocolate chips


Heat oven to 375 degrees F. In a small bowl, mix flour, baking soda, and salt. In a large mixing bowl, beat butter, sugars and vanilla together. Add eggs one at a time. Gradually add flour mixture, allowing dough to fully mix before adding more. Once the dough is finished, pour in chocolate chips and mix until they are evenly distributed. Scoop rounded tablespoons onto a cookie sheet covered in parchment paper and bake for 10-12 minutes until edges are browned.

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