Milk Chocolate Chocolate Chip Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These milk chocolate chocolate chip cookies are my go to when I want something truly indulgent but don't want to spend all day in the kitchen. The whole thing comes together in under an hour, which makes them perfect for unexpected guests or midnight cravings. What I love most is that the combination of milk and semisweet chocolate chips creates this amazing depth of flavor that keeps people coming back for more. Plus, the milk powder adds a subtle richness while boosting the calcium content, making these feel just a tiny bit more wholesome. Trust me, once you try these, they'll become your new favorite.
Ella x
Ingredients
- 250all-purpose flour
- 3 gbaking soda
- 1 gsalt
- 200 ggranulated sugar
- 100 gbrown sugar
- 150 gunsalted butter
- 2large eggs
- 2 mlvanilla extract
- 400 gmilk chocolate chips
- 200 gsemisweet chocolate chips
- 20 gmilk powder
- 5 gbaking powder
- ½ gnutmeg
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- 2
In a large bowl, whisk together flour, baking soda, salt, and baking powder.
Tip: Whisk dry ingredients thoroughly to ensure even baking.
- 3
In another bowl, cream butter and sugars until light and fluffy.
Tip: Use an electric mixer to cream butter and sugars until smooth and fluffy.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Beat eggs thoroughly to incorporate air and ensure smooth cookie texture.
- 5
Melt milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Melt chocolate until smooth and glossy for the best results.
- 6
Add flour mixture to wet ingredients and mix until just combined.
Tip: Avoid overmixing, as this can lead to tough cookies.
- 7
Fold in melted chocolate, chocolate chips, and nutmeg.
Tip: Fold gently to distribute chocolate evenly and preserve texture.
- 8
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
Tip: Scoop dough balls evenly to ensure uniform baking.
- 9
Bake for 12-15 minutes or until edges are lightly golden.
Tip: Bake until edges are lightly golden and centers are set.
- 10
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let cookies cool completely to ensure they set and retain texture.
- 11
Enjoy your delicious milk chocolate chocolate chip cookies!
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