Milk Chocolate Cookies
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These milk chocolate cookies are my go to treat whenever I want something homemade but don't have all day in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have warm, gooey cookies ready to enjoy. I love using walnuts and pecans in this recipe because nuts add wonderful texture plus they're packed with heart healthy fats and antioxidants. The combination of milk chocolate chips with brown sugar creates that perfect chewy center, and honestly, the whole process is so straightforward that even beginners feel like bakers. These always disappear fast at my house.
Ella x
Ingredients
- 250 gall-purpose flour
- 3 gbaking soda
- 1 gsalt
- 200 ggranulated sugar
- 100 gbrown sugar
- 400 gmilk chocolate chips
- 200 gunsalted butter
- 2 pceggs
- 1 mLvanilla extract
- 100 gwalnut halves
- 50 gpecans
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a thermometer to ensure accuracy.
- 2
Whisk together flour, baking soda, and salt in a medium bowl.
- 3
Cream together butter and sugars until light and fluffy.
Tip: Use an electric mixer for best results.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Gradually mix in flour mixture, then stir in chocolate chips and nuts.
Tip: Be gentle to avoid crushing nuts.
- 6
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
- 7
Bake for 12-15 minutes, or until edges are lightly golden.
Tip: Avoid overbaking for chewiest cookies.
- 8
Remove from oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tip: Cookies will be more tender if cooled slowly.
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