Milk Chocolate Drop Cookies
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These milk chocolate drop cookies are my go to treat when I want something homemade but don't have hours to spend in the kitchen. With just fifteen minutes of prep and thirty minutes of baking, you'll have warm, melty cookies fresh from the oven. The combination of milk and semisweet chocolate chips creates that perfect balance of sweetness and richness that keeps everyone coming back for more. Brown sugar, one of my favorite ingredients, adds natural moisture and a subtle caramel depth to these cookies while keeping them wonderfully chewy. Best of all, the ingredients are simple pantry staples that won't break the bank, making this recipe perfect for busy weeknights or unexpected guests.
Ella x
Ingredients
- 250 gall-purpose flour
- 3 gbaking soda
- 1 gsalt
- 150 ggranulated sugar
- 100 gbrown sugar
- 100 gunsalted butter
- 2large eggs
- 1 mLvanilla extract
- 200 gmilk chocolate chips
- 100 gsemisweet chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easier cleanup.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
Tip: Optional: Use a digital scale for accurate measurements.
- 3
In a large bowl, cream the butter and sugars until light and fluffy.
Tip: Optional: Use an electric mixer for faster results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Optional: Use room temperature eggs for better emulsification.
- 5
Gradually mix in the dry ingredients until just combined.
Tip: Optional: Don't overmix to avoid tough cookies.
- 6
Stir in the milk chocolate chips and semisweet chocolate chips.
Tip: Optional: Use a rubber spatula for smooth mixing.
- 7
Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet.
Tip: Optional: Leave about 2 inches of space between each cookie.
- 8
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
Tip: Optional: Rotate the baking sheet halfway through baking for even cooking.
- 9
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Optional: Use a silicone mat to prevent cookies from spreading.
- 10
Store the cookies in an airtight container at room temperature for up to 3 days.
Tip: Optional: Freeze the cookies for up to 2 months for longer storage.
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