• Cook with Love and Kosher Salt

     

milk chocolate cookies

Yeah yeah another chocolate chip cookie.  I know, too many on the site, but I can’t help it!  I love them.  And I love these.  Everyone did.  Less sweet than normal chocolate chippers (to balance the milk chocolate) these are supremely addictive.  And when you over treat yourself, you don’t feel as sick!  These are soft on the inside and crispy on the outside.  Greg and all his friends eat them up too fast.  Well, Sylvie and Andy’s too!  Rob’s not a milk chocolate guy so he really can’t weigh in.  This dough is great for other sweet mix-ins like m&m’s and heath bars but I’m loving them best with my big milk chocolate chips.  Please make sure you use high quality chocolate!  Enjoy –

BTW that little red spot is a little heart as I made these for My Sister’s Place for Valentines day.

milk chocolate chip cookies (from February 2009 issue of Food & Wine magazine):

2 1/2 sticks unsalted butter, softened
1 1/2 cups light brown sugar
1 cup plus 1 tablespoon sugar
3 large eggs
1 1/2 teaspoons vanilla extract
3 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
16 ounces good quality milk chocolate chips

Preheat oven to 350 degrees.  With the paddle attachment of your mixer beat together the butter, sugars, eggs, and vanilla on medium to medium high speed until light and fluffy.  This should take about 5 minutes.  Scrape down the bowl and beat again for another minute or so.

Whisk together the flour, salt and baking soda and chocolate chips and add to the butter mixture.  On the lowest speed, mix until just combined.

Place the batter in the fridge for a 1/2 hour or so to firm up (you can skip this and you will have flatter cookies).  Drop by 2 T (or whatever size you want!) onto a parchment lined cookie sheet.  Bake until a light golden brown.  About 9-12 minutes I think.

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