Milk Chocolate Chip Cookies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">225g unsalted butter</li> <li class="ingredients-single-item">200g light brown sugar</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">1 tablespoon vanilla extract</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">1 teaspoon baking soda</li> <li class="ingredients-single-item">1/2 teaspoon fine sea salt</li> <li class="ingredients-single-item">300g milk chocolate, roughly chopped (or milk chocolate chips)</li> <li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Electric mixer (hand or stand)</li> <li class="equipment-single-item">Cookie scoop (optional)</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Optional but recommended: Brown the butter for extra flavor. Place butter in a light-colored saucepan over medium heat. Allow it to melt completely, then continue cooking, stirring frequently. The butter will foam, then the milk solids will turn golden brown and develop a nutty aroma (about 5-7 minutes). Immediately transfer to a heat-proof bowl and let cool for 10-15 minutes. This creates complex toffee notes that elevate your cookies. If skipping this step, simply use softened butter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Preheat your oven to 180°C and line two baking sheets with parchment paper. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a large bowl, combine the cooled brown butter (or softened butter) with both sugars. Beat with an electric mixer for 3-4 minutes until light and fluffy. This creaming process incorporates air into the dough, creating a better texture and helping the cookies spread correctly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Add the eggs one at a time, beating well after each addition until completely incorporated. Mix in the vanilla extract until the mixture is smooth and glossy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In a separate bowl, whisk together the flour, baking soda, and fine sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until no dry streaks remain. Over-mixing at this stage will develop too much gluten, resulting in tough cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Fold in the chopped milk chocolate (or chips) using a rubber spatula until evenly distributed throughout the dough. If your chocolate is in large blocks, roughly chopping it creates beautiful melted puddles in the baked cookies. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> For best results, chill the dough for at least 30 minutes (up to 24 hours). This allows the flour to hydrate fully and the flavors to develop, resulting in cookies with better texture and taste. If you're short on time, you can bake immediately, but the cookies may spread more. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Using a cookie scoop or tablespoon, form dough balls about 2 tablespoons in size and place them on the prepared baking sheets, leaving about 5cm between each cookie to allow for spreading. For professional-looking cookies, roll the dough into smooth balls between your palms. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> If desired, sprinkle a tiny pinch of flaky sea salt on top of each dough ball to enhance the chocolate flavor and create a sweet-salty contrast. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Bake for 10-12 minutes, until the edges are set and golden brown but the centers still look slightly underdone. The cookies will continue baking on the hot sheet after removal from the oven, so it's better to underbake slightly than overbake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Allow the cookies to cool on the baking sheet for 5 minutes (they'll be too soft to move immediately), then transfer to a wire rack to cool completely. For the perfect chewy texture, enjoy one while still slightly warm! </li> </ol>