Milk Chocolate Cookies (best ever!)

I’ve finally cracked it!

Milk chocolate cookies 8 Milk chocolate cookies 7

 I love making cookies (in case you haven’t already guessed!)  I’ve made many on the blog including my Lemon and White Chocolate Chip Cookies (yum) and Tri-Chocolate Chip Cookies.  They have always tasted lovely and been nice & chewy, but have been lacking slightly in the ‘puff’ department!  I’ve learnt a lot from recipe books and other blogs in the last few months and have finally found a cookie recipe that I’m completely happy with :-)  I’m already planning the add-ins for future recipes ;-)

Milk chocolate cookies 4 Milk chocolate cookies 6

 So what has changed from other recipes?  This recipe has added cornflour (cornstarch) that gives the cookies a bit more ‘puff’.  It also uses melted butter and an extra egg yolk, both which give extra chewiness to the finished cookies.  However, the tip that I believe has made the most difference to the cookies is the fact that I baked these from frozen.  I’ve always chilled the dough in the fridge for at least 24 hours before baking cookies, however have never baked from frozen.  It really stopped the cookies from spreading and kept them nice and thick :-)

Milk chocolate cookies 3 Milk chocolate cookies 2 Milk chocolate cookies 1

 I can hardly wait to get experimenting with add-ins for these cookies…what are your favourites? :-)

Milk Chocolate Chip Cookies (best ever!)
Yields 18
Write a review
Print
Ingredients
  1. 150g (2/3 cup) unsalted butter
  2. 150g (3/4 cup) light brown sugar
  3. 75g (1/3 cup + 1tbsp) caster sugar
  4. 2 tsp vanilla extract
  5. 1 egg (from the fridge)
  6. 1 egg yolk (from the fridge)
  7. 280g (2 and 3/4 cups + 2 tbsp) plain flour
  8. 1/2 tsp salt
  9. 2 tsp cornflour/cornstarch
  10. 1/2 tsp bicarbonate of soda
  11. 1/2 tsp baking powder
  12. 250g (1 and 1/3 cups) milk chocolate chips
Instructions
  1. 1. Melt the butter in the microwave and set aside to cool slightly. Measure both sugars into a bowl and pour the cooled butter over the sugar.
  2. 2. Cream together the butter and sugars until it changes colour, then beat in the egg, egg yolk and vanilla. The mixture will be very light and creamy.
  3. 3. Fold in the dry ingredients thoroughly, then fold in the chocolate chips.
  4. 4. Roll dough into 'tall golf ball' shapes, place on the baking tray and freeze for at least 24 hours.
  5. 5. When ready to bake, preheat oven to 180C/Gas 4. Place cookies on a lined baking tray (a few cm apart) and bake for exactly 7 and 1/2 minutes. Leave cookies on the tray for around 10 minutes before removing to a cooling rack
Notes
  1. All recipes and photos are copyright Baking-Joy.com, unless stated otherwise. Please do not reproduce recipes without prior permission or linking directly back to the blog.
Baking Joy http://baking-joy.com/

Related posts

Comments

  1. I want about 10 of these right now!! I bet they are so soft from the cornstarch. Must try!
    Ashley @ Wishes and Dishes recently posted…Monster Cookie Dough DipMy Profile

  2. These look like they have just the right amount of puff to make anyone smile, especially me because now I’m dreaming for some!
    Pamela @ Brooklyn Farm Girl recently posted…White Bean Lentil Garlic DipMy Profile

  3. These have chewey goodness written ALL over them! Looks heavnely!

  4. Can I have 1 (or 5) right now please! They look amazing and delicious. I’ve heard of using cornstarch but have never tried it, myself.

    • Thank you Tina! I could do with 5 right now :-) I think the cornstarch made a difference, however I reckon the biggest factor was the freezing :-)

  5. I accidentally baked my favorite soft chocolate chip cookies from frozen the other night too, and they were exceptionally good. I think you are really on to something here!
    Nora @ Buttercream Fanatic recently posted…Double Peanut Butter Fudge Brownie BitesMy Profile

  6. Those cookies look absolutely perfect! I always use cornstarch in my cookies too! I love what it does for the texture and I also think it helps with the spreading. I’m really digging your blog design too!
    YinMom YangMom Allie recently posted…Sweet Tea GranitaMy Profile

    • Thank you so much! Glad you like the blog design :-) Was so pleased with these cookies, I’m looking forward to trying some delicious add-ins!

  7. Ever since I started sprinkling my cookies with samt I can’t stop! These look wonderful.
    Laura recently posted…#Bundtamonth: Espresso Swirled Bundt CakeMy Profile

  8. I made these and they did not spread at all. I think next time I won’t freeze them. They do have a great taste tho!

    • Thank you Ella! Glad you enjoyed them :-) I have used this base for cookies lots now and I sometimes freeze overnight, but in reality they probably only need 1-2 hours in the freezer :-)

  9. I just made these and they are currently resting in my freezer. Can’t wait to bake them!

Trackbacks

  1. [...] recipe is based on my new favourite chocolate chip cookie base: Milk Chocolate Chip Cookies.  It uses melted butter and extra egg yolk, which gives the finished cookies a lovely chewy [...]

  2. […] crispness around the edges.  You can see this cookie base in my Snickers Chocolate Cookies and Best Ever Milk Chocolate Chip Cookies.  I can’t wait to continue experimenting with cookie […]

Leave a Comment

*

CommentLuv badge