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Freshly baked milk chocolate cookies
Soft and chewy homemade milk chocolate cookies

Soft & Chewy Milk Chocolate Chunk Cookies

Author: Flavelo
Recipes Cakes and Desserts
The secret to the perfect cookie is chemistry: the reaction of butter and sugar creates caramel flavor, eggs provide structure, and leavening gives lift. In this recipe, milk chocolate's lower melting point means it melts faster than dark chocolate, creating creamy pools of chocolate in every bite.
🕒 Prep Time 15 mins
🍳 Cook Time 12 mins
⌛ Total Time 27 mins
🍽️ Servings 18 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking sheet with parchment paper
  • Hand mixer
  • Ice cream scoop (for portioning)
  • Cooling rack

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Cream soft butter with powdered sugar until pale. Add egg and vanilla, mix until smooth.

Tip: Aeration is key here; incorporating air makes the cookie light.
2 ✓

Sift in flour and salt. Mix just until flour disappears.

Tip: Overmixing after adding flour develops gluten, making cookies tough instead of tender.
3 ✓

Fold in chopped chocolate chunks. Form balls, place on tray, and REFRIGERATE for 30 minutes.

Tip: Chilling resolidifies butter so it melts slower in the oven: cookies keep their shape and stay thicker.
4 ✓

Preheat oven to 350°F. Bake cold dough immediately for 10-12 minutes.

Tip: Remove when edges are brown but center still looks slightly underdone! Carryover heat completes baking.

Recipe FAQ

Why did the cookies spread flat?
The butter was too warm when you started (melted, not soft), or you didn't chill the dough before baking.
Can I make them crispier?
Bake 2-3 minutes longer or use granulated sugar instead of some of the powdered sugar.

Ingredients

  • 2 cups All-Purpose Flour
  • 10 tbsp Unsalted Butter (room temp, soft)
  • 0.75 cup Confectioners' Sugar
  • 5 oz Milk Chocolate (bar, chopped)
  • 1 tsp Vanilla Extract
  • 1 pinch Salt
  • 1 whole Egg (Large)