Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Milk chocolate cookies

Recipe by Archersfood

Bake the ultimate milk chocolate cookies with this easy, foolproof recipe. Featuring a perfect mix of granulated and brown sugar for crisp edges and a chewy center, these cookies are packed with melted chocolate pockets and finished with a touch of flaky sea salt. 

  • Total Time0 hours
  • Yield10 cookies

Ingredients

  • ½ cup (120 g) butter
  • 3 tablespoons (40 g) granulated sugar
  • ⅓ cup, packed (70 g) brown sugar
  • 2 tablespoons  vanilla extract
  • 1 egg
  • 1 ¼ cups (160 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • A generous pinch of flaky sea salt
  • ¾ cup (130 g) milk chocolate

Instructions

  1. Melt the butter in a saucepan over low heat or in a microwave-safe bowl. Set aside to cool slightly.
  2. In a large mixing bowl, combine the granulated sugar and brown sugar. Whisk to combine. Pour in the cooled melted butter and whisk until smooth.
  3. In a separate medium bowl, whisk the egg and vanilla extract together until smooth. In another bowl, whisk together the flour, baking soda, and baking powder.
  4. Add the egg mixture to the sugar-butter mixture and whisk to combine. Using a spatula, gently fold the dry ingredients into the wet ingredients until just combined and no dry streaks of flour remain. Do not overmix.
  5. Cover the bowl and refrigerate the dough for 15-30 minutes. This is a crucial step to firm up the dough.
  6. Remove the dough from the fridge. Fold in the chopped chocolate. Using a cookie scoop or spoon, portion the dough into balls. Place the dough balls on a parchment-lined baking sheet.
  7. Refrigerate or freeze the shaped dough balls for at least 15 minutes. Meanwhile, preheat your oven to 180°C (350°F).
  8. Place the chilled dough balls on a second parchment-lined baking sheet, leaving enough distance between each one to allow for spreading. Bake for 10-12 minutes, or until the edges are set and golden but the centers still look soft.
  9. As soon as the cookies come out of the oven, immediately use a large round cookie cutter or the rim of a glass/mug to gently swirl around each cookie. This creates a perfect round shape and textured edges. While hot, sprinkle each cookie with a pinch of flaky sea salt.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Don’t Overbake: The cookies will look soft when you take them out. They will continue to set as they cool, resulting in a perfect chewy texture.
  • A Note on the Photos: The step-by-step pictures in this post show larger quantities of ingredients (like more eggs, sugar, or flour) because we prepared multiple batches of different cookie variations on the same day using the same base dough.
  • Serving Suggestion: Enjoy warm with a tall, cold glass of milk!
  • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 230 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 13 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 40 mg

Find it online: https://archersfood.com/milk-chocolate-cookies/