Milk Chocolate Chip Cookies
Overview
Photos don’t even do this one justice.
I just inhaled another one of these cookies and am swiftly thinking of who I can give these to to get them out of my sight so I don’t eat them all.
With a million recipes on the internet, why should you make these?
Well, so glad you asked.
- Chewy. The chewiness of this cookie is next level
- The chocolate chips. Add them to the top before baking like you see in my video and on instagram!
- They’re huge!
- Addition of tapioca flour to ensure you have a chewy on the inside and crispy on the outside cookie
If you try these, let me know on social by tagging me in your creation!
Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.
Shopping List
- 3 cups all purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 tablespoon tapioca flour/tapioca starch
- 1 cup butter at room temperature
- 1 1/4 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 tbsp vanilla extract
- 1 cup milk chocolate chips plus more to press onto the cookie dough ball prior to baking
Method
- Preheat the oven to 375 degrees fahrenheit.
- Whisk together the flour, baking soda, and salt
- In a stand mixer fitted with a paddle attachment, mix the butter until creamy, a few minutes
- Add the sugars and combine until light in color, another 2 minutes
- Add the vanilla extract and the egg and mix.
- Pour in the dry ingredients and mix until combined.
- Mix in 1 cup of chocolate chips
- Using a large cookie scoop (like this one that makes 3.5″ cookies) scoop out cookie dough and place on a baking sheet lined with parchment paper.
- Roll each cookie dough scoop into a ball and dip into more chocolate chips placing the chocolate chip side on top
- Bake in the preheated oven for 10-12 minutes; I rotate the pan halfway
- Allow the cookies to rest on the baking sheet for about 5 minutes and then move to cool on a cooling rack
Giant Milk Chocolate Chip Cookies
If you're looking for a chewy, delicious, and LARGE milk chocolate chip cookie, this is the one for you!
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Ingredients
- 3 cup all purpose flour, spooned and leveled
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 tbsp tapioca flour/tapioca starch
- 1 cup butter at room temperature
- 1 1/4 cups light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs at room temperature
- 1 tbsp 1 tbsp vanilla extract
- 1 cup milk chocolate chips plus more to press onto the cookie dough ball prior to baking
Instructions
- Preheat the oven to 375 degrees fahrenheit.Whisk together the flour, baking soda, and saltIn a stand mixer fitted with a paddle attachment, mix the butter until creamy, a few minutes.Add the sugars and combine until light in color, another 2 minutes.Add the vanilla extract and the egg and mix.Pour in the dry ingredients and mix until combined.Mix in 1 cup of chocolate chips.Using a large cookie scoop (like this one that makes 3.5" cookies) scoop out cookie dough and place on a baking sheet lined with parchment paper.Roll each cookie dough scoop into a ball and dip into more chocolate chips placing the chocolate chip side on top.Bake in the preheated oven for 10-12 minutes; I rotate the pan halfway.Allow the cookies to rest on the baking sheet for about 5 minutes and then move to cool on a cooling rack.
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