These Milk Chocolate Cookies are chunky, like really chunky, and they are packed with milk chocolate. So if you are up for an oversized bakery-style cookie to dunk in a large glass of milk, then this is your recipe.
This recipe makes eight large cookies. The cookie batter is made with butter, two types of sugar, an egg, dry ingredients, and a combination of milk chocolate chips and chopped milk chocolate bars. These cookies are crisp on the outside with a delicious gooey centre.
If you love trying out different cookie recipes on the weekend, I have so many for you to try! This recipe for Cherry Chocolate Chip Cookies is a favourite, as is this recipe for Chocolate Hazelnut Cookies.
Ingredients
To make these delicious milk chocolate chip cookies, you will need the simple ingredients listed below. Always use fresh, room-temperature ingredients when baking.
- Unsalted butter
- White sugar
- Brown sugar
- Extra-large egg
- Pure vanilla extract
- Cake flour
- Sea salt
- Baking powder
- Baking soda
- Cornflour
- Milk chocolate
Unsalted butter – The butter must be at room temperature. Do not use cold butter.
Sugar – This recipe uses a combination of white granulated sugar and light brown sugar.
Cake flour – Choose cake flour or all-purpose flour for this recipe.
Corn flour – For a softer, chewier cookie, corn flour is added to the dry ingredients.
Milk chocolate – I used roughly chopped Cadbury's Dairy Milk Chocolate as well as milk chocolate chips for this recipe.
See the recipe card for quantities.
Instructions
To make these homemade chunky chocolate chip cookies, follow the simple steps below. First, prepare the cookie dough, let it rest for about 2 hours, and then bake the cookies in a preheated oven.
STEP 1: Cream butter and sugars. To a bowl of a stand mixer fitted with a paddle attachment, add the butter and both the white and brown sugar. Beat until creamed, about 3 minutes.
STEP 2: Add egg and vanilla. Add the egg and vanilla to the dough and mix again. Scrape down the sides of the bowl and mix briefly again until well combined.
STEP 3: Sift dry ingredients. In a large mixing bowl, sift together the baking powder, baking soda, salt, and flour. Add the flour mixture to the cookie dough batter and mix again at medium speed until just combined, forming a homogeneous dough.
STEP 4: Add chocolate chips. Add the milk chocolate chips and chopped chocolate to the cookie dough. Mix until combined.
STEP 5: Portion and chill. Portion the dough into 8 large cookies. Don’t roll them between your hands, as you want them to bake into a rough shape. Place the cookies onto the parchment-lined baking sheet. Place the tray in the fridge for the cookies to chill for 2 hours.
STEP 6: Bake. Preheat the oven to 200°C (350°F) and line two large baking trays with parchment paper. Place four cookies on each of the prepared baking sheets. Bake one tray of cookies in the middle of the oven for about 12-15 minutes, or until the cookies are a light golden brown and their edges are crisp and the cookies have spread slightly. Remove the cookies from the oven, sprinkle them with a bit of extra sea salt, and allow the baked cookies to cool on a wire rack. Serve and enjoy!
Hint: Portion the cookies by picking up bits of dough with your fingertips and lightly pressing them together. Don’t roll the cookies into a ball, as you want a rough, organic shape to your cookies for this recipe.
Variations
This cookie batter is delicious and can be easily tweaked to include a variety of different fillings. Use white chocolate, dark chocolate, or semi-sweet chocolate chips instead of milk. Or add your favourite dried fruit and nuts to this recipe. Once you nail the basics of this recipe, the options are endless for the variations of flavours you can create.
Equipment
To make this delicious chocolate chip cookie recipe, you will need an electric mixer with a paddle attachment or a hand mixer, a baking tray, and a cooling rack.
This cookie recipe can also be made with a food processor. When it's time to add the chocolate, do so in a large bowl using a wooden spoon or rubber spatula.
I also always recommend using a digital kitchen scale for the best results.
Storage
These cookies are best eaten soon after baking, once they have cooled slightly. This is when they are fresh and crisp with molten chocolate chips!
If you have any leftover cookies, store them in an airtight container at room temperature for about a week. If the cookies have softened, crisp them up in an air fryer or the oven for a few minutes.
You can choose to freeze the cookie dough before or after baking the cookies. To do this, first portion out the cookies, then wrap each portion in plastic wrap or place them in a resealable freezer bag and freeze them for up to three months. For raw cookies, bring the dough to room temperature before baking.
Top Tips
For the perfect soft chocolate chip cookies, follow my top tips below
- Choose quality chocolate chips and chocolate bars for the best-tasting cookies.
- Check the actual temperature of your oven with an oven thermometer.
- Use room temperature ingredients.
FAQ
The eggs I use weigh 56 grams. If you aren’t sure if you have the same eggs, weigh the eggs you have and adjust accordingly.
Please wait until the butter has reached room temperature before making this recipe, or cube the butter and heat it gently in the microwave, being careful not to melt it.
I always recommend using a kitchen scale rather than cups when baking. This way, you can ensure you’ve measured correctly and that your baked goodies come out perfectly.
You want to bake these cookies in a hot oven for a short period. This way they will crisp on the outside while remaining gooey on the inside. Bake four cookies at a time, and make sure you use an oven thermometer to test the actual oven temperature. If the oven is too hot, the cookies will burn on the bottom. Adjust the temperature and baking time for the second batch as needed.
Related
Looking for other recipes like this? Try these:
This chewy chocolate chip cookies recipe really got me, like I couldn’t stop thinking about these cookies until they were all devoured. You might think you’re a thin and crispy kinda cookie girlie, but please try out these chunky cookies because they deserve a spot on your baking rotation.
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Happy Baking
With Love,
Kitty
📖 Recipe
Milk Chocolate Cookies
Equipment
- 2x large baking trays
Ingredients
- 150 g unsalted butter
- 100 g light brown sugar
- 50 g white sugar granulated
- 1 egg extra-large
- 2 teaspoon vanilla extract
- 250 g cake flour
- ½ teaspoon sea salt plus extra for after baking
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 tablespoon corn flour
- 150 g milk chocolate roughly chopped
- 50 g milk chocolate chips
Instructions
- To a bowl of a stand mixer fitted with a paddle attachment, add the butter and both the white and brown sugar. Beat until creamed, about 3 minutes.
- Add the egg and vanilla to the dough and mix again. Scrape down the sides of the bowl and mix briefly again until well combined.
- In a large mixing bowl, sift together the baking powder, baking soda, salt, and flour. Add the flour mixture to the cookie dough batter and mix again at medium speed until just combined, forming a homogeneous dough.
- Add the milk chocolate chips and chopped chocolate to the cookie dough. Mix until combined.
- Portion the dough into 8 large cookies. Don’t roll them between your hands, as you want them to bake into a rough shape. Place the cookies onto the parchment-lined baking sheet. Place the tray in the fridge for the cookies to chill for 2 hours.
- Preheat the oven to 200°C (350°F) and line two large baking trays with parchment paper. Place four cookies on each of the prepared baking sheets.
- Bake one tray of cookies in the middle of the oven for about 12-15 minutes, or until the cookies are a light golden brown and their edges are crisp and the cookies have spread slightly. Remove the cookies from the oven, sprinkle them with a bit of extra sea salt, and allow the baked cookies to cool on a wire rack. Serve and enjoy!
Notes
- Portion the cookies by picking up bits of dough with your fingertips and lightly pressing them together. Don’t roll the cookies into a ball, as you want a rough, organic shape to your cookies for this recipe.
- You can choose to use all chocolate chips or all chopped chocolate for this recipe.
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