Here is an easy milk chocolate chip cookies recipe. It is very simple to make and these milk chocolate chip cookies taste sort of like candy bars. Your kids will love them! Most chocolate chip cookie recipes use semi-sweet chocolate chips. However, my family thinks semi-sweet chocolate is a little too bitter and they prefer the taste of milk chocolate. Therefore, these milk chocolate cookies are sweeter and tastier than regular semi-sweet chocolate chip cookies. We hope your family enjoys them too!
Delicious Milk Chocolate Chip Cookies
This recipe should only take 10-15 minutes to prepare & clean up. Moreover, if you like this easy chocolate chip cookies recipe, we hope you will leave a comment below and give us a 5 star rating. Thank you in advance! We also have a printable and “pin-able” chocolate chip cookie recipe at the bottom of this page.
Ingredients – Milk Chocolate Chip Cookies Recipe
- 16 Tablespoons – Unsalted Butter (softened) – 230 grams
- 2 – Large Eggs
- 3/4 Cup – Brown Sugar (packed) – 161 grams
- 3/4 Cup – Granulated White Sugar – 150 grams
- 1 Teaspoon – Vanilla Extract – 5 milliliters
- 2 1/4 Cups – Flour (all purpose flour) – 270 grams
- 1 Teaspoon – Baking Soda – 5 milliliters
- 1 Teaspoon – Salt – 5 milliliters (optional – use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 2 Cups – Milk Chocolate Chips (morsels) – 340 grams
- Optional – Replace one of the cups of milk chocolate chips with one cup of dried fruit, M&Ms or chopped nuts.
Servings – Roughly 24-30 milk chocolate chip cookies (amount depends on the size of the cookie that you create)
- Equipment used for this recipe – Measuring cup & spoons, mixing bowl, long wooden spoon, electric mixer, tablespoon or cookie dough scoop, oven mitts, silicon spatula, baking sheets, cooling rack and an oven. If you are missing anything, please visit Bread Dad’s baking equipment or cookbook sections.
Key Ingredient – Milk Chocolate Chips!
Instructions – Milk Chocolate Chip Cookies Recipe
- Preheat oven to 375 degrees F.
- Lightly beat the eggs.
- Soften butter in the microwave.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy. FYI – Read the tips section below to find out why using an electric mixer results in a much better cookie than mixing by hand.
- Add the milk chocolate chips. Use a large wooden spoon to stir until the chips are evenly mixed in the dough.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” or “drop” onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 3-4 minutes. Otherwise, cookies might break when removed from pan.
- Use a spatula to remove the milk chocolate chip cookies and place the cookies on wire cooling racks in order to cool completely.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. The recipe comment section is at the bottom of this page. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!
Reference Sources
- Wikipedia, Chocolate, https://en.wikipedia.org/wiki/Chocolate
- Wikipedia, Chocolate Chip Cookie, https://en.wikipedia.org/wiki/Chocolate_chip_cookie
- Wikipedia, Types of Chocolate, https://en.wikipedia.org/wiki/Types_of_chocolate
Tips – Milk Chocolate Chip Cookies Recipe
- The tips below are designed to help cookie “novices” and/or people with limited baking experience.
- You can use “regular” semi-sweet chocolate chips for this recipe (if you don’t have any milk chocolate chips). However, my kids & their friends seem to prefer sweeter milk chocolate cookies to the slightly bitter semi-sweet variety.
- Optional – Once you have placed the cookie dough balls on the baking tray, you can press extra chocolate chips into the top of the cookie dough balls if you want a more chocolaty “appearance”. My family prefers the cookie appearance with the “pointy” ends of the chocolate chips facing up (versus the points being pressed down into the dough and only the flat bottoms of the chips showing). It helps to give these milk chocolate cookies a more interesting & unique look.
- Optional – You can add some variety to these milk chocolate chip cookies by removing 1 cup if chocolate chips and adding 1 cup of dried cranberries, chopped walnuts, M&Ms, etc. For example, for a chocolate chip & dried cranberry version, you would need 1 cup of milk chocolate chips and 1 cup of dried cranberries (versus the 2 cups of milk chocolate chips called for in this recipe).
- Cookies come out much better if you mix the ingredients with an electric mixer. The cookie dough comes out “creamier” and the ingredients are blended in better (i.e. no small flour “clumps”) if you use an electric mixer. Personally, I think that an electric mixer helps to create an enhanced version of cookies with milk chocolate chips.
- Completely mix the eggs, butter and sugar together with an electric mixer BEFORE adding the flour. This will result in much better cookies. See the inadequately blended problems in the line below.
- Mixing only by hand can lead to the cookie dough being inadequately blended. This can result in your cookies having unwanted “clumps” of ingredients (i.e. small flour clumps) and/or a gritty texture (inadequately blended sugar grains). Use an electric mixer for best results.
- However, do not use the electric mixer on the chocolate chips… as this will just grind & chop them into tiny bits! Hand stir the chips into the cookie dough with a large spoon.
- You can make the cookie dough balls (drops, spoonfuls, etc.) with 2 tablespoons, a cookie dough scoop or your hands. Some people also like to wear food grade plastic gloves when making cookie dough balls/drops.
- Use of a cookie dough scoop will give you more consistently shaped cookies versus varying sizes from using a less “exact” methods such as using a tablespoon or your hands.
- For “rounder” cookies (with no edges sticking out), you can use a cookie dough scoop or mold the cookie dough by hand into round balls and then press down on the dough ball until it turns into a pancake shape.
- For a more “natural” cookie shape, you can scoop the cookie dough with a tablespoon and place the cookie dough “drops” onto the baking sheet without shaping the dough. Your milk chocolate chip cookies will still taste great but they will just have a few more natural edges and bumps.
- Place the baking tray on the oven’s middle rack for best results. If the baking tray is placed too high or too low in the oven, the baking tray may be too close to the heating element.
- According to Wikipedia, milk chocolate “is sweet chocolate that also contains milk powder or condensed milk. In the UK and Ireland, milk chocolate must contain a minimum of 20% total dry cocoa solids; in the rest of the European Union, the minimum is 25%”. This is one of the reasons that European milk chocolate tastes different from American milk chocolate. Therefore, if you want to vary the taste of your chocolate chip cookies, you can try making some cookies with European milk chocolate next time (if you usually use American chocolate).
- If you have a problem with a cookie recipe, please make sure that you are following the recipe exactly (i.e. using the correct oven temperature), using the correct amounts of ingredients (i.e. don’t eyeball the measurements versus using a measuring cup or accidentally add a tablespoon when a teaspoon is called for), using the correct ingredients (i.e. baking soda/powder versus yeast or all purpose flour versus bread flour), etc. Please don’t “wing” things with recipes.
- In addition, you should always try to use relatively fresh baking soda & powder for the best results. For example, using baking soda from an open container (that has been deodorizing your refrigerator for months) may lead to subpar results. Old & hard baking soda/powder may lead to rising problems and/or leave small bitter clumps in these easy milk chocolate chip cookies.
- My recipes are based on US ingredient measurements (i.e. US cups & tablespoons). However, as a courtesy to our European visitors, I have also included some very ROUGH European equivalents (i.e. grams & milliliters). Since I rarely use European measurements when baking, please let me know in the comment section below if any of the European ingredient measurements need to be changed (i.e. for XYZ ingredient, milliliters are more commonly used versus the grams information listed in the recipe).
- Always wear oven mitts/gloves when dealing with ovens, hot baking sheets, etc.
- For more cookie ideas (i.e. white chocolate chip, butterscotch or cranberry), please visit Bread Dad’s main Easy Cookie Recipes section.
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!
Milk Chocolate Chip Cookies Recipe
Here is an easy milk chocolate chip cookies recipe. It is very simple to make and these milk chocolate chip cookies taste sort of like candy bars. Your kids will love them! Most chocolate chip cookie recipes use semi-sweet chocolate chips. However, my family thinks semi-sweet chocolate is a little too bitter and they prefer the taste of milk chocolate. Please visit BreadDad.com for more great cookie & muffin recipes.
Servings: 30 Cookies
Calories: 202kcal
Ingredients
- 16 Tablespoons Unsalted Butter (softened)
- 2 Eggs (large)
- 3/4 Cup Brown Sugar (packed)
- 3/4 Cup Granulated White Sugar
- 1 Teaspoon Vanilla Extract
- 2 1/4 Cups Flour (all purpose flour)
- 1 Teaspoon Baking Soda
- 1 Teaspoon Salt (optional - use only 1/2 teaspoon if you are trying to reduce the sodium in your diet)
- 2 Cups Milk Chocolate Chips (morsels)
Instructions
- Preheat oven to 375 degrees F.
- Lightly beat the eggs.
- Soften butter in the microwave.
- Mix eggs, butter, granulated white sugar, brown sugar and vanilla extract in a large bowl. Use an electric mixer to mix these ingredients together. Mix until creamy.
- Then stir in the flour, baking soda and salt. Use an electric mixer to mix all of the ingredients together. Mix until ingredients are completely blended and cookie dough looks creamy.
- Add the milk chocolate chips. Use a large wooden spoon to stir until the chips are evenly mixed in the dough.
- Scoop dough with a tablespoon or cookie dough scoop and place this dough “ball” or "drop" onto a nonstick baking sheet. You will need at least 2 baking sheets in order to bake all of the cookies at the same time (if they can fit in your oven) or you will need to bake each batch separately (one after the other).
- Leave space of roughly 2-3 inches between each dough ball because the cookies will spread as they bake.
- Bake for 8-10 minutes or until golden brown.
- Remove baking tray from the oven. Wear oven mitts. Leave cookies on baking sheet to cool for 3-4 minutes. Otherwise, cookies might break when removed from pan.
- Use a spatula to remove the milk chocolate chip cookies and place the cookies on wire cooling racks in order to cool completely.
Notes
This is a Bread Dad recipe and may not be copied or reproduced. This recipe is copyright protected under the US Digital Millennium Copyright Act.
Legal Disclaimer
The nutritional information is provided using recipe tools such as WP Recipe Maker. These figures should only be considered as an estimate. They should not be construed as a guarantee of accuracy given visitors may use different serving sizes, ingredients, etc. See our legal disclaimer for additional nutrition disclosures.
Nutrition
Serving: 1Cookie | Calories: 202kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 122mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 208IU | Calcium: 17mg | Iron: 1mg
If you liked this recipe, please leave a comment below & give us a 5 star rating. Your comments help us to improve & clarify our recipe instructions. Moreover, it is ALWAYS great to hear from someone who has enjoyed our recipes!!!
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