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.
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.
Optional (but recommended) – Chill the dough in a covered bowl in your refrigerator for 30-60 minutes. This helps to prevent the cookie dough from spreading in the oven and reduces the potential for overly thin/flat cookies.
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.
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