Milk Chocolate Cookies

If slightly under-baked, these milk chocolate cookies turn into delicious brownie rounds. So for cookies, prepare and bake according to following suggestion. For brownies, pour batter into an 8-inch square baking pan lined with either parchment or aluminum foil with overhang for easy cleaning. Bake for about 35 minutes or until a toothpick inserted in the center does not come out wet.



All purpose flour 1 cup
Unsweetened cocoa powder ½ cup
Baking soda ½ tsp
Salt ½ tsp
Milk chocolate 8 oz
4 oz coarsely chopped, 4 oz cut into ¼-inch chunks
Unsalted butter, rm temp ½ cup
Sugar 1¼ cups
Eggs 2 large
Vanilla extract 1 tsp

  • Preheat oven to 325 degrees Fahrenheit and line baking sheets with parchment paper.

  • Whisk together flour, cocoa powder, baking soda, and salt.

  • Melt 4 oz coarsely chopped chocolate with butter in a small heatproof bowl set over a pan of simmering water, let cool slightly.

  • Mix chocolate mixture, sugar, eggs, and vanilla extract on medium speed. Reduce speed to low, and gradually add flour mixture. Finally, fold in the chocolate chunks.

  • Drop dough by tablespoons onto prepared baking sheets, spacing about 2-inches apart.

  • Bake until cookies are flat and surfaces somewhat cracked, about 15 minutes (cookies should be soft).

  • Let cool on parchment paper on wire racks. If you think you can successfully put these delicious milk chocolate cookies away for 3 days, remember to place them in airtight containers.

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