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.

Other Recipes for Chocolate Chip Cookies