Monday, February 24, 2020

Chocolate Chip Cookies

Some of you know that I'm always searching for the perfect chocolate chip cookie recipe. The interesting thing to me is that there are a limited number of ingredients that most recipes use. Tweak it a little this way or that and you have different cookie.

Somehow, over the holidays, I bought a bag of milk chocolate morsels. I have no idea why. So I thought I would try using them in chocolate chip cookies instead of semi-sweet chips. Why not? This is the result. To be perfectly honest, if someone blindfolded me and asked me to identify which cookies were made with semi-sweet chocolate and which ones were made with milk chocolate, I'm not sure I could tell the difference.

They worked out fine. These are supposed to be very chewy, not crisp. I found they baked quickly. Do not walk away from your oven. There's a big difference between baking for 10 minutes, which leads to crispy edges, and for 8 minutes, which produces a much chewier cookie.

If your brown sugar is a rock (like mine was), place it in a microwave safe bowl and cover with a damp paper towel. Microwave for 30 seconds. Scrape loose bits off with a fork and repeat microwaving as necessary.

I sprinkled flaked salt over one tray of cookies. Oh yum! You can't see it at all, but you know when you get that lovely salty and sweet bite!

Milk Chocolate Morsel Cookies
makes approximately 48 cookies

Preheat oven to 325. Line cookie sheet with parchment paper.

12 tablespoons unsalted butter (1 1/2 sticks), softened
3/4 cup light brown sugar
1/2 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla
2 cups flour
1/2 teaspoon baking powder
1/2 tespoon pink salt
1 1/2 cups milk chocolate morsels
Optional: flaked salt

Cream the butter with the sugars until they are well incorporated. Add the egg and beat it in. Add the vanilla and beat. Mix the flour, salt, and baking soda in a bowl. With the mixer running on low add a little bit of the flour mixture at a time. When no flour is visible, mix in the milk chocolate morsels.

Make balls a little bit bigger than an inch in diameter. Place them on the baking sheet about 3 inches apart because they will spread.  If you want to salt them, sprinkle them now. Bake for 8-9 minutes for chewy cookies or 10 minutes for cookies with crispy edges.

Cream butter and sugars.

It should look like this!

Sprinkle with flaked salt if you like.

3 inches apart!
Fresh from the oven!


  1. Replies
    1. I hope you'll like it. I froze some and they're even chewy after they thaw, which takes only minutes.

  2. For another variable, try chilling the dough. It's supposed to develop more flavor from the flour.

    1. I've read that some people let the dough stand before baking it I will have to try it!

    2. Some let it rest. Some let it chill.
      Try 1/2 and 1/2 and compare.

  3. welcome today. i agree with you about not telling the difference between the two morsels. LOL I have used a bag once, peanut butter and chocolate morsels. That was fun and different.

  4. I love this series! I have to try this recipe. I love chocolate chip cookies. Thank you for sharing!

  5. I made some chocolate chip cookies from a recipe similar to yours using brown butter and they were amazing ~

  6. Those would be too tempting for me! Yummy!