Milk Chocolate Chip Cookies Recipes

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the milk chocolate chips and pecans.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter, white sugar, brown sugar, eggs, and vanilla extract in a bowl with an electric mixer until light and fluffy.
• Mix flour, salt, and baking powder together in a bowl. Stir the flour mixture slowly into the butter mixture until well combined; fold in chocolate chips. Place spoonfuls of dough onto a nonstick baking sheet about 2 inches apart.
• Bake in the preheated oven until tops are golden brown, about 10 minutes.

Steps:

• Preheat the oven to 375 degrees F.
• Cream the butter, then add both sugars and cream until fluffy. Add the eggs and beat slightly, then add the vanilla and beat until combined. Add the malted milk powder and beat until combined.
• In a separate bowl, sift together the flour, baking soda and salt. Add to the butter mixture, beating gently until just combined. Add the chocolate chips and stir in gently.
• Drop by teaspoonfuls (or use a cookie scoop) on an ungreased baking sheet, leaving plenty of space between the cookies (they spread out quite a bit). Bake for 9 to 11 minutes. The cookies will be very flat and very chewy. Allow to cool slightly before removing from pan with a spatula.
• Optional: Allow to cool completely, then use 2 cookies to make an ice cream sandwich. Add sprinkles to the sides of the ice cream, then wrap individually in plastic wrap.

Steps:

• Heat oven to 375°F. In small bowl, mix flour, malted milk powder, baking soda and salt; set aside.
• In medium bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg yolk and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in milk chocolate chips.
• Onto large ungreased cookie sheet, drop 12 rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container at room temperature.

Steps:

• Preheat oven to 375°.
• Combine flour, baking soda and salt in small bowl.
• Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy.
• Add eggs one at a time, beating well after each addition.
• Gradually beat in flour mixture.
• Stir in morsels and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 9 to 11 minutes or until golden brown.
• Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.