Milk Choco Chunk Cookies

Seemed appropriate that my first post on my blog be cookies, since I bake so many of them!  This recipe is your basic cookie dough recipe, and you can substitute any chocolate or add other yummy additions!  Unless you’re adding oatmeal, as you would then need to adjust your flour.  In this recipe, I used 2 Dairy Milk chocolate bars because that’s what I had at home.  I was going to just eat some of the chocolate with my tea, but with a sick 3 year old napping upstairs, I decided to bake her some cookies to wake up to instead.  Here is what happened….

Cut up chocolate last to ensure you still have some left by the time you need to add it into the batter! 🙂  Of course, I added this picture first as a reminder to do it last. Make sense? I thought so.

Mmmmmm…that is all.

If you don’t have this tool, get it. It comes in several different sizes. This one here is the 1 1/2 tablespoon size. The best tool I’ve ever had for drop cookies!

See how perfectly uniform each cookie is? Makes me happy. Note to self: Get silpat in prettier colour.

Unless you need to bake up the whole batch, freeze some for later! Place a tray with parchment or waxed paper, scoop as many on the tray as you’d like to freeze. Place in the freezer to firm up, about 20 minutes. Note to self: Rotate camera.

Ta-da! I only made a dozen and froze the rest. There are only 4 left since I made them yesterday. I know my husband has had none, my daughter has had two, that means…. This is why it’s a good idea to freeze some for later!

Once the risk of each cookie touching the other and sticking together and destroying any chance of future cookies has passed (aka they’re frozen enough), place them in a freezer bag and put them in your freezer for the next time you have a cookie craving!

Here’s what you need to do:

Do your ‘mise en place’ and get all of your ingredients ready before you start.  You will thank yourself later. Or, thank me now.  You’re welcome!

Milk Choco Chunk Cookies

1 cup softened butter*

1/2 cup granulated sugar

1/2 cup brown sugar

2 eggs**

1 teaspoon vanilla extract

1 teaspoon salt

1 teaspoon baking soda

1 cup all-purpose flour

1 cup whole wheat flour

2 milk chocolate bars of your choice cut up into chunks (I used Dairy Milk)

Preheat oven to 375 F.  Cream your butter and add both sugars until combined.  Add eggs and vanilla and beat about one minute.  Next, add your salt and baking soda, which you can combine with your flour and add slowly all together.  I’ve added the salt and baking soda separately from the flour, as well.  Both work.  Make sure all dry ingredients have been added and well mixed before you add your chocolate, which is your last ingredient.

Scoop your cookies onto a lined baking sheet and bake for 10 minutes.  If making smaller cookies, adjust your time by one or two minutes.  Transfer to a wired rack and let cool.

Enjoy!

*I used salted butter in this recipe because that is what I had on hand.  This is really a personal preference, in my opinion.  If you feel more comfortable using unsalted butter, go for it!  I haven’t felt the need to adjust the salt in this recipe.

**Don’t crack your eggs directly into your batter.  You don’t want to risk getting egg shell into your batter or possibly a bad egg.