Milk Chocolate Chip Cookies Food

MILK CHOCOLATE CHIP-PECAN COOKIES

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.

SOFT MILK CHOCOLATE CHIP COOKIES

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.

MILK CHOCOLATE CHIP COOKIES

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.

HERSHEY'S CLASSIC MILK CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375 degrees. In large bowl, beat butter, granulated sugar, brown sugar, and vanilla with electric mixer until creamy. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips and nuts, if desired. Drop by teaspoons onto ungreased cookie sheet. bake 8 to 10 minutes or until lightly browned. cool slightly; remove from cookie sheet to wire rack. Cool completely.

MALTED MILK CHOCOLATE CHIP COOKIES

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.

MILK-CHOCOLATE CHUNK COOKIES

Steps:

• Heat oven to 375 degrees. Line two baking sheets with parchment, and set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer, combine the butter and vanilla; beat until fluffy. Add both sugars, and beat until light. Add the egg, and beat until combined. Add the reserved dry ingredients; beat on low speed just until combined. Stir in the chocolate chunks. Form dough into a ball, and cover with plastic wrap; refrigerate until firm, at least 2 hours or overnight.
• Remove dough from refrigerator. Using an ice-cream scoop, shape dough into 2-inch-diameter balls. Place balls on prepared baking sheets, spaced 4 inches apart. Flatten each ball into a 3-inch-diameter disk. Chill until firm.
• Transfer to oven, and bake until edges are golden but centers are still soft, 15 to 17 minutes. Remove from oven, and transfer to a wire rack to cool completely. Store in an airtight container up to 2 days.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.