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Chocolate chip cookies are literally something EVERYONE loves! I don’t think I know anyone who wouldn’t say yes to at least one cookie! The best thing is that the base is the same for many different types of cookies. You can literally make the dough and just add whatever you like in it. I mean I’m bias towards chocolate so I literally used tree types of exquisite chocolate – however you could easily add nuts, dried fruit, peanut butter bits, toffee or whatever you like!
This is a different type of cookie recipe that has milk powder in. Usually I don’t use that but with this recipe it gives it an extra bit if crunch and crispinesss. I also caramlize the bottom part of the cookie so it gives a bit more caramlization which is just amazing!
Here’s how you bake them!
- 224g butter, cold cut into cubes
- 150g tightly packed brown sugar
- 50g sugar (granulated sugar)
- 2 large eggs
- 2 tsp vanilla extract
- 272g flour
- 50g milk powder (I used NIDO)
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 100g dark chocolate chips
- 100g milk chocolate chips
- 50g semi-sweet chocolate chips
- 30g brown sugar
Preheat oven to 177C (350F) degrees. In a small bowl, whisk together the flour and baking soda, salt and milk powder; set aside. In the bowl, using an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until just combined. Reduce speed to low; vanilla, and eggs. Beat until mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.
On the baking paper place 1 tsp of brown sugar on the spots you will place your cookie dough balls. So my tray gets 9 cookies so I placed 9 drops of brown sugar and ontop of them drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets. (See video below)
Bake until cookies are golden around the edges, but still soft in the center, 7-10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.