Milk-Chocolate Cookies – a delicious recipe with flour, Dutch, baking soda, coarse salt, milk chocolate, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F.
2
Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
3
Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
4
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment.
5
Mix on medium speed until combined.
6
Reduce speed to low; gradually mix in flour mixture.
7
Fold in chocolate chunks.
8
Using a 1 1/2-inch ice cream scoop, drop dough onto parchment paperlined baking sheets, spacing 2 inches apart.
9
Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft).
10
Let cool on parchment on wire racks.
11
Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.
1006
kcal
Calories
47
g
Fat
138
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup unsweetened Dutch-process cocoa powder, 1/2 teaspoon baking soda, 1/2 teaspoon coarse salt, and more.
Yes, Milk-Chocolate Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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