Decadent Soft and Chewy Milk Chocolate Chip Cookies
Indulge in these Decadent Soft and Chewy Milk Chocolate Chip Cookies, a true delight for any cookie lover! Each cookie boasts a beautifully crisp edge while remaining irresistibly soft and chewy in the center. With an abundance of luscious milk chocolate chips melting into every bite, these cookies are the perfect combination of flavors and textures. Whether you're baking for a gathering, a school event, or simply a cozy night at home, these cookies will disappear faster than you can say 'delicious!' Kids and adults alike will rave about these treats, and you might just find yourself making a double batch to keep up with the demand. The secret lies in using a mix of self-raising and plain flour, which gives them their perfect rise and chewiness. Enjoy fresh out of the oven for an experience that is all about melting in your mouth!
N/A
Servings
120
Calories
9
Ingredients
Ingredients
butter
125 g (melted)
brown sugar
1 cup (packed)
caster sugar
1/4 cup (or white sugar)
self-raising flour
1 cup (sifted)
plain flour
3/4 cup (sifted)
egg
1 (lightly beaten)
vanilla extract
1 teaspoon (pure)
baking powder
1 teaspoon (sifted)
milk chocolate chips
1 cup (semi-sweet)
Instructions
1
Preheat your oven to 160°C (320°F). Line your baking trays with parchment paper.
2
In a small saucepan over medium heat, melt the butter until just melted and slightly bubbly. Remove from heat and let cool for a few minutes.
3
In a large mixing bowl, pour the melted butter and add the brown sugar and caster sugar. Stir well until the mixture is smooth and the sugar begins to dissolve.
4
In a separate bowl, lightly beat the egg with a whisk or fork. Add the beaten egg and vanilla extract to the butter-sugar mixture, and mix until well combined.
5
Sift together the self-raising flour and plain flour, along with the baking powder, into a bowl. Gradually add the flour mixture to the wet ingredients, stirring gently until just combined.
6
Fold in the milk chocolate chips, ensuring even distribution throughout the cookie dough.
7
Using a spoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking trays, leaving space between each cookie.
8
Bake in the preheated oven for about 12 minutes, or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the trays for 3 minutes before carefully transferring them to a wire rack to cool completely.
Nutrition Information
6 g
Fat
16 g
Carbs
1 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the texture of these cookies?
These cookies feature a beautifully crisp edge while remaining irresistibly soft and chewy in the center.
What is the secret to the perfect rise and chewiness?
The secret lies in using a specific mix of self-raising and plain flour.
How should I prepare the butter?
The butter should be melted in a small saucepan until slightly bubbly and then cooled for a few minutes.
What type of chocolate is used in this recipe?
The recipe calls for 1 cup of milk chocolate chips, specifically semi-sweet varieties can be used.
At what temperature should the oven be set?
Preheat your oven to 160°C or 320°F.
How many calories are in one cookie?
Each cookie contains approximately 120 calories.
Can I substitute caster sugar?
Yes, you can use regular white sugar as a substitute for caster sugar.
How long should the cookies bake?
Bake the cookies for about 12 minutes or until the edges are lightly golden.
How long should the cookies cool on the tray?
Allow them to cool on the baking trays for 3 minutes before transferring them to a wire rack.
What is the fat content per cookie?
Each cookie contains approximately 6 g of fat.
How many carbohydrates are in each serving?
There are 16 g of carbohydrates per cookie.
How much protein does one cookie provide?
Each cookie provides 1 g of protein.
Should the egg be added whole?
The egg should be lightly beaten with a whisk or fork before being added to the mixture.
Do I need to sift the ingredients?
Yes, sifting the self-raising flour, plain flour, and baking powder together is recommended for a smooth dough.
What type of vanilla should I use?
The recipe specifies using 1 teaspoon of pure vanilla extract.
How do I ensure the chocolate chips are well distributed?
Gently fold in the milk chocolate chips after the flour is combined to ensure even distribution.
What equipment is needed to portion the dough?
You can use a standard spoon or a cookie scoop to drop rounded tablespoons of dough.
Why use brown sugar instead of just white sugar?
Brown sugar is packed and used to provide moisture and a deep, chewy texture.
Is parchment paper necessary?
Yes, lining your trays with parchment paper prevents sticking and helps with even baking.
How many main ingredients are required?
There are 9 primary ingredients used in this recipe.
Can these cookies be served warm?
Yes, they are best enjoyed fresh out of the oven for a melting experience.
How much baking powder is needed?
The recipe calls for 1 teaspoon of sifted baking powder.
What happens if I overmix the dough?
You should stir gently until just combined to maintain the desired soft and chewy texture.
Are these cookies suitable for kids?
Yes, they are a favorite for kids and adults alike and great for school events.
How much butter is used in the recipe?
The recipe uses 125 g of butter.
How much self-raising flour is needed?
You will need 1 cup of sifted self-raising flour.
What is the amount of plain flour required?
The recipe requires 3/4 cup of sifted plain flour.
Should I leave space between cookies on the tray?
Yes, leave space between each rounded tablespoon of dough as they will spread while baking.
Is the brown sugar packed or loose?
The 1 cup of brown sugar should be packed.
Can I double this recipe?
Yes, because they disappear fast, making a double batch is often recommended.