No Chill Milk Chocolate Chip Cookies
These milk chocolate chip cookies are perfectly chewy, with a lightly crisp edge and plenty of milk chocolate chips. There’s no chilling time needed for the dough so you can make these milk chocolate cookies fast!
The cookie dough is so easy for these homemade chocolate chip cookies. Often I make a brown butter base, but this dough doesn’t use that. It just uses softened butter creamed with white and brown sugar.
Then stir in the rest of the ingredients, roll into balls, and bake! They make lovely and chewy chocolate chip cookies, but the white sugar gives the edge a slight crisp.
Ingredients
The total amounts for this milk chocolate chip cookies recipe are listed in the printable recipe card below, but here is a rundown of what you will need:
- Butter – This can be salted or unsalted butter, softened to room temperature.
- Brown sugar – helps bring moisture to the cookie.
- Granulated white sugar – gives a slightly crispy edges.
- A large eggs – for structure.
- Vanilla paste or vanilla extract – flavor-enhancing. I love using vanilla paste.
- All-purpose flour – The base of the cookie dough
- Cornstarch – This helps to produce a softer cookie.
- Baking soda and baking powder – bring the rise
- Salt – for flavor
- Milk chocolate chips or chocolate chunks- I like to use a mixture of chips and chunks. You could use semi-sweet chocolate chips, too, but I love them with milk chocolate.
Equipment
An electric hand or stand mixer with a paddle attachment will help cream the butter and sugars together. If you don’t have one, beat them with a wooden spoon instead and take your time to get it creamy.
Method
Preheat the oven to 350°F/180°C and line baking sheets with parchment paper.
Combine flour, cornstarch, baking soda, baking powder and salt in a small bowl and whisk. Set this flour mixture aside.
Mix the butter and sugars in a large bowl using an electric mixer until the mixture is light and creamy. Add in the egg, followed by the vanilla.
Now, incorporate the dry ingredients into the wet ingredients and stir them using a rubber spatula until mainly combined, leaving a few streaks of flour. Mix in the chocolate chips.
Use a cookie scoop or tablespoon to make around one and a half tablespoons of dough per cookie. Roll the dough into balls and place them on the prepared baking sheets, spaced at least two inches/5 cm apart.
Bake for 10-12 minutes until lightly golden brown and still a bit soft. The bake time will depend on your oven. For chewier cookies, don’t over-bake them. Press a few extra chocolate chips on top of each cookie.
Extra round cookies
To get perfectly round cookies, use a large cookie cutter to gently swirl around the hot cookie as soon as it comes out of the oven. This will help mold it into a perfect cookie shape.
Let the baked cookies cool on the trays for around 5 minutes before transferring them to a wire rack for further cooling.
Make ahead and Store Instructions.
Leftover milk chocolate chocolate chip cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to 3 months.
The cookie dough can be made ahead of time – up to 2 days in advance. Store it tightly covered in the refrigerator.
Freezing Instructions – Freeze the cookie dough balls for up to three months. Bake straight from the freezer with no need to thaw.
Related recipes
Milk Chocolate Chip Cookies
These milk chocolate chip cookies are perfectly chewy, with a lightly crisp edge and plenty of chocolate chips. There's no chilling time needed!
Ingredients
- 188g (1 ½ cups*) all-purpose flour
- 1 teaspoon cornstarch
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 113g (½ cup) unsalted butter, softened
- 100g (½ cup) soft brown sugar
- 50g (1/4 cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste
- 180g (1 heaped cup) milk chocolate chips or chocolate chunks
Instructions
- Preheat the oven to 350°F/180°C and line baking sheets with parchment paper.
- Combine flour, cornstarch, baking soda, baking powder and salt in a small bowl and whisk. Set this flour mixture aside.
- Mix the butter and sugars in a large bowl using an electric mixer until the mixture is light and creamy. Add in the egg, followed by the vanilla.
- Add the dry ingredients into the wet ingredients and stir them using a rubber spatula until mainly combined, leaving a few streaks of flour. Mix in the chocolate chips.
- Use a cookie scoop or tablespoon to make around one and a half tablespoons of dough per cookie. Roll the dough into balls and place them on the prepared baking sheets, spaced at least two inches/5 cm apart. Press a few extra chocolate chips on top of each cookie.
- Bake for 10-12 minutes until lightly golden brown. The baking time will depend on your oven. For chewier cookies, don't over-bake them.
- To get perfectly round cookies, use a large cookie cutter to gently swirl around the hot cookie as soon as it comes out of the oven. This will help mold it into a perfect cookie shape.
- Let the baked cookies cool on the trays for around 5 minutes before transferring them to a wire rack for further cooling.
Notes
*The cup sizes given are for US cups. Note that these are smaller than metric cup sizes. For best results, use grams.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 184Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 155mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
