Copycat Milk Chocolate Chip Cookie Recipe

The kids are gonna love this one. Do you think these are as ever rated as I do? Yeah.

But apparently everyone wants to know how to make easy cookies recipe. So I’m going to show you my copycat version of their OG milk chocolate chip cookie.

Why You’ll Love This

But I do know a good chocolate chip cookie and we’re going to do that right now. We’re going to make the best copycat version of the milk chocolate chip cookie. I love a salted chocolate chip cookie. It definitely adds to the chewiness in a chocolate chip cookie.

Ingredients

three sticks of salted butter
one and a quarter cups of brown sugar
one cup of regular white sugar
one and a quarter cups flour
a tablespoon of cornstarch
a teaspoon of baking powder
a teaspoon and a half of baking soda
two teaspoons of kosher salt
eggs
four teaspoons of vanilla
2 cups milk chocolate chips (larger side)

Instructions

Start at creaming the butter and the sugar.
Go in with three sticks of salted butter.
Add one and a quarter cups of brown sugar.
Add one cup of regular white sugar.
Cream this. Beat this until it’s really light and fluffy. And then the color is like really creamy.
Scrape down the sides occasionally.
Give them a good whisk because you want all that really evenly incorporated.
Into the wet, go in with your eggs.
Mix at this point until everything is just incorporated.
Go in with a lot of vanilla, four teaspoons.
Go in with the dry. Add this in gradually, but without over mixing the dough.
Make sure everything is mixed into here and then add your chocolate chips. For another delicious treat, try making easy fudgy double chocolate chip cookies.
Turn this on just for a second just until they incorporated.
Ball these up.
Chill them. You can either stick them in the freezer for like 20 to 30 minutes or in the refrigerator for about an hour.
Get the ball of dough and split it in half.
Put one half on top of the other half and kind of schmooch them together.
Bake these off at 375 degrees.

Cooking Tips

You just want to walk away, do something else, get your other ingredients measured because you don’t want to rush this process. This careful approach also helps when baking easy soft and chewy oatmeal cookies.
You had to make sure that butter is really soft, like room temperature softened. So leave it out the night before you make these.
This is the only part you can and should over mix is your butter and sugar.
You want your eggs to also be room temperature, just like your butter. Anytime you’re baking. Always remember that.
A lot of people suggested doing like half cup per cookie.
Because these are so big you can’t bake a lot on a tray at one time. So like probably three or four.
The goal here is to cook the outside before the inside is because I want the inside a little underbaked, like when making perfectly gooey chocolate chip cookies.

I mean, that’s a, if you’re a fan of over-the-top cookies, but you want better than a mediocre experience, try making these cookies at home. I think you’re gonna thank me. They’re gonna be better than. You might also enjoy making easy buttery melt-in-your-mouth shortbread cookies for a delightful treat.

Easy Copycat Milk Chocolate Chip Cookie Recipe for Perfect Chewy Cookies

Unlock the secret to perfect chewy milk chocolate chip cookies with this easy copycat recipe. Inspired by your favorite cookie shops, these over-the-top treats deliver a superior experience with a delightful salted chewiness, crisp edges, and a gooey, underbaked center.

3 sticks (1 ½ cups) salted butter, softened
1 ¼ cups light brown sugar, packed
1 cup granulated white sugar
2 large eggs, room temperature
4 teaspoons vanilla extract
1 ¼ cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 ½ teaspoons baking soda
2 teaspoons kosher salt
2 cups milk chocolate chips (larger side preferred)

Ensure your butter is very soft, room temperature softened (ideally, leave it out the night before). Bring your eggs to room temperature.
In a large mixing bowl, cream together the softened 3 sticks of salted butter, 1 ¼ cups brown sugar, and 1 cup white sugar. Beat this mixture until it is really light, fluffy, and creamy. This is the only part of the dough that you can and should overmix.
Scrape down the sides of the bowl occasionally to ensure even incorporation.
Add the 2 room temperature eggs and 4 teaspoons of vanilla extract to the creamed butter and sugar mixture. Mix until everything is just incorporated, avoiding overmixing at this stage.
In a separate bowl, whisk together the dry ingredients: 1 ¼ cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 ½ teaspoons baking soda, and 2 teaspoons kosher salt.
Gradually add the whisked dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix the dough once the flour is added.
Fold in the 2 cups of milk chocolate chips. Turn the mixer on for just a second or two, or mix by hand, until the chocolate chips are evenly incorporated.
Form the dough into large balls. For a distinctive shape and texture, take a generous amount of dough (about ½ cup per cookie), split it in half, then place one half on top of the other and gently ‘schmooch’ them together.
Chill the dough: You can place the cookie dough balls in the freezer for 20 to 30 minutes, or in the refrigerator for about an hour. Do not rush this chilling process.
Preheat your oven to 375°F (190°C).
Place the chilled dough balls on a baking sheet, ensuring plenty of space between them. Due to their large size, bake only about three or four cookies per tray at a time.
Bake at 375°F (190°C) for 12-15 minutes, or until the outsides are cooked and lightly golden, but the insides remain slightly underbaked for a chewy texture.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your perfect chewy copycat milk chocolate chip cookies!

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