These milk chocolate chip cookies stay soft for days (yes, actually soft—not “kinda soft if you microwave them”). They’re rich, sweet, and loaded with melty milk chocolate in every bite.
These chocolate chip cookies stay soft even if it's been a few days since you baked them.
Jump to:
- Why You'll Love This Recipe
- Ingredients
- Cookie Baking Advice
- Cookie Making Instructions
- Variations
- Cookie Baking Tools
- Can I Make These Cookies Ahead?
- Top tip
- What is the secret to making soft chocolate chip cookies?
- How Do I Keep Cookies Soft?
- More Chocolate Chip Cookie Recipes
- PIN TO SAVE FOR LATER
- Recipe
- Comments
Why You'll Love This Recipe
These cookies remind me of Entenmann's tiny chocolate chip cookies in the white box with the clear plastic window. Remember those?
The recipe is from Vanilla Bean Baking blog author Sarah Kieffer's 100 Cookies.
-Produces a soft, milk chocolate laden cookie that stays soft even days after baking--as long as you measure correctly and don't over bake them.
-Customizable—use all milk chocolate chips or a chocolate bar or a combination.
Ingredients
- Flour
- Baking soda
- Baking powder
- Salt
- Butter
- Brown sugar
- Granulated sugar
- Large eggs
- Vanilla extract
- Milk chocolate chips or bars of milk chocolate
See recipe card for quantities.
Cookie Baking Advice
You may find these baking posts helpful: from How to Avoid Flat Cookies, How to Freeze Cookie Dough, Room Temperature Butter for Baking to Salted or Unsalted Butter for Cookies? to Do I Need A Cookie Scoop?, Cookie Size Chart to What Should a Beginner Bake? to Where Can I Buy Sprinkles?, Why is my sugar cookie dough too sticky? and Cookie Holidays. What is Sanding Sugar and Do I need Parchment Paper? might also be helpful. This Cuisinart 5-speed is my favorite hand mixer. Why do my hand mixer beaters fall out? Cookie dough freezes great as do already baked cookies but find out what other desserts you can freeze.
Cookie Making Instructions
- Measure dry ingredients—flour through sea salt and whisk together in a medium sized mixing bowl.
- Beat butter and sugar in a large mixing bowl until lighter in color and aerated (fluffy.) Time to cream will vary depending on the power of your mixer. A stand mixer may have the butter and sugar creamed thoroughly in four to five minutes but it may take twice as long with a hand mixer.
- Add vanilla and eggs. Mix for a minute or until thoroughly incorporated.--you shouldn't see any streaks of egg white or yolk in the dough.
- Add dry ingredients and mix until you don't see any streaks of flour, but be careful not to overmix, which will toughen your dough.
- Stir in milk chocolate chips or chunks from bars.
- Chill for at least an hour.
- Portion dough using a teaspoon or cookie scoop. I really like this #40 Winco cookie scoop.
- Preheat oven and bake.
Variations
- Chocolate chips - use your favorite milk chocolate chips or milk chocolate bars. Nestle, Hershey, and Ghirardelli are all chocolate brands that are solid choices.
- Or substitute another type of chip like butterscotch or peanut butter or white chocolate.
Cookie Baking Tools
Parchment paper is a must when baking cookies.
You can bake cookies on a silicone mat like a Silpat but really parchment is best.
Parchment keeps cookies from sticking and sliding around.
You can reuse the same piece of parchment numerous times as well as turn it over and use the reverse side.
Measuring cups
Measuring spoons
Can I Make These Cookies Ahead?
Store milk chocolate chip cookies in an airtight container at room temperature for up to a week.
Freeze unbaked cookie dough in a freezer-safe container for up to three months. Be sure to wrap in plastic wrap or wax paper before tucking into a freezer safe container or resealable freezer safe bag.
Top tip
Don't over bake these. Remember cookie continue to bake for a minute or two on the sheet pan after you'll pulled them out of the oven.
Make sure you're using fresh ingredients for these cookies.
Check the expiration dates on your baking powder and baking soda, if in doubt, toss and replenish with fresh.
Seven reasons your cookies are turning out flat.
Are your cookies turning out too puffy?
What is the secret to making soft chocolate chip cookies?
- Don't over bake cookies. Over baking dries out cookies and moisture is key for keeping soft cookies soft.
- Use brown sugar in the dough.
- Don't over mix the cookie dough when you're adding the flour. You want it just combined so there aren't any white streaks. But, the longer you beat flour into the butter/sugar mixture of your cookie dough, the more you're developing the gluten, which makes tough cookies.
- Substitute part of the all-purpose flour with cornstarch.
How Do I Keep Cookies Soft?
Store cookies in an airtight container. Tuck a slice of bread or a tortilla in with the cookies.
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Recipe
Soft Chocolate Chip Cookies
Milk Chocolate Chip Cookies that stay soft are like a little hug for your mouth. Serve to your favorite person with a frosty glass of milk and wait for the compliments.
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt (use ½ teaspoon if using table salt)
- ¾ cup (1 ½ sticks) unsalted butter,, room temperature
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups milk chocolate (or semisweet chips)
Instructions
- In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside.
In a separate bowl beat the butter until light and fluffy. - Beat for 3 to 5 minutes until the butter is lighter in color and fluffy.
- Add the sugars and beat until smooth and fully combined.
- Add vanilla and eggs and mix until thoroughly incorporated.
- Add dry ingredients- and mix on low until just combined. You don't want any visible white streaks of flour.
- Don't overmix, that's how cookies turn tough. Fold in the chocolate chips.
- Cover and chill the dough for at least one hour. You can scoop the dough before chilling to make portioning easier later. Chilling the dough is what helps keep the cookies soft and prevents spreading.
- Scoop the dough into 1 ½ tablespoon portions (a #40 scoop).
- Bake 12 cookies at a time on a parchment lined baking sheet, at 350° F for 12 minutes. Oven temperatures vary sadjust by one to two minutes as needed..
- Bake until the edges are golden and just set. Pay attention to how the cookies smell. If you can smell them, they're done.
Notes
You’re making a basic drop cookie dough here.
Don’t overbake these cookies. .
Pull the baking sheet out when the edges of the cookies have turned slightly golden and the centers look pale.. Cookies will continue to bake slightly after you remove them from the oven.
Use a cookie scoop. I like a #40 purple scoop, which might be called an ice cream disher, for the majority of my cookies. This will give you a 2.5 inch cookie.
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Nutrition Information
Yield 38 Serving Size 1Amount Per Serving Calories 148Total Fat 7gSaturated Fat 4gUnsaturated Fat 3gCholesterol 22mgSodium 106mgCarbohydrates 20gFiber 0gSugar 14gProtein 2g
Nutrition information is approximate as I am not a registered dietician.
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