Ok you guys…these Milk and White Chocolate Chip Cookies are to die for! They are soft and chewy golden disks from heaven! I am so glad you are here, I LOVE THIS RECIPE and hope you do too!
The original recipe derives from The All Purpose Cookbook Joy of Cooking written by Irma S. Rombauer and Marion Rombauer Becker, published in 1973, making this an oldie but a goodie. I have tweeked it somewhat to my own liking!
Preheat your oven to 375°F. Here’s what you will need to bake these delights:
- 1/2 cup butter (softened)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1/2 tsp vanilla
- 1 cup PLUS 2 tbsp flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup mixture of milk and white chocolate chips
Cream together the butter and sugars. Add in the egg and vanilla and whip it some more. Slowly add in the remainder of the ingredients except for the chocolate chips. Your cookie dough will be crumbly.
Now fold in the chocolate chip combo. Folding the chocolate chips in prevents them from breaking apart.
Use about of tablespoon of dough for each cookie and drop it onto a cookie sheet or baking stone! This will make a batch of about 24 cookies.
Bake them for 10-11 minutes.
Check out the perfectly browned edges…
Let’s get a closer look so we can check out the ooey-gooey innards…
THERE IT IS! They are so delicious!!!
Try and have just one! Keep in mind, these cookies freeze well therefore you don’t have to eat them all at once. This makes this recipe a great option for parties because you can make them ahead of time and pull them out as you need them!
Until my next post,