Milk Chocolate Cookies
Sometimes, all you want is a really good cookie, crisp at the edges, soft in the centre, and loaded with chocolate. These Milk Chocolate Cookies are big, indulgent, and exactly what you’d expect to find in a bakery display. They’re simple to make at home, and because this recipe makes a generous batch, you’ll have plenty to share (or stash away for yourself).
Ingredients
Cookies
480g plain flour
80g almond meal
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp fine salt
320g unsalted butter, softened
240g brown sugar
250g caster sugar
2 large eggs, room temperature
2 tbsp vanilla bean paste
500g milk chocolate chips (or a mix of milk and dark)
Finishing
Flaky sea salt, for sprinkling
Method
Prepare dry mix – In a large bowl, whisk together flour, almond meal, baking powder, bicarbonate of soda, and salt.
Cream butter & sugars – Beat butter, brown sugar, and caster sugar until light and fluffy. Add eggs one at a time, then vanilla, mixing until smooth.
Combine – Fold dry ingredients into the butter mixture until just incorporated. Stir through the chocolate chips.
Shape & chill – Scoop dough into 70g portions, roll into balls, and place on lined trays. Chill for 30 minutes to help prevent spreading.
Bake – Preheat oven to 170°C fan. Bake for 15–17 minutes, until edges are golden but centres are still soft. Transfer to wire racks to cool completely.
Elliot’s Tips
Size matters – 70g makes large bakery-style cookies. For smaller cookies, shape into 40g balls and reduce baking time by 2–3 minutes.
Sea salt – A light sprinkle of flaky salt before they set enhances the chocolate flavour and balances the sweetness.
Texture – Bake 1–2 minutes less for softer, chewier cookies, or a little longer for crispier edges.
Storage – Keep in an airtight container at room temperature for up to 4 days. Dough balls can also be frozen and baked straight from frozen.
