Milk Chocolate Chip Cookies

    Milk Chocolate Chip Cookies

    (1381)
    30saves
    25min


    1358 people made this

    About this recipe: These scrumptious cookies are quick and easy to make and will be loved by everybody. They are packed full of chocolate chips. Feel free to use dark or white chocolate chips for variety.

    Ingredients
    Serves: 24 

    • 225g buttery margarine spread
    • 150g caster sugar
    • 110g dark brown soft sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 280g plain flour
    • 1 teaspoon bicarbonate of soda
    • 1 teaspoon salt
    • 335g milk chocolate chips

    Method
    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4. Grease baking trays.
    2. In a large bowl, cream together the margarine, dark brown soft sugar and caster sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, bicarbonate of soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared trays.
    3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking tray for 5 minutes before removing to a wire rack to cool completely.

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    Reviews & ratings
    Average global rating:
    (1381)

    Reviews in English (1381)

    by
    1026

    Great cookie. I'm very strict about using only real butter in all my baking, but I did give butter-flavored shortening a try and was pleasantly surprised. I followed recipe exactly (unsual for me) and it turned out terriffic. I baked mine for 9 min. for the perfect soft and chewy cookie. Of all the cookie recipes I've tried, these taste almost identical to Mrs.Fields coming out of the oven. It also keeps well the day after. TIP - keep the cookies on the cookie sheet for at least 10 min. if you want the cookies to stay moist and soft longer. The natural steam that forms on the bottom penetrates the cookie keeping them moist. A bakery secret.  -  27 Apr 2007  (Review from Allrecipes US | Canada)

    by
    358

    These ARE the best chocolate chip cookies ever! Since I don't care for milk chocolate, I substituted semi-sweet chocolate chips, and I used butter. I also melted the butter before beating it with the sugars; this was a tip from an online "Chocolate Chip Cookie Hints" site. This site also recommended tripling the vanilla. I used 1 tablespoon of regular vanilla (couldn't find the Mexican variety). The cookies were slightly crispy on top and sides, but wonderfully rich and chewy and flavorful in the middle. I just baked them today, and they're already almost gone! Thanks, Nicole!  -  06 Jan 2003  (Review from Allrecipes US | Canada)

    by
    310

    A Winner At Our House, according to my 86 year old Cookie Monster Husband. If anyone had a problem with these cookies being grey or too soft or too hard, then it was their problem not the recipe. My husband was shocked that I had got the recipe off the internet, as I am a excellent cook and usually invent my own recipes. I probably did everything wrong as I have Arthritis Hands, so had a problem stirring, so I used my hands. I also shaped the dough into Balls, with my hands, guessing at the size. The cookies baked down to 36 - 3 ½ inch, not too thick and absolutely not too thin wonderful cookies. Baked them on my “REMA” Air Insulated ungreased Cookie Sheets Clicked on recipe to make 36 cookies instead of the 18 in the original. I did not chill the dough followed your recipe to the letter otherwise. Granddaughter and two Great Grandchildren coming to visit for two weeks. Will be busy so I wanted to get some goodies ready ahead of time. After they cooled I placed them into a box separated each layer with a sheet of parchment paper. Wrapped the whole box in Aluminum Foil, and placed into the freezer. Took one out the next day let it thaw our on a parchment paper. They were perfect, and I now will have 30 beautiful and delicious cookies ready for our family, husband gobbled up three before they hardly cooled, saved three for the next day, I pinched off a piece to taste test for quality as I do not eat sweets, these couldn't be better. Thanks, Dewey & Me  -  08 Sep 2003  (Review from Allrecipes US | Canada)

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