Everyone has their very own Chocolate Chip Cookie recipe that they swear by! We have one too! And this one has not disappointed us EVER! Seriously, this Milk Chocolate Chip Cookie recipe works every time, producing soft and chocolatey cookies, gently spiced with nutmeg! Truly irresistible!
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What Makes The Best Milk Chocolate Chip Cookies?
We all have different tastes, but when it comes to a good chocolate chip cookie, I think we can all agree that there are certain qualities that make them ever so irresistible.
- Soft. Nobody wants crunchy crispy cookies (they’d be called biscuits otherwise). Brown sugar is of paramount importance for a chewy cookie, as it contains more moisture and helps the cookies gain that slightly ‘underbaked’ texture.
- Full of Chocolate. Pack those chocolate chips in. They will melt in the oven, making the best kind of gooey mess when you eat them.
- Cracked Tops. We love the little cracks on the top of each cookie. Cracks indicate that the exterior of the cookie will be slightly crunchy, adding that extra bit of texture to the cookies.
- Sea Salt. Ok, I agree, this one is up for debate (my mum actually scrapes the salt off the top every time I make them), but we think that sea salt flakes really help balance the sweetness in these cookies.
Secret Ingredient In Chocolate Chip Cookies
OK, I’ll admit, it’s not so secret. In fact, the secret ingredient is mentioned in the most popular sitcom ‘Friends’. If you’ve watched the episode “The One With All The Cookies”, you’ll know that in an attempt to figure out a recipe for Phoebe’s grandmother’s Chocolate Chip Cookies, Monica mentions NUTMEG as one of the ingredients!
Yes, just a pinch of nutmeg will make all the difference to your Soft Milk Chocolate Chip Cookies, we guarantee you that!
For these classic chocolate chip cookies, you will need:
- butter: unsalted. If you can, use European-style butter, which is higher in fat content.
- light brown sugar: an absolute must for a gooey and chewy chocolate chip cookie.
- caster sugar: or granulated white sugar.
- vanilla bean paste: or seeds from a vanilla pod. You may also use vanilla extract.
- egg: medium in the UK, large eggs in the US.
- egg yolk: medium in the UK, large in the US.
- plain flour: also known as all-purpose flour or white wheat flour.
- bicarbonate of soda: also known as baking soda, not to be confused with baking powder.
- ground nutmeg.
- milk chocolate chips: we used semi-sweet chocolate chips. Can be substituted with dark or white chocolate chips, if that’s what you prefer. Note though, that white chocolate chip cookies will be a lot sweeter.
- A pinch of sea salt: sea salt flakes.
In a small saucepan, melt the butter. Set it aside for 10 minutes to cool down slightly.
In a large mixing bowl, mix the light brown and caster sugar together. Add the melted butter and using an electric mixer, beat the mixture for 30 seconds.
Add vanilla bean paste, the egg and egg yolk and beat again until your mixture is light and creamy, approx. 1-2 minutes.
In a separate bowl, mix the dry ingredients (flour, nutmeg and bicarbonate of soda).
Using a spatula or a wooden spoon, gently mix the flour mixture into the wet ingredients (just enough to combine) and then fold in the chocolate chips. Pop the mixture in the fridge for 20 minutes.
In the meantime, preheat the oven to 150°C Fan. Line two large baking sheets with parchment paper.
Divide the mixture into 16 even portions and form dough balls. You may use an ice cream scoop (or cookie scoop) for that. Place the cookie dough on lined baking sheet leaving approx. 7-8cm in between. Sprinkle with a little salt on the top.
Bake the cookies for 15–17 minutes. The edges should be golden brown and crispy but the middle should still feel soft and gooey.
Leave the baked cookies on a baking tray to cool and firm up for 10 minutes. Transfer them onto the wire rack to finish cooling. And there you have it – delicious chocolate chip cookies!
Watch How To Make Them
Tips & Tricks For Best Results
To succeed every time, here are a few things to note before you start cooking:
- Do not substitute brown sugar. It is the most important ingredient to ensure soft cookies.
- Make sure you let the butter cool down slightly before adding the eggs, otherwise the eggs will scramble.
- Chill the dough. Unchilled cookies will spread too much, leading to very thin overcooked cookies, that may be more crunchy than soft. You want them thick and chewy, right?
- Shape the cookies into balls and don’t flatten them out to ensure think cookies.
- Leave enough space in between cookies on the baking sheet, as they will spread quite a bit.
How To Store Cookies?
Before you store away the chocolate chip cookies, let me say, congratulations! You have leftovers, and that is an achievement and a sign of strong willpower right there! We are not that strong here, at Somebody Feed Seb…
Cool your Milk Chocolate Chip Cookies to room temperature, then layer them in an airtight container, separating the cookies with a sheet of baking parchment in between. Store the airtight boxes at room temperature, away from direct heat sources or sunlight (you don’t want the chocolate to melt). Eat them within 3-4 days, if they last that long!
Other Delicious Cookie Recipes
If you’ve had enough of our Chocolate Chip Cookies with Nutmeg, try our Glute-Free Chocolate Chip Cookies. Here are some other suggestions for your next bake:
- Refined Sugar-Free Oat Cookies with Cranberries and Pistachios
- Light Almond Meringue Cookies
- Pumpkin Cheesecake Cookies
- Spiced Oat and Cranberry Cookies
- Key Lime Pie Biscuits
Chocolate Lover? Other Recipes To Try
Why not try our Gluten-Free Peanut Butter Chocolate Chip Cookies next time? And if there’s not enough chocolate in our Milk Chocolate Cookies for you, here are some of our chocolatiest bakes ever! Enjoy 🙂
- Refined Sugar-Free Chocolate Tart
- Chocolate Mousse Domes With Mirror Glaze
- Lithuanian Chocolate Fridge Cake | Tinginys
- Irresistible Salted Caramel Chocolate Brownies
Milk Chocolate Chip Cookies (That Work Every Time)
- 150 g unsalted butter softened
- 120 g light brown sugar
- 100 g caster sugar
- 1 teaspoon vanilla bean paste or seeds from 1 vanilla pod
- 1 egg medium
- 1 yolk medium
- 300 g plain flour
- ½ teaspoon bicarbonate of soda
- ¼ teaspoon ground nutmeg
- 300 g milk chocolate chips
- A pinch of sea salt
- In a small saucepan, melt the butter. Set it aside for 10 minutes to cool down slightly.
- In a large bowl, mix the light brown and caster sugar together. Add the butter and using an electric mixer, beat the mixture for 30 seconds.
- Add vanilla bean paste, the egg and egg yolk and beat again until your mixture is light and creamy, approx. 1-2 minutes.
- In a separate bowl, mix the flour, nutmeg and bicarbonate of soda.
- Using a spatula, gently mix the flour into the wet ingredients (just enough to combine) and then fold in the chocolate chips. Pop the mixture in the fridge for 20 minutes.
- In the meantime, preheat the oven to 150°C Fan. Line two large baking sheets with baking parchment.
- Divide the mixture into 16 even portions. You may use an ice cream scoop for that. Place the cookie dough in blobs on lined baking sheets leaving approx. 7-8cm in between. Sprinkle with a little salt on the top.
- Bake the cookies for 15–17 minutes. The edges should be slightly browned and crispy but the middle should still feel soft and gooey.
- Leave the chocolate chip cookies on a baking sheet to cool and firm up for 10 minutes. Transfer them on to the wire rack to finish cooling.