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    Home » DESSERTS & BAKING » COOKIES, BISCUITS, BARS

    Milk Chocolate Chip Cookies (That Work Every Time)

    Published: July 2, 2022 · Updated: September 2, 2022 by Ieva Greber · This post may contain affiliate links · 12 Comments

    Jump to Recipe

    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!

    Take Me To:
    • What Makes The Best Milk Chocolate Chip Cookies?
    • Secret Ingredient In Chocolate Chip Cookies
    • Ingredients
    • Method
    • Watch How To Make Them
    • Tips & Tricks For Best Results
    • How To Store Cookies?
    • Other Delicious Cookie Recipes
    • Chocolate Lover? Other Recipes To Try
    • Recipe Card

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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.
    A baking sheet lined with baking parchment full of milk chocolate chip cookies with nutmeg, one of which is bitten into.

    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!

    Ingredients

    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.
    Ingredients for the cookies on a large wooden chopping board.

    Method

    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.

    Nutmeg Chocolate Chip Cookie Dough after chilling in a large metal bowl.
    Balls of dough spread out on a baking parchment lined sheet.
    baked cookies with sea salt flakes on top on a baking tray.

    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!

    A baking sheet lined with baking parchment full of milk chocolate chip cookies with nutmeg.

    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

    Recipe Card

    A baking sheet lined with baking parchment full of milk chocolate chip cookies with nutmeg, one of which is bitten into.

    Milk Chocolate Chip Cookies (That Work Every Time)

    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 Cookies recipe works every time, producing soft and chocolatey cookies that are gently spiced with nutmeg! Truly irresistible!
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 17 minutes mins
    Chilling Time 20 minutes mins
    Total Time 57 minutes mins
    Course Baking, Dessert
    Cuisine American
    Servings 16 cookies
    Calories 243 kcal

    Equipment

    • Handheld Electric Mixer
    • 2 Large Baking Sheets

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Video

    Nutrition

    Calories: 243kcalCarbohydrates: 34gProtein: 3gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 45mgSodium: 46mgPotassium: 38mgFiber: 1gSugar: 19gVitamin A: 265IUVitamin C: 0.001mgCalcium: 14mgIron: 1mg
    Keyword Chewey, Chocolate Chip Cookies With Nutmeg, Chocolatey Cookies, Gooey, Milk Chocolate Chip Cookies, Nutmeg Chocolate Chip Cookies, Soft Chocolate Chip Cookies, The Best Chocolate Chip Cookies
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

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    Comments

    1. Jovita

      July 20, 2022 at 12:50 pm

      5 stars
      My kids love cookies for breakfast! I’ll try to add ground nutmeg! Thanks for sharing 🙂

      Reply
      • Ieva

        July 20, 2022 at 8:44 pm

        Cookies for breakfast sounds like a dream…

        Reply
    2. Gina

      August 01, 2022 at 4:02 pm

      5 stars
      These cookies are perfection. I have made several batches already and they always disappear fast! So delicious!

      Reply
      • Ieva

        August 01, 2022 at 6:34 pm

        Gina, thank you so much for taking the time to leave such kind feedback! This makes me so happy 🧡

        Reply
    3. Katherine

      August 20, 2022 at 3:47 pm

      5 stars
      Ooooh these are cookie perfection! Soo good.

      Reply
      • Ieva

        August 20, 2022 at 7:43 pm

        Thanks, Katherine!

        Reply
    4. kushigalu

      September 02, 2022 at 9:25 am

      5 stars
      Love the addition of nutmeg in cookies. Sounds interesting. Thanks for sharing.

      Reply
      • Ieva

        September 02, 2022 at 11:00 am

        Ohh, I am sure you will love nutmeg in these cookies – it’s the best addition!

        Reply
    5. Natalie

      September 18, 2022 at 7:21 pm

      5 stars
      When I find a perfect recipe, I stick to it for a long time. I love making your chocolate cookies, and they really are one of my favorites, thanks!

      Reply
      • Ieva

        September 19, 2022 at 4:42 am

        You made my day, Natalie! Thank you for such wonderful feedback 🙂

        Reply
    6. Amanda Wren-Grimwood

      June 11, 2023 at 5:15 pm

      5 stars
      These were so easy to make and totally irresistable. This is the second time I have made these and they always turn out perfectly.

      Reply
      • Ieva

        June 12, 2023 at 11:25 am

        Thank you so much! You are always so kind with your lovely feedback 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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