Milk & Cookies Bakery Classic Chocolate Chip Cookies Recipe


Cal/Serving: 326
Daily Value: 16%
Servings: 12

Kidney-Friendly, Vegan, Vegetarian, Dairy-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Vitamin A0IU0%
Thiamin (B1)0mg8%
Riboflavin (B2)0mg6%
Niacin (B3)1mg6%
Vitamin B60mg1%
Folic Acid (B9)45µg11%
Vitamin E0mg1%
Vitamin K3µg4%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Classic Chocolate Chip Cookies
Antonis Anchilleos

This is, by far, the biggest seller at Milk & Cookies Bakery. Each day, we make double the amount of chocolate chip cookie to any other kind. We use chocolate curls that melt in the dough, creating threads of chocolate throughout. Having the chocolate curls in addition to the chocolate chunks ensures chocolate deliciousness in every bite.

Click here to see the How to Make the Perfect Chocolate Chip Cookie story. 


Click here to see 15 Classic Comforting Foods



  • Vanilla Base Dough
  • All-purpose flour, for dusting
  • 2 cups semisweet chocolate chunks
  • 2 cups bittersweet chocolate curls or shavings


Preheat the oven to 350 degrees.

Line 2 baking sheets with nonstick silicone baking sheets or parchment paper. (Alternatively, use nonstick baking sheets or lightly butter conventional baking sheets.) Set aside.

Prepare the Vanilla Base Dough. While the dough is still streaky, remove the bowl from the mixer and scrape the paddle clean.

Lightly flour a clean, flat work surface.

Scrape the dough onto the lightly floured surface. Lightly flour your hands and finish mixing the dough by using a light kneading motion, working until the dough is just blended. Do not overwork the dough, you just want to be certain that all of the ingredients are just blended together.

Using a wooden spoon, stir in the chocolate chunks and curls, mixing until evenly distributed. You can also do this in the mixer, but heavy mixing tends to break up the chocolate chunks and the baked cookies will have an undesirable dry texture.

Using a tablespoon or small ice-cream scoop, make mounds of dough. Roll the dough into balls about 1 ½ inches in diameter. Place the balls, about 2 inches apart on the prepared baking sheets. Using your palm, gently flatten each ball to make a puck-like shape about 2 inches in diameter.

When all of the cookies are formed, place in the oven and bake for about 15 minutes, or until lightly browned around the edges and set in the center. Do not overbake; you want some chewiness in the center.

Remove from the oven and, using a metal spatula, transfer the cookies to wire racks to cool.

Store, airtight, at room temperature for up to a week.

Recipe Details

Makes about 2 dozen cookies


Adapted from "Milk and Cookies: 89 Heirloom Recipes from New York's Milk & Cookies Bakery" by Tina Casaceli (Chronicle Books, 2011).

Servings: 12

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It was recommended to measure ingredients by weight. However, the measurements are given in cups, etc. The average person is not accustomed to changing volume to ounces, especially dry ingredients. Any quickie suggestions?


I've made Choclate Chip cookies for years following my Grandmother's receipt and NEVER had ANYONE tell me they weren't delicious. She used choclate semi-sweet chunks in her cookies instead of chips and cooked them on the well done side. Now that was a COOKIE !! I'm so glad I asked her for the receipt before she passed on. I can carry on her tradition and pass it on down to my children now that they have grown up and moved on and so on , etc. Think I'll make some now.


can you send me the recipe, i know im asking for alot, seeing that it is part of oyur family and all, its just that ive been searching for years for a real tasty delicious cookie, that i can make over and over with the same results. that and my girlfrinds birth day is coming up and i told her id make her some but i dont got a recipe lol. if you can just do me this big favor please, thank you so much. you can send me an email


Click on Vanilla Base Dough under Ingredients and a separate window should pop up with the recipe. You can also click on it in the 3rd paragraph of the instructions where it says Prepare the Vanilla Base Dough.


My bet is Vanilla Base Dough is a basic cookie dough used in other cookie recipes. Dark brown sugar is a substitution to the Base Dough for this particular cookie. So too are the mixing instructions a modification of the Base recipe.


I've started using blackstrap molasses and regular sugar instead of brown sugar. I mix the molasses in with the melted butter (one tablespoon per cup of sugar). Always use silicone sheets (no smoke and they lift right off the sheets when cooled)


Don't use blackstrap molasses for this. Blackstrap molasses is the bottom of the barrel molasses, the worst and lowest grade of molasses there is and really shouldn't be used. In the past blackstrap molasses was only purchased by the most poor that couldn't afford any other sweetener.

To make your own brown sugar use a good quality molasses, you will notice a difference.


Interesting that her tips are to use dark brown sugar and to not fully cream the butter and sugar. But when you look at her vanilla base cookie recipe, it says to use light brown sugar and to mix the butter and sugar until creamy. Make up your mind!


I noticed that as well! I bet there is no way they're giving out their actual recipe. I personally use light brown sugar, and have found that the cookies rise very well especially when I half the amount of chocolate chips, and use about 1/3 of the amount of granulated sugar.


I want the chocolate cookie recipe

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