Milk & Cookies Bakery Classic Chocolate Chip Cookies Recipe

Classic Chocolate Chip Cookies
Antonis Anchilleos

Ingredients

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

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. 

 

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Directions

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.

Nutrition

Calories per serving:

326 calories

Dietary restrictions:

Low Sodium Kidney Friendly, Vegan, Vegetarian, Dairy Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

16%

Servings:

12
  • Fat 212g 326%
  • Carbs 554g 185%
  • Saturated 123g 613%
  • Fiber 46g 186%
  • Sugars 373g
  • Protein 49g 99%
  • Sodium 1,473mg 61%
  • Calcium 397mg 40%
  • Magnesium 845mg 211%
  • Potassium 2,741mg 78%
  • Iron 28mg 157%
  • Zinc 13mg 87%
  • Phosphorus 1,141mg 163%
  • Vitamin A 0IU 0%
  • Thiamin (B1) 2mg 101%
  • Riboflavin (B2) 1mg 77%
  • Niacin (B3) 13mg 67%
  • Vitamin B6 0mg 18%
  • Folic Acid (B9) 538µg 135%
  • Vitamin E 2mg 12%
  • Vitamin K 41µg 51%
  • Fatty acids, total monounsaturated 70g
  • Fatty acids, total polyunsaturated 10g
See detailed nutritional info Have a question about nutritional data? Let us know.

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