Copycat Milk Chocolate Chip Cookie Recipe

The kids are gonna love this one. Do you think these are as ever rated as I do? Yeah.

But apparently everyone wants to know how to make cookies. So I’m going to show you my copycat version of their OG milk chocolate chip cookie.

Why You’ll Love This

But I do know a good chocolate chip cookie and we’re going to do that right now. We’re going to make the best copycat version of the milk chocolate chip cookie. I love a salted chocolate chip cookie. It definitely adds to the chewiness in a chocolate chip cookie.

Ingredients

• three sticks of salted butter
• one and a quarter cups of brown sugar
• one cup of regular white sugar
• one and a quarter cups flour
• a tablespoon of cornstarch
• a teaspoon of baking powder
• a teaspoon and a half of baking soda
• two teaspoons of kosher salt
• eggs
• four teaspoons of vanilla
• 2 cups milk chocolate chips (larger side)

Instructions

1. Start at creaming the butter and the sugar.
2. Go in with three sticks of salted butter.
3. Add one and a quarter cups of brown sugar.
4. Add one cup of regular white sugar.
5. Cream this. Beat this until it’s really light and fluffy. And then the color is like really creamy.
6. Scrape down the sides occasionally.
7. Give them a good whisk because you want all that really evenly incorporated.
8. Into the wet, go in with your eggs.
9. Mix at this point until everything is just incorporated.
10. Go in with a lot of vanilla, four teaspoons.
11. Go in with the dry. Add this in gradually, but without over mixing the dough.
12. Make sure everything is mixed into here and then add your chocolate chips.
13. Turn this on just for a second just until they incorporated.
14. Ball these up.
15. Chill them. You can either stick them in the freezer for like 20 to 30 minutes or in the refrigerator for about an hour.
16. Get the ball of dough and split it in half.
17. Put one half on top of the other half and kind of schmooch them together.
18. Bake these off at 375 degrees.

Cooking Tips

• You just want to walk away, do something else, get your other ingredients measured because you don’t want to rush this process.
• You had to make sure that butter is really soft, like room temperature softened. So leave it out the night before you make these.
• This is the only part you can and should over mix is your butter and sugar.
• You want your eggs to also be room temperature, just like your butter. Anytime you’re baking. Always remember that.
• A lot of people suggested doing like half cup per cookie.
• Because these are so big you can’t bake a lot on a tray at one time. So like probably three or four.
• The goal here is to cook the outside before the inside is because I want the inside a little underbaked.

I mean, that’s a, if you’re a fan of over-the-top cookies, but you want better than a mediocre experience, try making these cookies at home. I think you’re gonna thank me. They’re gonna be better than.