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Milk Chocolate Chip Cookies
If you want a really chocolatey taste for your chocolate chip cookies, you should go no further than dark chocolate buttons.
But make sure you have REAL chocolate, not compound or cooking chocolate.
These ones are made with milk chocolate and my children prefer these to the dark chocolate ones.
Ingredients
- 250g butter, softened
- 1 teaspoon vanilla extract
- 3/4 cup caster sugar
- 3/4 cup firmly packed brown sugar
- 1 egg
- 2 1/4 cup plain flour
- 1 teaspoon bicarbonate of soda (baking soda)
- 375g Poppy's milk chocolate couverture buttons
- Buy here
Method
- Preheat oven to 180°C. Grease oven trays (if not non-stick); line with baking paper.
- Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches.
- Stir in chocolate.
- Spoon tablespoons of mixture roughly into balls; place 5cm apart on trays (dough will expand and spread a lot)..
- Bake cookies 12-15 minutes or until golden; cool on trays.
Cookies will keep in an airtight container for up to 1 week.(if they last that long!)
Original recipe sourced here
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