![]() The results were absolutely amazing and the boys devoured these cookies! They are official a new favorite of the Templeton home, and I hope they will be a favorite of yours as well. Never one to be deterred from a cookie experiment, I decided to try my hand at an all white sugar cookie with the only chips I had - milk chocolate ones. ![]() This recipe for milk chocolate chip cookies came about quite by accident last week when my boys wanted cookies, but I found myself out of both brown sugar and semi sweet chocolate chips. They are hands down my all time favorite cookies, and overall favorite dessert. It’s a new staple recipe that’s going to be a favorite for years to come. The parchment paper is what leads to less spreading.Jump to Recipe These gloriously soft & chewy, bakery-style milk chocolate chip cookies are make with all white sugar, pure vanilla extract, and plenty of creamy milk chocolate chips. The cookie sheets needs to be lined with parchment paper on the bottom of the pan. If they aren't chilled, they will lead to spreading. The cookie dough balls should be cold when they go in the oven. The dough needs to be chilled before baking. If the browned butter is still warm or not all the way solid before baking, it will lead to spreading. They will still make the best chocolate chip cookies. Yes you can, they will just have a less nutty flavor. Top the cookies with extra chocolate chips and flaky salt. They should be slightly underdone in the middle and golden brown on the edges. ![]() Bake 6 cookie dough balls per cookie sheet. Use a large cookie scoop to scoop the cookie dough balls. It helps to break down the gluten strands.
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