Chewy Milk Chocolate Chip Cookies Recipe for Perfect Cookies

Milk Chocolate Chip Cookies are a sweeter take on the classic chocolate chip cookie. These cookies are gooey in the center, crisp around the edges, and satisfyingly chewy.

For an extra layer of flavor, try using brown butter to make Brown Butter Chocolate Chip Cookies.

I won’t claim this is the single best chocolate chip cookie recipe in the world, but my coworkers will tell you these milk chocolate chip cookies are hard to resist. After more than a decade baking and refining this recipe, it’s become a favorite: soft and gooey inside, chewy in the middle, and crisp on the edges. Using milk chocolate chips gives them a milder, sweeter flavor than traditional dark chocolate versions.

These cookies are straightforward to make, freeze well (either dough or baked), and are a great option to prepare ahead for gatherings or just because you want fresh cookies anytime.

Why this recipe works

• Combining brown sugar and granulated sugar creates the ideal balance of chewiness and crisp edges.
• Melted butter contributes to the chewy texture while still allowing for a crisp exterior after baking.
• Milk chocolate chips lend a milder, sweeter flavor that distinguishes these cookies from darker chocolate versions.
• The dough is easy to prepare, making this a family-friendly recipe.
• The dough and the baked cookies freeze well, making this recipe convenient for make-ahead baking.

Ingredients and Substitutions

The full ingredient list and quantities are in the recipe card below. Notes and substitutions:

1. Butter – Unsalted butter is preferred. If you only have salted butter, reduce the added salt by 1/4–1/2 teaspoon and be aware that the final balance may vary depending on how salty the butter is.
2. Brown sugar – Light or dark brown sugar works. Brown sugar is important for chewiness, so don’t replace it entirely with granulated sugar.
3. Granulated sugar – A small amount adds crispness to the edges.
4. Egg – Use 1 large egg plus 1 egg yolk. The extra yolk adds richness and chewiness.
5. Vanilla – Pure vanilla extract deepens the flavor.
6. Flour – All-purpose flour works well here.
7. Salt – Kosher salt is used in the recipe; if using table salt, reduce the amount accordingly (about half to two thirds).
8. Leavening agents – Both baking soda and baking powder are included. Baking soda aids browning and chewiness; baking powder gives a light lift.
9. Chocolate chips – Use good-quality milk chocolate chips. I use Ghirardelli, but any milk chocolate you enjoy will work.

Tools you’ll need

• A stand mixer or electric hand mixer — beating the butter, sugars, and eggs until emulsified is important for texture.
• A cookie scoop for uniform dough portions so cookies bake evenly.

How to make milk chocolate chip cookies

These step-by-step instructions should help you visualize the process. The printable recipe card with exact quantities is below.

1. Melt the butter and allow it to cool slightly. Add the cooled melted butter and both sugars to the mixer and beat with the paddle attachment for 2–3 minutes until light and creamy.

Tip: Melted butter makes the cookies chewier than using creamed room-temperature butter.

2. Add the egg, egg yolk, and vanilla, and beat another 2–3 minutes until the mixture is fluffy.

Tip: Beat the wet ingredients thoroughly to help the eggs emulsify with the butter.

3. Whisk or sift the flour, baking soda, and baking powder together, then add the salt. Add the dry ingredients to the wet mixture and stir until just combined, scraping the bowl as needed.

4. Fold in the milk chocolate chips until evenly distributed. Use a spatula to give a final mix so no pockets of flour remain.

5. Portion the dough with a large cookie scoop onto a lined baking sheet, cover, and refrigerate for at least 1 hour (up to 3 days) before baking.

6. Preheat the oven to 350°F. Place up to six dough balls on a baking sheet about 2 inches apart and bake one tray at a time for 14 minutes, until edges are golden but the center still looks slightly underbaked.

7. Remove the sheet from the oven and let the cookies finish cooking on the hot pan for 10–15 minutes before transferring to a wire rack to cool completely.

More baker’s tips

• Measure flour correctly — fluff the flour, spoon into the cup, and level off, or use a kitchen scale.
• Don’t overmix — mixing too long develops gluten and can make cookies dry.
• Chill the dough — this helps the butter re-solidify so cookies spread less and flavor develops.
• For perfectly round cookies — use a round cutter or a spatula to nudge the soft edges toward the center right after baking.
• Underbake slightly — the cookies should look a bit underdone in the middle when you remove them; they finish on the hot tray and stay gooey.
• Let them cool completely — they taste best after cooling and often improve overnight.

Why do my cookies spread so much?

Some spreading variability is normal. To control spread without sacrificing the chewy texture, I removed a small amount of liquid (milk) from earlier versions and recommend thoroughly chilling the dough. Other factors that affect spreading include:

• Greasy or worn silicone mats can increase spreading; a clean mat or parchment can reduce it.
• Bare baking sheets tend to limit spread most, but cookies may brown faster on the bottom.
• Freezing dough balls before baking also reduces spread.

If cookies spread more than desired, use a spatula or a round cutter to gently push the edges inward right after they come out of the oven. A little spreading is worth keeping the soft, chewy center rather than ending up with dry cookies.

Storage

Room temperature

Store baked cookies in an airtight container for up to 3 days for best texture; they remain edible for about a week but may firm up over time.

Refrigerator

Baked cookies don’t need refrigeration. Portion the unbaked dough and refrigerate for 3–4 days if you plan to bake within that time.

Freezer

Baked cookies freeze for up to 3 months. Thaw at room temperature a few hours or microwave briefly for a warm, fresh-baked feel. Freeze portioned dough for 3–6 months and bake from frozen, adding 30 seconds to 1 minute to the bake time as needed.

FAQs

Even more chocolate chip cookies

• Peanut Butter Chocolate Chip Cookies
• Pecan Chocolate Chip Cookies
• Chocolate Chip Biscoff Butter Cookies
• Matcha White Chocolate Chip Cookies
• Oreo Chocolate Chip Cookies

3.67 from 3 votes

Milk Chocolate Chip Cookies

By Trang Doan

A slightly sweeter twist on the classic chocolate chip cookie: gooey in the middle, crisp on the edges, and wonderfully chewy.

Servings: 17 large cookies (~4 inch)

Prep Time: 20 mins

Cook Time: 14 mins

Chill Time: 1 hr

Total Time: 1 hr 34 mins

Equipment

• Stand Mixer
• Baking Sheet
• Large Cookie Scoop
• Saucepan

Ingredients

• 8 oz unsalted butter, 227 g, melted and cooled
• 1 1/4 cup brown sugar, 250 g
• 1/4 cup granulated sugar, 50 g
• 1 large egg
• 1 large egg yolk
• 2 tsp pure vanilla extract
• 2 1/4 cup all-purpose flour, 300 g
• 1 tsp kosher salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 bag milk chocolate chips, 11.5 oz, 326 g

Instructions

• Melt butter in a small saucepan over medium heat and set aside to cool.
• Add cooled melted butter and sugars to the stand mixer bowl and beat with the paddle attachment for 2–3 minutes until light and creamy.
• Add the egg, egg yolk, and vanilla, and continue beating for another 2–3 minutes until fluffy.
• In a separate bowl, whisk together flour, baking soda, and baking powder. Stir in the kosher salt. Add the dry mixture to the wet mixture and stir until just incorporated, scraping the bowl as needed.
• Fold in the milk chocolate chips, ensuring even distribution with a spatula.
• Portion dough with a large cookie scoop onto a lined baking sheet, cover, and refrigerate for at least 1 hour and up to 3 days.
• Preheat oven to 350°F (175°C).
• Place 6 dough balls on a baking sheet about 2 inches apart and bake one tray at a time for 14 minutes, until edges are golden and the center still looks slightly underbaked.
• Remove from oven and let cookies sit on the baking sheet for 10–15 minutes to finish baking, then transfer to a wire rack to cool completely.

Notes

• Measure flour accurately to avoid dry cookies. Fluff, spoon, and level or use a scale.
• Do not overmix the dough.
• Chill the dough to control spread and improve flavor.
• If cookies spread too much, push the edges gently toward the center immediately after removing them from the oven.
• For smaller cookies, use a medium scoop and reduce bake time by about 3 minutes.
• Frozen dough can be baked from frozen, adding about 30 seconds to 1 minute to the bake time.

Nutrition

Serving: 73g, Calories: 340kcal

Nutrition information is an approximation.

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