Milk and Cookies Bakery Classic Chocolate Chip Cookie Recipe













I love chocolate chip cookies. I crave chocolate chip cookies. There have been times (more times than I care to admit) that I have baked them at 1 a.m. because I couldn’t sleep until I had warm gooey chocolate chip cookies in my mouth. This time, I decided I wanted to try something different from the standard cookie, and I found this recipe in the Milk and Cookies cookbook. It has oatmeal and grated chocolate in it (kind of like the Neiman Marcus Recipe), and I happened to have some good quality bittersweet chocolate on hand, so I thought I would give it a try.

“Bakery Classic” Chocolate Chip Cookies

adapted from Milk and Cookies

  • 2 1/2 cups old fashioned rolled oats
  • 2 cups All-Purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups (or 3 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs, room temperature
  • 1/2 Tbsp vanilla
  • 2 cups (12 oz) semi sweet chocolate chips or chunks
  • 2 cups bittersweet chocolate curls or shavings

makes about 2 dozen cookies (this recipe is easy to halve)

1. Preheat the oven to 350 degrees.

2. Line two baking sheets with parchment paper.

3. In a food processor, grind the oats until finely ground.

4. In a mixing bowl, combine the oats, flour, baking powder, baking soda, and salt.

5. In a stand mixer fitted with the paddle attachment, beat the butter until creamy (about 3 minutes).

6. Gradually add in the sugar and brown sugar.

7. Add the eggs in one at a time, scraping the bowl after each one. Add the vanilla, and blend until everything is incorporated.

8. Slowly add in the dry ingredients. Tina Casaceli, the author of this cookbook, emphasizes the importance of not overmixing the dough. She only uses the mixer until the dough starts to come together, and then finishes it by kneading with her hands. I finished the dough by using a wooden spoon.

9. Using a wooden spoon, stir in the chocolate chunks and chocolate shavings until evenly distrbuted.

10. Using a small ice cream scoop or spoon, scoop the mounds of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

11. The original recipe says to bake these cookies for about 15 minutes. However, that was a little bit too long for my oven. If you are not a fan of crispy cookies, I would suggest watching them carefully after about 10 minutes. In my oven, in order to get what I consider to be the perfect texture (lightly browned on the outside and chewy on the inside), I took them out after 12 minutes.

12. Let the cookies cool for 5-10 minutes, and serve with a glass of cold milk.


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