Tag Archives: Milk Chocolate Chip Cookies

I've been making this recipe since I was a teenager, with a couple of different variations along the way. This is a go to recipe that I love. You don't have to let the dough mature, I don't every time. But if you are a cookie connoisseur you will taste the difference. Watch the video here.

Chocolate Chip Cookies, Aged

Prep Time: 10 minutes

Cook Time: 12 minutes

Chocolate Chip Cookies, Aged


  • 1 1/8 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/2 tsp salt, omit if using salted butter
  • 2 or 3 grates of fresh nutmeg
  • 1.5 tsp vanilla extract
  • 1-1.5 cups milk chocolate chips
  • 1/2 cup salted butter
  • 1/2 unpacked dark brown sugar
  • 1 large egg, lightly beaten


  1. Measure and mix first 5 ingredients.
  2. Beat butter and brown sugar for about 2-3 minutes.
  3. Add vanilla and egg. Mix well.
  4. Add dry ingredients. Mix just until incorporated.
  5. Fold in chocolate chips.
  6. Wrap in a log format, in plastic wrap. If doubling this recipe you will need to make 2 logs.
  7. Let the cookie dough firm up in the fridge before baking, if you are not aging.
  8. Otherwise let the cookie dough mature for 2-3 days in the fridge, before baking.
  9. Portion cookie dough evenly, about 1.5-2 tbsp of dough per cookie.
  10. Bake in preheated oven of 350°F for 9-11 minutes. Times will vary by your own oven.
  11. I like to bake the cookies slightly underdone.
  12. Leave on baking sheet for 1-2 minutes.
  13. Remove from sheet and cool completely on a wire rack.


Can reheat baked cookie, wrapped in foil for 5-10 minutes on low heat. About 250°F.

Reheat in the microwave for 8-10 seconds on low heat. If they are thicker you can flip the cookie over at the 6 second mark. Go again for another 8-1- seconds.

These cookies freeze well. You can portion the raw cookie dough out and freeze. Bake from frozen or after they have thawed in the fridge. If baking from frozen add an extra 3-4 minutes.

If serving frozen from a cooked cookie, keep sealed so they do not dry out. Follow 1 of the first 2 suggestions above.

You can use dark or white chocolate chips. I just prefer milk chocolate chips.

Feel free to add nuts or dried fruit to this recipe. No more than 1 cup in total.

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Some ingredients that I use, online:

CHIPITS Hershey's Milk Chocolate Chips 1.08 Kilogram & Frontier Natural Products Coop Bulk Nutmeg Seed Whole Organic Pouch, French/English, 32-Gram & Watkins All Natural Extract, Original Double Strength Vanilla, 2 Ounce (Not a brand currently in my cupboard but I have used this before & it is a good brand.)

Previous video & recipe.
(This post is not sponsored.)

Till next time,


Looking for cooking ideas, with the kids or if you're just bored, with time off work until the new year? I found this addition of cornstarch, through this website, added to my own chocolate chip cookie recipe. I really liked the change. These cookies are also great to take along to a New Years Eve bash or to celebrate on New Years Day with family and/or friends!

Chocolate Chip Cookies

Prep Time: 15 minutes

Cook Time: 19 minutes

34 minutes

Chocolate Chip Cookies


  • 2 cups all purpose flour
  • 1/4 tsp cinnamon
  • 1.5 tsp cornstarch
  • 3/4 tsp baking soda
  • 3/4 cup unpacked dark brown sugar/coconut sugar
  • 1/2 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 - 1 tbsp milk or nut milk
  • 3/4 butter, salted or unsalted
  • 1/4 coconut oil
  • 2 tsp vanilla extract
  • 1 to 1.5 cup milk chocolate chips (depends on how much chocolate you like)


  1. Pre-heat oven to 335 F.
  2. In a separate bowl, combine dry ingredients. Whisk, by hand, thoroughly to combine.
  3. Cream butter, coconut oil and sugar, by hand or with a mixer. Mixture should be well combined, light and fluffy. About 5-10 minutes. Add whole egg first. Mix until blended. Then add egg yolk, until blended. Add vanilla extract until thoroughly combined.
  4. Add dry mixture to wet mixture. Mix until fully combined. Make sure there are no dry bits, but do not over mix. Fold in milk chocolate chips. Again, do not over mix.
  5. You can bake these right away, but I prefer to chill the mixture for a day or two.I feel that the overall flavour is improved. If baked right away, cookies will spread, so leave more room on the baking sheet. About twice as much space between cookies. If chilled cookie dough is 1.5 inches apart, double that with unchilled cookie dough.
  6. Scoop dough in any size that you wish onto parchment lined baking sheets. Or use any baking sheet preparation that you prefer.
  7. Bake for about 15-19 minutes, time will vary by your oven. Let cool on baking sheet for 5 minutes. (I always under-bake my cookies, by 1-2 minutes.) Then move to a wire rack to cool completely. These taste great warm, so try one before they cool!


Make sure butter, eggs and milk are at room temperature.

I also tend to cut down on the sugar in the recipe because of the sweetness of the milk chocolate chips and because I find most Canadian and American recipes use way too much sugar. Again personal preference.

I used salted butter, but if you use unsalted butter increase the salt to 1 tsp.

You can use semi-sweet or dark chocolate chips, but milk chocolate chips are a preference of mine.

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New Year's resolutions on the list? Have you been wanting to improve your skills in the kitchen? Were you impressed with your aunt's Christmas decor? Take advantage of Craftsy's end-of-year clearance sale to get amazing deals on fabric, yarn, baking supplies, paper arts supplies and more for a limited time. Enroll now, to stock up for the 2016 holiday season! End of Year Clearance Sale --> UP TO 75% OFF Craft Supplies!  (Ends December, 31st, 2015 MT)

(Disclosure: Affiliate, meaning at no extra cost to you, a small percentage of the sale comes to me links are in this post. I will only recommend products that I have used in the past or continue to use currently. )

Till next time,