Who can resist delicious Milk Chocolate Chunk Cookies? These are a thick chewy cookie filled with milk chocolate pieces. A great make ahead treat for the kids!
Chocolate Chip Cookies and their variations like Chocolate Chip Oatmeal Cookies have been around since forever and ever. I think everyone probably has their own favourite recipe so this is nothing new or exciting. And even if you have your own special recipe that you love so much, you should take a look at these Milk Chocolate Chunk Cookies. They won’t disappoint!
Ingredients
- Butter – this recipes uses unsalted butter at room temperature
- Sugar – I used a mix of brown sugar and granulated white sugar for these cookies
- Dry ingredients – Plain flour (all purpose, salt and baking soda
- Eggs – one egg at room temperature
- Chocolate – I used a Nestle milk chocolate bar and cut it into small chunks
- Flavourings – vanilla extract
REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.
instructions
- Preheat oven – Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- Combine dry ingredients – In a medium bowl, combine flour, baking soda and salt. Set aside.
- Make cookie dough – In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, egg and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour mixture until combined. Fold in chocolate chunks.
- Mound onto baking trays – Drop dough by rounded teaspoons 2 inches apart onto the parchment paper lined baking tray.
- Bake – Bake for 8 – 10 minutes minutes or until edges are lightly browned. Remove from oven and place the baking pan on a wire rack.
- Cool and store – Let cool a few minutes before transferring the cookies to a wire rack. Once cooled completely can be stored in an airtight container for about a week.
Recipe Notes
- Use room temperature ingredients – this will always result in better cookies. If butter is cold, it won’t incorporate into the dough well enough so make sure the butter is at room temperature before using.
- Know your oven – remember, all ovens vary in temperatures. So, keep an eye on your cookies when they bake as they may bake a little quicker or take a little longer.
- Working in a warm kitchen – if your kitchen is really warm, it’s best to chill the cookie dough before baking. Really warm cookie dough will result in the cookies spreading quit a lot when baked.
- Remove from oven just before you think they are done baking – yes! the cookies will firm up as they cool. The cookies should look a little underdone and still wobbly when you remove them from the oven.
Substitutions and Variations
- Milk chocolate chunks – If you don’t have milk chocolate, you can use any kind of chocolate you like. Dark or white chocolate would also work for this recipe. alternatively, you could even use chocolate chips.
- Add nuts – you can easily add pecans (like my Pecan Chocolate Chip Cookies), walnuts or macadamia nuts to these cookies.
- Make the cookies big – if you like big cookies, you can adjust the amount of cookie dough and make larger cookies. Just keep in mind, the baking time will be a bit longer for larger cookies.
Frequently asked Questions
Yes you can. Generally chocolate chips and chocolate chunks are interchangeable in recipes. The main difference being that chocolate chunks are generally larger.
The best way to cut a chocolate bar is to lay it on a large cutting board. Using a large knife cut it into strips. Then cut horizontally to form small chunks.
It really depends on the type of cookie dough you are using and how warm your kitchen is. For these cookies, you do not need to chill the dough unless your kitchen is really warm. Chilling cookie dough prevents the cookies from spreading too much.
Milk Chocolate Chunk Cookies
Ingredients
- 1 Cup butter
- 3/4 Cup brown sugar
- 1/2 Cup white granulated sugar
- 2 Cups flour
- 2 Cups milk chocolate chopped
- 1 egg
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper.
- In a medium bowl, combine flour, baking soda and salt. Set aside.
- In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, egg and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour mixture until combined. Fold in chocolate chunks.
- Drop dough by rounded teaspoons 2 inches apart onto the parchment paper lined baking tray.
- Bake for 8 – 10 minutes minutes or until edges are lightly browned. Remove from oven and place the baking pan on a wire rack.
- Let cool a few minutes before transferring the cookies to a wire rack. Once cooled completely can be stored in an airtight container for about a week.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Thanks For Stopping By & Hope To See You Soon!
Made these yesterday, love the milk chocolate in them. Thanks for a great recipe
Really happy you enjoyed the recipe. Thanks for the feedback.