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Crunchy & Soft Milk Chocolate Cookies with a sprinkle of Sea Salt for an added dash of flavour!
Now I will admit from the first go, that this dough is chilled overnight – bit of a tease that you have to wait so long for cookies, but it is totally worth it! After much experimentation of the perfect Milk Chocolate Cookie recipe I found that it is just easier to chill it, as it’ll cause the perfect amount of ‘spread’ when baking – Makes them crispy and chewy, yet gooey and delicious.
When I was younger and at Junior School, on Fridays we would have a lunch of Meatballs & Rice (Which sounds incredibly plain I realise, but my god it was delicious!!) followed by Cookies & Milkshake for pudding. Needless to say, this was the best Junior School ever. They inspired my complete and utter love for cookies, and I have never regretted it since.
I have looked into different cookies for so long all I can think of is cookies (not that that changes anything…) Inspiration from Sally’s Baking Addiction, and Handle the Heat, and even more! Basing my recipe on what they have spoken about, as well as a recipe from my Gran & Cookery School – I came out with this bad boy!
They have got the massive thumbs up from my lovely taste testers – aka my boyfriend, his family, and my family… They say they’re the perfect combination of Crunchy yet Soft, and the sea salt matches the flavour perfectly!
This Recipe makes 18 Cookies
– 175g butter
– 200g light brown sugar
– 115g caster sugar
– 1 tsp vanilla bean extract
– 1 free-range egg
– 1 free-range egg yolk
– 300g plain flour
– 1/2 tsp bicarbonate of soda
– 1/4 tsp sea salt
– 350g milk chocolate chips
– Sea Salt
1) Cream together the butter, two sugars and vanilla until they are thoroughly combined.
2) Add the egg and continue mixing, then add the egg yolk and do the same – try to add it slowly so that the mixture doesn’t split!
3) Add the dry ingredients ( flour, bicarbonate, and salt) and mix until smooth. Fold through the chocolate chips!
4) Chill the mixture in the fridge overnight/24 hours, covered – this will allow it to firm up perfectly! I split my mixture into 3 batches, and roll in clingfilm into sausages, then when they’re chilled you can just slice it – but its up to you!
5) Once the dough has been chilled – preheat the oven to 200C and line baking trays with parchment paper!
6) Carefully slice/roll the dough into 1-2cm thick rounds and spread equally on the trays, sprinkle with a touch of Sea Salt and bake in the oven for 10-12 minutes until golden around the edge and cooked in the middle.
7) Leave to cool on the tray for 5 minutes, then transfer to a wire rack and continue to cool! – Enjoy!
Tips and Ideas
You obviously don’t have to use the sea salt on top of the cookies, but I like the difference of textures and the salt complements the chocolate well.
You can freeze the cookie dough in the rolls for over a month (Mine never lasts more than a month) as I do double batches, and then bake them when I need/want them! They take a couple more minutes in the oven as they will be frozen – be careful when cutting them as it’ll be extra hard!
P.s. They are the perfect combination of cookie, and chocolate.