Why you’ll love Milk and White Chocolate Cookies
- Double Chocolate Delight:
- The combination of creamy milk chocolate and sweet white chocolate creates a rich, indulgent flavor profile that satisfies any chocolate lover’s cravings.
- Perfect Balance of Sweetness:
- The contrasting flavours of milk chocolate and white chocolate provide a balanced sweetness, with milk chocolate offering a slight cocoa bitterness and white chocolate adding a smooth, buttery sweetness.
- Varied Texture Experience:
- These cookies offer a delightful mix of textures, with the soft, chewy cookie base punctuated by the smooth, melt-in-your-mouth pieces of both types of chocolate.
- Visually Appealing:
- The blend of milk and white chocolate chunks creates a beautiful, marbled appearance, making these cookies not only delicious but also visually appealing for any occasion.
- Versatility in Pairings:
- These cookies pair well with a variety of beverages, from a glass of cold milk to a cup of hot coffee or tea, making them a versatile treat suitable for any time of day.
Top Tips
- Use High-Quality Chocolate:
- Chocolate Quality: Choose high-quality milk and white chocolate bars or chips for the best flavor and texture. Good quality chocolate melts better and provides a richer taste.
- Room Temperature Ingredients:
- Butter and Eggs: Make sure your butter and eggs are at room temperature before mixing. This ensures even blending and helps create a smooth, consistent dough.
- Proper Mixing Technique:
- Cream Butter and Sugar: Cream the butter and sugars together until light and fluffy, usually for about 2-3 minutes. This step incorporates air into the dough, helping the cookies rise and achieve a soft texture.
- Avoid Overmixing: Once you add the dry ingredients, mix just until combined to avoid overworking the dough, which can make the cookies tough.
- Chill the Dough:
- Dough Chilling: Chill the cookie dough in the refrigerator for at least 30 minutes to an hour. Chilling the dough helps to firm it up and prevents the cookies from spreading too much during baking.
More tips:
- Evenly Distribute Chocolate:
- Fold in Chocolate: Gently fold the milk and white chocolate chunks or chips into the dough to ensure they are evenly distributed. This ensures that every bite has a good mix of both types of chocolate.
- Baking Tips:
- Uniform Cookie Sizes: Use a cookie scoop to portion out the dough evenly. This helps the cookies bake uniformly, ensuring that all cookies have the same texture and doneness.
- Cooling:
- Cool on the Sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents them from breaking apart.
Ingredients you’ll need to make Milk and White Chocolate Cookies
- 125 g Unsalted Butter softened
- 100 g Brown Sugar
- 80 g White Sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1/2 Salt
- 100 g White Chocolate
- 100 g Milk Chocolate
- 270 g Plain Flour
- 1/2 tsp Baking Soda
- 1.5 tsp Baking Powder
How to make Milk and White Chocolate Cookies
- Whisk together the softened butter, brown sugar and white sugar until light and fluffy.
- Add in the egg, salt and vanilla extract and mix until combined.
- Sift in the plain flour, baking soda and baking powder and mix.
- Finally add in the chocolate chunks and mix until you get a smooth cookie dough.
- Roll out 45g dough balls and place onto a baking tray lined with baking paper; allow them to chill in the fridge for 1 hour.
- Once chilled, place the baking tray into a pre-heated oven at 180℃ for 12 mins.
- Allow the cookies to cool slightly when you take them out of the oven and enjoy!
Other recipes you might like
Kinder Bueno Cookies – Kinder Bueno Cookies – My Simple Eats %
Nutella Filled Cookies – Nutella Filled Cookies – My Simple Eats
Soft Cinnamon Cookies – Soft Cinnamon Cookies – My Simple Eats
Milk and White Chocolate Cookies
Deliciously soft and chewy cookies with both milk and white chocolate chunks.
Ingredients
- 125 g Unsalted Butter softened
- 100 g Brown Sugar
- 80 g White Sugar
- 1 Egg
- 1 tsp Vanilla extract
- 1/2 Salt
- 100 g White Chocolate
- 100 g Milk Chocolate
- 270 g Plain Flour
- 1/2 tsp Baking Soda
- 1.5 tsp Baking Powder
Instructions
- Whisk together the softened butter, brown sugar and white sugar until light and fluffy.
- Add in the egg, salt and vanilla extract and mix until combined.
- Sift in the plain flour, baking soda and baking powder and mix.
- Finally add in the chocolate chunks and mix until you get a smooth cookie dough.
- Roll out 45g dough balls and place onto a baking tray lined with baking paper; allow them to chill in the fridge for 1 hour.
- Once chilled, place the baking tray into a pre-heated oven at 180℃ for 12 mins.
- Allow the cookies to cool slightly when you take them out of the oven and enjoy!
