Milk and White Chocolate Chip Cookies

5 Apr

People love these cookies. I don’t really know what it is about them, but people just love them. I like the combination of white and milk chocolate chips. It’s simple, yet smart. The chocolates complement each other very well in this cookie.

Did I mention that these are also insanely easy to make? You only need one bowl for these bad boys. (One bowl!?) If that’s not incentive enough for you to stir up a batch, I don’t know what is. Happy baking!

Recipe originated from my old college roomie, Kaylee

Makes about 3 ½ dozen cookies


2 sticks unsalted butter, softened
¾ c. white sugar
¾ c. brown sugar
2 eggs, room temperature
1 t. vanilla
1 t. salt
1 t. fresh baking soda
2 ½ c. flour
1 c. white chocolate chips
1 c. milk chocolate chips


Preheat oven to 350 degrees. Line cookie sheet with parchment paper or baking mat. In the bowl of a stand mixer, beat butter and sugars until light and creamy, about 3 minutes. Add eggs, one at a time, beating after each addition for about 1 minute. Add vanilla, beat. Add 2 ½ c. flour, and sprinkle salt and baking soda over flour. Gently stir by hand just until combined. Gently fold in white and milk chocolate chips. Drop by large, rounded teaspoons onto cookie sheet. Bake for 8-10 minutes, taking care not to over bake. I recommend removing the cookies a tad early and letting them cool for 5 minutes on cookie sheet before removing to a wire rack.

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