In a past life, I bought a small bag of milk chocolate chips. My intention? To bake chocolate chip cookies. But that didn't happen. First of all, because I'm not too fond of this type of cookie. Second, because my life got in the way. Enter lockdown and the rediscovery of this small bag. So it finally happened. And I documented it for you. And also for myself, because these cookies are Matthijs' favourite.
If you do give this recipe a try, please do not - I repeat: do not - use dark chocolate chips. The result is disgusting. At a later point in time, I'll try to tweak the cookie dough so it will work with dark chocolate chips. But that might take a couple of years. Not that you'd expect otherwise.
And if the recipe makes too many cookies for you - because it does if you don't have to feed a crowd - simply freeze the dough in tiny balls. When you want to bake the cookies, thaw the dough in your refrigerator overnight, and bake them. Fresh cookies forever!
- Preheat your oven to 170ᵒC.
- Chuck all ingredients except the chocolate chips in your food processor, or - when you're less fussy than I about getting your hands dirty - in a bowl, and mix until everything comes together. Then, fold in the chocolate chips.
- Line a baking sheet with baking paper, and plop the cookie dough with a 60ml ice cream scoop onto it. Make sure the balls are about 8cm apart. If you choose to bake all the cookies, you'll have to do this in two batches, keeping the second baking sheet with dough balls in the fridge while the first batch is in the oven.
- Bake the cookies for 15 - 17 minutes, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool down completely.
- Store in an airtight container.
150g unsalted butter
125g soft light brown sugar
1tsp vanilla extract
1 egg yolk
1/2tp bicarbonate of soda
250g milk chocolate chips