These gloriously soft & chewy, bakery-style milk chocolate chip cookies are make with all white sugar, pure vanilla extract, and plenty of creamy milk chocolate chips. It’s a new staple recipe that’s going to be a favorite for years to come.

I adore chocolate chip cookies. They are hands down my all time favorite cookies, and overall favorite dessert. This recipe for milk chocolate chip cookies came about quite by accident last week when my boys wanted cookies, but I found myself out of both brown sugar and semi sweet chocolate chips. Never one to be deterred from a cookie experiment, I decided to try my hand at an all white sugar cookie with the only chips I had – milk chocolate ones. The results were absolutely amazing and the boys devoured these cookies! They are official a new favorite of the Templeton home, and I hope they will be a favorite of yours as well.

What you’ll need to make these milk chocolate chip cookies:

Salted butter

Granulated sugar

Large eggs

Baking soda

Salt

Pure vanilla extract

All purpose flour

1 11.5 ounce bag of Ghirardelli milk chocolate chips

The Classic Chocolate Chip Cookie

Now Classic chocolate chip cookies are generally made with a combination of brown and white sugar. I have a recipe for The Best Soft Chocolate Chips Cookies right here, but if you only have granulated sugar, or prefer granulated sugar, these delicious and simple cookies are for you.

You will want to cream the butter and sugar well. This allows air to permeate your mixture and the cookies become lighter and not dense or heavy. I cream the butter and sugar for about 30 seconds in my standing mixture, but you can absolutely do this by hand or with a hand mixer. I grew up creaming butter and sugar with nothing but a metal bowl and a wooden spoon! My mother taught me to do this with every cookie recipe.

Next, add in both eggs. Allow this mixture to become creamy as well, another 30 seconds or so. You will then add the baking soda, salt, and vanilla. This allows these agents to mix well while keeping this a one bowl recipe (hallelujah for less dishes!). Add the flour and ensure that it is well mixed it. You will want to stop your mixer if using one to scrape the sides of the bowl with a spatula. Ensuring that all the ingredients are well mixed together will ensure that you have a perfectly baked, consistent cookie.

Finally, fold in the milk chocolate chips. I simply pour them into my mixer and blend on low for a few seconds, or until they are mixed in. I always give the dough a good final toss with my spatula before baking it to ensure it is the consistency I want.

I used this 4 tablespoon cookie dough scoop to bake up perfectly round, large, bakery-style chocolate chip cookies. I refrigerate the dough for 30 minutes to keep it from spreading too much in the oven, but this doesn’t affect the taste of the cookies. If you prefer to not chill the dough, or simply do not have the time, omit this step. You will have delicious and slightly thinner cookies to enjoy.

Here’s a tip to see for yourself how these cookies vary after baking up, chilling versus no chilling: make dough balls out of all the dough, and bake the first batch without chilling while refrigerating the rest. Bake the second batch that has been refrigerated for about 15 minutes, and see what you think of the difference. Even a little chill time can go a long way, so experiment and see how best you like the thickness of your final product. You can also freeze the dough balls for later! Simply remove the frozen cookie dough balls, arrange them on the baking sheet, and bake for about 2-3 minutes longer than the standard bake time. This is great if you have a freezer stash of dough and a cookie craving hits. All the work has been previously done, so you can enjoy fresh from the oven, chocolate chip cookies in hardly any time flat.

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.

Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.

Enjoy Life has allergy friendly semi-sweet chocolate chips that would be an ideal replacement in this recipe if you need or prefer to avoid dairy. They are cup for cup so pour in all that you like and enjoy!

I hope you love these “accidental cookies!” 😉 Tag me in your socials if you bake them up! #HHBBAKES

XO,

Heather

MORE COOKIE RECIPES

Print Recipe

Milk Chocolate Chip Cookies

Prep Time10

Cook Time14

Total Time24

Course: Cookies

Keyword: chocolate chip cookies, cookie, milk chocolate

Servings: 16

Ingredients

2 sticks Salted butter (softened)
1 ½ cups Granulated sugar
2 large Eggs
1 teaspoon Baking soda
2 tsps Pure vanilla extract
2 ½ cups All purpose flour
1 bag (11.5) Chiradelli milk chocolate chips

Instructions

Cream the butter in a standing mixer, and add both sugars. Continue to cream until light and fluffy; about 30 seconds. Add both eggs. Mix until well incorporated, and then add vanilla, baking soda, and salt. Give it anther good mix, and then add the flour. Mix until well incorporated, then add the milk chocolate chips. Stir gently until they are mixed in.
Using a 4-tbsp cookie scoop, spoon cookie dough onto a nonstick baking sheet and refrigerate for 30-60 minutes (I did 30 and mine came out great). Remove from refrigerator and bake at 375° for 12-15 minutes. Cool on cookie sheet for five minutes, then transfer to a baking rack to cool completely.
Store in an airtight container at room temperature for up to four days. Enjoy!