Today is National Milk Chocolate Day. If you read this blog, you know I'm a bigger fan of dark chocolate than milk chocolate, but there are certain recipes where milk chocolate is preferred.
So for National Milk Chocolate Day, this recipe for Chocolate Chip Cookies with Milk Chocolate Chips. How easy is that? I've posted lots of chocolate chip cookie recipes, but this recipe from Jacques Torres, the King of Chocolate, is a no brainer. It's real name is Jacques Torres' Secret Chocolate Chip Cookies. The secret I think is in the mix of flours.
MILK CHOCOLATE CHIP COOKIES
- 1 pound unsalted butter
- 1 3/4 cups granulated sugar
- 2 1/4 cups packed light-brown sugar
- 4 large eggs
- 3 cups plus 2 tablespoons pastry flour
- 3 cups bread flour
- 1 tablespoon salt
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 tablespoon pure vanilla extract
2 pounds milk chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
- In bowl of with paddle attachment, cream together butter and sugars. Add eggs, one at a time, mixing well after each addition. Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate chips; mix until well combined.
- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart. Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies. Cool slightly on baking sheets before transferring to a wire rack to cool completely.