Soft Chocolate Chunk Cookies with Milk
Tender, chewy cookies with chunks of dark chocolate, served with cold milk. Remove them from the oven while still soft—let the center set on the tray.
- Time
- 35 min
- Serving
- 381 kcal
- Ingredients
- ≈ $0.66
- Protein
- 7 g
Ingredients
- 1 Wheat flour 21 g
- 2 Butterpack 180 g ≈ $1.58 13 g
- 3 Brown sugar 11 g
- 4 Sugar 6 g
- 5 Eggspack 10 pcs ≈ $1.93 0.1 pcs
- 6 Vanilla extractNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods to taste
- 7 Baking soda to taste
- 8 Salt to taste
- 9 Dark chocolatepack 90 g ≈ $2.50 15 g
- 10 Milk 2.5%pack 930 ml ≈ $0.88 108 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (180°C).
Cream softened butter2 with brown sugar and granulated sugar until smooth.
Add egg and vanilla extract, mixing until fully combined.
Gently fold in flour, baking soda, and salt, then stir in chopped dark9 chocolate.
Roll dough into balls and place on a baking sheet, spacing them apart.
Bake at 350°F (180°C) for 11 minutes, until edges firm but centers stay soft.
Cool on the tray for 10 minutes, then serve with cold milk10.
Tips
- Why it works
- Cream the butter with the sugar so the dough turns out smooth and tender. If you skip this, the cookies will be dry.
- Substitutions
- In place of the dark chocolate, use 15 g of milk chocolate or 10 g of a bar with nut pieces. Instead of vanilla extract, add 0.5 tsp of vanilla sugar.
- Common mistakes
- If the cookies bake all the way through, they turn hard and dry. Check after 10 minutes: the edges should be golden and the center soft.
- Storing and reheating
- Keeps for 3 days in the fridge in an airtight container. Reheat for 10 seconds in the microwave or 5 minutes in the oven at 160 °C.
- Serve with
- Serve with tea or cocoa instead of milk if you want to save. Also goes well with coffee in the morning.
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