MILK CHOCOLATE CHIP COOKIES
A delicious cookie made with milk chocolate chips and chocolate syrup
I am constantly formulating different chocolate chip cookies, because they’re so versatile and forgiving.
I had been using the traditional semi-sweet chocolate chips as my go-to when developing my new cookie recipes. But today, milk chocolate chips were my first thought.
Then I thought of a different element: chocolate syrup. I always have some Hershey’s Syrup on hand, so why not try it? I don’t know if this would make them too sweet or not, but I really wanted to use something a little different to contribute to the milk chocolate theme while retaining the brown sugar cookie dough. So maybe I’ll add just a tablespoon to see what happens….
I decided to also use dark brown sugar instead of the traditional light brown, because I thought the more prominent molasses-type flavor of the dark brown sugar would contrast nicely with the lighter and sweeter flavor of milk chocolate, as opposed to the traditional semi-sweet.
The addition of the Hershey’s Syrup was just the right touch and was not too sweet, as I had originally feared. It perfectly accentuated the milk chocolate theme.
They are even better the next day when the flavors have had a chance to meld, with a taste almost reminiscent of a chocolate malt milkshake.
Give this recipe a try!
Recipe:
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Ingredients Section:
- 1 2/3 cup flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) butter, softened
- 3/4 cup packed dark brown sugar
- 1 TBS chocolate syrup (I used Hershey’s Syrup)
- 1 egg, room temperature
- 1 tsp vanilla
- 2 cup milk chocolate chips
Directions:
- Heat oven to 350 degrees.
- Line two cookie sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream together butter and sugar for about 3 minutes until fluffy.
- Add egg, chocolate syrup and vanilla and beat until just combined.
- Add flour mixture and milk chocolate chips, stirring to combine.
- Place heaping tablespoons of dough onto the prepared cookie sheets
- Bake for 10-12 minutes. Make about 16 cookies
Notes about this recipe:
