Milk Chocolate Cookie

How to make the Best Milk Chocolate Chip Cookies:

1. Start by creaming together the butter, brown sugar, and sugar together for 3-4 minutes. Make sure to stop the mixer and scrape the sides of the bowl with a spatula to make sure all of the ingredients get incorporated. Add eggs and vanilla and scrape down the sides of the bowl again.
2. Fold in flour, cake flour, cornstarch, baking soda, and salt. If you don’t have cake flour, you can substitute all-purpose flour. The reason I call for cornstarch in these milk chocolate cookies is that it creates a softer, more tender texture and helps to keep the cookies fresher for longer.
3. Fold in milk chocolate chips and chunks, if possible. I like to use a mixture of both chips and chunks. You can chop up a milk chocolate bar for chunks. Chill the dough if possible. Once you roll the cookies into balls, I suggest placing a few extra chocolate chips on the top.
4. I suggest using a light-colored baking sheet. A dark-colored baking sheet will attract too much heat and the bottoms can burn.
5. Bake just until the edges start to become a light golden brown color. You want to underbake cookies rather than overbake cookies so watch the cookies carefully.
6. When you remove the cookies from the oven, take a spatula and carefully shape the cookies by pressing the irregular edges towards the center to make a uniform circle. Let sit for at least 10 minutes before removing it from the cookie sheet.