This is an old recipe for some chocolate chip cookies I made long ago when my daughter was a wee young lass.
I named the cookies Brown Sugar Milk Chocolate Cookies because they are made with brown sugar (no granulated) and milk chocolate. In addition to the milk chocolate, they have some bittersweet chips, but you can leave those out if you want.
Brown Sugar Milk Chocolate Cookies
1 ½ cups plus 2 tablespoons all-purpose flour (7 oz/200 grams)
¾ teaspoons baking soda
¾ teaspoons salt
10 tablespoons unsalted butter, softened (140 grams)
¾ cup firmly packed light brown sugar (150 grams)
1 large egg
¾ teaspoons vanilla
1 ¼ cup bittersweet chocolate chips
2 (2 oz) milk chocolate bars, broken up
Preheat oven to 350 degrees F. Line 2 large baking sheets with parchment paper
Stir together flour, baking soda, and salt in a small bowl.
Beat butter and brown sugar with an electric mixer. When light and fluffy, reduce mixer speed to low and beat in egg and vanilla. By hand, stir in the flour mixture. Stir just until it is absorbed and be careful not to overbeat. Stir in the chocolate chips and Hershey bar.
Scoop dough up by rounded tablespoons and shape into 1 ¼ inch balls. Drop balls onto parchment lined baking sheets and bake for 12-15 minutes or until cookies appear done – edges should be golden brown.
Let cool on cookie sheets for 5 minutes then transfer to wire racks to cool.
Makes about 20 cookies