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 1/2 cups plus 2 tablespoons all-purpose flour (7 oz/200 grams)
3/4 teaspoons baking soda
3/4 teaspoons salt
10 tablespoons unsalted butter, softened (140 grams)
3/4 cup firmly packed light brown sugar (150 grams)
1 large egg
3/4 teaspoons vanilla
1 1/4 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
My daughter went to Art School in Chicago, it is my favorite city. Big Bowl for Chinese and Rosebud for Italian. Have fun! Oh, btw your cookies look fantastic….
These look wonderful, Anna. I love using milk chocolate for a change!
I LOVE brown sugar cookies!!
If you’re looking for a fun place to eat brunch in downtown Chicago I highly recommend “Lou Mitchell’s”. It’s a very fun place with a ‘diner’ atmosphere. They do all they’re own baking. You may have to stand in line a bit to get in, but it goes fast and is totally worth it. Plus you get free donut holes while standing in line waiting 🙂
Rachel, if you happen to look back at the comment section, THANK YOU! We are packing up, so I appreciate all last minute suggestions
I have narrowed the restaurant choices down quite a bit. Frontera is a done deal, #2 must have prime rib, so I’m considering Bandera and #3. is up in the air.
As for Reza’s, I used to eat there when I lived in Chicago. Emma loves Middle Eastern flavors and I’m torn between taking her somewhere like Reza’s (or another Middle Eastern place) or Italian. I’m glad to hear Reza’s is still good.
I’m sure you already have plenty of suggestions/ideas of what to do and so, but I highly recommend: 1) Giordano’s stuffed pizza (aptly named–you feel stuffed after eating it, but it’s SO good); 2) The Hershey Store (WAY overpriced on the whole, but they have a fun bakery section with all different colors of frosting on chocolate cupcakes which taste pretty decent & are not expensive); 3) a Reza’s, a Persian restaurant on the north side of town (just an all-around delicious experience, with generous portions, too).
This looks gorgeous. I haven’t made an all-brown sugar chocolate chip cookie before; so I’ll have to try this soon and see if I like it better than those with a mix of white and brown.
Just so you know, make sure to bring a jacket to Chicago. Even when it’s nice weather out, it can sometimes be a bit chilly at night.
They look yummy! And one of your commenters has reminded me that I have a hunk of cookie dough sitting in my fridge that should probably be cooked up!
Why do you use measurements such as 10tbspn butter? Wouldn’t it be easier to have a weight measure? It’s just I’ve never seen it in any Australian recipes, so thought it might just be an American thing?
I LOVE the flavor of brown sugar in my cookies, I am soooo book marking this recipe! Those look so delicious I would love one right now.
How cool to have a mom-daughter fun trip! My mom is my best travelling buddie, hope you and Fuzz have the same fun as we have!
I have a block of 70% dark chocolate in my freezer and am wondering if I could chop it up to make the 1-1/4 cups of the bittersweet chocolate called for in your recipe? I bought a whole 1# bar of the stuff at Trader Joe’s to make Paul Deen’s white chocolate chip cookies with pistachios. I used 1/2 semi-sweet chips and 1/2 chopped dark chocolate instead of the white chips her recipe called for. Well, that recipe was a bust – too much flour/oatmeal and not enough sugar/butter/chocolate. They were really bland and what a waste of ingredients! The recipe is in her current magazine, so people beware . . .
These look interesting. I’ve never seen bittersweet chocolate chip cookies.
Cookies look great – will have to try them. Hope you have a super time in Chicago and the weather is good. We’ve had constant rainy weather and I think it may be coming out of the mid-west. Pack an umbrella just in case.
I’m excited to hear all the fun you have in Chicago!
Cool cookies with just the brown sugar. A good one to know about. I just made the NY Times cookies, again, in two batches, one with all purpose flour and one with the cake/bread flour and both with chocolate chips instead of “disks”. They are practically identical at 20 hours chilling. I’ll try them again tomorrow to see if there is any difference. I used a bunch of different chips, just like your cookie here, some bittersweet chips, some milk chocolate and some semi sweet. I do like how the disks all lay down flat for a “layered” kind of chocolate in the cookie, but the AP flour seemed to have worked great. If someone gave me one of each, I would not be able to tell them apart. Will try to post them soon.
You KNOW I’m excited to read/hear about your trip to Chicago, since I just returned from there 🙂 Keep me posted!!
Those cookies look insanely delicious!
I can’t remember if you have been to Chicago a lot- but if you get a chance you should take Fuzz to the aquarium. It’s really fun with lots of interactive exhibits and a marine mammal show(it’s my favorite aquarium that I have visited).
Oh and P.S.- I am really excited to try German Chocolate Cake #3!!