Milk Chocolate Cookies
6 servings
25 minutes
Milk chocolate cookies are the true embodiment of comfort and sweet delight. Their roots trace back to European pastry traditions, where the combination of airy dough and rich milk chocolate became a symbol of home warmth. These cookies are soft inside with light cracks on the surface, giving them a special charm. The taste is rich, velvety, with subtle vanilla notes and depth of sweet chocolate. They pair perfectly with a cup of hot coffee or milk, creating a moment of calm and pleasure. This treat can be served as a standalone dessert or used as a base for more complex pastries. Delicate, aromatic, and tempting — they will become a favorite treat for the whole family.
1
Beat the eggs with sugar and vanilla for about 15-17 minutes at maximum speed.
- Chicken egg (large): 2 pieces
- Sugar: 0.7 glass
- Vanilla extract: 1.5 teaspoon
2
Then preheat the oven to 180 degrees.
3
Place 230 g of chocolate with 3 tablespoons of butter in the microwave for 30 seconds. Stir and put it back for another 30 seconds, repeating until a smooth liquid consistency is achieved.
- Milk chocolate: 330 g
- Butter: 3 tablespoons
4
Add chocolate, flour, and baking powder to the eggs, whisk for 1-2 minutes, add the remaining chocolate and wait for 5 minutes until it melts.
- Milk chocolate: 330 g
- Wheat flour: 4 tablespoons
- Baking powder (raising agent): 0.3 teaspoon
5
Place small dough balls on a baking sheet and bake for 6-8 minutes until they slightly crack.
6
The cookie may look undercooked, but let it sit on the tray for another 3-4 minutes before transferring it, and it will set.
