Milk Chocolate Cookies
12 servings
40 minutes
Milk chocolate cookies are the true embodiment of comfort and sweet delight. Their history begins in Europe, where the tradition of baking aromatic pastries has been passed down through generations. The delicate dough, enriched with vanilla notes and creamy softness, is complemented by chunks of milk chocolate that melt during baking, creating rich sweet flecks. To enhance the flavor, sour berries like dried cranberries or apricots can be added for an exquisite contrast. These cookies are perfect for a cozy tea time with family; their tender texture and warm chocolate taste provide real pleasure. They are great as a treat on festive tables and as everyday joy that can warm the soul any time of year.
1
Beat the soft butter with sugar and vanilla (vanilla sugar or extract will work).
- Butter: 200 g
- Sugar: 150 g
- Vanilla extract: 3 ml
2
Add sour cream and milk (or cream) to the butter and whip again.
- Sour cream: 50 g
- Milk: 60 ml
3
Weigh the flour, mix it in a separate bowl with a pinch of salt, baking powder, and soda.
- Wheat flour: 400 g
- Baking powder: 5 g
- Baking soda: 5 g
4
Add flour to the butter-milk mixture, then chopped chocolate (for those who enjoy subtle combinations, it would be good to add something sour like dried apricots or cranberries), mix until a uniform soft dough forms.
- Wheat flour: 400 g
- Milk chocolate: 200 g
5
Preheat the oven to 180 degrees. Roll small balls of dough with walnuts, place them on a baking sheet 5 cm apart, and flatten each with your fingers. Bake for about 10 minutes until lightly golden.
- Wheat flour: 400 g