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Hi Emma and thank you for this great post!
I have been a regular reader for many weeks and I appreciate the quality of the articles:)
Stay safe everyone,
I love chocolate chip cookies. This has encouraged me to bake again and control the ingredients.
I’m a label reader and rarely find any cookies without palm oil/fat, which I try to avoid for the sake of orangutans.
Do you think Malted milk powder would work in this recipe?
I think it would work, yes! Give it a try and tell us what you think.
Hi Emma. I only have half the amount of choc chips needed right now, and no milk powder.
What do you think if I added 2 T of Dutched cocoa powder for an overall more chocolatey flavor? Would it work?
You could try that, but the character of the cookies will be very different. Or how about you make a different cookie recipe altogether? You could make our chocolate lime cookies, omit the lime, and use your chips instead of nibs. Now you have options, I hope you have a great time baking wither way.
I find if I use bread flour rather than AP flour I get a chewier cookie. The cooling in the freezer between batches also helps!!
I love your recipe, is my favorite. I want to ask you, the posibillity to do it with stevia or sugar sustitute, My husband is a diabetic. I apreciate your coments. THANKS.
Hi! Can I use whole milk instead of milk powder? Thank you.
Sadly, no, you can’t use liquid milk in this recipe. It would make the dough runny and tough, since it’s a liquid and milk powder is a dry ingredient. But you can omit it and make the cookies anyway! They’ll work, Emma adapted this recipe from the Nestle Toll House one. Happy baking!
Better then Tate’s!!! Love them, exactly what I wanted. I had tried another recipe before this one there’s no comparison.
So good I love this recipe, but I want to stress to anyone reading comments to make sure you scoop out cookies before refrigerating dough because I wish I would have took that advice they only said it would be easier, it’s almost impossible to scoop afterwards, about pulled a muscle.
Jan, ouch! We certainly don’t want any pulled muscles. :(
Yes, you can scoop/form cookies before refrigeration if that works. But sometimes the dough can be too soft and it’s tricky to shape–all depends on the recipe.
I also like to pat the dough out in a rectangle and wrap it in plastic wrap or waxed paper before refrigerating. It comes to a workable temperature faster that way!
how many cookies we can get in this recipe
Hi! This recipe will yield about 3 1/2 dozen cookies that are around 3-inches. Hope that helps you!
I love this recipe! Very quick and easy to make. I wanted to comment on how well it stores but it did not last too long I’m afraid! That’s how good it is.
My favorite choco chip cookie recipe! I use a blend of chocolate chunks and chips, and also add pecans. Everyone absolutely loves them!! Thank you :)
This is the recipe I’ve been looking for. Best ever!! Make them weekly. The only change is I only use milk choc chips in my cookies. Thank you, my kids thank you too.
I send cookies to my family. Sometimes they get broken in the mail. So before shipping I vacuum pack them! Keeps them fresh and never broken Works for even for thin brittle cookies.
anyone know how many calories roughly in one cookie? or the whole batch if that’s easier?
Hi, Elizabeth! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
Hi, years ago I decided “ no more commercial bags of chocolate chips” Instead I chop up a big bar of semi sweet chocolate….ah…to die for….give it a try….Ellie
P. S. I also did that to brownies….the best….
These were delicious! I didn’t have milk powder, so skipped that step and couldn’t notice a difference (I made these previously in a Sur La Table class). I didn’t have any semi sweet chocolate chips either, so I used 1/2 milk choc and 1/2 53% dark choc. Loved the mix! Took these cookies over for Christmas gathering, along with another kind, and these were scarfed up! Great tip about refrigerating the dough; hadn’t heard of that before. Fabulous.
these are little gems :) the milk powder really makes the difference. i took the tip of another baker and scooped the dough before refrigerating, much easier to handle. also, these freeze beautifully and if you’re anything like me, they taste beautiful frozen as well ;)
The original recipe from the Toll House Chocolate Chips package back in the 60’s called for 1/2 shortening and 1/2 butter. I remember because I was learning to measure and asked my mom why we couldn’t just use 1 stick of butter. Of course, when I grew up I did make the cookies with all butter – the cookies were softer, spread out more. With the shortening /butter mixture – the cookies are a little crispier and have a rounder edge. I did not realize the recipe had changed on the package until I let my daughters make the cookies using the package recipe – cookies were good, but not the “same” as the ones I had made all of their lives.
I got soo much positive feedbacks for those cookies! thanks a lot! however, I put much less sugar and it was good decision!