Milk Chocolate Chip Cookies Recipe

Working as Chef Marc Forgione’s publicist while I was in New York City opened my eyes toย how humble and hard working chefs can be. I was pleasantly surprised to find out that he works in the kitchen most nights unlike many other other chef/owners. Not only is he an amazing chef, but he makes the bestย piece of fish I’ve ever had at any restaurant (Halibut with Proposal Sauce) and it’s extremely hard to go in there and not wish to have dessert first. Here is an adapted recipe of his Ten Minute Cookies.

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Ingredients:

  • 8 oz. butter
  • 3/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 2 teaspoon vanilla
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 cups Ghirardelli milk chocolate chips ( I use these since they are bigger)

Directions:

  1. Preheat the oven to 350 degrees Fahrenheit and position the rack in the middle. Line a baking sheet with parchment paper. ย Mix butter and sugars until the mixture is light and fluffy ( I mixed by hand). Add the egg and bet until fully incorporated. Ad the vanilla and beat until fully incorporated.
  2. In a large bowl, whisk together the flour, baking soda, salt, and baking powder. Add the dry ingredients to the butter mixture, 1 cup at a time. Add the chocolate chips one handful at a time and and mix. Marc says the dough will be slightly sticky. Since I did not use a mixer or a whisk my dough looked a little different which is why I think my cookies fell flat compared to his puffy doughy ones in the restaurant. The good news is, they still tasted delicious!
  3. Spoon balls of cookie dough the size of your palm onto the cookie sheet. Lightly press the dough balls to 2-3 inches in diameter leaving 2 inches between the cookies. Bake the cookies for 10 minutes, rotating the pan after 5 or until the edges are golden brown. Depending on your oven you might need to bake 12-15 as they can still be a little too raw.

***Notes: I changed a few things like using Milk Chocolate Chips because I love how melty and chocolatey they get. I also doubled the vanilla and mixed everything by hand. As I said, this is an adapted recipe, so doing it this way created an entirely different outcome. That being said, it is still a recipe for a successful under-baked, dreamy cookie. Let’s just say there were no leftovers at the party.