Chocolate Chip Cookie V06

  • Yield : 45
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

All good things must come to an end. This is the last of the cookie series, and it’s a combination of little bits from every recipe previous to this one. I think it turned out well, and would be my go to recipe for now, it can be adjusted thought, if you like a more fluffier cookie, just flip the brown sugar amounts with the white sugar.


  • 1 1/2 cups cake flour
  • 1 1/3 cups all purpose flour
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 2 sticks unsalted butter
  • 1/2 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1/2 cup condensed milk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups dark chocolate chips
  • 1/2 cup mini semisweet chocolate chips
  • coarse sea salt


Step 1

Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

Step 2

Using a mixer fitted with paddle attachment, cream butter, condensed milk and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Step 3

Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours.

Step 4

Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Step 5

Use a cookie scooper, place onto baking sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 11-13 minutes. Transfer to wire rack. Enjoy!

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