I’m not really a fan of milk chocolate candy; it’s dark chocolate for me all the way. Even regular Hershey’s kisses (gasp) kind of bore me.
But these cookies, from the very good cookbook Martha Stewart’s Cookies, are outstanding. I’ve made these for Christmas a few times. They’re excellent with coffee or milk . . . or a second cookie!
Martha Stewart’s Milk Chocolate Cookies
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder (such as Droste)
1/2 tsp. baking soda
1/2 tsp. salt
8 ounces good-quality milk chocolate, chopped (I used milk chocolate chips and was quite happy)
1 stick unsalted butter
1 1/2 cups granulated sugar
2 large eggs
1 tsp. pure vanilla extract
Heat oven to 325 degrees. Line baking sheets with parchment paper and set aside.
Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in rest of chocolate. Let dough rest about 10 minutes; it will be easier to handle.
Use a scoop or your hands to form dough into 1 1/2-inch balls; place 2 inches apart on lined baking sheets. Bake until cookies are almost flat and surfaces just begin to crack, about 10 to 12 minutes. Start checking at 8 minutes. Transfer on parchment to wire racks to cool.
Store in an airtight container. These freeze well.
Yummmmm