Ultimate milk chocolate chip cookies

Ultimate milk chocolate chip cookies

Paris Pastry Club
36 – 40 cookies
Helen Cathcart

I think that eating the perfect chocolate chip cookie, still warm from the oven, feels like kissing (of the French kind). With no other reason than kissing being one of my favourite pastimes, I like to have ready-to-bake cookie dough stashed away in my freezer.

This recipe will make 4 logs of dough, each yielding 8–10 cookies.

I usually make a batch and keep one log in the fridge overnight to firm up and bake the next day, while the remaining logs go straight to the freezer for fun at a later date.


Quantity Ingredient
180g butter, soft
260g light brown sugar
80g caster sugar
1 vanilla pod, seeds
2 eggs
200g plain flour
200g strong flour
1 teaspoon baking powder
1 teaspoon sea salt
150g milk chocolate, chopped into small chunks
extra sea salt, for sprinkling


  1. If you are using a stand-mixer, fit the paddle attachment and cream the butter and sugars. Add the vanilla seeds and the eggs, one at a time, beating well after each addition. Alternatively mix by hand with a wooden spoon.
  2. Mix in the flours, baking powder and salt until just combined. Add the chocolate chunks and knead briefly in the bowl with your hand until there are no more floury patches.
  3. Divide the dough into 4 and turn out a portion onto the centre of a large sheet of baking parchment. Fold the paper in half (like a closed book), then using the flat side a plastic scraper and holding both ends of the baking paper, push the dough into a tight log. You should have enough dough to make 4 x 5 cm wide logs. Wrap each log in clingfilm and chill overnight or freeze for up to 3 months.
  4. When you crave some cookies, simply take out one log from the freezer and leave at room temperature to thaw for around 10 minutes, or in the fridge for a few days. Preheat the oven to 180°C and simply cut the log into 1.5 cm thick slices, arrange on a baking sheet lined with baking paper and sprinkle with a little extra sea salt.
  5. Bake for 10–12 minutes, depending on how well-done you like your cookies. Leave to cool for 5 minutes before lifting the cookies onto a plate using a palette knife.
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