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Milky Chocolate Chip Cookies

Happy fourth of July! In order to show my unique brand of lazy patriotism, I decided to express myself in an all American cookie - one that represents our unique melting pot of tastes and traditions. If American stands for anything, we stand for our rights to eat copious amounts of comfort food. Nothing is more comforting - and oddly American - than milk and chocolate chip cookies. So to represent all the peoples of America - this cookie is equal parts white, black and brown - with a dash of the nutty stuff... a little something something for everybody! 

Anyways, I really have no idea what to call these cookies. They are not particularly milky, or chocolatey, making the name I chose is a little misleading, but alas, I don't care enough to change it, because it's just a name after all, AND it's a holiday -  so lay off already! : )  Whatever you want to call them, these mellow chocolate clouds of cookie goodness, with rich white chocolate laced throughout, melt in your mouth with a sophisticated fudgy flavor. If I had to categorize this cookie, I'd say it would be especially delicious served at an lovely afternoon tea... or (like I ate them tonight) with a big glass of milk before bed (except without the glass of milk). 

Anyway, the recipe seems a little weird, but it makes for a milky, crunchy, rich cookie snack that tastes like milk and cookies all in one. Make about 30 cookies. 

Milky Chocolate Chip Cookies


  • 1 cup light brown sugar
  • 1/2 cup butter, melted and cooled completely
  • 2 squares unsweetened baking chocolate (2 oz.), melted
  • 1/3 cup heavy cream (or half and half)
  • 1 egg
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 2 1/2 cups flour
  • 1 tsp. vanilla
  • 1 cup chopped walnuts
  • 1 1/4 cup white chocolate chips


Preheat oven to 350F. In a large bowl cream together the cooled butter and the brown sugar until fluffy. Add in the egg, vanilla and cream and mix thoroughly. In a separate bowl, sift together the salt, baking soda and flour. Incorporate the dry ingredients into the wet ingredients until the two are just combined. Finally, stir in the melted chocolate until dough is evenly "colored" by the chocolate and then add in the chocolate chips and the nuts.

Spoon small balls of dough (about 1" round) onto cookie sheets about 2" apart. These cookies do not spread at all - so you may want to flatten them a bit with the back of a spoon. Bake for 11-12 minutes until cookies are set. Cool on wire rack.

For the record, these cookies are the annoying kind that taste best the next day. I know it's hard to resist, but you can do it. Okay, one now, then you can wait on the rest. I know you can...if you want. Or, you can just have another and we'll keep it amongst the two of us. Scouts honor! : )


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