*Cookies will stay soft for at least three days. I usually leave out some for us to eat, then freeze the rest in freezer bags, separating the cookies with waxed paper.
*I prefer using extra large eggs in my chip cookie recipes, but you can use large.
*I used Carnation Malted Milk Powder since it's widely available. You can usually find it near the chocolate milk mixes or in the baking aisle.
*I like Ghiradelli chips in this recipe, not only for flavor, but I like the fact that the milk and semi sweet chips are different sizes. I list weights for the chips, but use as many or as little as you wish. This is the ratio that works well for me.
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