Homemade Milk Chocolate Chip Cazookie Recipe
This milk chocolate chip cookie recipe is so good and I love to make them in mini pie dishes and turn them into Cazookies. Bake individually then add ice cream and hot fudge for the yummiest dessert or treat.
Ingredients
- ¾ cup sugar
- ¾ cup brown sugar
- 1 cup butter
- 1 tsp vanilla extract
- 1 egg
- 2¼ cup flour
- 1 tsp baking soda
- ½ tsp salt
- 1 12oz bag milk chocolate chips
- 1 carton vanilla ice cream
- 1 jar hot fudge or chocolate sauce
Instructions
- Preheat oven to 350°
- Cream softened butter, sugar, and brown sugar in a stand mixer or by hand. Then add vanilla and mix in the egg.
- Add the flour, salt, and baking soda to the creamed ingredients and stir or mix until the cookie dough is well mixed. Then add the milk chocolate chips to the dough and mix until they are blended in evenly. I prefer to use Ghiradelli Milk Chocolate Chips.
- Use a cookie scoop and put 2-3 scoops into a mini pie dish or small cake pan and press down to flatten the dough evenly along the bottom of the dish/pan. Bake on a cookie sheet at 350 degrees for 10-12 minutes. Don't over bake them. I like mine soft so I take them out just before they start to turn brown on the top. They should be soft and chewy.
- Depending on how many cazookies you decide to make out of this dough recipe, you may have some left over cookie dough. I usually double the recipe and freeze the rest of the dough for later or bake the rest of the cookies.
- Once cazookies are done, add a scoop of vanilla ice cream on top then drizzle with hot fudge and serve warm.
- If you want to bake the cookies separately, bake at 350° on a cookie sheet or baking stone for 10-12 minutes in the oven. I like to under-bake mine just a bit to keep them moist and chewy.
