- 1 ½ cups white whole-wheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, melted
- ½ cup sugar
- 1 cup brown sugar, firmly packed
- 2 large eggs
- 1 ½ teaspoons vanilla
- 2 tablespoons 1% low-fat milk
- 2 cups semisweet chocolate chips
- 1 cup candy-coated chocolate pieces
- Preheat oven to 375 degrees.
- Whisk flours, baking soda and salt together in a medium bowl and set aside.
- Mix melted butter and sugars in an electric mixer bowl on medium speed. Add eggs, vanilla and milk, and mix thoroughly. Slowly incorporate the flour mixture, mixing until thoroughly combined.
- Stir in chocolate chips. Fold in candy pieces by hand to avoid breaking.
- Chill dough in the refrigerator for 30 to 45 minutes.
- Using a cookie scoop (about 1 ½ tablespoon size), place cookies on ungreased cookie sheets.
- Bake 9 to 12 minutes, or until golden brown. Cool cookies on baking sheet for 1 minute, then remove to wire cooling racks to cool completely.
- Store cookies in a tightly covered container or freeze.
Tips & Notes
Chilling the dough helps firm it up so your cookies won’t spread as much.