Chocolate chip cookies are a universal favorite, but by using Lovetta Belgian Milk Chocolate Callets (35%), you get superior flavor and texture compared to standard chips. These callets melt into gooey pockets, creating bakery-style cookies that are crisp at the edges and soft in the center. It’s a versatile recipe that works in home kitchens, cafes, and large-scale food service establishments.

Ingredients (24 cookies)

• 1 cup (225g) unsalted butter, softened
  
  

• 1 cup (200g) brown sugar
  
  

• 1/2 cup (100g) white sugar
  
  

• 2 large eggs
  
  

• 2 tsp vanilla extract
  
  

• 3 cups (360g) all-purpose flour
  
  

• 1 tsp baking soda
  
  

• 1/2 tsp salt
  
  

• 2 cups (340g) Lovetta Belgian Milk Chocolate Callets (35%)
  
  

Instructions

1. Preheat the oven to 350°F (175°C) and line the baking sheets with parchment paper.
   
   

2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth and fluffy.
   
   

3. Beat in eggs one at a time, then add vanilla.
   
   

4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold into the wet mixture.
   
   

5. Stir in Milk Chocolate Callets.
   
   

6. Scoop dough onto baking sheets, spacing about 2 inches apart.
   
   

7. Bake for 10–12 minutes, until the edges are golden but the centers are still soft.
   
   

8. Cool on sheets for 5 minutes before transferring to a wire rack.
   
   

Pro Tips

• For extra gooey cookies, press a few callets on top of each dough ball before baking.
  
  

• Chill the dough for 30 minutes before baking to prevent spreading.
  
  

• Swap half the callets with Lovetta Dark Chocolate Callets (58%) for a deeper flavor mix.
  
  

These cookies show how Lovetta Belgian Milk Chocolate Callets can elevate even the most straightforward recipe into something bakery-worthy. Soft, chewy, and packed with melty chocolate, they’re the perfect comfort food with a premium edge.