Chocolate Chip Cookies Milk (Printable)

Soft chocolate chip cookies with milk offer a comforting, timeless sweet experience.

# What You'll Need:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt

→ Wet Ingredients

04 - 1 cup unsalted butter, softened
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract

→ Mix-ins

09 - 2 cups semi-sweet chocolate chips

→ To Serve

10 - 4 cups cold milk

# How to Make It:

01 - Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt until evenly mixed.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer or whisk until light and fluffy, about 2 minutes.
04 - Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
06 - Fold the semi-sweet chocolate chips into the dough using a spatula, ensuring even distribution.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow for spreading.
08 - Bake for 10 to 12 minutes until the edges are golden but the centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
10 - Enjoy the cookies accompanied by a cold glass of milk.

# Expert Advice:

01 -
  • These cookies stay soft in the center with crispy golden edges, exactly the way they should be.
  • The dough comes together in one bowl with no fancy equipment or waiting around.
  • They taste like the platonic ideal of chocolate chip cookies, the kind you dream about at 3 p.m.
02 -
  • Softened butter does not mean melted, if it melts your cookies will spread into flat pancakes.
  • Don't overbake them, pull them out when they still look a little underdone in the middle or they'll turn hard as rocks.
  • Letting them cool on the pan for five minutes is not optional, they need that time to set or they'll fall apart.
03 -
  • Use a cookie scoop to make every cookie the same size so they bake evenly and look bakery-perfect.
  • Chill the dough for 30 minutes before scooping if you want thicker cookies that spread less.
  • Rotate the baking sheets halfway through so every cookie gets the same golden treatment.

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