Chocolate Chip Cookies Milk (Printable)

Chewy chocolate chip cookies baked golden, ideal alongside cold milk for a comforting treat.

# What You 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

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
04 - Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
05 - Gradually mix in the dry ingredient mixture until just combined.
06 - Gently fold in the chocolate chips using a spatula.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing each about 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are golden but centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
10 - Serve the cookies alongside a cold glass of milk.

# Expert Tips:

01 -
  • The dough comes together in under twenty minutes, which means warm cookies before your patience runs out.
  • That sweet spot between crispy edges and a chewy center is the whole point, and this recipe nails it every time.
  • They're foolproof enough for a first timer but interesting enough to keep making them for years.
02 -
  • Brown sugar packs down, so measure it by pressing it into the measuring cup—a loose scoop will throw off your whole ratio and make them cake-like instead of chewy.
  • Baking soda is a leavening agent that reacts immediately, so mix wet and dry as the last step and get them in the oven while there's still lift in the dough.
  • The cookies continue cooking on the hot pan after you pull them out, so they'll seem underdone at first—that's when you know they're perfect.
03 -
  • Room-temperature ingredients mix more smoothly and evenly, so pull butter and eggs out of the fridge about an hour before baking.
  • Brown sugar has a tendency to harden, so keep it in an airtight container or freeze it to preserve softness between bakes.

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