Chocolate Chip Cookies Milk (Printable Version)
Soft, chewy chocolate chip cookies served with a cold glass of milk.
# What You Need:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour (280 g)
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon salt
→ Wet Ingredients
04 - 1 cup unsalted butter, softened (225 g)
05 - 3/4 cup granulated sugar (150 g)
06 - 3/4 cup packed light brown sugar (165 g)
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Mix-ins
09 - 2 cups semi-sweet chocolate chips (340 g)
→ To Serve
10 - 4 cups cold milk (960 ml)
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
03 - Beat the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy, about 2 minutes.
04 - Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
05 - Gradually add the dry ingredients to the wet ingredients, mixing only until just combined.
06 - Gently fold the chocolate chips into the dough using a spatula.
07 - Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes until the edges are golden and the centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
10 - Serve the cookies alongside cold milk.
# Expert Advice:
01 -
- They're chewy in the center with crispy edges, the textural sweet spot that makes people reach for a second one without asking.
- The whole process takes less than an hour from craving to cooling, which means you can satisfy a cookie emergency on a Tuesday night.
- Cold milk and warm cookies is a flavor pairing so fundamental it feels like you invented it yourself the first time you try it.
02 -
- Pulling the cookies out when they still look slightly underdone in the center is what creates the chew; if you wait for them to look fully baked on the sheet, they'll be hard once cooled.
- Brown sugar must be firmly packed when measuring because it settles, and skimping on it loses the moisture that makes these cookies memorable.
03 -
- Bake one sheet at a time in the center of your oven for even browning, or rotate sheets halfway through if you're doing two simultaneously—oven hot spots are real and cookies bake faster than you'd think.
- Store cooled cookies in an airtight container with a slice of bread to keep them chewy for days; the bread absorbs moisture and sacrifices itself so your cookies stay soft.