Chocolate Chip Cookies Milk (Printable View)

Soft chocolate chip cookies paired perfectly with cold milk for a classic indulgence.

# Ingredient List:

→ 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 brown sugar
07 - 2 large eggs
08 - 2 teaspoons vanilla extract

→ Add-ins

09 - 2 cups semi-sweet chocolate chips

→ To Serve

10 - 4 cups cold whole milk

# How to Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a bowl, whisk together the flour, baking soda, and salt. Set aside.
03 - In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, about 2 minutes.
04 - Beat in eggs one at a time, then add vanilla extract. Mix until well combined.
05 - Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
06 - Fold in the chocolate chips gently using a spatula or wooden spoon.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes, until edges are golden and centers are set but still soft.
09 - Let cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Serve with a cold glass of whole milk.

# Expert Suggestions:

01 -
  • They bake in under fifteen minutes and still manage to taste like you spent all afternoon on them.
  • The edges get crispy while the centers stay soft enough to bend, which honestly shouldn't work but somehow always does.
  • Pairing them with cold milk transforms a simple cookie into something that feels like home.
02 -
  • Don't pull these from the oven when they look perfectly baked—they should look ever so slightly underdone in the center, as they'll firm up on the hot pan.
  • Chilling the dough for thirty minutes before baking is optional but genuinely changes the game, making the cookies chewier and preventing excessive spreading.
  • Brown sugar can harden in storage, so if yours is clumpy, sift it before measuring to ensure accurate proportions.
03 -
  • Use a cookie scoop to portion dough uniformly, which ensures even baking and a more professional appearance.
  • Resist opening the oven door before ten minutes pass, as sudden temperature changes can cause uneven baking and deflated cookies.
  • If you want extra indulgence, sprinkle a tiny pinch of sea salt on top of each cookie right after scooping, before it bakes.

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