Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F. Line 2 large baking sheets with parchment paper and set them aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed for about 2 minutes, or until the mixture is light and fluffy. Scrape down the bowl as needed.
- Add the vanilla and beat until smooth. Add the eggs one at a time, beating well after each addition. Beat in the milk.
- On low speed, add the flour mixture, beating until the ingredients are just combined. Beat in the chocolate chips.
- Drop 1 tablespoon sized balls of dough onto the prepared baking sheets. Leave 2 inches between each cookie to allow for spreading.
- Bake, one tray at a time, for 10 to 11 minutes. Rotate the baking tray halfway through the baking time.
- Let the cookies cool for 15 minutes on the baking sheet. Then, use a thin spatula to transfer them to a wire rack to cool completely. Repeat this process with all the cookie dough.
Notes
This recipe creates a cookie that is crispy on the edges and chewy in the center. If you are baking for someone with celiac disease, remember to check that your chocolate chips and vanilla extract are certified gluten-free. Baking is about sharing good food with your family.