Chocolate Chip Cookies Milk (Printable)

Classic chewy chocolate chip cookies with a cold glass of milk, a timeless comforting treat.

# 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 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

# Steps:

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 add the dry ingredient mixture to the wet ingredients, mixing just until combined.
06 - Carefully fold the semi-sweet chocolate chips into the dough using a spatula.
07 - Drop rounded tablespoons of dough onto prepared baking sheets, spacing them approximately 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes, until edges are golden but centers remain soft.
09 - Allow cookies to cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
10 - Serve the cookies alongside a glass of cold milk for a classic pairing.

# Expert Advice:

01 -
  • They're done in under 30 minutes from start to finish, which means warm cookies before dinner even ends.
  • The trick of pulling them out while the centers are still soft keeps them chewy instead of crispy, something that changes everything.
  • You probably have most of these ingredients already, so there's no excuse not to make them tonight.
02 -
  • Overbaking is the biggest mistake—those cookies continue cooking on the hot sheet even after you pull them out, so pull them out when they look just slightly underdone.
  • Room temperature ingredients mix so much better than cold ones; it's not just a suggestion, it's the difference between dense and fluffy.
  • If your dough spreads too thin, your butter was too warm or your flour measurement was too light—and if they don't spread enough, the opposite happened.
03 -
  • Don't toss out leftover dough—you can freeze it in portions and bake fresh cookies anytime, which feels like a small miracle when cravings hit.
  • If you want them extra chewy, slightly underbake them and store them in an airtight container with a slice of bread to keep them soft.

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