Chocolate Chip Cookies Milk (Printable Version)

Classic chewy cookies with chocolate chips paired perfectly with cold milk for a timeless 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 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:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a bowl, whisk together all-purpose 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 stir in vanilla extract until evenly incorporated.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined.
06 - Gently fold the semi-sweet chocolate chips into the dough using a spatula or wooden spoon.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers are set but still soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
10 - Serve the cookies alongside a cold glass of whole milk.

# Expert Tips:

01 -
  • The dough comes together in under fifteen minutes, and you'll have warm cookies before your kitchen even cools down.
  • That perfect balance of crispy edges and chewy centers is the kind of texture that makes you reach for just one more.
  • Serving them with cold milk transforms a simple cookie into a moment—the kind of pairing that feels right in your bones.
02 -
  • The cookies keep cooking on the hot baking sheet even after you pull them out—underbake them slightly if you want chewy centers, because that residual heat continues the process.
  • Softened butter is everything; if it's too cold, your dough will be lumpy and dense, and if it's too warm, your cookies spread too thin and bake unevenly.
  • Don't skip letting the dough chill for thirty minutes if you have time—it prevents spreading and gives you that perfect thick, chewy cookie people dream about.
03 -
  • Chill your dough for at least thirty minutes before baking if you want thick, chewy cookies that hold their shape—this is the difference between cookies that spread into thin wafers and ones that stay substantial and tender.
  • Use a cookie scoop instead of a spoon for uniform sizing, which means everything bakes at the same rate and you get consistency from batch to batch.

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