Ingredients
Equipment
Method
- Preheat your oven to 350 degrees Fahrenheit. 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 during this process.
- 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
The texture of these cookies, a chewy center with a crispy edge, is achieved by using a higher ratio of sugar to flour and baking them until they spread thinly. The room temperature ingredients help create a smooth dough base for the best spread.