Favorite Chocolate Chip Cookies

Makes about 30 cookies

From Food & Wine

I’m usually a dark chocolate fan, but using milk chocolate chips in this recipe makes the cookies soft and gooey in the middle.

2 1/2 sticks unsalted butter, softened
1 1/2 cups light brown sugar
1 cup plus 2 tablespoons sugar
3 large eggs
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 pound milk-chocolate chips*

*You can also use a combination of milk and semisweet chocolate chips

Milk Chocolate Chip Cookies, Mintys Table Beat the butter, both sugars, eggs and vanilla at medium speed until light and fluffy, about 5 minutes. In a separate bowl, whisk together flour, baking soda and salt. Add the flour mixture to the mixer and beat at low speed until incorporated. Scrape down the bowl occasionally if needed. Stir in chocolate chips. Cover and refrigerate the dough for an hour.

Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper. Roll dough into balls of about 2 tbsp of dough. Place the balls on baking sheets about 3 inches apart (the cookies will spread). Bake for about 17 minutes, until the cookies are lightly browned around the edges but still soft in the center. Halfway through baking time, shift pans from top to bottom and front to back. Cool cookies on racks.

Run cold water over baking sheets between batches. Repeat with the remaining dough. Serve the cookies warm or at room temperature.

Note: You can freeze the dough so freshly baked cookies can always be on hand. Roll the dough in a log and freeze. Slice before baking. If baking straight from freezer, add on an extra couple minutes of baking time.

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