Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 3/4 cup Light Brown Sugar, packed
  • 1/2 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 3 Tablespoons Milk (Whole or preferred non-dairy)
  • 2 1/4 cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Fine Sea Salt
  • 1 1/2 cups Semi-Sweet Chocolate Chips

Instructions:

  1. Preparation and Dry Ingredients: Preheat your oven to 350°F / 175°C. Line two large baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy (3–4 minutes). Scrape down the sides of the bowl often.
  3. Add Liquid: Reduce the speed to low. Beat in the vanilla extract and the milk until just combined.
  4. Incorporate Dry: Gradually add the flour mixture to the wet ingredients, mixing on the lowest speed until just combined. Stop mixing as soon as no dry streaks of flour remain. Do not overmix.
  5. Fold in Chocolate: Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips evenly.
  6. Chill (Crucial Step): Cover the bowl with cling film and refrigerate the dough for a minimum of 30 minutes (up to 2 hours). This step is essential for controlling spread.
  7. Scoop and Bake: Use a small cookie scoop to portion the dough onto the prepared baking sheets, leaving about 2 inches (5 cm) between each ball. Bake one sheet at a time for 10–12 minutes, or until the edges are golden brown and set, but the centres still look slightly soft.
  8. Cool: Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.