🛒 Ingredients
Dry Ingredients:
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup (115 g) unsalted butter, softened (or use vegan butter)
- 1/3 cup (65 g) white granulated sugar
- 1/2 cup (100 g) brown sugar (light or dark)
- 1/4 cup (60 ml) milk (dairy or plant-based)
- 1 tsp vanilla extract
Add-ins:
- 3/4 to 1 cup (130–180 g) chocolate chips or chunks
- Optional: 1/4 cup chopped nuts (walnuts or pecans), flaky sea salt for topping
👩🍳 Instructions
Step 1: Prep Your Tools & Ingredients
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone mat.
- Measure all your ingredients ahead — baking goes smoother when you’re organized.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream together the softened butter, white sugar, and brown sugar using a hand mixer or whisk.
Mix until light and fluffy — about 2 to 3 minutes. This step builds the base flavor and structure.
Step 3: Add Vanilla and Milk
Pour in the vanilla extract and milk. Mix until fully incorporated.
This mixture replaces the function of eggs — binding, moisture, and flavor — all in one go.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together:
- All-purpose flour
- Baking soda
- Baking powder
- Salt
This ensures even distribution of the leaveners and salt, so no clumps or weird spots.
Step 5: Combine Wet & Dry
Gradually add the dry ingredients into the wet mixture. Mix gently using a spatula or wooden spoon.
Don’t overmix — stop as soon as no dry flour is visible. The dough will be soft and slightly sticky.
Step 6: Add the Chocolate Chips
Fold in your chocolate chips (and nuts if using). Use as many as your heart desires — there’s no such thing as too much chocolate here.
Step 7: Scoop and Chill (Optional but Recommended)
Scoop out cookie dough balls using a cookie scoop or tablespoon. Place them on the prepared baking sheet, spaced about 2 inches apart.
Optional step (for thicker cookies): Chill the dough in the fridge for 20–30 minutes before baking. This helps prevent spreading.
Step 8: Bake
Bake for 10–12 minutes, until the edges are golden and the centers still look slightly underbaked.
They’ll continue to cook from residual heat after coming out of the oven.
Step 9: Cool and Enjoy
Let the cookies rest on the baking sheet for 5–10 minutes before transferring to a wire rack.
Enjoy warm (best time to eat) or let them cool completely if you’re storing them.
🧊 Storage Tips
- Room Temp: Store in an airtight container for up to 4–5 days.
- Freezer (dough): Freeze pre-scooped dough balls for up to 2 months. Bake straight from frozen (add 1–2 mins).
- Freezer (baked): Baked cookies can be frozen in layers, separated by parchment paper.
🛠️ Customization Ideas
- Vegan? Use plant-based butter and dairy-free chocolate chips.
- Crispier cookies: Flatten dough balls slightly before baking and bake 1–2 minutes longer.
- Chewier cookies: Add 1 tsp of cornstarch to the dry ingredients for extra chew.
- Want a gooey center? Pull them out when they still look underdone — they’ll set perfectly.
💡 Pro Tips
- Always measure your flour correctly: spoon into the measuring cup and level off. Too much flour = cakey cookies.
- Brown sugar adds moisture and chewiness — don’t skip or reduce it too much.
- For bakery-style cookies, top each dough ball with a few extra chocolate chips before baking.
- A sprinkle of flaky sea salt on top = game changer.