1/4 cup (60ml) milk (any kind: dairy or plant-based)
1 tsp vanilla extract
1 1/4 cups (155g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 to 1 cup (130–170g) chocolate chips
🔧 Instructions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Cream butter and sugars: In a mixing bowl, beat softened butter, granulated sugar, and brown sugar until creamy (2–3 minutes).
Add milk and vanilla: Mix in the milk and vanilla extract until well blended.
Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this to the wet mixture and mix until just combined.
Fold in chocolate chips: Stir in chocolate chips by hand.
Scoop and bake: Scoop tablespoon-sized balls of dough onto the baking sheet, spaced about 2 inches apart. Slightly flatten them with your fingers.
Bake for 10–12 minutes, or until the edges are lightly golden. Centers may look a bit soft—that’s okay.
Cool on the pan for 5 minutes, then move to a wire rack to finish cooling.
✅ Tips
Want them chewier? Chill the dough for 30 minutes before baking.
For crispier cookies, bake a few minutes longer.
You can replace milk with non-dairy milk (like almond or oat) for a vegan version—just make sure your chocolate chips are dairy-free too.
