These chocolate chip cookies call for real butter, a splash of milk, and extra vanilla. For variety consider adding chopped walnuts or M&Ms.
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks butter) melted
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 1 TBSP vanilla
- 2 TBSP milk
- 2 large eggs
- 2 cups semi-sweet chocolate chips
Directions are after the jump.
Carefully melt the butter. Either use a microwave on low power or a double boiler. You can improvise a double boiler by placing a heat-safe bowl over hot water. The bowl should not touch the water and please be careful of the steam. . . it’s hot.
In a medium sized bowl combine the flour, baking soda, and salt. Stir with a fork or whisk to thoroughly mix.
In a mixing bowl combine the sugar (brown and white), vanilla, and milk. Make sure you use pure vanilla extract and not imitation vanilla, there really is no comparison and it is not a reasonable substitute. Beat until thoroughly combined.
Add the eggs one at a time.
Add the flour mixture and beat on low until just mixed. Be sure to scrape the sides and bottom of the bowl with a spatula.
Add the chocolate chips and stir by hand.
Drop by (generously!) rounded tablespoon onto a room temperature, ungreased baking sheet. I use a cookie scoop, it’s much faster and less messy for those of us not gifted with coordination.
If you are like me and only have a limited number of baking sheets, cool the sheets between batches with tap water. Be sure the sheet is thoroughly dry before adding the next batch. A warm cookie sheet will cause burned edges.
Bake at 375°F for 9 – 11 minutes. Cool on the baking sheet for two minutes and then transfer to a wire rack to cool completely.
Yields slightly more than 3 dozen cookies.