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One of Alex's Best Chocolate Chip Cookies

Alex’s Chewy Milk Chocolate Chip Cookies


  • Author: Cindy Munson
  • Total Time: 23 minutes
  • Yield: 3 dozen 1x

Description

Our favorite chocolate chip cookie! Guaranteed delicious, crisp on the outside, soft and chewy on the inside.


Ingredients

Scale

3/4 cup (1.5 sticks) unsalted butter, room temp

3/4 cup light brown sugar

3/4 cup granulated sugar

1 teaspoon pure vanilla extract

2 eggs, at room temperature

2 1/4 cups all-purpose flour, spoon & level

1 teaspoon salt

1 teaspoon baking soda

1 & 1/4 cup milk chocolate chips, chunks, or M&M’s


Instructions

  1. Sift together the flour, salt, and baking soda in a medium-sized bowl.
  2. In the bowl of an electric mixer, cream the butter and two sugars until light and fluffy, about 2 minutes. Add in the vanilla and eggs, one at a time. Mix well. Scrape down the sides and bottom of the bowl as necessary.
  3. Gradually add in the flour mixture with the mixer on low speed. Mix just until combined.
  4. Fold in the chocolate chips or chunks by hand or with the mixer on low speed.
  5. Wrap dough in plastic wrap or cover bowl and refrigerate for at least 3 hours and up to 2 days.
  6. Remove cookie dough from the refrigerator and allow it to sit at room temperature until it is soft enough to scoop.
  7. Preheat oven to 350ºF. Line cookie sheets with non-stick baking liner or parchment paper. Using a cookie scoop, tablespoon, or your hands, roll 2-3 rounded tablespoons of dough. Place on cookie sheets evenly spaced 2 inches apart. If desired, sprinkle the tops lightly with sea salt before putting them in the oven. Bake for 8-10 minutes or until just golden brown around the edges. Rotate pans halfway through for even baking. Do not overbake. Remove from oven and let cool slightly on the pan. Transfer to a wire rack to cool completely.

Notes

Do not overbake Keep a close eye on when baking; slightly underbaking is the secret to making these cookies so good! Remove when they still look soft and somewhat doughy.

Storage Keep the cookies in an airtight container at room temperature for up to 5 days, or store them in the freezer for up to 2 months.

Freezing Dough Roll the cookie dough into balls and freeze it on a parchment-lined baking sheet for 1 hour. Transfer the cookie balls to an airtight container or freezer bag. Freeze for up to 3 months. To freeze the baked cookies, cool completely, then put them in an airtight container or freezer bag. Freeze for up to 2 months. Defrost at room temperature for 15 minutes or reheat in a 300°F oven for 5 minutes. 

  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: best chocolate chip cookies, chocolate chip cookie recipe, chocolate chip cookies, chill, easy chocolate chip cookie recipe

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