Ingredients:

  • All-Purpose Flour: 1 1/4 cups (150g)
  • Unsalted Butter: 1/2 cup (113g), softened
  • Granulated Sugar: 1/4 cup (50g)
  • Packed Brown Sugar: 1/2 cup (100g)
  • Pure Vanilla Extract: 1 teaspoon (5ml)
  • Salt: 1/4 teaspoon (1.5g)
  • Milk: 2 tablespoons (30ml)
  • Semi-Sweet Chocolate Chips: 1 cup (170g)

Instructions:

  1. Heat Treat the Flour: Spread the flour on a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 5 minutes, stirring halfway through, to eliminate harmful bacteria. Let cool completely.
  2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is crucial for a good texture!
  3. Add Wet Ingredients: Beat in the vanilla extract and salt until well combined.
  4. Combine Dry and Wet Ingredients: Gradually add the heat-treated flour to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  5. Add Milk: Stir in the milk until dough is smooth.
  6. Fold in Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
  7. Chill (Optional): For best baking results, chill the dough for at least 30 minutes. This will prevent the cookies from spreading too much.
  8. Bake (Optional): Preheat oven to 350°F (175°C). Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until edges are golden brown and the center is set.
  9. Cool (Optional): Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.