Chocolate Chip Cookies

This is one of my mom's recipes that I tweaked a little bit. Mostly to increase the yield and chewiness of the cookies. I'm a little picky when it comes to cookies, I like a nice mix of hard yet slightly chewy.

I have played around with this recipe a bit, you can substitute chocolate chips for white chocolate and nut of your choice and they are still great! Next time, I think I'm going to do a mix of chocolate and peanut butter chips. 

Anyway, I hope you give these a try, and drop me a comment letting me know what you thought!

Note: Makes about 65 Cookies

  • 4 1/4 Cups Flour, All-Purpose
  • 2 1/2 Teaspoons Salt
  • 2 Teaspoons Baking Soda
  • 2 Cups Butter, softened
  • 2 Cups White Sugar
  • 1 Cup Dark Brown Sugar
  • 2 Eggs, Large
  • 1/4 Cup Milk
  • 2 Teaspoons Vanilla Extract
  • 3 Cups Chocolate Chips, Semisweet

  1. Pre-heat oven to 375°F
  2. In a medium bowl combine the Flour, Salt, and Baking Soda. Whisk together for about 30 seconds.
  3. In a large bowl cream together the Butter and Sugars until light and fluffy
  4. Add the Eggs, Milk, and Vanilla. Then whisk to incorporate. I have found it easier to use an electric hand mixer, it helps avoid separation.
  5. Pour the Flour mixture into the cream mixture and stir until flour is thoroughly mixed in. Then fold in the Chocolate Chips.
  6. At this point I like to refrigerate the dough for about 40 minutes to an hour to firm it up.
  7. Using melon baller scoop out rounded tablespoons of dough, and place on baking sheet. Be sure to leave at least 2 inches of space between each cookie
  8. Bake in oven about 12 minutes, or until cookies are golden brown.
  9. Remove cookies to a cooling rack for about 10 minutes
  10. Enjoy!