My mother has spent the last 20 years of her baking career perfecting this secret family recipe for chocolate chip cookies, and I will be divulging these secrets to you. These cookies will be made with all-purpose or bread flour, milk, egg, and butter, so if you have an allergy to any of these ingredients, check the available allergy topics in the menu bar.
Note: consuming raw egg may cause food poisoning.
- A single batch of this recipe will make about a dozen (12) cookies.
|1 stick of butter (room temperature)||¼ cup of brown sugar (light or dark)|
|1 egg||½ cup granulated sugar|
|1 teaspoon vanilla||1 ½ cups flour (all purpose or bread)|
|2 tablespoons milk||¼ teaspoons baking powder|
½ cup chocolate chips
Appliances and Tools
- 1 large bowl
- 1 medium bowl
- An electric mixer
- A rubber spatula
- A metal spatula
- 2 cookie sheets
- Enough parchment paper to cover each cookie sheet
- Preheat the oven to 350F
- The first step of this recipe calls to mix the wet ingredients in the large bowl
- Mix the first 4 dry ingredients in the medium bowl, but keep the chocolate chips to the side until step 7
- Pour 1/3 of the dry ingredients into the wet ingredients and mix with the electric mixer on medium speed.
- Slowly add the rest of the dry mix into the wet mix until all ingredients are mixed thoroughly
- Electric mixers have a tendency to make dry ingredients fly up in the air if on their own. Adding them slowly to the wet ingredients helps them stay in the bowl.
- Hold the mixer about 1 inch above the cookie dough and turn up the speed in order to get excess dough off of the mixer to be used in baking.
- For safety reasons, consuming cookie dough that contains raw eggs is not recommended.
- Pour the chocolate chips into the dough, and use the spatula to mix through.
- Do not use the electric mixer for this step as the chips might fly around, or become shredded.
- Prepare the cookie sheets for baking by covering them with a sheet of parchment paper or a reusable baking mat.
- Both options are used to stop the cookies from sticking to the baking sheet, while also having an easy clean-up (you can just wash the mats in the dishwasher, or throw the paper away after baking).
- Divide the dough into balls around 1 inch in diameter and place on the cookie sheet about 2 inches apart in each direction as shown in the below Figure 1
Figure 1: Proper spacing of cookie dough on baking sheets.
photo credit to Nicole from “Pinch My Salt”
- Place the cookies in the oven and allow to back for 20 minutes before checking for a golden brown color and crispness
- Be aware the oven light might obscure the color of the cookies.
- Once the cookies have finished baking, take them out of the oven and place the cookie sheets on cooling racks to allow them to cool for at least 10 minutes.
- After that, you can use a metal spatula to place the individual cookies onto cooling racks.
- Pour a glass of milk and enjoy!