Chocolate Chip Cookies

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.


Wet Dry
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
  1. Preheat the oven to 350F
  1. The first step of this recipe calls to mix the wet ingredients in the large bowl
  2. Mix the first 4 dry ingredients in the medium bowl, but keep the chocolate chips to the side until step 7
  3. Pour 1/3 of the dry ingredients into the wet ingredients and mix with the electric mixer on medium speed.
  4. 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.
  5. 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.
  6. 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.
  7. 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).
  8. 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 1Picture1

    Figure 1: Proper spacing of cookie dough on baking sheets.
    photo credit to Nicole from “Pinch My Salt”

  9. 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.
  10. 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.
  11. After that, you can use a metal spatula to place the individual cookies onto cooling racks.
  12. Pour a glass of milk and enjoy!