Milk Chocolate Chip Cookies
Servings: 16
Ingredients
- 2 sticks Salted butter (softened)
- 1 ½ cups Granulated sugar
- 2 large Eggs
- 1 teaspoon Baking soda
- 2 tsps Pure vanilla extract
- 2 ½ cups All purpose flour
- 1 bag (11.5) Chiradelli milk chocolate chips
Instructions
- Cream the butter in a standing mixer, and add both sugars. Continue to cream until light and fluffy; about 30 seconds. Add both eggs. Mix until well incorporated, and then add vanilla, baking soda, and salt. Give it anther good mix, and then add the flour. Mix until well incorporated, then add the milk chocolate chips. Stir gently until they are mixed in.
- Using a 4-tbsp cookie scoop, spoon cookie dough onto a nonstick baking sheet and refrigerate for 30-60 minutes (I did 30 and mine came out great). Remove from refrigerator and bake at 375° for 12-15 minutes. Cool on cookie sheet for five minutes, then transfer to a baking rack to cool completely.
- Store in an airtight container at room temperature for up to four days. Enjoy!