Ingredients:

  • 1 cup (227g) unsalted butter, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ¼ cups (280g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (170g) chocolate chips (optional add-in)

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream the softened butter until smooth and fluffy using a stand mixer or hand mixer (about 1 minute).
  3. Beat in the condensed milk, egg, and vanilla extract until thoroughly combined and homogenous. Scrape down the sides of the bowl.
  4. In a separate, medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture on low speed, mixing just until combined. Do not overmix to ensure chewiness.
  6. Gently fold in any desired add-ins, such as chocolate chips, using a rubber spatula.
  7. Drop rounded tablespoons (or use a medium cookie scoop) of dough onto the prepared sheets, leaving about 2 inches between each ball.
  8. Bake for 10–12 minutes. The edges should be lightly golden, and the centres should look mostly set but still slightly soft.
  9. Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.