Ingredients:

  • 1 cup (225 g) Unsalted Butter, softened
  • 3/4 cup (165 g) Light Brown Sugar, packed
  • 1/2 cup (100 g) Granulated Sugar
  • 2 tablespoons (30 ml) Whole Milk
  • 1 teaspoon (5 ml) Vanilla Extract
  • 2 1/4 cups (270 g) All-Purpose Flour
  • 1 teaspoon (5 g) Baking Soda
  • 1 teaspoon (5 g) Fine Sea Salt
  • 1 1/2 cups (250 g) Semi-Sweet Chocolate Chips (or chopped bar)
  • Flaky Sea Salt, for sprinkling (optional)

Instructions:

  1. Prep the Kitchen and Dry Ingredients: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  2. Cream the Butter and Sugars: In the bowl of a stand mixer, beat the softened butter until creamy (about 1 minute). Add both the brown sugar and granulated sugar. Beat on medium speed for 3–4 minutes until the mixture is light, pale, and fluffy. Scrape down the sides of the bowl.
  3. Introduce the Liquid Binder: Add the whole milk and vanilla extract to the creamed mixture. Beat briefly on low speed until just combined.
  4. Combine Wet and Dry: With the mixer on the lowest speed, gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Stop mixing when you see the last streaks of flour disappearing. Do not overmix.
  5. Fold and Chill: Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips/chunks. Scoop the dough immediately into 2-tablespoon sized balls. Cover the dough balls tightly and chill in the refrigerator for a minimum of 30 minutes, or up to 2 days. This step is crucial to prevent spreading.
  6. Bake the Cookies: Space the chilled dough balls 2 inches (5 cm) apart on the prepared baking sheets. If desired, press a few extra chocolate chips onto the top and sprinkle lightly with flaky sea salt. Bake for 10–12 minutes, rotating the pan halfway through. The edges should be set and golden brown, but the centres should still look slightly pale.
  7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes (they will continue to cook) before transferring them to a wire rack to cool completely.