Ingredients:

  • 1 cup (225 grams) Unsalted Butter, softened
  • ¾ cup (150 grams) Light Brown Sugar, packed
  • ½ cup (100 grams) Granulated White Sugar
  • ¼ cup (60 ml) Whole Milk
  • 1 teaspoon (5 ml) Vanilla Extract
  • 2 ¼ cups (270 grams) All-Purpose Flour
  • 1 teaspoon (5 grams) Baking Soda
  • ½ teaspoon (3 grams) Fine Sea Salt
  • 1 ½ cups (250 grams) Semi-Sweet Chocolate Chips

Instructions:

  1. Preheat the oven to 175°C (350°F). Line two large baking trays with parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In the bowl of the stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light and fluffy—about 3 minutes. Stop and scrape down the bowl frequently.
  4. Reduce the speed to low. Gradually mix in the milk and vanilla extract until just combined.
  5. Gradually add the flour mixture to the wet base on low speed, mixing only until just combined. Stop mixing as soon as you see the last streaks of flour disappear. Do not overmix.
  6. Remove the bowl from the mixer and fold in the chocolate chips using a rubber spatula.
  7. Scoop the dough into uniform balls (about 1.5 tablespoons each) and place them on a parchment-lined plate. Cover and chill in the refrigerator for a minimum of 30 minutes. This chilling step is crucial for eggless cookies.
  8. Place the chilled dough balls 2 inches apart on the prepared baking trays.
  9. Bake one tray at a time on the middle rack for 10–12 minutes. The edges should be set and lightly golden brown, but the centres should still look slightly soft.
  10. Leave the cookies on the tray for 5 minutes to set up. Transfer them gently to a wire cooling rack to cool completely.