Ingredients:
3/4 cup all-purpose flour,
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted
5 tbsp. packed brown sugar
3 tbsp. granulated white sugar
1 egg yolk
1 1/2 tsp. milk
1/2 tsp. pure vanilla extract
1/2 cup semi-sweet chocolate chips
Directions:
Preheat oven to 350 F. Whisk together the flour, baking soda and salt; set aside. With an electric mixer, beat together melted butter and sugars on medium speed for about two minutes. On low speed, add the egg, milk and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips or mix-ins of your choice with a spatula or wooden spoon. Scoop 8 mounds of dough onto a parchment lined cookie sheet. If dough is too soft, cover and refrigerate for 30 minutes to an hour, or up to 48 hours. Bake in preheated oven for 11-13 minutes or until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Let cookies cool for about 2 minutes on baking sheet before transferring them to a wire rack. Serve warm or cool completely and enjoy! Makes 8 cookies.
3/4 cup all-purpose flour,
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, melted
5 tbsp. packed brown sugar
3 tbsp. granulated white sugar
1 egg yolk
1 1/2 tsp. milk
1/2 tsp. pure vanilla extract
1/2 cup semi-sweet chocolate chips
Directions:
Preheat oven to 350 F. Whisk together the flour, baking soda and salt; set aside. With an electric mixer, beat together melted butter and sugars on medium speed for about two minutes. On low speed, add the egg, milk and vanilla extract. Gradually add the flour mixture just until incorporated. Fold in chocolate chips or mix-ins of your choice with a spatula or wooden spoon. Scoop 8 mounds of dough onto a parchment lined cookie sheet. If dough is too soft, cover and refrigerate for 30 minutes to an hour, or up to 48 hours. Bake in preheated oven for 11-13 minutes or until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Let cookies cool for about 2 minutes on baking sheet before transferring them to a wire rack. Serve warm or cool completely and enjoy! Makes 8 cookies.
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