The ultimate comfort food, made-from-scratch chocolate chip cookies are the quintessential treat. Over the years, I’ve tried countless recipes for this classic dessert, but this one is my favorite. It uses milk chocolate, in addition to traditional semi-sweet, which somehow adds coziness to the cookies, and makes them a particular favorite with children.
I almost always have some of these unbaked cookies in my freezer, making it easy to bake them fresh on a whim. To freeze, follow the instructions in the recipe. After refrigerating the mounds of dough for one hour, transfer them to a freezer bag or freezer-safe container. The cookies can be baked in small quantities as the need/urge/craving arises. Older kids could bake a few at a time when they get home from school or have friends over. The dough will keep in the freezer for four to six weeks and can go from freezer to oven (no need to defrost.) Just be sure to add a minute or two to the baking time if baking from frozen.
A couple of tips to achieve optimum results. A tablespoon-sized ice cream scoop is extremely helpful in creating desserts of uniform size and shape. It’s a great investment and comes in handy when making this recipe and so many others. Also, the added step of refrigerating the dough before baking minimizes spreading and retains the shape of the cookies. I encourage this step when baking almost all cookies.
- 3 ½ cups all-purpose flour
- 1 ¼ teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 ½ sticks unsalted butter, softened
- 1 ½ cups packed light-brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups milk chocolate chips
- 1 cup semisweet chocolate chips
- In a bowl, combine flour, baking soda, baking powder, and salt.
- In a large bowl, using an electric mixer, beat butter and sugars on medium-high until light and fluffy. Reduce speed to medium-low and beat in eggs and vanilla. Mix in flour mixture on low just until incorporated. Fold in chocolate chips.
- Using a tablespoon-sized ice-cream scoop or just a regular tablespoon, drop dough, 2 inches apart, onto parchment-lined baking sheets. Refrigerate the baking sheets for one hour.
- Preheat oven to 325 F degrees. Bake until edges and bottoms are just starting to turn golden, 11-12 minutes. Transfer cookies to a wire rack and let cool. Makes 6 dozen cookies.