Soft & chewy with a glass of milk or sandwich a scoop of ice cream, here is Mom's secret recipe.
© 2014 Milk Calendar - July 2014
- Baking sheet or cookie sheet
- Parchment paper
- Measuring spoons
- Measuring cups
- Large bowl
- Electric mixer
- Wooden spoon
- Cookie scoop or two tea spoons
- Wire cooling rack
- ½ cup (125 mL) butter, softened
- ½ cup (125 mL) packed brown sugar
- ¼ cup (60 mL) granulated sugar
- 1 egg
- ½ tsp (2.5 mL) vanilla extract
- 1-½ cups (375 mL) all-purpose flour
- ½ tsp (2 mL) baking soda
- ½ cup (125 mL) milk
- 1 cup (250 mL) chocolate chips
'These are a family favourite, especially fresh out of the oven. Nothing beats a few warm cookies and a big, cold glass of milk. Except, maybe, two cookies sandwiching a big scoop of real ice cream – it’s the tastiest way to beat the summer heat!’ – Andrew Campbell
- Preheat oven to 375°F (190°C). Butter large baking sheets or line with parchment paper.
- In a large bowl, using an electric mixer, beat butter, brown sugar, granulated sugar and vanilla until fluffy. Beat in egg. Add flour, baking soda and milk and stir with a wooden spoon until blended. Stir in chocolate chips.
- Drop by heaping tablespoonfuls (15 mL) onto prepared baking sheets, at least 3 inches (7.5 cm) apart.
- Bake, one sheet at a time, for 10 to 15 min or until golden around the edges and set in the centre. Let cool on sheets for 2 min, then transfer to racks to cool.
Tip for Kids: Make mini cookies, using a heaping teaspoon (5 mL) of batter. Use candy-coated mini chocolate chips or add colourful sprinkles on top of the batter just before baking.
Cooking Tip: Layer cooled cookies between waxed or parchment paper in an airtight container and freeze for up to 3 months.
Variation: Add ½ cup (125 mL) chopped honey-roasted peanuts or candied almonds with the chocolate chips.