Description
This World’s Greatest Chocolate Chip Cookie recipe produces soft, chewy cookies loaded with milk chocolate chips and optional walnuts, with a perfect balance of sweetness and rich buttery flavor. Baked at a lower temperature for a tender texture, these cookies are quick to prepare and simple to bake.
Ingredients
Units
Scale
Wet Ingredients
- 3/4 cup Salted Butter
- 3/4 cup Light Brown Sugar
- 1/2 cup Granulated Sugar
- 2 tablespoons Milk
- 2 teaspoons Vanilla Extract
- 1 Egg
Dry Ingredients
- 3 cups All-Purpose Flour
- 1/2 teaspoon Kosher Salt (table salt can be substituted in the same amount)
- 1 teaspoon Baking Soda
Add-ins
- 11.5 ounces Milk Chocolate Chips
- 1/2 cup Chopped Walnuts (optional)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cookies at a slightly lower temperature for softness.
- Cream Butter and Sugars: Combine the salted butter, light brown sugar, and granulated sugar in a bowl and mix until creamy and well combined. You can use a stand mixer, hand mixer, or mix by hand.
- Add Milk, Vanilla, and Egg: Add the milk, vanilla extract, and egg to the creamed mixture. Mix until fully incorporated, taking care not to overmix to keep the cookies tender.
- Sift Dry Ingredients: Sift together the all-purpose flour, kosher salt, and baking soda to evenly distribute the leavening and salt.
- Incorporate Flour: Gradually add the dry ingredients to the wet ingredients, about 1 cup at a time. Do not fully mix after the first cup, allowing the mixture to stay loose to prevent overmixing and dense cookies. After all flour is added, mix just until incorporated.
- Add Chocolate Chips and Walnuts: Stir in the milk chocolate chips and optional chopped walnuts by hand to evenly disperse without overworking the dough.
- Form Dough Balls: Use a tablespoon to scoop dough and roll into balls with your hands. Place them on an ungreased cookie sheet. If dough is sticky, add up to an extra ¼ cup flour gradually and mix until manageable.
- Bake: Bake the cookies for 8 to 11 minutes. The cookies will not look fully done or browned, but will have lost their shiny raw dough appearance. Adjust baking time by 1–2 minutes if at high altitude or based on oven variations.
- Cool: Let the cookies rest on the cookie sheet for 10 minutes after baking to set, then transfer them to a wire rack to cool completely.
Notes
- Nutrition information is approximate and may vary based on brands and ingredient substitutions.
- If cookie dough sticks excessively, add up to ¼ cup more flour to improve handling.
- Do not overmix the dough to avoid dense or tough cookies.
- Baking time may vary depending on altitude; increase time slightly if needed.
- Allow cookies to cool on the sheet before moving to avoid breakage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 15mg
