Milk Chocolate Chip Cookies 🍪

This is my first attempt to bake a cookie. And so for my first try, it doesn’t achieve the perfect shaped of a cookie. But I assure you, the taste is oh-so-perfect!

I made my own dough and mix some new ingredients. It’s the kind of a moist, soft, and chewy cookie.


2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup granulated sugar

1 cup packed light-brown sugar

1 teaspoon salt

2 teaspoons pure vanilla extract

2 large eggs

2 cup semisweet chocolate chips

1/2 cup semisweet milk chocolate chips (optional)

1 cup nuts (optional)


  1. Preheat oven to 325 degrees. (Usually, we set the oven to 350 degrees but if we want to have a chewy cookie, we should set it a bit lower than the usual.)
  2. In a small mixing bowl, whisk together the flour and baking soda; set aside.
  3. In another bowl, combine the butter with both sugars; mix with paddle or if you have an electric mixer fitted with a paddle attachment, beat the mixture on a medium speed until light and fluffy.
  4. Reduce speed to low and add the salt, vanilla and eggs (The eggs should be one at a time). Beat until well mixed, about 1-2 minutes only (Don’t over mix it).
  5. Add the dry ingredients carefully and mix until just combined.
  6. Stir in the chocolate chips and nuts.
  7. Drop heaping tablespoon-size balls of dough about 2 inches apart on bakign sheets lined with parchment.
  8. Bake until cookies are golden around the edges, but still soft in the center for about 8-10 minutes.
  9. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Then transfer to a wire rack, and let cool completely.

Note: Store cookies in an airtight container at room temperature. It could be stored up to 1 week. Use a small scoop to make the size of the cookies uniform.


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