Grandma's Chocolate Chip Cookies Recipe

Preheat the oven to 350℉ and line two 13x18-inch baking sheets with parchment paper. Set aside.
In a large bowl with a Danish dough whisk (preferred) or a wooden spoon, cream together ½ cup salted butter, ½ cup light brown sugar, ⅓ cup granulated sugar, and 1 teaspoon fine sea salt until pale and fluffy - slightly resembling frosting. You can also use a stand mixer fitted with a paddle attachment and mix at speed #4 for about 2 to 3 minutes.
Mix in 1 large egg and 2 teaspoons vanilla extract until fully incorporated, with no streaks of yolk visible.
In a medium bowl, whisk together 1½ cups all-purpose flour, 1 tablespoon powdered milk, and 1½ teaspoons baking soda, then mix into the bowl with the wet ingredients and mix until most of the flour has been incorporated.
Add 1½ cups mini chocolate chips and fold until evenly distributed throughout the dough and no more flour is visible.
Use a #24 cookie scoop to portion out the dough into 1.8-ounce portions. Roll the dough into balls with your palms and place the cookies at least 3 inches apart on the baking sheet.

I offset and fit eight cookies per 13x18-inch baking pan. You can use baking sheets of different sizes, but make sure you place the dough on a cool baking sheet each time (pop it in the freezer for a couple of minutes between batches, if needed).

Bake for 11 to 13 minutes, just until the edges are turning light golden brown.
Optional: As soon as you remove the cookies from the oven, press additional mini chocolate chips onto the tops and sprinkle with flaky sea salt.

Grandma's Chocolate Chip Cookies Recipe

Ingredients

Instructions

Nutrition

Grandma's Chocolate Chip Cookies Recipe

Ingredients 1x2x3x

Instructions

Nutrition

Ingredients