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Name: Chocolate Chip Cookies
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients for about 32 Chocolate Chip Cookies; 2 1/4 cups all-purpose flour; 1 1/4 teaspoons kosher salt (or 3/4 teaspoon of fine table salt); 1 teaspoon baking soda; 2 sticks (1 cup) very soft unsalted *butter (be sure and very, very soft!); *I used a high-quality European-style butter and recommend you do the same. Cheaper butters will have more water content, which can affect the fat ratio, and thickness of your cookie.; 1 cup sugar; 1/2 cup light brown sugar; 1 1/4 teaspoons vanilla extract; 2 tablespoons milk; 1 large egg; 2 cups semisweet chocolate chips

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INGREDIENTS

Ingredients for about 32 Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 1/4 teaspoons kosher salt (or 3/4 teaspoon of fine table salt)
1 teaspoon baking soda
2 sticks (1 cup) very soft unsalted *butter (be sure ; and very, very soft!)
*I used a high-quality European-style butter ; and recommend you do the same. Cheaper butters will have more water content, which can affect the fat ratio, and thickness of your cookie.
1 cup sugar
1/2 cup light brown sugar
1 1/4 teaspoons vanilla extract
2 tablespoons milk
1 large egg
2 cups semisweet chocolate chips

INSTRUCTIONS

Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.

Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.

Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.

Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

NOTES

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Chocolate Chip Cookies

Ingredients for about 32 Chocolate Chip Cookies 
2 1/4 cups all-purpose flour 
1 1/4 teaspoons kosher salt (or 3/4 teaspoon of fine table salt) 
1 teaspoon baking soda 
2  sticks (1 cup) very soft unsalted *butter (be sure and very, very soft!)
  *I used a high-quality European-style butter and recommend you do the same. Cheaper butters will have more water content, which can affect the fat ratio, and thickness of your cookie.
1 cup sugar 
1/2 cup light brown sugar 
1 1/4 teaspoons vanilla extract 
2 tablespoons milk 
1 large egg 
2 cups semisweet chocolate chips

Whisk flour, salt, and baking soda together in a bowl. In a separate bowl, cream the butter, white sugar, and brown sugar together until mixture is light and fluffy, 3 to 4 minutes. Add the egg, milk, and vanilla extract. Whisk liquids together in small areas around the bowl, then all together to avoid separation.
Pour dry ingredients into the wet ingredients; stir until flour is thoroughly mixed in. Stir in the chocolate chips.
Transfer dough to a resealable plastic bag. Refrigerate until dough is firm, at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheet with parchment paper.
Scoop out rounded tablespoons of dough and place on prepared baking sheet, leaving 4 inches of space between cookies (about 8 per sheet). Bake in preheated oven until cookies are golden brown, about 12 minutes. Slide parchment and cookies onto a cooling rack for a few minutes. Remove parchment and finish cooling the cookies on the rack.

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Nutrition

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Serving Size: 1 (1018g)
Recipe Makes: Servings

Calories: 3958
Calories from Fat: 2189 (55%)

Amt Per Serving		% DV

	Total Fat 243.2g	324 %
	Saturated Fat 149g	745 %
	Monounsaturated Fat 66.9g
	Polyunsanturated Fat 10.4g
Cholesterol 702.6mg		216 %
Sodium 60823.2mg		2097 %
Potassium 1294.6mg		34 %
Total Carbohydrate 427.2g		126 %
	Dietary Fiber 17.5g	70 %
	Sugars, other 409.6g
Protein 44.2g		63 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3958

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