Milk & Cookies Recipe

Prep

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. If possible, chill a baking sheet in the refrigerator for 10–15 minutes to help cookies hold shape.

Dry ingredients

In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp fine salt until uniformly combined. Set aside.

Cream butter and sugars

In a large mixing bowl, using a hand mixer or stand mixer with paddle attachment, beat 0.75 cups softened unsalted butter, 0.5 cup granulated sugar, and 0.75 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl once.

Add eggs and vanilla

Beat in 1 large egg and 1 large egg yolk, one at a time, then add 2 tsp pure vanilla extract. Mix until combined but do not overbeat.

Combine wet and dry

With the mixer on low speed, add the flour mixture in two additions, mixing until just combined and no streaks of flour remain. Avoid overmixing to keep cookies tender.

Fold in chocolate chips

Using a spatula, fold 1.5 cups semisweet chocolate chips into the dough until evenly distributed. If desired, reserve a few chips to press on top of each dough ball before baking for an attractive finish.

Portion

Scoop dough into 2-tablespoon (about 1.5-inch) rounds using a cookie scoop or spoon. Place dough balls 2 to 2.5 inches apart on the prepared baking sheets to allow for spread. For thicker cookies, chill the dough balls on the baking sheet for 10–15 minutes before baking.

Bake

Bake one sheet at a time in the center of the preheated oven for 10–12 minutes, or until edges are golden brown but centers still look slightly soft. Rotate the sheet halfway through baking if your oven has hot spots.

Finish

Remove cookies from oven and, while still warm, sprinkle tops with a pinch of flaky sea salt (about 1/4 tsp divided among batches) if using. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely or serve warm.

Make ahead note

Cookies are made to order and may take up to 20 minutes. To shorten service time, dough can be portioned and chilled in advance; bake when ordered for freshest result.

Pour 8 oz cold whole milk into a chilled glass. Serve immediately alongside freshly baked cookies. If you prefer a cold rim, place the glass in the freezer for 5–10 minutes before pouring.