Chocolate Chip Cookies & Milk Recipe

Prepare

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Dry ingredients

In a small bowl, whisk together 0.5 cup all-purpose flour, 0.25 tsp baking soda, and 0.125 tsp fine salt until evenly combined. Set aside.

Cream butter and sugars

In a medium bowl, using a hand mixer or sturdy spoon, beat 2 tablespoons softened unsalted butter with 2 tablespoons granulated sugar and 2 tablespoons packed light brown sugar until smooth and slightly fluffy, about 1–2 minutes.

Add yolk and vanilla

Add the single large egg yolk and 0.5 tsp pure vanilla extract to the butter-sugar mixture. Mix until fully incorporated and glossy.

Combine wet and dry

Fold the dry ingredients into the wet mixture with a spatula, mixing just until no streaks of flour remain. Do not overmix.

Add chocolate chips

Fold in 0.5 cup semisweet chocolate chips until distributed evenly through the dough.

Portion cookies

Divide the dough into four even portions (about 3 tablespoons each for large, thick cookies). Shape each portion into a smooth ball and place on the prepared baking sheet spaced about 2 inches apart. Gently flatten each ball slightly with your fingers so they are about 3/4-inch thick.

Bake

Bake in the preheated oven for 10–12 minutes, or until the edges are set and lightly golden while the centers still look slightly soft. Rotate the pan halfway through baking for even coloring if your oven runs hot.

Cool

Remove cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool another 10 minutes. Cookies will firm up as they cool.

Pour 2 cups of chilled Sassy Cow milk into a small pitcher or two serving glasses. Keep cold until ready to serve alongside the cookies.

Serve: Plate four cookies and place the milk alongside. For a classic presentation, place a small saucer beneath each glass to catch any drips.