1 Mix the dry components: In a small mixing bowl, mix the flour, milk powder, salt, and baking soda and whisk to combine. Set apart.
2 Mix the sugars and the butter: With an electrical mixer or in a stand mixer with a beater attachment, beat collectively the granulated sugar, brown sugar, and softened butter on medium pace till mixed, 30 to 60 seconds. Pick out any giant pebbles of exhausting brown sugar that you just see. Scrape down the perimeters of the bowl and the beaters.
three Mix within the eggs and vanilla: Add the 2 eggs and vanilla to the butter-sugar combination and beat at medium pace till no clumps or streaks stay, 10 to 20 seconds. Scrape down the perimeters of the bowl and the beaters.
four Mix within the flour combination: Add the flour combination . Beat on low pace simply till no extra dry streaks of flour are seen, 20 to 40 seconds. You should still see some flecks of milk powder — that is tremendous.
5 Mix within the chocolate chips: Add all the chocolate chips and beat on low pace for only a few seconds till the chips are evenly included.
6 Chill the dough: Scrape down the perimeters of the bowl and the beater. Cover the bowl and refrigerate for no less than 30 minutes or as much as three days. (Or freeze in particular person scoops for as much as three months.)
7 Heat the oven to 375F: Place a rack in the course of the oven. Line two baking sheet with silicon baking mats or parchment.
I often bake my cookies one sheet at a time to assist them bake evenly. If you like, or are crunched for time, bake two sheets at a time with one sheet within the higher third of the oven and the opposite within the decrease third of the oven.
eight Scoop the dough: Use a medium cookie scoop (or a well-mounded tablespoon measure) to scoop the dough out onto one of many baking sheet. Space the cookies about 2 inches aside.
9 Bake the cookies for 10 to 12 minutes: While the primary batch bakes, scoop the cookies for the subsequent batch.
The cookies are performed once they look barely puffed within the center and are beginning to flip toasty on the edges.
10 Cool the cookies: Cool the cookies on the baking sheet for about 5 minutes, or till the puffed center collapses down and the cookies have firmed slightly. Transfer the cookies to a wire cooling rack to chill fully.
11 Continue baking cookies in batches till all of the cookie dough has been used.
12 Enjoy! These cookies are at their crispiest finest on the day they’re made. Store leftovers in an hermetic container; they may soften slightly in a single day however are nonetheless very scrumptious. They hold for a few week earlier than turning into crumbly (at which level, I like to recommend crumbling them over ice cream!).