Years ago, I picked up a bag of Ghirardelli milk chocolate chips. The next time I needed to make chocolate chip cookies, I used the recipe on the back of the bag. The husband couldn't get enough of them. So this has been my go-to chocolate chip cookie recipe ever since.
Although I'm typically more of a dark chocolate gal, I always use the Ghirardelli milk chocolate chips for these cookies. It gives them a simple sweetness that I just love. But feel free to use your favorite chips...or even a combo. Hmmm, I might have to try that out next time. Milk and dark chocolate chips in one cookie? Yes, please!
Milk Chocolate Chip Cookies
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla
2 large eggs
1 (11.5 ounce) bag milk chocolate chips (about 2 cups) - I use Ghirardelli brand.
Preheat the oven to 375 degrees. In a medium-sized bowl, whisk together flour, baking soda, and salt. Set aside.
In a separate bowl, beat together butter, white sugar, and brown sugar at medium speed until creamy and light-colored. Add vanilla and eggs, one at a time, mixing at low speed until combined. Gradually add dry ingredients to the wet and mix at low speed until everything is incorporated. Stir in chocolate chips.
Line baking sheets with parchment paper (for easy clean-up!) or mist with non-stick cooking spray. I usually make pretty big cookies, so I drop golf ball-sized dollops of dough onto my cookie sheet, making sure to leave plenty of room for the cookies to spread out.
Bake about 12-14 minutes, or until golden brown. (If you use about a tablespoon of dough per cookie, they'll need to bake about 9-11 minutes.) If you're baking two trays of cookies at once, rotate the baking sheets halfway through so they cook evenly.