It's always a good idea to have a classic chewy chocolate chip cookie recipe in your back pocket when you need it! These cookies are crisp on the edges and deliciously chewy on the inside. They are simply cookie perfection!
In medium bowl, combine the flour, salt and baking soda. Set aside.
Melt butter gently in a small pot over low heat. Do not let it come to a boil. Remove from heat and let cool slightly.
In large mixing bowl, combine melted butter and brown sugar and granulated sugar. Using a beater, cream the butter and sugar together until mixture is cohesive and thick.
Add the full egg, egg yolk, milk and vanilla to the butter-sugar and beat well to combine.
Add the flour mixture to the butter-sugar mixture and mix well to form the cookie dough.
Stir the semi-sweet chocolate chips into the cookie dough, mixing well.
Refrigerate the dough for at least 30 minutes. You can also store the dough in a sealed container in the fridge for a few days until you are ready to bake.
Baking the Cookies:
Preheat oven 375 deg F (190 C).
Using a cookie scoop or rolling dough between your hands, place cookie dough balls on a parchment lined baking sheet. Do not crowd the cookies and allow room for spread.
Bake for 9-11 minutes until the edges are golden brown and the centers look very slightly under-cooked.
Remove from oven and let cool on the pan a few minutes before transferring them to cool completely on a sheet of foil on the counter.
Notes
Make the cookie dough ahead of time and store it in the fridge until you are ready to bake the cookies.
If you like nuts in your cookies, reduce the amount of chocolate chips and substitute with the equivalent amount of chopped nuts.
You can also shape the cookie dough into separate cookie balls and freeze them on a plate or sheet before storing the frozen cookie balls in a zippered freezer bag.
To bake from frozen, place the frozen cookie dough balls and bake them for about a minute more than the usual baking time.
You can also store all the cookie dough in a freezer bag/sealable container and freeze for baking at a later date. Defrost the cookie dough in the fridge before shaping into balls.
Bake until the cookie edges are golden brown and the centers look slightly undone.
Store the cookies in a sealed container. I like cold cookies, so I keep mine in the fridge. :)