1 Combine the dry components: In a medium mixing bowl, mix the flour, milk powder, salt, and baking soda and whisk to combine. Put aside.
2 Beat 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 velocity till mixed, 30 to 60 seconds. Pick any giant pebbles of arduous brown sugar that you simply see. Scrape down the edges of the bowl and the beaters.
3 Combine within the eggs and vanilla: Add the 2 eggs and vanilla to the butter-sugar combination and beat at medium velocity till no clumps or streaks stay, 10 to twenty seconds. Scrape down the edges of the bowl and the beaters.
4 Combine within the flour combination: Add the flour combination suddenly. Beat on low velocity 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 advantageous.
5 Combine within the chocolate chips: Add all the chocolate chips and beat on low velocity for only a few seconds till the chips are evenly included.
6 Chill the dough: Scrape down the edges of the bowl and the beater. Cowl the bowl and refrigerate for not less than half-hour or as much as three days. (Or freeze in particular person scoops for as much as 3 months.)
7 Warmth the oven to 375F: Place a rack in the midst 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. When you choose, 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.
8 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. Area the cookies about 2 inches aside.
9 Bake the cookies for 10 to 12 minutes: Whereas the primary batch bakes, scoop the cookies for the following batch.
The cookies are carried out 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 middles collapse and the cookies have firmed a bit. Switch the cookies to a wire cooling rack to chill utterly.
11 Proceed baking cookies in batches till all of the cookie dough has been used.
12 Take pleasure in! These cookies are at their finest on the day they’re made. Retailer leftovers in an hermetic container; they are going to soften a bit 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!).