The all-American chocolate chip cookie recipe with brown sugar as the star of the show! Cookies are soft in the center with crispy edges, loaded with a ton of chocolate chips!
Cream brown sugar and butter in a mixing bowl with a hand or stand mixer until completely combined (will look a little fluffy/smooth).
Add eggs, milk and vanilla extract to wet ingredients and mix until combined (approx. 1 minute)
Slowly add dry ingredients (flour, baking powder, baking soda) into mixing bowl and mix on slow speed.
Fold in chocolate chips.
Portion out cookies into small balls (or using a cookies scooper). Place cookies 2-inches apart on cooke sheet.
Bake for 9-11 minutes on a cookie sheet.
Remove cookie sheet from the oven. Let cookie sit on cookie sheet for 1-2 minutes, or once cookies can be moved without breaking. Remove cookies to wire cooling rack. Cookies should still be soft.
Notes
This recipe makes approximately 3 dozen cookies using a cookie scooper.
When cookies are done, remove from baking sheet promptly. They may be soft, but you don't want it to completely harden before taking them off the baking sheet and transferring them onto the cooling rack. Leaving chocolate chip cookies on baking sheet out of the oven for an extended period of time will overcook cookies.
Freezing the dough: Roll the portion you want to freeze into a large ball and place in an air tight bag. Freeze for up to 2 months. To freeze individual cookie dough, portion out into individual balls and place them next to each other in zip lock bag (do not overlap so they freeze individually). When ready to bake, leave frozen dough in refrigerator overnight to thaw. Then follow the baking instructions to bake cookies.