Milk Chocolate Chip Cookies

We love these Milk Chocolate Chip Cookies because they are crispy around the edges and soft in the center.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 260kcal

Preheat to 350°F. Line a baking sheet with parchment paper.
In a large bowl, or stand mixer with paddle attachment, cream butter and both sugars on medium speed until creamed, about 2 minutes. Add the egg and vanilla and mix again, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.
Add the flour, baking soda, baking powder and salt and mix until partially combined. Add the chocolate chip and mix to incorporate.
Portion into 2 tablespoon sized balls. Keeping 2 inches between each cookie (otherwise they will bake into each other). Bake for 10-12 mins, the edges of the cookies and the tops will appear slightly golden brown. Remove from oven; some cookies may have uneven edges. To fix this, use a very large round biscuit cutter or cookie cutter and immediately after removing the cookies from the oven, gently use the cutter in a circular motion around the cookies to tuck in the edges (think hula hoop motion). We don’t want to cut the cookie! We just want to make the cookies uniformly circle before they set.
Remove from the oven Cool on pan for 5 mins then transfer to wire rack to cool completely.

For these cookies to bake properly please be sure to check your oven temperature. Use an oven thermometer to do this!