There isn't a dessert that can beat these classic chocolate chip cookies. They are the perfect item to bring to a party or toss into a school lunch! I am a fan of almost any variation of this cookie but this recipe is my personal favorite. It can be either soft and chewy or you could cook them a tad longer to get a crispy cookie. I tend to lean more towards the soft and chewy! My hubby and I are on the opposite sides of that debate with him favoring a crispier cookie! I also like to use M&M candies instead of chocolate chips. If you prefer you could replace the candies with a cup of semi-sweet chocolate chips for a more traditional cookie.
Ingrediants
Directions
Preheat oven to 325°F.
Combine the egg, milk, and vanilla in a small bowl. Let the mixture sit on the counter until it reaches room temperature.
Combine the egg, milk, and vanilla in a small bowl. Let the mixture sit on the counter until it reaches room temperature.
While the egg mixture is coming to temperature sift together the flour, salt and baking soda in a mixing bowl.
Cream the butter in a stand mixer.
Add the sugar and the brown sugar and cream until the mixture is light and fluffy.
Slowly add the egg mixture to the bowl of the stand mixer and mix until well combined.
Slowly add the flour mixture, scraping the sides of the bowl, until thoroughly combined.
Stir in the M&M candies until the mixture is thoroughly combined.
Scoop cookies onto a lined baking sheet in heaping tablespoons. Leave 2 inches in between each cookie. If you have any extra candies you could dot the outside of the cookie dough balls for an added decorative touch.
Bake for 11-13 minutes.