Recipe Instructions

• Microwave the unsalted butter for about 30 seconds until melted but avoid bubbling for a smooth texture.
• Combine the melted butter with brown sugar and granulated sugar. Whisk it until smooth and glossy—a few moments will do!
• Whisk in one egg and a splash of vanilla extract. Mix until everything is well integrated and delightful aromas fill the air.
• Stir in all-purpose flour, baking soda, and salt gently until just combined. Avoid overmixing to keep the cookies tender.
• Gently fold in both milk and semi-sweet chocolate chips, ensuring they're evenly distributed throughout the dough for maximum chocolatey goodness.
• Cover the dough and refrigerate it for at least 30 minutes; this enhances the flavors and achieves that luscious chewy texture.
• While the dough chills, preheat your oven to 350°F (175°C) for the perfect baking environment.
• Scoop the dough onto lined baking sheets, spaced apart. Bake for 10-13 minutes until golden around the edges with soft centers.