Yield: about 16 cookies
- cup plus 2 T all-purpose flour
- ½ t baking soda
- A pinch of salt
- ½ cup butter, softened to room temperature
- ¼ C granulated sugar
- ¼ C brown sugar (light or dark, your choice)
- ½ t vanilla extract
- 2 T milk
- ½-1 cup chocolate chips, depending on how chippy you like your cookies
- Optional: ½ C nuts
Preheat oven to 350 degrees.
All cooks should wash their hands before beginning.
- Line a cookie sheet with parchment paper or spray with nonstick cooking spray.
- Measure flour, baking soda, and salt into a bowl and whisk for about a count of 20, or until combined.
- Place butter in a different bowl and beat with either a whisk or electric mixer until it becomes creamy and smooth.
- Add granulated and brown sugars to the butter and beat until it becomes fluffy (about 2 minutes with an electric mixer, more if you’re doing it by hand).
- Add the milk and vanilla extract to the butter-sugar mixture and whisk until incorporated.
- Stir in the dry ingredients that you whisked together earlier.
- Stir in the chocolate chips (and nuts if you are using them).
If the dough seems soft and sticky at this point, cover the bowl with plastic wrap and refrigerate for 30 minutes, until it is easier to handle.
If you have made it this far without eating all the dough, roll 1-inch balls from the cookie dough and place on the prepared cookie sheet a few inches apart from one another. Squish each ball down slightly with the bottom of a glass.
Bake in preheated oven for 8-10 minutes or until the edges are golden brown. Remove from the oven and let them stand for 5 minutes on the cookie sheet before removing them to a wire rack to cool.
Guest Writer-Elizabeth Wagner is a special needs educator with over 10 years of experience working iwth special needs children in the classroom and home setting.