Milk Chocolate Chip Cookies


  • 2 1/4 cups of all-purpose flour
  • One teaspoon baking soda
  • 1/2 teaspoon salt
  • One cup unsalted butter at room temp
  • One cup granulated sugar
  • One cup packed brown sugar
  • Two cups of milk chocolate chips 
  • Two eggs
  • Two teaspoons of pure vanilla extract
  • One cup of chopped pecans or walnuts


Preheat oven to 375 degrees Fahrenheit
Stir together the flour, the baking soda, and the salt, and set aside
In a large bowl beat the brown sugar, the butter, and the granulated sugar with an electric mixer adjusted to medium speed until the mixture is light in color and creamy-about 4 minutes.
Add the vanilla and eggs, one at a time, mix at low speed until incorporated, about 2 minutes.
Gradually stir the flour mixture into the creamed mixture.
Then stir in the chocolate chips and the nuts.
Drop batter by the tablespoonful on an ungreased cookie sheet about two inches apart.
Bake cookies for 9-11 minutes, until they are golden brown.
Transfer cookies to a wire rack to cool.
Store cookies in an airtight container at room temperature for up to one week.

2 thoughts on “Milk Chocolate Chip Cookies

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