Milk Chocolate Drop Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easier cleanup.

2. 2

   Whisk together the flour, baking soda, and salt in a medium bowl. Set aside.

   Tip: Optional: Use a digital scale for accurate measurements.

3. 3

   In a large bowl, cream the butter and sugars until light and fluffy.

   Tip: Optional: Use an electric mixer for faster results.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Optional: Use room temperature eggs for better emulsification.

5. 5

   Gradually mix in the dry ingredients until just combined.

   Tip: Optional: Don't overmix to avoid tough cookies.

6. 6

   Stir in the milk chocolate chips and semisweet chocolate chips.

   Tip: Optional: Use a rubber spatula for smooth mixing.

7. 7

   Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheet.

   Tip: Optional: Leave about 2 inches of space between each cookie.

8. 8

   Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.

   Tip: Optional: Rotate the baking sheet halfway through baking for even cooking.

9. 9

   Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

   Tip: Optional: Use a silicone mat to prevent cookies from spreading.

10. 10

    Store the cookies in an airtight container at room temperature for up to 3 days.

    Tip: Optional: Freeze the cookies for up to 2 months for longer storage.