Start by preheating your oven to 350°F (175°C). This ensures the oven is hot enough to bake the cookies evenly and give them that perfect golden-brown color.

In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Use an electric mixer or a whisk to beat them together until light and fluffy. This step is key to getting that deliciously tender texture in your cookies!

Now, add the eggs, one at a time, and mix well after each addition. Then stir in the vanilla extract. This combination will give your cookies a wonderfully aromatic flavor.

Combine the flour, baking soda, and salt in a second bowl, whisking to evenly distribute. Add the dry ingredients to the wet mixture in batches, gently stirring until just incorporated. Be careful not to overmix, as this can make the cookies too dense.

Next, fold in your chocolate chips (or other mix-ins like chopped nuts or dried fruit). This is the fun part—get those chocolate morsels evenly distributed throughout the dough!

Using a cookie scoop or a tablespoon, drop generous portions of dough onto a baking sheet lined with parchment paper. Make sure the dough balls are spaced about 2 inches apart to allow room for the cookies to spread as they bake.

Place the baking sheet in the preheated oven and bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set but still soft. If you prefer chewier cookies, underbake them by a minute or two and let them finish cooking on the sheet.

Let the cookies sit on the baking tray for a few minutes right after they come out of the oven. This will help them firm up. Allow the cookies to cool completely by setting them on a wire rack. While they cool, prepare your milk for the perfect dunking experience.

For the best experience, heat your whole milk (or any milk of your choice) in a small saucepan or microwave until it’s warm but not boiling. To enhance the taste, sprinkle in a bit of cinnamon—it adds just the right touch of comfort.

Now comes the best part—dunking! Grab a cookie, dip it into the warm milk, and enjoy the perfect combination of crispy edges, chewy centers, and creamy milk. It’s pure bliss!

If you like extra chewy cookies, try refrigerating the dough for 30 minutes before baking. Chilled dough spreads less and results in a thicker, chewier cookie!