Chewy Chocolate Chip Cookies Ingredients 2 sticks of unsalted butter at room temperature (NY $1.

50) cup white sugar (NY $0.26) cup dark brown sugar (NY $0.35) 2 eggs (NY $0.33) 1 tbsp milk (staple) 1 teaspoon vanilla extract (staple) 1 teaspoon almond extract (staple) 2 1/4 cups all purpose flour (NY $0.49) 1 teaspoon baking soda (staple) teaspoon salt (staple) 2 cups semi-sweet chocolate chips (NY $1.49) Directions Preheat oven to 375 degress. Using an electric mixer or by hand if you prefer, c ream together the butter and the sugars. Add eggs one at a time along with the m ilk and the almond and vanilla extracts and beat until well-blended. (If doing t his by hand, whisk the eggs just to blend in a separate bowl before incorporatin g into the butter mixture.) In another bowl, combine the flour, baking soda, and salt. When thoroughly mixed , slowly stir the dry ingredients into the butter mixture. Once combined, stir i n the chocolate chips. Place teaspoon-sized drops of cookie dough onto an ungreased baking sheet, and b ake. After the cookies have been baking for about 5-7 minutes, remove the tray, and quickly slap the tray down on your counter. This should cause the bubbly coo kies to quickly deflate and flatten. This is a good thing! Deflating the cookies helps them stay chewy after they have cooled. Place the tray back in the oven and bake until the cookies are beginning to brow n, approx. another 5 minutes. Remove from oven and let the cookies cool on the b aking sheets until they start to harden slightly (approx. 2-5 minutes), and then transfer cookies to a baking rack to finish cooling.