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1
PREHEAT the oven to 375
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2
SET OUT the butter and allow it to get to room temp.
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3
MELT 2 cups semi-sweet chocolate in heavy duty saucepan over low heat, stirring constantly until smooth. Remove from heat.
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4
COMBINE: Sift flour, baking soda, and salt in a medium bowl; set aside. In a large mixing bowl, beat room temp butter, brown sugar, granulated sugar, and vanilla extract until well blended.
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5
Beat in egg on low speed until combined, then add milk until combined.
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6
Beat in approximately 3/4 of the melted chocolate to butter/sugar mix until well blended. Add a little of the remaining melted chocolate a little bit at a time to taste (I usually have about 2-3 tablespoons of the melted chocolate left over).
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7
Gradually beat in flour mixture, dough will be fluffy. Stir in remaining 2 cups of chocolate chips. Drop spoonfulls of dough onto ungreased cookie sheets. (*For a thinner cookie, slightly flatten the balls of dough on the sheet. You can also refrigerate the dough for 20 mins for a crunchier consistency.)
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8
BAKE 8-10 minutes or until cookies are puffed. Cool on baking sheet for a few minutes and then transfer to wire racks to cool completely.
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9
Enjoy!
