These cookies combine the rich flavors of chocolate and peanut butter into a delightful treat.
Preheat your oven to 375°F (190°C).
Preheating ensures even baking from the start.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Sifting the dry ingredients can help avoid lumps.
In a large bowl, cream together the butter and peanut butter using an electric mixer until smooth.
Ensure the butter is softened for easier mixing.
Gradually add the granulated sugar and brown sugar to the butter mixture, beating until fluffy.
Adding the sugars slowly helps them incorporate better.
Beat in the eggs, one at a time, followed by the milk and vanilla extract.
Mixing the eggs one at a time ensures a smoother batter.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips using a spatula.
Gently folding prevents breaking the chocolate chips.
Using a cookie scoop, drop dough onto a parchment-lined baking sheet, spacing them evenly.
A cookie scoop ensures uniform sizes for even baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Keep an eye on the cookies to avoid overbaking.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set properly.
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