Chocolate Syrup Milk Cookies (2)

1.Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2.In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, about 2-3 minutes using an electric mixer or vigorous hand mixing.

3.Add the chocolate syrup, whole milk, and vanilla extract to the butter and sugar mixture. Mix well until fully combined and smooth.

4.In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.

5.Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies soft and tender.

6.If using, fold in the chocolate chips or chunks evenly throughout the dough.

7.Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.

8.Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers still look slightly soft. The cookies will firm up as they cool.

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

10.Serve the cookies once cooled or slightly warm for a soft, chewy texture. Store any leftovers in an airtight container at room temperature for up to 3 days.