Perfect Chocolate Chip Cookies

These delicious chocolate chip cookies are crunchy on the outside and chewy in the middle, full of chocolate chips, and not too sweet.

Serve with a glass of milk, or discard the lactose and enjoy these cookies without the milk, and if you wish to stay away from dairy entirely, then it may benefit you to also discard the butter which is present within the cookie batter, and instead use softened coconut oil, which works quite well as a substitute in many situations.

Also check out this recipe coming soon to my food blog: Michael's Test Kitchen

Enjoy!

Ingredients:

1 ¾ cups flour

1 egg + 1 egg yolk

½ cup sugar

¾ cup brown sugar

¾ teaspoon salt

¾ teaspoon baking soda

2 ½ teaspoons vanilla

1 ¾ cups chocolate chips

1 cup butter, separated

Preheat oven to 375 degrees

Melt half a cup of butter in a saucepan, and stir over low heat until butter becomes light brown.

Transfer to large mixing bowl and add the softened half cup of butter to it, along with white and brown sugar. Add vanilla, salt, egg, and egg yolk, and whip until light and airy, about 30 seconds.

Let the mixture sit for a minute or so, then whip again for another minute, until more light and fluffy.

Add in flour and baking soda, and stir until combined.

Then stir in chocolate chips.

Lay the cookies out with a cookie scoop, onto an ungreased cookie sheet.

Bake for 8-10 minutes, or until cookies are browned around the edges.

Consume.