ALANAH'S CHOCOLATE CHIP COOKIES (OG & UPDATED)

My top two chocolate chip cookie recipes. One for when you are too lazy to brown butter and the second for a chewy chocolate chip cookie that will not get hard. Both freeze very well but the OG recipe will need to thaw before baking. *Please note: The butter can easily be substituted for vegan butter OG instructions are slide 1-7 Newest recipe instructions are 8-the end

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix melted butter and both sugars.

Step 2

Add egg and vanilla. Mix until combined. ( If you are making cookies with the cocoa powder, mix in the cocoa powder after the egg and vanilla)

Step 3

Add flour, baking powder, and salt. Mix until the dough forms.

Step 4

Add chocolate chips and mix.

Step 5

Scoop the dough into golf ball size balls and place on silicone baking mat on a pan or parchment paper.

Step 6

Put cookie dough in the fridge for at least a hour.

Step 7

Bake for 10-12 minutes at 340 degrees.

Step 8

Mix the melted browned butter (once the butter is browned let it cool while you measure the sugars) and both sugars.

Step 9

Add egg yolks and vanilla. Mix until combined. ( If you are making cookies with the cocoa powder, mix in the cocoa powder after the egg yolks and vanilla)

Step 10

Add flour, baking powder, and salt. Mix until the dough forms ( mix by hand until this point).

Step 11

Add a little milk at a time until the dough looks smoother and softer. (use a paddle attachment)

Step 12

Add chocolate chips and mix.

Step 13

Scoop the dough into golf ball size balls and place on silicone baking mat on a pan or parchment paper.

Step 14

Bake for 10-12 minutes (depending on size of cookie balls) at 340 degrees.