~ The most soft and delicious goodness of a homemade chocolate chip cookie without any guilt. ~
1. 1/2 Cup White Sugar
2. 3/4 Cup Brown Sugar Packed
3. 1 tsp salt
4. 1/2 Cup Butter or Vegan Butter or Coconut Oil
5. 1/4 Cup Milk (Dairy or Non-Dairy Refrence)
6. 1 tsp vanilla extract
7. 1 1/2 Cups all-purpose flour
8. 1/2 tsp baking soda
9. 8 oz of mix of semi-sweet chocolate chunks and dark chocolate chunks(Vegan chocolate chunks, if necessary)
1. In a bowl, mix together white sugar, brown sugar and salt. Then add melted butter or vegan butter or coconut oil until one homogenous batter.
2. Next, add a dairy or non-dairy milk and vanilla extract to the batter until smooth. Also, preheat your oven to 350 degrees F or 180 degrees C.
3. Then, sift through all-purpose flour and baking soda and add to the mix. Using a spatula fold everything in the mixture.
4. Then add chocolate chunks to the cookie mix.
5. Cool the dough in the refrigator for at least half n hour. This helps hold the dough together but it can be skipped.
6. Using an icecream scoop, scoop the dough onto a greased or parchment lined baking sheet. Leave at least 2 inches of space between cookies to allow for an even spread.
7. Bake for 12-15 minutes or until golden brown. Then take them out and the cookies are just out of the oven they have a tendency to break, so to avoid that cool them completely.
8. ENJOY! with milk.