When it comes to cookies, I am a pretty simple girl. Chocolate chip are definitely my favorite. And these are really, really, REALLY good. They are soft and although mine turned out sort of pale, they are very flavorful.
I was going to make a more elaborate dessert, but cookies were calling my name. These were quick and only made 2 dozen, even though the recipe said it would make double that. I didn’t think my cookies were huge or anything, but maybe so.
These are a new must have, must keep, must try recipe.
Chewy Chocolate Chip Cookies
Trisha Yearwood’s Georgia Cooking in an Oklahoma Kitchen cookbook
- 2/3 cup (1 1/3 sticks) butter, room temperature
- ¾ cup granulated sugar
- ¼ cup dark brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups sifted all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (6-ounce package) semisweet chocolate chips
- Place the oven rack in the center of the oven and preheat the oven to 375°F.
- Using the electric mixer, beat the butter, sugars, egg, and vanilla together until smooth.
- Sift the flour, baking soda, and salt together and, with the beater running, slowly add to the butter mixture. Stir in the chocolate chips.
- Drop the batter by teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes, or until lightly browned.
- Place the cookies on a rack to cool.