I title this "Trisha's Cookies" because that's exactly what they are. No substitutions, no tweaking, and they're super delicious. A chocolate chip cookie should be soft, gooey, and melt in your mouth good. These are perfection. Thank you, Trisha Yearwood. You rock my chocolate chip cookie world. For the original recipe, and the source of this goodness, click here.
The love that I have for chocolate chip cookies is big. They're probably my favorite, but I'm picky when it comes to a cookie. It has to have the right amount of gooey-ness to be good. And of course, the dough itself has to be equally delicious (or better, dough always needs to be better, because that's really the whole reason to make cookies...eat the dough).
When I made these, I texted my mom and said "every time I make cookies and lick the beaters I think of you, and I'm thankful I never had a mom that told me not to eat raw egg. So many kids missed out!" That's the truth...
Trisha's Chewy Chocolate Chip Cookies
2/3 cup (1 1/3 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1/4 cup firmly-packed dark brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 3/4 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
One 6 oz. package semisweet chocolate chips
1. Preheat the oven to 350 degrees F.
2. Beat together butter, granulated sugar, brown sugar, egg and vanilla on medium speed until smooth. In a separate bowl, sift together the flour, baking soda and salt. Turn the mixer to low and slowly add the dry mixture to the wet mixture. Stir in chocolate chips.
3. With a 1-ounce ice cream scoop, drop the batter about 2 inches apart on an ungreased cookie sheet. Bake until slightly browned (8-10 minutes). Cool, and store in an airtight container.
Adapted from foodnetwork.com.
Linking up with Foodie FriDIY / Weekend re-Treat.