When it comes to cookies, you can easily lose me. Chocolate chip cookies are definitely my favorite – even if I am trying to avoid coffee in my life, I can’t help but have a chocolate chip with a latte in one of my fav cafes. And these are extremely good. They are soft and flavorful.
My cookies turned out pretty chubby, so I have only 2 dozens, while the ingredients list is enough to make at least 3-4 dozens. Try to make them thinner.
These are a new must have, must keep, must try recipe.
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
You’ll also need:
- oven rack
- electric mixer
- nonstick cookie sheet
1. Place the oven rack in the center of the oven and preheat the oven to 375°F.
2. Using the electric mixer, beat the butter, sugars, egg, and vanilla together until smooth.
3. Sift the flour, baking soda, and salt together, and, with the beater running, slowly add to the butter mixture. Stir in the chocolate chips.
4. Drop the batter by teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes, or until lightly browned.
5. Place the cookies on a rack to cool.