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.