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Trisha Yearwood Will Host Her Own Cooking Show on the Food Network

Trisha in kitchen
Trisha Yearwood Facebook Page

Trisha Yearwood  has landed her own daytime cooking show on the Food Network .   Trisha is an established cookbook author; her book  Georgia Cooking from an Oklahoma Kitchen is a top seller and features some delicious recipes.  Some of my favorites from the book are the meatloaf, chicken Tortilla soup, and chewy chocolate chip cookies.   Trisha’s Southern Kitchen debut is on Saturday, April 14th at 10:30am ET/PT.  Trisha began baking the when she was young, that’s when she mastered her chewy chocolate chip cookies.  I used to bake cakes and brownies when I was teenager too and then moved on to cooking dinner for my dad when mom went back to work.  Once I started my career in radio it got harder to find the time to cook and bake and I really missed it.  I bought a house about six years ago and enjoy being home more so I’ve found myself cooking  more often.  I have a small collection of cookbooks that I refer to, including Trisha’s.  I love watching the Food Network too and Trisha’s show will be one that I will look for in the fall. 

Here is Trisha’s chewy chocolate chip cookie recipe;

Exactly how chewy these cookies are depends on how big you make them. I make mine a little bigger than the recipe calls for because I like them soft in the middle. They are best served with a really cold glass of milk…or more cookies!

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. Carefully remove the cookies to a wire rack to cool. Store in an airtight container.

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