Yield: 50 4-inch coo
|2 cups||Unsalted butter (4 sticks)|
|1 cup||Granulated sugar|
|3 cups||Brown sugar; firmly packed|
|4 eaches||Eggs, add one at a time|
|2 teaspoons||Pure vanilla extract|
|3½ cup||All purpose flour|
|2 teaspoons||Baking soda|
|1½ cup||Best quality chocolate chips|
Alexis Stewart developed this chocolate-chip cookie recipe for her mother, Martha, when she was twelve years old. Best enjoyed with a cold glass of milk, these flat buttery cookies combine perfect amounts of crunch and chewiness. Use an ice-cream scoop to make evenly sized cookies. If cookies harden before you have a chance to remove them from the baking sheet, return the sheet to the oven for a few seconds to soften the dough for easier removal.
1. Heat oven to 375 B0. Cream butter until smooth; add sugars. Beat in eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mixture. Fold in chocolate-chips. Chill dough until firm, at least
2. Drop 2 to 3 tablespoons chilled batter per cookie onto a well-greased baking sheets lined with baking mats or parchment; space batter about 2 inches apart for spreading. Bake 8 to 10 minutes, until golden. Remove from baking sheets, and allow to cool on baking racks.
From Martha Stewart Living Television Show on 11/30/97.
Typo's by Connie Robertson......clonnie@... Contributor: Martha Stewart