Yield: 50 4-inch coo
Measure | Ingredient |
---|---|
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 teaspoon | Salt |
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
15 minutes.
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