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2 c Unsalted butter (4 sticks)
1 c Granulated sugar
3 c Brown sugar; firmly packed
4 ea Eggs, add one at a time
2 ts Pure vanilla extract
3 1/2 c All purpose flour
2 ts Baking soda
1 1/2 ts Salt
1 1/2 c 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@eaze.net Contributor: Martha
Stewart
Yields
50 4-inch coo
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