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2 c Unsalted butter (4 sticks)
1 c Granulated sugar
3 c Brown sugar; firmly packed
4 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?. 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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