| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, June 1996 i |
11 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Unsalted butter, room |
|
|
Temperature |
| 1/2 |
t |
Salt |
| 1 |
t |
Vanilla extract |
| 3/4 |
c |
Dark brown sugar, packed |
| 1/2 |
c |
Granulated sugar |
| 1 |
|
Egg |
| 1/2 |
t |
Baking soda |
| 2 |
c |
All-purpose flour, sifted |
| 1 |
c |
Chocolate, chopped |
INSTRUCTIONS
Beat butter, salt and vanilla in electric mixer with paddle until
fluffy. Add sugars; beat until lightened in color, 4 minutes. Beat in
egg. Add baking soda and flour; beat on lowspeed until just
incorporated. Mix in chocolate. Refrigerate dough for 1 hour. Heat
oven to 400 F. Roll 1/4 cup dough into ball. Place on a
parchment-lined baking sheet. Repreat, placing 4 on each of 2 baking
sheets. Bake 7 minutes, rotate pans between oven shelves, and bake
until just browned around edges, 6 to 8 minutes more. Meanwhile,
prepare a third baking sheet. Cool sheets on wire racks for 2 minutes,
then transfer cookies to racks to cool completely. Bake third sheet 12
to 14 minutes; repreat cooling process. Posted to MC-Recipe Digest V1
#154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine
<ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
A Message from our Provider:
“Sin: it seemed like a good idea at the time”