| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
June 1996 i, Cookies |
11 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Unsalted butter — room |
|
|
Temperature |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 3/4 |
c |
Dark brown sugar — packed |
| 1/2 |
c |
Granulated sugar |
| 1 |
lg |
Egg |
| 1/2 |
ts |
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
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