| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chocolate, Cookies | 50 | 4-inch coo | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to TNT - Prodigy's Recipe Exchange Newsletter by ConnieJo <clonnie@eaze.net> on Nov 30, 1997
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