| 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
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”