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Martha Stewart's Favorite Cookie (Alexis' Brown Sugar Chocol
Martha Stewart's Favorite Cookie (Alexis' Brown Sugar Chocol
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chocolate, Cookies
Ingredients List
- 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
Directions
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.
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.
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