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  • Serves: 50 4-inch coo

Martha Stewart's Favorite Cookie (Alexis' Brown Sugar Chocol

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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


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.

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