Martha Stewart's Favorite Cookiechocolate, cookies 2 cup unsalted butter (4 sticks) 1 cup granulated sugar 3 cup brown sugar; firmly packed 4 each eggs, add one at a time 2 teaspoon pure vanilla extract 3 1/2 cup all purpose flour 2 teaspoon baking soda 1 1/2 teaspoon salt 1 1/2 cup 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 B0. 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. Stewart |
