ALEXIS’S BROWN SUGAR CHOCOLATE CHIP COOKIES

By ClaudiaJan

ALEXIS’S BROWN SUGAR CHOCOLATE CHIP COOKIES


Makes 50 four-inch cookies

Alexis Stewart developed this chocolate-chip cookie recipe for her mother, Martha, when she was twelve years old. Unlike traditional, moist chewy cookies, this recipe produces very flat and crisp chocolate chip cookies. They will spread a great deal on the pan while baking. 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 pound (4 sticks) unsalted butter
3 cups brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups best-quality chocolate chips

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.

2. Drop 2 to 3 tablespoons batter per cookie onto well-greased baking sheets lined with baking mats or parchment; space batter at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove from baking sheets, and allow to cool on baking racks.

Ingredients

• ALEXIS’S BROWN SUGAR CHOCOLATE CHIP COOKIES
• 50 50 four-inch cookies
• 1 1 1 pound (4 sticks) unsalted butter
• 3 3 3 cups brown sugar
• 1 1 1 cup granulated sugar
• 4 4 4 large eggs
• 2 2 2 teaspoons pure vanilla extract
• 3 1/2 3 1/2 1/2 cups all-purpose flour
• 1 1/2 1 1/2 1/2 teaspoons salt
• 2 2 2 teaspoons baking soda
• 1 1/2 1 1/2 1/2 cups best-quality chocolate chips
• 1 1. to 375°. 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.

Preparation

Step 1

ALEXIS’S BROWN SUGAR CHOCOLATE CHIP COOKIES


Makes 50 four-inch cookies

Alexis Stewart developed this chocolate-chip cookie recipe for her mother, Martha, when she was twelve years old. Unlike traditional, moist chewy cookies, this recipe produces very flat and crisp chocolate chip cookies. They will spread a great deal on the pan while baking. 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 pound (4 sticks) unsalted butter
3 cups brown sugar
1 cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking soda
1 1/2 cups best-quality chocolate chips

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.

2. Drop 2 to 3 tablespoons batter per cookie onto well-greased baking sheets lined with baking mats or parchment; space batter at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes. Remove from baking sheets, and allow to cool on baking racks.