Alexis Stewart's Brown Sugar Chocolate Chip Cookie

By sybrmom

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.

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

Preparation

Step 1

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.