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

Directions

1. Alexis Stewart developed this chocolate-chip cookie recipe for her mother, Martha, when she was twelve years old. Best enjoyed with a cool glass of lowfat milk, these flat buttery cookies combine perfect amounts of crunch and chewiness. Use an ice-cream scoop to make proportionately 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.
2. 1. Heat oven to 375 . Cream butter till smooth; add in sugars. Beat in Large eggs and vanilla. Sift together dry ingredients, and slowly beat into wet mix. Mix in chocolate-chips. Refrigeratedough till hard, at least 15 min.
3. 2. Drop 2 to 3 Tbsp. chilled batter per cookie onto a well-greased baking sheets lined with baking mats or possibly parchment; space batter about 2 inches apart for spreading. Bake 8 to 10 min, till golden brown. Remove from baking sheets, and allow to cold on baking racks.