Alexis Brown Sugar Chocolate Chip Cookies Recipes

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ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES RECIPE - (4.8/5)



ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES Recipe - (4.8/5) image

Provided by ClaudiaJan

Number Of Ingredients 12

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.

Steps:

  • 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.

ALEXIS'S BROWN SUGAR CHOCOLATE CHIP COOKIES



Alexis's Brown Sugar Chocolate Chip Cookies image

Unlike traditional recipes, this batter produces very flat and crisp chocolate chip cookies. Use an ice cream scoop to ensure even baking and uniform size. They spread wide on the pan while baking.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes fifty 4-inch cookies

Number Of Ingredients 9

1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets
3 cups packed light-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

Steps:

  • Cream butter until smooth; add sugars, and beat until smooth. Beat in eggs and vanilla. Into a large bowl, sift together dry ingredients. Slowly beat dry ingredients into wet mixture. Fold in chocolate chips.
  • Use 1/4-cup scoop to scoop dough onto ungreased baking sheets; space at least 2 inches apart to allow for spreading. Cover with plastic wrap and refrigerate for at least an hour or up to 2 days.
  • Preheat oven to 375 degrees. Remove cookies from refrigerator and bake until golden, 10 to 12 minutes; rotating the pan halfway through. Remove cookies from baking sheets, and allow to cool on baking racks.

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