Thin, chewy and buttery - Alexis's Brown Sugar Chocolate Chip Cookies
What do you call an afternoon spent eating Martha Stewart's Fried Chicken 101 for lunch and baking Martha's daughter's favorite chocolate cookies while watching the Martha Stewart Show? I call it Martha Immersion Monday. The only things missing were a Chow at my feet and a celebrity at my elbow.
With out-of-town guests coming for a Saturday wedding at our house, I decided to create a little care package that included Alexis's favorite brown sugar chocolate chip cookies. These became our family favorite after I baked them for the Take Comfort party I hosted in March.
The care packages, along with a bottle of sparkling lemonade, are ready for hotel delivery.
Unlike more traditional chocolate chip cookies, these chewy treats are so thin that the chocolate chips rise up like mini Mount Whitneys. I think it's the mass quantity of butter - one whole pound (four sticks) of it - that's responsible for the rich taste and the flat-as-a-crepe shape.
The Alexis favorite uses twice the amount of butter found in classic Nestles Toll House recipe. And it's four times the amount of butter used in the infamous Neiman Marcus chocolate chip cookie recipe that went viral before personal computers even existed. (Remember Xerox machines and intra-company memo envelopes?) Even the recipe that the NY Times recently dubbed "the best" comes up a stick and a half short.
Alexis's Favorite
Brown Sugar Chocolate Chip Cookies
Ingredients
- 1 pound (4 sticks) unsalted butter, room temperature, plus more for baking sheets (No need for the "more" butter if you're using Silpat mats or parchment paper)
- 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 (I use 2 cups.)
Directions
- Preheat oven to 375 degrees. Line two baking sheets with Silpat baking mats or parchment; set aside.
- 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.
- Drop 2 to 3 tablespoons dough per cookie onto prepared baking sheets; space dough at least 2 inches apart to allow for spreading. Bake until golden, 8 to 10 minutes.
- Remove cookies from baking sheets, and allow to cool on baking racks.
So when people ask me, "What makes these cookies so good?" I answer, "It's the butter, baby."
17 comments:
I am ready to bake! Those look and sound terrific! I am going to get the ingredients pronto. I am going to allow myself 2 and then send the rest to my very physically active college kids! Momma was right...butter is the answer to life...actually that was a line in Queen Latifa's darling movie, about FOOD by the way! Last Holiday...if you have not seen it it is a great one, in my ever so humble opinion. Love you, Susan and friends! Love, Suz
These offset all the healthy goodness of the roasted cauliflower, but are definitely worth it. Your kids will love 'em, Suzy. Gotta' see that Queen Latifah movie.
I think I gained a pound just looking at the picture. Speaking of food movies, my vote goes to Babette's Feast.
Susan, where do you find the energy and time!! These cookies look fantastic. I think I'll try them when I'm not so busy. If I mess them up, no one will know, then I can give it a second shot. You are very clever and inspirational. Keep it up. Hope you are feeling well. love ya, n
Confession of the day - I ruined a dozen cookies because I became too distracted and didn't hear the timer go off. (Some people kill plants; I kill cookies.) I was going to post a picture, but it came out too blurry.
So don't anyone be too impressed.
Oh god. 4 sticks of butter?! They better be good for the amount they clog up my arteries!
Mmm. I'm afraid if I make them, I'd eat them all in one sitting...
Wow ... all that butter! I am always so surprised how quickly we go through butter in our house, esp. with all the baking! The cookies look absolutely delicious!
so far, we have eaten two large heads of the "flower"and that is just between Patrick and I! We LOVE it roasted! I think I will have to make the cookies when the kids are actually home or I may be tempted for more than my share...yes, Susan...rent that movie...I think you will really get a kick out of it!Love you, Suzy
Yea! I'm so happy you and Patrick have become roasted flower converts, Suzy.
Thanks for visiting my site! I just added more info there if you were interested in the onigiri.
You have some awesome food-ideas here.. and you've just inspired me to make cookies again for the 2nd time this week! :P
That is the chocolate chip cookie I've been looking for all my life. I love the way you wrapped them. Your friends must like you lots.
I think you will be happy with whatever picture you choose for your 80th birthday. Curves are overrated. Without intervention, they can go south on a gal.
PA, If these are the cookies you've been looking for, then I must make them for you at the ladies tea.
Hi Susan,
My name is Michelle and I found your sites through Ann's site. Today, I tried this recipe and it was a big hit. I plan on making these for all of my friends who've been helping at the bone marrow drives. Thanks for sharing.
-Michelle
Michelle, I"m so excited that you liked these cookies enough to make them for your friends who volunteer at bone marrow drives. I'm bringing a batch to my team at the City of Hope on Thursday.
Those look so so so good! Mmmm... :) Thanks for commenting on my blog... now I have another great blog to add to my links! I will definitely be back here... your place a wonderful!
those cookie look simply scrumptious and my aren't your guests lucky to be getting such a nice care package!
I've always loved thin cookies. They tend to be a little crispier and just sweeter. but a whole pound of butter? Delectable but dangerous. lol
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