Laun/Pruett Recipe Collection
Alexis Stewart's Chocolate Chip Cookies

1 pound (4 sticks) unsalted butter
3 cups brown sugar
1 cup granulated sugar
4 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

Heat oven to 375 degrees. 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.
Drop 2 to 3 tablespoons 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.

Jeff's Favorite Chocolate Chip Cookie's
(from Martha Stewart's daughter Alexis)

Alexis developed this chocolate-chip cookie recipe for her mother, Martha, when she was 12 years old.
Best enjoyed with a cold glass of milk, these flat, buttery cookies have a perfect combination of crunchiness 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. Makes 50 four-inch cookies

Recipe Contributed by Martha Stewart