Alice Medrichs Chocolate Chip Cookies Recipes

ALICE MEDRICH'S PEANUT BUTTER COOKIES

Steps:

• Combine Flour and Baking Soda with wisk; set aside.
• In a large bowl, use an electric mixer to combine the Butter, both Sugars and Salt until smooth and creamy, not fluffy.
• Add the Egg, Vanilla and Peanut Butter and mix until thoroughly blended.
• Add the Flour Mixture and stir with wooden spoon, just until incorporated.
• Wrap and refrigerate the dough for at least 2 hours.
• Using a small ice cream scoop (1 to 1-1/2 inches), form dough into balls. Place 2-inches apart, flatten slightly, and use a cookie stamp, or tines of a fork to decorate the top of the cookie.
• Bake for 14 to 16 minutes in preheated 325° oven until firm to the touch and golden brown on the bottom.
• Cool cookies completely before stacking and storing. May be stored in airtight container for at least 2 weeks.
• Makes 3 - 5 dozen cookies, depending on size of scoop.
• NOTE: Prep time does not include 2 hours to chill dough.

ALICE MEDRICH'S CHOCOLATE CHIP COOKIES

Steps:

• In large bowl combine melted butter w/sugars, vanilla and salt. Mix in eggs. Stir in flour mix just til all ingreds moistened. Stir in choc and nuts. Let dough stand 1-2 hours or (best) overnight. Oven to 375. If in fridge, dough should soften. Scoop rounded tbsps of dough 3" apart on unlined sheets. Bake 9-11 mins, til golden at edges and no longer wet looking on top. Rotate pans. Remove from oven and let firm up on pan 1-2 mins. Cool completely. Keep several days. Alternative: Whole Wheat - substitute equal measure of whole wheat pastry flour for a-p and increase nuts to 1-1/2 cups (5.25 oz).