If you like the soft and chewy kinds of cookies then you have to try this recipe. I'm not so sure that this recipe is the exact one used for the "real" Mrs. Fields cookies, but it sure is one that I'm going to use from now on. My only complaint is that they don't flatten out that great when they are baking... they kindof hold their shape. If you are particular (like I am) about having your cookies perfectly round, then you may have to do a little extra work by rolling them into perfect balls before plopping them down on the pan (cookie scoops work wonders). I even flattened them down a little with the back of the spatula when they came out of the oven.
Ingredients:2 1/2 cups all−purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips, (12 oz.)
Directions:
Preheat oven to 300F. In medium bowl combine flour, soda and salt. Mix well
with wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Add
butter and mix to form a grainy paste, scraping down the sides of the bowl.
Add eggs and vanilla extract, and mix at medium speed until just blended. do
not overmix.
Add the flour mixture and chocolate ships, and blend at low speed until just
mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a
cool surface with a spatula.
This recipe says that it makes 12 cookies, but this is SO WRONG! I was able to make 36 cookies PLUS Aubrey and I ate some of the dough.
2 comments:
I'm hungry! These do look good. That's funny that they tell you the recipe only makes 12. Usually they make fewer, not more! :-)
Illu!
Mama
I've been on the lookout for some new chocolate chip cookie recipes, so I'll be trying this one!
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