Chocolate Chip Cookies-Mrs. Fields Recipe
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Ingredients: |
Ingredients: 1 cup dark brown sugar, firmly packed
½ cup granulated sugar
1 cup (2 sticks) cold salted butter, cut into ½" cubes (cut each stick in 16 pieces
2 large eggs
2 tsp vanilla extract
2½ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
2 cups (12 oz) semi-sweet chocolate chips
To bowl of stand mixer fitted with paddle attachment (or large mixing bowl and electric mixer) add sugars; beat on medium speed until combined, about 1 min.
Add butter; mix on med-high speed to form a grainy paste, about 4-5 min, scraping down sides of bowl as necessary.
Add eggs, vanilla; beat on med-low speed until just incorporated, about 1 min. You don’t want sugar granules to start dissolving so don’t overmix.
Add flour, baking soda, salt, chocolate chips; beat on low speed until just incorporated, about 1 min, don’t overmix.
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Directions: |
Directions:Using large cookie scoop, ¼ cup measure, form approximately 19 equal-sized mounds of dough. Flatten each mound very slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
Place mounds on a large plate, cover with plastic wrap, and refrigerate for about 30 min. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 300º, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2" apart (I bake 8 cookies per sheet).
Bake for about 15-16 min, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Rotate the baking sheet midway through baking as insurance that cookies bake evenly as not all ovens cook evenly. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 min before serving. I let them cool on the baking sheet and don’t use a rack |
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