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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

MRS. FIELDS CHOCOLATE CHIP COOKIES 1993 Recipe

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This recipe for MRS. FIELDS CHOCOLATE CHIP COOKIES 1993 is from Leonard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1 1/2 cups packed light brown sugar
2 large eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips (18 ounces)
Directions:
Directions:
1. Preheat oven to 350 degrees F.

2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.

3. In another bowl, mix together the flour, salt, baking powder and baking soda.

4. Combine the wet and dry ingredients.

5. Stir in the chocolate chips.

6. With your fingers, place golf ball-sized dough portions 2 inches apart on an

7. Bake for 9 to 10 minutes or just until the edges are light brown.
Number Of Servings:
Number Of Servings:
2 dozen
Personal Notes:
Personal Notes:
Tidbits: It's very important that you not exceed the cooking time given above, even if the cookies appear to be underbaked.
When the cookies are removed from the oven, the sugar in them will stay hot and continue the cooking process. The finished
product should be soft in the middle and crunchy around the edges.
For variations of this cookie, substitute milk chocolate for the semisweet chocolate and/or add 1 1/2 cups of chopped walnuts
or macadamia nuts to the recipe before baking. Although you can substitute margarine for butter in this recipe, you will have
the best results from butter. The cookie will have a richer taste and will be crispier around the edges like the original.

 

 

 

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