Finally, finished transferring my wp blog to self-hosting! This calls for a celebratory post, which means food! If there is one post you should read, it is this one. Years ago a friend gave me a recipe for Mrs. Field’s Chocolate Chip cookies with the caveat “You have to promise not to give this recipe to anyone, this is THE recipe”. So I promised, and I have been true to my word. Well for the most part (2 exceptions). But, I believe the statue of limitations has passed on the promise. So here is the recipe for Mrs. Field’s Chocolate Chip Cookies, the edges are crispy, the center buttery and chewy, full of gooey chocolate chips and the sweetness tempered by pecans. These are absolutely amazing just out of the oven, still warm, with a ice cold glass of milk… just promise not to give the recipe to anyone!
Mrs Field’s Chocolate Chip Cookies
- 2 1/4 c unsifted flour
- 1 tsp. Baking soda
- 1 tsp. Salt
- 1 cup butter, melted and lightly cooled
- 3/4 c granulated sugar
- 3/4 cup brown sugar, firmly packed no lumps
- 1 overflowing tsp vanilla extract
- 2 eggs
- 3 cups chocolate chips
- 1 c chopped nuts
Mix flour, baking soda and salt in small bow, set aside. Mix sugars, butter and eggs in bowl, add vanilla. Add flour mixture (add additional flour is dough seems soft, max 2 T) Stir in chocolate chips and nuts.
Cover cookie sheet with parchment to allow for cookies to slide off and prevent cookies from overbaking. Using ice cream scoop (1/4 cup for big cookies, I use a 2 T scoop and bake for approx 13 min) drop dough onto pan. Bake 325 15-18 min., rotate pan halfway through. Underbake for chewier, moist cookie.
My variations, the original was too sweet for my taste, I decreased the chocolate to 2 cups, increased the nuts to 1 1/2 cups and added 1/4 to 1/3 cup old fashioned oats. Sometimes I throw in bits of brickle 1/4-1/2 cup.