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 THEE recipe”.  So I promised, and I have been true to my word.  Well for the most part (2 exceptions).  But, I believe the statute of limitations has passed on that 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 an ice cold glass of milk… just promise not to give the recipe to anyone!

Best Damn Chocolate Chip Cookie

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Mrs Field's Chocolate Chip Cookies

Mrs. Field’s Chocolate Chip Cookies…but better

Course cookies

Cuisine American

Keyword chocolate chip cookie

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Ingredients

Dry Ingredients

• 2 1/4 cup unsifted flour
• 1 tsp Baking soda
• 1 tsp Salt

Wet Ingredients

• 1 cup butter, unsalted melted and lightly cooled
• 3/4 cup granulated sugar
• 3/4 cup brown sugar firmly packed no lumps
• 1 tsp overflowing tsp vanilla extract
• 2 eggs
• 3 cups chocolate chips I reduce this to 2 cups and add toffee bits. Actually 2 cups even without the toffee. 3 is a lot.
• 1 cup chopped nuts
• 1/2 cup toffee bits optional

Instructions

• Mix flour, baking soda and salt in small bowl, and 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 toffee bits 1/4-1/2 cup.

Notes

Approximately 3-4 minutes before the cookies are finished baking, open oven and grasp cookie sheet with oven mitt.  Bang the sheet on the rack to cause cookie to fall.  this creates crevices and folds in the cookies.  Optional.