Mrs Field's Chocolate Chip Cookies
Mrs. Field’s Chocolate Chip Cookies…but better
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.