Mrs. Fields Chocolate Chip Cookies
FoodDay
Makes 30 cookies
It's very important that you not exceed the cooking time, 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 cooking. The finished product should be soft in the middle and crunchy around the edges.
For variations, substitute milk chocolate for the semisweet chocolate or add 1½ 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 with butter. The cookie will have a richer taste and will be crispier around the edges, like the original.
1 cup softened butter (2 sticks; see note )
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar
2 eggs
2 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
18 ounces semisweet chocolate chips (3 cups)
Preheat the oven to 350 degrees.
In a large mixing bowl, beat the butter, sugars, eggs and vanilla. Sift together the flour, salt, baking powder and baking soda. Combine the wet and dry ingredients. Stir in the chocolate chips.
With your fingers, place golf-ball-size dough portions 2 inches apart on an ungreased cookie sheet. Bake for 9 minutes, or until edges are light brown.
Note: Use real butter or stick margarine that's at least 80 percent fat. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results.