MRS. FIELDS CHOCOLATE CHIP COOKIES {COPYCAT}

These chocolate chip cookies were very, very good. I have been trying chocolate chip cookie recipes forever to find the perfect cookie and this one is very close. They weren't too cake-like and they weren't thin and greasy, they were the perfect in-between cookie. That said, the dough is very thick once you mix all the ingredients together. A bit of advice - if you like a thinner cookie and not so cake-like, make a smaller ball of dough and when you place it on the cookie sheet be sure to flatten it quite a bit as the dough doesn't seem to spread when in the oven. If you like thick cookies, just leave them in the ball and they'll stay big. As the recipe states, they are crisp on the outside and chewy on the inside - still nice and moist the following day. I added some Skor toffee bits to the recipe and they turned out amazing - will definitely make again!!

Excellent chocolate chip cookies! I baked them on air-bake/insulated cookie sheets and found they needed to be baked about 16 minutes instead of 10, but they turned out perfect! Huge hit! I substituted cappuccino chips for the chocolate chips, and they were divine! I found the cappuccino chips in the King Arthur Flour catalog and ordered them, then searched for the perfect chocolate chip cookie recipe to use them in, and I found it! (If you don't have their catalog, their website is BakersCatalogue.com). The cappuccino chips provide a great alternative to the regular chocolate chip that everyone expects.




MRS. FIELDS CHOCOLATE CHIP COOKIES {COPYCAT}





INGREDIENTS

1 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
1 cup (2 sticks) cold salted butter, cut into 1/2-inch cubes (cut each stick into about 16 pieces; if using unsalted butter increase the salt listed below from 1/4 to 1/2 teaspoon)
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups (12 ounces) semi-sweet chocolate chips


INSTRUCTIONS
  • To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the sugars and beat on medium speed until combined, about 1 minute.
  • Add the butter and mix on medium-high speed to form a grainy paste, about 4 to 5 minutes, scraping down the sides of the bowl as necessary.
  • Add the eggs, vanilla, and beat on medium-low speed until just incorporated, about 1 minute. You don't want the sugar granules to start dissolving so don't overmix.
  • Add the flour, baking soda, salt, chocolate chips, and beat on low speed until just incorporated, about 1 minute, don't overmix.
  • Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 19 equal-sized mounds of dough. Flatten each mound very slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top. Place mounds on a large plate, cover with plasticwrap, and refrigerate for about 30 minutes. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  • Preheat oven to 300F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  • Bake for about 15 to 16 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Rotate the baking sheet midway through baking as insurance that cookies bake evenly as not all ovens cook evenly. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.


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