I have had the Mrs. Fields Best Cookie Book Ever since 1996, when I was ten years old. As a child I was obsessed with learning how to bake, but my cookies never came out quite right. At first I decided it was our old oven. But as the years went on I realized I was always trying to cut the recipes in half or quarters, or mixing the batters by hand (not a good idea!) and that’s where things started going wrong. This time, I was prepared with my stand mixer, determined to make the FULL recipe, even if it meant having lots and lots of leftover cookies. This recipe turned out to be extremely easy to follow, and I placed the leftover blob of cookie dough in the fridge, where it will stay safe until I’m ready to bake a new batch.
You can find this recipe for Blue Ribbon Chocolate Chip Cookies on page 6. I made a couple of minor changes, which I’ve listed below.
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 cup packed dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 tsp vanilla extract
12 oz semisweet chocolate chips (about 2 cups)–Note: I used milk chocolate chips and the cookies came out great =)
1/2 cup chopped walnuts (this is an extra ingredient I added)
Preheat oven to 300F. In a medium bowl, combine the flour, baking soda, and salt. Mix with a wire whisk and set aside. In a large bowl, blend sugars with an electric mixer at medium speed. Add the butter and mix to form a paste, scraping down the sides of the bowl. Add the eggs and vanilla. Blend at medium speed. Do not overmix.
Add the flour mixture and chocolate chips. Blend at low speed until just mixed. Add the walnuts. Drop the dough by rounded tablespoons 2 inches apart onto an ungreased cookie sheet.
Bake 18 to 22 minutes (I baked them for 22) or until golden brown.
Yield: 3 1/2 dozen (I usually get about 36)
Calories: 1 cookie has 180 (if you make 36)