Mrs. Field's Chocolate Chip Cookies
I've hesitated to post this one because I have some sort of sense of ownership over it (not sure why). I neither conjured it up or even discovered it (credit for that goes to Kelly's cousin Linda). I think it's because I wanted to keep it mine because I'm the only one, in his close-knit circle, that has the recipe for Kelly's favorite cookie. However, in the true spirit of this blog, I'm sharing it with you. It is one amazing cookie.
Ingredients:
1 1/2 cups sugar
2 cups brown sugar
3 eggs
1 lb. butter
3 Tbsp. vanilla
6 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
36 oz. chocolate chips
Directions:
Cream together the sugars, eggs, butter and vanilla. Add in the flour, salt, and baking soda and blend well. Stir in the chocolate chips. Bake at 350 degrees for 10-14 minutes.
Notes: I always half this recipe. It's partly because I can't fathom putting a POUND of butter in anything and also because the full recipe makes a lot of cookies (which my family never consumes before I consider them "past their shelf life"). Second, as always, I use milk chocolate instead of semi-sweet and half of that I substitute with crushed up Milk Chocolate Symphony bars. Finally, these turn out the best if you use cake flour. However, cake flour is more expensive and in smaller packages so it's not always feasible. Enjoy!
Ingredients:
1 1/2 cups sugar
2 cups brown sugar
3 eggs
1 lb. butter
3 Tbsp. vanilla
6 cups flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
36 oz. chocolate chips
Directions:
Cream together the sugars, eggs, butter and vanilla. Add in the flour, salt, and baking soda and blend well. Stir in the chocolate chips. Bake at 350 degrees for 10-14 minutes.
Notes: I always half this recipe. It's partly because I can't fathom putting a POUND of butter in anything and also because the full recipe makes a lot of cookies (which my family never consumes before I consider them "past their shelf life"). Second, as always, I use milk chocolate instead of semi-sweet and half of that I substitute with crushed up Milk Chocolate Symphony bars. Finally, these turn out the best if you use cake flour. However, cake flour is more expensive and in smaller packages so it's not always feasible. Enjoy!
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