MRS. FIELDS CHOCOLATE CHIP COOKIES

1 cup (2 sticks) unsalted butter, softened
5 ounces (¾ cup packed) dark brown sugar
5 ounces (¾ cup) granulated sugar
1½ teaspoons salt
2 large eggs
2 teaspoons Madagascar vanilla extract
14 ounces (2¾ cups) all-purpose bleached flour
1¼ teaspoons baking soda
½ teaspoon baking powder
1 12-ounce bag (about 2 cups) premium semisweet chocolate chips


Cooking method

1-Combine the butter with the sugars and salt in a large bowl using an electric mixer on high speed until it’s the consistency of peanut butter.

2-Add the eggs and vanilla and mix well.

3-In a separate large bowl, combine the flour with the baking soda and baking powder. Pour this dry mix into the wet stuff and mix until combined. Mix in the chocolate chips.

4-Use an ice cream scoop (or ¼ cup measure) to scoop out ¼ cup portions 2 to 3 inches apart on a parchment paper–lined cookie sheet.

5-Place a 2½-inch ring mold (or biscuit cutter, or empty 2½-inch diameter can with the ends cut out) over each portion of dough and press down on the dough with your fingers so that it is formed into a disk. Remove the mold while holding the dough down with the fingers of your other hand. Place the dough disks into your freezer for 1 hour or until the dough is frozen.

6-Preheat a convection oven to 300 degrees F (or a conventional oven to 325 degrees F).

7-When you are ready to make the cookies, flip over each of the frozen dough pucks onto the parchment paper–lined baking sheet (so that the smooth side of the pucks is on top) and bake for 16 to 20 minutes or until a couple of the cookies show slight browning around the edges. If using a conventional oven, rotate the sheet of cookies halfway through the cooking time.

8-When you take the cookies out of the oven, immediately slide the parchment paper with the cookies on it off of the baking sheet onto your countertop to prevent further cooking. Allow the cookies to cool there for 5 to 10 minutes before handling.

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