Mrs. Field’s Original chocolate chip cookie

 Ingredients 


  • 2 1/2 cups All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Salted Butter, softened
  • 1 cup Light Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 2 cups Semi-Sweet Chocolate Chips
  • Sea Salt, optional. (Not in original recipe.)


Preheat oven to 300 degrees.


In a medium bowl combine flour, baking soda, and salt. Mix with a wire whisk.  


In a large bowl with an electric hand mixer, or a stand mixer with a paddle attachment, beat brown sugar and white sugar together on medium speed.  Add in butter and mix to form a grainy paste. Scrape the bowl down a couple of times to ensure even consistency.  About 2-3 minutes.


Add in eggs and vanilla extract, and mix at medium speed until light and fluffy (about 3 minutes.)


Add the flour mixture and chocolate chips, and blend at low speed until just combined. Do not over mix.


Drop by rounded tablespoon, or a large cookie scoop is my preferred method, on an ungreased cookie sheet. I prefer to use parchment paper on my cookie sheets to avoid sticking.


Optional step – on top of the cookie dough balls I press in a few additional chocolate chips to give them a perfect bakery look.


Bake 22-24 minutes or until golden brown. Transfer to a wire rack immediately. You can store these in an airtight container for a couple of days – but let’s be real, they will be gone too quick to need to store them! 


Note

Originally from the Mrs. Field’s Cookie Cookbook 


Note:  24 minutes recommended as it results in a firmer cookie.  




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