Mrs. Field's Chocolate Chip Cookies Recipe
Soft chocolate chip cookies that have just the right amount of chocolate in every bite. Soft in the middle with chewy edges. Not being too thick and not being too thin.
Equipment
- Baking sheet
- Parchment paper
- Electric mixer (stand or handheld)
- 2 mixing bowls
- Whisk
Ingredients
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup brown sugar, firmly packed
- ½ cup sugar
- 1 cup cold butter, cut into small pieces, as pictured
- 2 large eggs
- 1 tablespoons vanilla extract
- 1 bag (12 ounces) semi-sweet chocolate chips
Instructions
- Preheat oven to 375℉
- In a medium bowl combine flour, soda, and salt. Mix well with a whisk. Set aside.
- In a large bowl with an electric mixer, blend sugars, egg, butter (cut into small pieces), and vanilla.
- Mix at a medium speed until light and fluffy, and the butter is evenly mixed.
- Slowly add the “dry” ingredients (the bowl with the flour mixture) to the butter/sugar bowl on medium speed.
- Add the chocolate chip. Blend at a low speed until just mixed.
- Drop rounded spoonfuls onto a baking sheet lined with parchment paper. These make the cookies look perfect when they come out of the oven.
- Bake for 10-11 minutes or until golden brown. Let them cool on the baking sheet, allowing the centers to continue to bake. If you can’t wait until they’re completely cool, enjoy them warm!
Notes
The leftovers are also VERY good when warmed in the microwave and dipped in cold milk. Enjoy!