Copycat Mrs. Field's Chocolate Chip Cookies

Amy Henson's Note:

I found this on topsecretrecipes.com. The extra vanilla makes the house smell heavenly when these are baking. The key to these cookies is to not bake them past the recommended 10 minutes. This way after they cool they will be nice and chewy. Mmmmmm!

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Yield: 30 cookies

• 1 cup softened butter
• ½ cup granulated sugar
• 1 ½ cups firmly packed brown sugar
• 2 large eggs
• 2 ½ teaspoons vanilla
• 2 ½ cups all-purpose flour
• ¾ teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 18 ounces semi-sweet chocolate chips

Directions:

1. Preheat oven to 350°.
2. In a large mixing bowl, cream together the butter, sugars, eggs and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda.
4. Combine the wet and dry ingredients.
5. Stir in chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2-inches apart on an ungreased cookie sheet.
7. Bake 9-10 minutes or just until edges are light brown.

Reviews

[Chef #1043841]

Good cookies, but here are some improvements. Use cake margarine, not butter. Add 2 and 1/2 cups uncooked oatmeal, like Quaker. Also I mix in the chips with the wet ingredients first, makes it a lot easier. If you don't want the oatmeal, I suggest increasing the flour to 4 cups or even 4 1/2, because they come out very flat and gooey with the amount listed in the recipe.

[JOY1998]

I have been using a chocolate chip recipe which uses a vanilla pudding, however I wanted to try a new recipe and really liked this recipe. I was so sure of this recipe that I doubled it. These cookies were perfect. I followed the directions and was rewarded with absolutely beautiful, chewy on the inside and crisp on the outside cookies. Thank you for posting this recipe!

[hannahactually]

These were very good cookies, and I appreciate the dead-on cooking time (I was worried, after 8.5 minutes, that they weren't ready to come out; the sides were lightly browning but the middles were very puffy and appeared a little underbaked yet. However, as they cooled on the baking sheet, they became perfect: soft and chewy (but not uber-gooey) in the middle, just how I like them). They didn't dazzle me, so I'm still looking for my signature chocolate chip cookie recipe, but these were enjoyed by all. Thanks so much for sharing!