Recipe by Marie Nixon
7/25/2013 - Recipe adapted from Todd Wilbur's version of Mrs. Fields Chocolate Chip Cookies www.TopSecretRecipes.com Found this on the internet where I believe the comment was that this is the most recent version of the copycat Mrs. Fields Chocolate Chip Cookie. I did not see this recipe on Food.com so I thought I would add it. This recipe takes a little bit more time and effort than a standard chocolate chip cookie recipe does but the results are very, very good. I would have liked the cookies to be a little bit thicker but the taste was all there.
- 1 cup cold unsalted butter
- 1 cup light brown sugar
- 3⁄4 cup granulated sugar
- 1 1⁄4 teaspoons salt
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 3 cups all purpose bleached all purpose flour
- 1 1⁄4 teaspoons baking soda
- 1⁄2 teaspoon baking powder
- 2 cups semi-sweet chocolate chips
Directions See How It's Made
- Combine unsalted butter, light brown sugar, granulated sugar and salt in a mixing bowl of an electric mixer. Process on high speed until the mixture is the consistency of peanut butter.
- Add eggs and vanilla and mix well but do not over mix.
- In a separate large bowl combine the flour, baking soda and baking powder. Pour this dry mix into the wet mix and mix just until combined. Stir in chocolate chips.
- Use an ice cream scoop to scoop out 1/4 cup portions 3 inches apart on a parchment paper lined cookie sheet.
- Place a 2 1/2 inch ring mold (or biscuit cutter) over each portion of dough and press down on the dough with your fingers so that it is molded into a circle around the inside edge of the cutter. Place the dough into your freezer for 30 to 40 minutes.
- Preheat a convection oven to 275 degrees or a conventional oven to 300 degrees. When you are ready to make the cookies, place each frozen cookie puck onto a parchment lined baking sheet. The cookies spread quite a bit so leave at least 3 inches between cookies. My cookies spread from the 2 1/2 inch frozen dough to a 4 inch baked cookie.
- Bake on the top rack for a conventional oven or the middle rack for a convection oven for 20- 22 minutes or just until a couple of the cookies show slight browning around the edges. Rotate cookies half way through cooking time.
- Immediately slide the parchment paper with the cookies on it off of the baking sheet to prevent further cooking. Allow cookies to cool for 5 to 10 minutes before handling.