Saturday, April 14, 2007

Thank-you, Mrs.Fields

Chocolate chip cookies are high up there on my list of comforting foods. Make that chewy, chocolate chip cookies with a mug of hot cocoa on the side, please. I've tried a couple different recipes including one called "The Chewy" by Alton Brown. I wasn't too pleased with the texture of this one however and renamed it "The Cakey." Sorry, Alton. I also tried a recipe from the William Sonoma website which was a little better but still, didn't have that mouth-watering-crispy-on-the-edges-chewy-in-the-center texture I was wanting. I came across this recipe on the back of a Mrs. Fields milk chocolate chip bag recently and wouldn't you know it? My search for the best chewy chocolate chip cookie came to a screeching halt. Chewy they are! And mouth-watering, and luscious, and...well, you get the picture. My boyfriend loved these too, and yeah, he's also a chewy fan. Give them a try and tell me what you think.
Mrs. Fields Milk Chocolate Chip Cookies
2 and 1/4 cups AP flour
1 tsp. baking soda
1 tsp. salt
3/4 cup packed dark brown sugar
3/4 cup granulated sugar
3/4 cup butter
2 large eggs
2 tsp. vanilla extract
1 and 3/4 cups Mrs.Fields Milk Chocolate Chips (11.5oz pkg)--of course you can use semisweet if you wish
1 cup pecans chopped finely (optional and any other nuts will do too)
Preheat oven to 325 degrees
Combine flour, baking soda, and salt in a medium bowl. Mix well with a wire whisk. Set this aside. In a large bowl with an electric mixer blend sugars at medium speed. And butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. DO NOT OVERMIX. Add flour mixture, chocolate chips, nuts and blend at low speed until just mixed. Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
Bake 12-14 minutes. Transfer cookies immediately to a cool surface with a spatula. Cookies will be soft and moist on top but slightly crispy on the bottom. If you want crispier cookies then bake 1-2 minutes longer. Allow cookie sheet to cool between baking.
Makes 4-5 dozen cookies.

1 comment:

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