Description
If you know, you know. These Mrs. Field’s Chocolate Chip cookies are literally, yes literally, Blue Ribbon award winners!!
Ingredients
Units
Scale
- 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.)
Instructions
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- Preheat oven to 300 degrees. (Yes, you read that right. This cookie bakes at a very low temperature.)
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- In a large bowl with an electric hand mixer, or a stand mixer with a paddle attachment, bend 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.
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- Add in eggs and vanilla extract, and mix at medium speed until light and fluffy (about 3 minutes.)
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- Add the flour mixture and chocolate chips, and blend at low speed until just combined. Do not over mix.
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- 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.
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- Optional step – on top of the cookie dough balls I press in a few additional chocolate chips to give them a perfect bakery look.
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- 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!
Notes
Originally from the Mrs. Field’s Cookie Cookbook