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Blue-Ribbon Chocolate Chip Cookies

2 1/2 Cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
2 cups (12 oz.) semisweet chocolate chips

Yield: 2 1/2 dozen Preheat oven to 300° F.

In medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside.

In a large bowl with an electric mixer blend sugars at medium speed. Add 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 the flour mixture and chocolate chips, and blend at low speed until fully combined. Do not overmix.

Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. Bake 18 - 22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

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