Directions: |
Directions:1) To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the sugars and beat on medium speed until combined, about 1 minute.
2) Add the butter and mix on medium-high speed to form a grainy paste, about 4 to 5 minutes, scraping down the sides of the bowl as necessary. Add the eggs, vanilla, and beat on medium-low speed until just incorporated, about 1 minute. You don’t want the sugar granules to start dissolving so don’t overmix.
3) Add the flour, baking soda, salt, chocolate chips, and beat on low speed until just incorporated, about 1 minute, don’t overmix.
4) Using a large cookie scoop, ¼-cup measure, or your hands, form approximately 19 equal-sized mounds of dough. Flatten each mound very slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
5) Place mounds on a large plate, cover with plastic wrap, and refrigerate for about 30 minutes. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
6) Preheat oven to 300F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
7) Bake for about 15 to 16 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t over-bake. Rotate the baking sheet midway through baking as insurance that cookies bake evenly as not all ovens cook evenly. Cookies firm up as they cool.
8) Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. |
This recipe for Mrs. Fields Chocolate Chip Cookies is from