I definitely can not take credit for this recipe – it’s all thanks to the wonderful Mrs Fields. I fell in love with her cookies in the USA and was very excited years later when I found them in Melbourne, and later in Sydney. So it was an easy choice for Kevin to buy the cookbook for me.
I’ve had the cookbook for around 7-8 years (I think) and though we’ve actually only made a few of the recipes, it was worth every penny for this recipe. Although I’ve just now found it’s ALL over the web 🙂
Blue Ribbon Chocolate Chip Cookies
2 1/2 C. plain flour
1/2 tsp. bi-carb soda
1/4 tsp. salt ( I obmit this)
1 C. Brown Sugar, firmly packed
1/2 C. white sugar
250gm butter, softened
2 large eggs
2 tsp. pure vanilla extract
2 C. chocolate chips (I used some organic ones)
Preheat oven to 170 C or 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 light and fluffy.
Add the flour misture and chocolate chips and blend at low speed until just mixed. Do not overmix.
(I make it a bit easier on myself and do the sugars and butter in the mixer, then just add the flour, etc. Quicker and all done in one bowl)
Drop by rounded tablespoons onto an ungreased cookie sheet, 5cm apart.
Bake 15-18 minutes or until golden brown.
Transfer cookies immediately to a cool surface with a spatula.
Then try to enjoy just one :-).
NOTE: This is a HUGE batch – 2 dozen – but they do freeze very well.