Mrs. Fields Chocolate Chip Cookies

From: Chef #1314963

On Nov 15, 2009

So the cookies are delicious, but using my year old Miele ovens, the cooking time was off by about 3-4 minutes. I followed the 10 min time and the centers were still entirely batter. This may be because of the silpats that I used but would think it would provide a more even heat distribution with them anyway. Still a delicious cookie!

From: punkroqsk8rchic

On Aug 20, 2009

These cookies came out great! They are crispy around the edges and chewy in the center. Mine took a little longer than ten minutes to bake but that may be b/c my oven isn't top notch. They still came out delicious! Just make sure you check on them so they don't burn!

From: lizbits

On Oct 24, 2007

Our favorite cookie recipe- turns out perfectly every time. Be sure to use real butter, and to sift the dry ingredients. Don't overmix when you combine with the wet ingredients, and DO NOT OVERBAKE! We like to make this with choclate chips and M&M's. Yum!! ***UPDATE*** Since this recipe makes a huge batch, we have started making our own break and bake cookies. We immediately take half of the fully mixed dough and press it into the bottom of a 9x13 pan lined with parchment and pop it into the freezer. About an hour later (or after the remaining dough has been baked) we take it out and gently score the dough into 1" squares (but not cutting them apart), then put into a freezer zip bag and label with the date. When we want cookies, we simply pull out the dough and let it thaw on the counter for about a half hour, then break the squares apart and bake as directed in a preheated oven. Perfect!

From: AmyZoe

On Sep 13, 2009

I found this on Top Secret Recipes too, and it's a keeper. I did have to bake mine a little longer than 9 minutes because the entire cookie was soft, but it might be that I made the cookies a little larger than golf balls. Overall, this is an award winner for taste, and I'm not a chocolate cookie lover. Thanks for posting!