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Nutrition Facts
Serving Size 1 cookies 53g Recipe makes 30 cookies)
Calories 234
Calories from Fat 105		(44%)
Amount Per Serving		%DV
	Total Fat 11.7g	17%
	Saturated Fat 7.0g	35%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 166mg		6%
Potassium 118mg		3%
Total Carbohydrate 32.8g		10%
	Dietary Fiber 1.3g	5%
	Sugars 23.3g
Protein 2.3g		4%
how is this calculated?

Mrs. Fields Chocolate Chip Cookies

Recipe #174356 | 24 min | 15 min prep | add private note

⁽²²⁾ RATE IT NOW Print Recipe

By: SkinnyMinnie
Jun 21, 2006

Got this one from top secret recipes. These are always in our cookie jar. It is tempting to keep cooking these cookies because they don't seem done, but DON'T. They will continue to cook for a little while after you take them out of the oven. Crispy around the edges and soft/chewy in the center. Got milk?

30 cookies (change servings and units)

Ingredients

1 cup butter, softened
1/2 cup sugar
1 1/2 cups brown sugar, packed
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
18 ounces semi-sweet chocolate chips (1 1/2 bags)

Directions

1
Preheat oven to 350ºF.
2
In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3
In another bowl, mix together the flour, salt, baking powder and baking soda.
4
Combine wet and dry ingredients.
5
Stir in chocolate chips by hand.
6
With your fingers, place golf ball sized dough portions 2 inches apart on an ungreased cookie sheet.
7
Bake 9-10 min or until edges are light brown.

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Featured Reviews for This Recipe

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!

0 people found this review helpful

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From: Chef #1239075

On Apr 16, 2009

I tried making cookies as a kid and failed miserably, so I've shied away from baking without a mix until I came across this recipe. I had to give it a try, and it worked out spectacularly! The cookies are nice and thick, and if they don't taste just like Mrs. Fields, I can't notice it. They are just as good for sure. I deviated by using only one bag of chips (wouldn't personally want more) and by adding a bag of walnuts, and they are delicious. I can't eat that many, so I froze the leftover dough and made a test cookie from it a day later. It was as good as the fresh batch. I'm really pleased with this recipe and now have confidence to try other recipes as well. Thanks!

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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!

8 people found this review helpful

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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!

1 person found this review helpful

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