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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% | |
Mrs. Fields Chocolate Chip Cookies
30 cookies
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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- Course > Desserts > Cookies & Brownies > Hand-formed
- Main Ingredient > Chocolate
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Featured Reviews for This Recipe
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!
From: Preachers Wife
On Feb 26, 2009
I make these all the time! Thanks so much for posting a winner!
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: Laouli
On Feb 16, 2009
These cookies were fantastic. I agree that they are NOT just like Mrs. Fields, but still make a phenominal cookie! My DH loved these. The key like many people have stated, is definitely not to overcook there. We are going to make these again and try using makybe M&Mls or mayb ebutterscotch chips... Thanks for a great recipe!
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