I nailed it....finally...after all these years of trying and trying I could never get the right texture for my chocolate chip cookies...it was either cakey or crunchy...and never the crunchy outside and chewy inside kinda texture that I see in chocolate chip cookies..
I finally came across this recipe and was it from Mrs Fields herself. How kind of her to share her blue ribbon recipe. When I gave it my son, he asked Mom did you buy this?...
Blue-Ribbon Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter still cold
2 large eggs at room temperature
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter still cold
2 large eggs at room temperature
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips
Directions
1. Preheat oven to 300 degrees.
2. In a medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside.
3. 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.
4. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.
5. Add the flour mixture and chocolate chips, and blend at low speed until just mixed. (Again, do not overmix.)
6. Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. 7. Bake low and slow for 18-22 minutes or until golden brown.
8. Transfer cookies immediately to a baking rack or cool surface.
1. Preheat oven to 300 degrees.
2. In a medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside.
3. 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.
4. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix.
5. Add the flour mixture and chocolate chips, and blend at low speed until just mixed. (Again, do not overmix.)
6. Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. 7. Bake low and slow for 18-22 minutes or until golden brown.
8. Transfer cookies immediately to a baking rack or cool surface.
Enjoy!
