Several days ago I wrote a lengthy, detailed post about this cookie recipe and lost it all to a faulty Internet connection. I’ve finally returned to try again, but I’m still pouting over my wasted time and creativity. I’m positive this post will be much worse than the original which was sucked into the void of cyberspace. But I suppose that even if my blurb about these chocolate chip cookies is not a literary masterpiece, it won’t change the fact that they they are (it’s a fact) fantastic!
These are the cookies that I grew up on. By the time I was old enough to operate the oven I had the recipe memorized (and still do) and was baking them by the batchful. They were the first treat I ever baked my then-boyfriend, now-husband (wink, wink) and continue to be a staple in his diet. No two batches are ever alike. Sometimes they turn out crunchy, sometimes flat, often puffy and chewy and perfect (variations are due to the temperature of the butter, cooking time, altitude, etc.). Sometimes we use M&M’s or butterscotch chips or peanut butter chips or a combination of all of the above.
The tattered recipe card I committed to memory so many years ago claimed that they were the original Mrs. Field’s recipe. I’ve never had a Mrs. Field’s cookie and so I can’t tell you if they taste the same. But like Mrs. Field’s we sometimes spread the entire bowl of batter onto a large pizza pan and bake a giant cookie. It makes a great alternative to birthday cake, decorated with icing, candles and all!
To achieve what I believe is the pinnacle of cookie perfection: make sure to slightly under bake your cookies. Take them out of the oven before they brown. Err on the side of too-gooey rather than overdone. The cookies will set up as they cool and stay moist and chewy for days (stored in an airtight container).
INGREDIENTS
1 cup (2 sticks) butter, room temperature
1 cup white sugar
1 cup brown sugar
2 eggs
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 cups all-purpose flour
12 oz. (2 cups) chocolate chips
12 oz. (2 cups) chocolate chips
DIRECTIONS
1. Preheat oven to 350 F. Coat cookie sheets with nonstick cooking spray.
1. Preheat oven to 350 F. Coat cookie sheets with nonstick cooking spray.
2. In a large bowl, cream butter and sugars until smooth with an electric mixer. Add eggs and beat until light and fluffy. Stir in the baking soda, baking powder, and salt. Add the flour, 1 cup at a time, and mix until well incorporated. Stir in chocolate chips by hand.
3. Drop into rounded spoonfuls onto a cookie sheet. Bake in preheated oven for 8-12 minutes (depending on the size of your cookies), until they just start to turn golden on the edges. (They might still look doughy in the center, buy they will set up once cooled.)
4. Immediately remove from the cookie sheet to cool on a wire rack. They keep well for several days at room temperature (in an airtight container) or for several weeks in the freezer.
Makes 2 dozen large or 4 dozen small cookies.
(My mom’s recipe.)
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