How To make Mrs. Fields Chocolate Chip Cookies
DWIGANS (FWDS07A) 1 cup Butter
1/2 cup Granulated sugar
1 1/2 cups Packed brown sugar
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
6 ounces Semisweet chocolate chips
Preheat oven to 350. In a larger mixing bowl, cream the butter, sugars, eggs and vanilla well. Sift together the flours, salt baking power and baking soda. Combine the wet and dry ingredients. Stir in the chocolate chips. With your fingers place golf ball size dough portions 2 inches apart on an ungreased cookie sheet. Bake 9 minutes or until edges are light brown. NOTE: It is very important you not exceed the cooking time given above, even if the cookies appear to be underbaked.When the cookies are removed from the oven the sugar in them will stay hot and continue the cooking process. The finished product should be soft in the middle and crunchy around the edges. For variation of this cookie substitute milk chocolate for the semi sweet chocolate and or add 1 1/2 cups chopped walnut walnuts or macadamia nuts to the recipe before baking.Although you can sub margarine for butter you will have the best results from butter. The cookie will have a richer taste and will be crisper around the edges like the original.
How To make Mrs. Fields Chocolate Chip Cookies's Videos
Mrs. Fields' Tasty Tips ~ Perfectly Shaped Cookies
With 35 years of experience creating gourmet cookies and brownies at Mrs. Fields, we've discovered some great baking tricks. Always eager to share, we've prepared a series of tried-and-true tips to be posted here each Tuesday. Please subscribe to the Mrs. Fields YouTube Channel to stay up-to-date with all of our videos. And if you have a great tip of your own that you'd like to see featured, share it in the comments section or email us at mrsfields@mrsfields.com. You might see it on a Tasty Tips video!
Mrs. Fields Cookies founder discusses how bakery began in 1984 interview
Debbi Fields created the iconic Mrs. Fields Cookies in the late 1970s. It's known for its soft, chewy (and by popular opinion) delicious cookies, mostly served at shopping malls across the country. In this edition of From The Archive in 1984, Mrs. Fields talks about how her bakery all started.
You can check out more episodes of From The Archive on the ABC7 Bay Area app on Fire TV, Android TV, Apple TV and Roku.
Mrs. Field's Cookie Recipe No. #1
Mrs. Field's Cookie Recipe No. #1 - Quick video and recipe for making you own - I am putting up favorite recipes for my own collection and organization and for others to have as a reference if you want to make them.
CHOCOLATE CHIP COOKIES | Mrs. Fields Copycat
I will never forget the day I received my first ever cookbook, I mean baking book. That is Mrs. Fields Cookie Book. I am both excited and intimidated because I haven’t tried baking anything before. So, I tried baking chocolate chip cookies for the very first time. And yes, you guessed it right. The cookies were burnt and overcooked.
I kept practicing until I get that (almost) perfect cookie. If you are scared to try baking, don’t be. I had my fair share of disaster cookies.
My motto: PRACTICE MAKES (ALMOST) PERFECT!
Because nobody is perfect.
If you want some soft and chewy chocolate chip cookies, then this cookie recipe is for you.
I am sharing this recipe straight from Mrs. Fields Cookie Book.
RECIPE:
1 cup butter, softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
2 tsp vanilla extract
2 1/2 cups all purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 cups semisweet chocolate chips
* additional chocolate chips to top the cookie dough before baking.
Mrs Fields Cookies by Curiosity Quest
Learn how Mrs. Field's Cookies came about and are distributed all over the world
World's Best CHOCOLATE CHIP COOKIES Recipe: Crunchy Outside, Soft & Chewy Inside
Chocolate Chip Cookies are by far the best kind. Chocolate Chip Cookies Recipe below
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No other cookie or treat beats Chocolate Chip Cookies. They're gooey on the inside but crunchy on the outside, pretty irresistible if you ask me!
Honeysuckle’s Brown Butter Chocolate Chip Cookies Recipe (makes 8):
Melt and carefully brown 8 tbsp high-quality butter, I used Kerrygold brand
In a large bowl mix:
1/2 cup white sugar
1/2 cup dark brown sugar
1 egg
1 tsp vanilla
1/2 tsp salt (kosher)
1/2 tsp baking soda
Then once it’s a ribbon-like consistency, add:
1 1/3 cups AP flour
1 cup large chocolate chips
Mix well, scoop into round dough balls on a parchment-lined baking sheet. Sprinkle with finishing salt if desired. Chill 10 minutes if you’d like and bake for 10-12 minutes at 350º F.
Cool and serve
00:00 The Perfect Cookie
00:18 Browning the Butter
01:38 Wet Ingredients
03:00 Dry Ingredients
04:20 Baking Techniques
04:55 Tasting
***For non-Americans who cook in grams (Thank you to chut)
unsalted butter: 114g
white sugar: 100g
brown sugar: 110g
an egg (50g)
1tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
flour: 160g
chocolate chips: 175g
also for the oven: 170-180 degrees Celsius
edit: I made them with those measurements today and they turned out amazing, they're really delicious! I put them at 180degrees celsius for 11 minutes it was enough!
si des français passent par là: si vous n'avez pas de brown sugar (si quelqu'un sait ou en trouver d'ailleurs???), vous pouvez utiliser de la vergeoise, j'ai pris de la blonde et c'était parfait! pour la baking soda c'est du bicarbonate de soude!
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