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
How to make Mrs. Fields Style Chocolate Chip Cookies
How to make Mrs. Fields Style Chocolate Chip Cookies in your kitchen
from scratch
Bake at 325F / 163C
15-16 minutes
Edges are set and the middle is pale, glossy and a little under cooked
Allow to cool for 5 minutes on the baking sheet not a cooling rack
1 cup packed brown sugar
1/2 cup caster sugar
2 large eggs
2 1/2 tsp of vanilla
3/4 cup or 170gr of soft salted butter
2 1/2 cups of flour
1/2tsp of baking soda
1/4 tsp salt
1 1/2 cup semi sweet chocolate chips
Rolled into balks using 1/4 cup scoop or your hands
Make 17 - 18 equal size dough balls
Chill for 30 mins
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10 minute chocolate chip cookies! #easyrecipe #cookies
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 Chocolate Chip Cookies ???? The BEST in the world!
The famous Chocolate Chip Cookies from Mrs Fields that you can now make at home!
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Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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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.