I’m the human version of Cookie Monster. As a chocolate chip cookie snob, I’m always seeking out a delicious chocolate chip cookie recipe. Nuts? Fruit? NO WAY! Sorry, I can’t stand them in any cookie. I’m dubbing these as the ‘Mrs. Fields Knockoff Chocolate Chip Cookies’ recipe. A few weeks ago, we made them and they were fantastic. They were so good that we didn’t leave any behind for a photo shoot.
Mrs. Fields Knockoff Chocolate Chip Cookies
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 package/12 oz semisweet chocolate chips
- 1/2 cup salted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 6 tbsp. granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- Preheat the oven to 350°F.
- In a medium-sized bowl, combine flour, baking soda, salt, and chocolate chips.
- In a large bowl or Kitchen Aid stand, beat butter, brown sugar and granulated sugar until smooth (2 minutes).
- Add the egg and vanilla. Continue to stir until blended.
- Gradually add the flour/chocolate chip mixture and mix just until incorporated.
- Using a large ice cream scoop, drop the dough onto the baking sheets. We can fit about 6 large cookies on one sheet.
- Bake the cookies for about 10 minutes (+/-). The edges should be slightly browned.
- Once you take the cookies out of the oven, let cool on the baking sheet for about 5 minutes and then transfer the cookies to a wire rack to cool completely.
- You’ll get about 12-15 LARGE cookies.
To celebrate the end of a long week at work, I made these cookies for Fatima last weekend. Slightly crunchy on the outside, these cookies are loaded with all the gooey-ness on the inside. I love me a slightly under-baked cookie, but Fatima likes more of a crunch and mostly baked.
Our last good cookie discovery, were these French Vanilla Chewy Double Chocolate Chip Cookies. Do you have a favorite cookie?