Mrs. Fields Chocolate Chip Cookies 1993
By Todd Wilbur
Here's the first recipe I created for the Top Secret Recipes books back in 1986. Inspired by a bogus chain-letter cookie recipe, this is my version of the delicious Mrs. Fields cookies that are crispy around the edge and chewy in the middle. Be careful not to cook these too long. I know it becomes tempting to keep cooking these—they don't seem to be done after 10 minutes—but they will continue to cook for awhile after you take them out of the oven, and when cool, will be chewy in the middle.
Source: Top Secret Recipes by Todd Wilbur.
This recipe is available in
- 1 cup (2 sticks) butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups packed light brown sugar
- 2 large 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
- 1 1/2 twelve-ounce bags semisweet chocolate chips (18 ounces)
- Do This
1. Preheat oven to 350 degrees F.
2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
3. In another bowl, mix together the flour, salt, baking powder and baking soda .
4. Combine the wet and dry ingredients.
5. Stir in the chocolate chips.
6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 9 to 10 minutes or just until the edges are light brown.
Makes two dozen cookies.