Thursday, March 20, 2008

My Perfect Chocolate Chip Cookie Recipe

I finally have about 15 minutes free between adding material to my thesis and going to bed and I figured I would spend them by posting my favorite chocolate chip cookie recipe. In the title I stated that they were my perfect chocolate chip cookie recipe because everyone has different criteria for what makes a good chocolate chip cookie. My favorite ones are chewy, maybe even a little cakey. They also tend to be flavored by lots of dark brown sugar rather than the white stuff (though its still in the recipe). And, I dont use milk chocolate chips which I think makes the cookies too sweet. I was out of bittersweet chocolate chips during this episode of me playing Betty Crocker so I cut two bars of high quality dark chocolate into cubes and tossed those in the mix instead.

The particular recipe I have been using forever is labeled the "Mrs. Field's" recipe, but I have no recollection of why that might be. Mom, any idea? Anyways, the recipe make like a bazillion cookies and I always end up halving it and still having to give some away. This time, like I did with the peanut butter cookies, I divided the dough and froze half of it. As you look over the recipe you will see that for logistical reasons, you really need a good standing mixer to combine the ingredients. I should note that when I didnt have a mixer, I made the half recipe by hand, so it is possible. The event also gave me a blister though so be careful!

My Perfect Chocolate Chip Cookies
(aka: Mrs. Field's Cookie Recipe)

1 lb butter
2 c. dark brown sugar
1 1/2 c. white sugar
2 T. vanilla extract
3 large eggs
6 c. flour
1 1/2 t. baking soda
1 1/2 t. salt
2 12oz packages of chocolate chips
2 c. nuts (optional)

Preheat oven to 350*

Cream together the butter and both sugars.

Add the vanilla extract and add one egg at a time, beating well in between. Once all eggs have been added, beat the mixture for 4 minutes on medium-high.

Add the baking soda and salt to the well-beaten mixture and start adding the flour slowly (reduce the speed of the mixer).

Add your chocolate chips and nuts at this point and stir until just combined.

Place tablespoon sized portion of dough onto your silpat and bake for 10-15 minutes depending on how crispy you want your cookies.

*if you like crispy cookies you can reduce the heat to 250 and bake them for 18-25 minutes.


Kevin said...

Nice looking chocolate chip cookies. I am still searching foe my perfect chocolate chip cookie recipe. Maybe this is it.

Erin said...

Thanks for the recipe!
I made these last night...and one question - the 6 cups of flour seemed like a lot to me at the outset, and after adding it the cookie dough longer cookie dough like and more crumbly. Still tasted delicious, but the cookies yielded did not spread at all, and are pretty heavy. They'll still be eaten because they're mega delicious, but I'm wondering if you've encountered any such thing? maybe we live at vastly different humidities - I'm on the coast...
i'll keep trying, though, tweaking away, because it sure tastes great :)

Sarah C. said...

Kevin - Thanks! I hope they work out for you.

Erin - I typically halve the recipe and havent made the full batch in a while. I normally have a problem with not adding enough flour and the cookie spread out too much on the sheet. I also tend to use extra large eggs which may had more liquid to the recipe. Try that maybe? I am glad you found the flavor good though.

Beverly said...

Wow, I am going to definitely try this sometime. Like you, I don't like milk chocolate chips, and I like my chocolate chip cookies more cakelike. I'll let you know how they turn out! Have to get through this hellish week first.

jt said...

I think this is probably why they're called Mrs. Field's:

White On Rice Couple said...

Two perfect cookie recipes, back to back! Where have I been lately? These look great!
I normally don't make my cookies crisp, but maybe I'll try it with your chocolate cookies! Thanks for the tip!