Top Secret Recipes Version Of Mrs. Fields® Chocolate Chip Cookies By Todd WilburFrom twill10 5 years ago
- Top Secret Recipes Version of Mrs. Fields® chocolate chip cookies by Todd Wilbur shopping list
- November 17, 2011 shopping list
- It's best to use a stand mixer for these cookies if you have one, although a hand mixer will also work fine. The quality of your chocolate chips is a big factor in these cookies, so use the best ones you can find. If the dough is tacky (it sticks to your fingers), you should add a little bit more flour. cookies will seem undercooked when they first come out of the oven, but that is exactly what you want for the perfect clone. shopping list
- 1 cup cold unsalted butter (cubed) shopping list
- 1 cup light brown sugar shopping list
- 3/4 cup granulated sugar shopping list
- 1 ½ teaspoons salt shopping list
- 2 eggs shopping list
- 1 tablespoon Madagascar vanilla extract (it is a better vanilla and is reported as must for this recipe) shopping list
- 15 ounces all-purpose bleached flour (3 cups) shopping list
- 1 1/4 teaspoons baking soda shopping list
- 1/2 teaspoon baking powder shopping list
- 2 cups high quality semi-sweet chocolate chips shopping list
How to make it
- 1. Combine butter with sugars and salt in a large bowl using the paddle of an electric mixer on high speed until consistency of peanut butter.
- 2. Add eggs and vanilla and mix well.
- 3. In a separate large bowl, combine flour with baking soda and baking powder. Pour this dry mix into the wet stuff and mix just until combined. Mix in chocolate chips.
- 4. Use an ice cream scoop to scoop out ¼ cup portions, 3 inches apart on a parchment paper-lined cookie sheet.
- . Place a 2 ½-inch ring mold (or biscuit cutter) over each portion of dough and press down on the dough with your fingers so that it is molded into a circle around the inside edge of the can. Place the dough into your freezer for 30 to 40 minutes.
- 6. Preheat a convection oven to 275° (or a conventional oven to 300°).
- 7. When you are ready to make the cookies, flip over each of the frozen dough pucks onto the parchment paper-lined baking sheet and bake (use top rack for conventional oven) for 20 to 22 minutes or just until a couple of the cookies show slight browning around the edges. Rotate cookies halfway through cooking time.
- 8. Immediately slide the parchment paper with the cookies on it off of the baking sheet to prevent further cooking. Allow cookies to cool for 5 to 10 minutes before handling.
- Makes 20 cookies.
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