Have you ever enjoyed a warm, chewy chocolate chip cookie fresh from the oven at Mrs. Fields and wondered how they make the cookies taste so good? We have, too; that's why we went inside Mrs. Fields's kitchen to learn all of the bakery's secrets. Watch the video now to see how the iconic cookies are made.
Mrs. Fields Cookie Recipe From Mrs. Fields Ingredients2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar (firmly packed)
1/2 cup white sugar
1 cup cold salted butter, cut into cubes
2 large eggs
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
Directions
Preheat oven to 300°F.
In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk.
In a large bowl, with an electric mixer, blend the sugars at medium speed.
Add the cold butter, and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at low to medium speed just until blended. Do not overmix.
Add the flour mix and chocolate chips, and blend at a low speed just until mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster.
Information Category Desserts, Cookies Cuisine North American Yield Makes 30-36 cookies, depending on the size of your scoops
Average ( votes):
Print recipe
Mrs. Fields Cookie Recipe From Mrs. Fields Ingredients2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar (firmly packed)
1/2 cup white sugar
1 cup cold salted butter, cut into cubes
2 large eggs
2 teaspoons pure vanilla extract
2 cups (12 ounces) semisweet chocolate chips
Directions
Preheat oven to 300°F.
In a medium bowl, combine flour, baking soda, and salt. Mix well with a wire whisk.
In a large bowl, with an electric mixer, blend the sugars at medium speed.
Add the cold butter, and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at low to medium speed just until blended. Do not overmix.
Add the flour mix and chocolate chips, and blend at a low speed just until mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
Bake 20-22 minutes until golden. Transfer cookies immediately to a cool surface with a spatula. You can line sheets with parchment and transfer to a cold surface to do it faster.
Information Category Desserts, Cookies Cuisine North American Yield Makes 30-36 cookies, depending on the size of your scoops
Average ( votes):
Print recipe
Category
🛠️
Lifestyle