Who is Mrs.Fields? I have no clue who she is, but there is a brand of cookies named after her. I have seen the ads of those cookies on TV, on magazines, but have never tasted them. When I stumbled across the site which had the recipe, I just glanced at it as I always do. This is what happened next......
Have you ever been intrigued with something that is different from what your understanding on a subject was? I have baked many types of cookies. I think I understand how it works to a certain extent at least. Most of the cookies call for creaming butter and sugar, adding egg followed by flour, add ins etc and baking. This recipe called for cold butter similar to pie dough. Pie dough needs real cold butter so that it doesn't get mixed very well. To make the flaky pockets. And I didn't understand how it could work in a cookie. I saw the recipe this morning and I already baked them. I was that curious. They work beautifully and I will let you get curious about how it works too. Go make them. These are that good so I was told.
Adapted from here.
Makes about 3 1/2 dozen medium sized cookies.
All purpose flour - 2 1/2 cups
Brown sugar - 1 cup packed (I used light brown sugar)
White granulated sugar - 1/2 cup
Salt - 1/2 tsp
Butter - 1 cup or 2 sticks (unsalted. If using salted, cut the salt down to 1/4 tsp) cold cut into cubes
Eggs - 2 large
Baking Soda - 1/2 tsp
Vanilla extract - 2 tsp
Semi sweet chocolate chips or chunks - 2 cups or 12 Oz bag (I used chunks)
Preheat the oven to 300 F. Line two large baking sheets with parchment paper. In a bowl, whisk together flour, salt, baking soda. Set aside. In another bowl, mix both the sugars. Add the cubed cold butter chunks and beat with an electric beater to make the mixture grainy. No need to mix them very well. Add eggs and continue to beat scraping the sides of the bowl once or twice. Add the flour mixture. Beat for a few seconds till most of it is incorporated. Switch to a spatula and stir in the chocolate chips. Drop by TBSP on to the cookie sheet at least 2 " apart (they spread during baking quite a bit) and bake for 20 - 23 minutes. It depends on how big your dough balls are. I baked mine till 22 minutes and they were perfectly baked. Do not forget to rotate the pans half way through. Remove the parchment paper immediately from the cookie sheet on to the wire rack to cool. Cookies will be very soft to touch when hot. They firm up when they cool down. These are crispy on the edges but very soft on the inside.
Remember to keep the dough chilled till ready to bake. That is the key to this cookie. My first batch was perfect. But second batch spread a little too much making it less soft compared to the first batch. Third batch spread even more.