Here ya go...from Gail's ... copy-cat Mrs. Field's Chocolate Chip Cookies
I've used this one for a long time, but the do come out pretty flat. Don't know why.
Date: Wed, 12 Jan 2000 09:27:48 GMT
From: Steve2 in L.A. (@209.204.33.36 ())
Here's a "Copy-Cat" recipe. . . hope it's what you're looking for. . .
MRS. FIELD'S¨ CHOCOLATE-CHIP COOKIES
1 cup UNSWEETENED BUTTER
1/2 cup GRANULATED SUGAR
1-1/2 cups packed BROWN SUGAR
2 LARGE EGGS
2-1/2 teaspoons VANILLA EXTRACT
2-1/2 cups ALL-PURPOSE FLOUR
3/4 teaspoons SALT
1 teaspoon BAKING POWDER
1 teaspoon BAKING SODA
12 ounces SEMI-SWEET CHOCOLATE CHIPS
Preheat oven to 350º F. In a larger mixing bowl, cream the butter, sugars, eggs and vanilla well. Sift together the flour, salt, baking powder, and baking soda. Combine the wet and dry ingredients. Stir in the chocolate chips.
With your fingers, place golf ball sized dough portions, 2" inches apart on an ungreased cookie sheet. Bake 9 minutes or until edges are light brown.
NOTE: It is very important you not exceed the cooking time given above, even if the cookies appear to be under baked. When the cookies are removed from the oven the sugar in them will stay hot and continue the cooking process. The finished product should be soft in the middle and crunchy around the edges. For variations of this cookie, substitute milk chocolate for the semi sweet chocolate and/or add 1-1/2 cups chopped walnuts or macadamia nuts to the recipe before baking.
Although you can substitute margarine for butter, the best results will come from using butter. The cookie will have a richer taste and will be crisper around the edges like the original.
Responses
1. Thanks Steve-my first batch is fantastic! Cooking time is important-
(Barb in L.A.)
2. My "Copy Cat" recipe for Mrs. Fields' Chocolate Chip Cookies is identical
to Steve2's EXCEPT it calls for ==> (Caryn)