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Chocolate Chip Cookies This recipe is one of a couple making the rounds in the early 1980s claiming to be the recipe for Mrs. Fields Chocolate Chip cookies. It's not, but it is very similiar. Over the years I've adapted it slightly. To get the best texture, use a convection oven. I also strongly recommend using a Kitchen Aid, or other powerful, stand mixer. This is a large recipe, great for holiday time or parties.
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Ingredients:
1 pound (2
sticks) unsalted butter, room temperature
2 cups brown sugar, firmly packed
1 1/2 cup granulated sugar
3 large eggs
2 teaspoons vanilla extract
6 cups
all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoon salt
4 cups (2
bags) high quality semisweet chocolate chips
2 cups pecan pieces
Directions:
Preheat CONVECTION oven to 325°F.
Cream together the butter, brown sugar and sugar on medium speed until well mixed.
Add eggs and vanilla and then beat on medium high speed for 3-4 minutes until the mixture is light and fluffy.
Mix the flour, salt and baking soda in a separate bowl. Stir until well mixed.
With the mixer on very slow speed, add the flour a quarter cup (approximately) at a time. Stir until well mixed. After the flour is completely incorporated add the chocolate chips and continue stiring. Finally add the pecan pieces.
Line one or more large cookie sheets with parchment paper. Each cookie requires about 1 tablespoon of dough. Don't make them too large or the center won't cook before the edges are overcooked.
Bake for 11 minutes. The cookie should be slightly brown, but will still be soft in the center. Remove from the oven and remove the parchment paper and cookies from the hot cookie sheet. Cool.
Remove from the oven and remove the parchment from the pan -- put it on a tile counter top or wire rack to cool.
This recipe makes about 10 dozen cookies.
After the cookies are cool, place in pastic bags for storage.
TIP:
I
find a Kitchen Aid mixer with a paddle attachment is an
important tool when making this recipe -- it's a very stiff
dough.
I use a 39mm (1.5") ice cream scoop to make the balls of dough. A scoop that's a bit smaller would probably be better.
To make the cookies cook evenly, I flatten the cookie balls so they are about 1/2" high, rather than a dome shape.
I find that placing the parchment and cookies on a tile or granite counter top is great because it cools the cookies and prevents them from overcooking.