Secret Official Mrs. Field's Chocolate Chip Cookie (Honest!)
"This is the real recipe... I promise! I got it from a secret source and I would like to thank him/her for giving it to me. It's INCREDIBLE!! Crispy on the outside and chewy in the inside. To achieve this fantastic cookie, just follow the recipe accurately by measuring (not using the cups).Oh, and don't forget to review how your cookies went!
PS:(Honest feedback so maybe I can improve it? haha...)
How to soften butter.
Cut the stick (or sticks) or butter lengthwise into halves. This will help the butter to soften quicker and evenly. Wait approximately 10 minutes (depending upon how hot your kitchen is). Then, with a finger, press gently on the butter. If it leaves an indent in the butter, the butter is soft enough to start whipping "creaming" it.
How to brown butter
Start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly.
As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown. Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool."
- Ready In:
- 35mins
- Ingredients:
- 13
- Yields:
-
1 1
- Serves:
- 1
ingredients
- 1⁄2 cup softened butter
- 1⁄2 cup browned butter
- 2 1⁄4 cups flour
- 1 cup brown sugar
- 1⁄2 cup sugar
- 2 medium eggs, beaten
- 2 teaspoons vanilla
- 1⁄2 teaspoon milk
- 1⁄2 teaspoon water
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 12 ounces chocolate chips
- 1 cup chopped walnuts (optional)
directions
-
Directions:
- Cream sugars and butter.
- Add the eggs, vanilla, milk and water into butter mixture until fully incorporated.
- Whisk for about 30 seconds, until mixture is smooth and there are no lumps of sugar etc.
- Let the mixture stand for 3 minutes, then whisk for another 30 seconds.
- Repeat process of resting and whisking 2 more times until mixture is thick, smooth and shiny.
- Then mix in flour, baking soda, and salt; then chocolate chips and nuts (if using) until combined.
- Chill in a refrigerator about a day.
- Thaw the chilled dough for about 1 hour before baking. (Optional).
- Set dough on an ungreased lightweight baking sheet and flatten.
- Cook at 163 degrees C for about 15 minutes (estimate).
- (Time may vary with oven and temperature of dough).
- Cookies will be very soft when taken from oven. Carefully lift with spatula and place on rack to cool. Serve! :).
Questions & Replies
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Reviews
-
Wow! Carmelizing the butter made these AMAZING! We couldn't wait a day to bake them, so we put them in the freezer for only 1 hr. They are truly spectacular! Maybe one of these batches I'll actually be able to wait a day before baking them. :-) -
UH-MAZING! So yummy!
-
Really great recipe! I also did not have time to chill the dough. Only thirty mins in the fridge before popping it directly into the oven. Delicious and definitely one of the best cookie cake recipes I have tried! -
...I forgot to select 5 stars prior to pressing submit! -
Well, these aren't exactly like Mrs. Fields', but they're dang good! It could've been because I, like the previous reviewer, also couldn't wait a day before baking them, but it didn't matter anyway, we still loved them! Definitely a 5-star recipe and the browned butter really adds some excellent flavor.
Tweaks
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The only tweak I would suggest is saving a handful of the chocolate chips to press on top before you pop the dough into the oven.
