Chocolate Chip Cookies

Jan 27,2007 00:00 by shanthi
Ingredients:

1 cup softened butter (2 sticks)
1/2 cup granulated sugar
1-1/2 cups packed brown sugar
2 eggs
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
18 ounces chocolate chips

Procedure:

Preheat the oven to 350°F (175°C). In a large mixing bowl, cream the butter, sugars, eggs and vanilla. Sift together the flour, salt, baking soda, and baking powder. 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 for 9 minutes, or until the edges are light brown. Resist the urge to bake the cookies for longer than 9 minutes, Wilbur says, even if they appear underbaked. You can substitute milk chocolate and/or add 1-1/2 cups of chopped walnuts or macadamia nuts to recreate other Mrs. Fields’ flavors.

You can decide for yourself whether Wilbur has struck gold or missed the mark entirely. The differences between the Wilbur/Mrs. Field recipe and the standard Toll-House Chocolate Chip Cookie recipe — much more brown sugar and less white sugar (although more sugar over all), the addition of a little baking powder, a pinch more flour and a pinch less salt, and 50% more chocolate chips — seem pretty modest from the standpoint of trying to get a softer, loftier cookie. But, for your fussy cookie monster, it may be worth a try.