Ingredients
2 3/4 c. all-purpose flour
1 tsp. baking soda
3/4 tsp. kosher salt
1 c. (2 sticks) butter, cold, cut into cubes
1 c. packed dark brown sugar
1/2 c. granulated sugar
2 large eggs
2 tsp. pure vanilla extract
2 c. chocolate chips
Preparation
Step 1Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. Step 2 In another large bowl, using a hand mixer, cream together butter and sugars until mixture resembles coarse sand. Add eggs, one at a time, beating well after each. Scrape down sides of bowl, add vanilla, and beat until combined. Add dry ingredients and mix until just combined, then stir in chocolate chips. Step 3Using a medium cookie scoop, scoop dough 2" apart onto prepared pans. Bake until golden and edges are set, but middles are still soft, 13 to 15 minutes.
Why dark brown sugar? It has deeper notes of caramel and makes for a richer, more intense cookie. Light brown sugar will still totally works, so don’t stress too much if you don’t already have it. Is there a reason you start with cold butter? Yes! That’s what the bakers at Mrs. Fields do. According to them, it gives you a more stable and even cookie. What kind of chocolate should I use? Depends on what you prefer. Milk chocolate or semisweet chips work here. What size cookie scoop should I use? To mimic the big size of a true Mrs. Fields cookie, you want big hefty scoops of dough. Use a cookie (or ice cream) scoop that can hold 2 to 3 tablespoons.
