:: Mrs. Fields Chocolate Chip Cookies ::

with a twist.

What twist, you say? These lovely creatures certainly look like the real thing–do they not?

Heh, heh…well, my friends, it just so happens that the ooey, gooey, chocolaty goodness that you see here is made with…

whole wheat flour.

Now you may not think that”s any big deal, but to the tons of people who firmly believe that switching out white flour for 100% whole wheat would give them no earthly reason to live–I say–TAKE HEART!! Pretty sure this cookie would fool the old girl herself. In fact, we fed them to the whole family today and nobody even knew there was any change in the recipe…AT all. I mean, honestly–it probably has something to do with alllll that chocolate–for Pete’s sake.

Tastes kinda like a Symphony bar…with cookie wrapped around it.

As. It. Should.

Ingredients:

2 1/2 cups all-purpose flour (I used 100% whole wheat)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup brown sugar (firmly packed)
1/2 cup white sugar
1 cup cold salted butter, cut into cubes
2 large eggs
2 teaspoons pure vanilla extract
2 cups (12 oz.) semisweet chocolate chips (I used milk chocolate chips)

Directions:

Preheat oven to 300° F.
In a medium bowl combine flour, baking soda, and salt. Mix well with a wire whisk.
In a large bowl, with an electric mixer blend the sugars at medium speed.
Add the cold butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract and mix at low speed just until blended. Do not over mix.
Add the flour mix and chocolate chips and blend at a low speed just until mixed. Do not over mix. Refrigerate dough for about 1/2 hour.
Drop by rounded tablespoons onto a parchment lined cookie sheet, two inches apart.
Bake 20-22 minutes until golden. Transfer cookies–still on parchment–immediately to a cool surface, so they won’t continue cooking.
Makes 30-36 cookies, depending on the size of your scoops.

Note: The cold butter, the chilled dough, the low oven temperature and the parchment lined cookie sheet are absolutely key in this recipe. If you want it to be right and glorious, don’t change what already works. :}

5.0 from 1 reviews

:: Mrs. Fields Chocolate Chip Cookies ::

 

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Ingredients

• 2½ cups all-purpose flour (I used 100% whole wheat)
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup brown sugar (firmly packed)
• ½ cup white sugar
• 1 cup cold salted butter, cut into cubes
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups (12 oz.) semisweet chocolate chips (I used milk chocolate chips)

Instructions

1. Preheat oven to 300° F.
2. In a medium bowl combine flour, baking soda, and salt. Mix well with a wire whisk.
3. In a large bowl, with an electric mixer blend the sugars at medium speed.
4. Add the cold butter and mix to form a grainy paste, scraping down the sides of the bowl.
5. Add eggs and vanilla extract and mix at low speed just until blended. Do not over mix.
6. Add the flour mix and chocolate chips and blend at a low speed just until mixed.
7. Refrigerate dough for about ½ hour.
8. Drop by rounded tablespoons onto a parchment lined cookie sheet, two inches apart.
9. Bake 20-22 minutes until golden.
10. Transfer cookies--still on parchment--immediately to a cool surface, so they won't continue cooking.
11. Makes 30-36 cookies, depending on the size of your scoops.

Notes

The cold butter, the chilled dough, the low oven temperature and the parchment lined cookie sheet are absolutely key in this recipe. If you want it to be right and glorious, don't change what already works. :}

2.2.8