Mrs. Fields Chocolate Chip Cookies
Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don't seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy.
1 cup (2 sticks) softened butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
In another bowl, mix together the flour, salt, baking powder and baking soda.
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 9-10 minutes or just until edges are light brown. Makes 30 cookies.
I prefer to make my cookies smaller, they're almost the size of Subway's. I use the small cookie scoop to make my cookies. They're maybe an inch or so in diameter. I bake those about 8-9 minutes and leave them on the baking sheet for 1 minute. They will look very underbaked! Crispy on the outside and chewy on the inside. Everyone loves these cookies! Let me know if you have any questions.
Leslie
Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don't seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy.
1 cup (2 sticks) softened butter
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 twelve-ounce bags semisweet chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.
In another bowl, mix together the flour, salt, baking powder and baking soda.
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 9-10 minutes or just until edges are light brown. Makes 30 cookies.
I prefer to make my cookies smaller, they're almost the size of Subway's. I use the small cookie scoop to make my cookies. They're maybe an inch or so in diameter. I bake those about 8-9 minutes and leave them on the baking sheet for 1 minute. They will look very underbaked! Crispy on the outside and chewy on the inside. Everyone loves these cookies! Let me know if you have any questions.
Leslie
I've used real butter many times, but the cookies would always get close to burning on the bottoms before they were done enough. I, too, like my cookie texture like you described. So, after trial & error, this is what I do: Nestle recipe - I use only Parkay margarine (doesn't tend to burn), make sure the sugar & Parkay are creamed well, add the amnt of flour called for plus another tablespoon full, bake the cookies on a stone, and the most important thing I do is chill the dough first. I don't know why, but for me this really seems to do the trick. They come out perfect every single time. It's the only thing I can bake by heart and know that it will come out right! Only because I've done it soooo many times...lol 
