the chocolate chip cookie

Name: THE CHOCOLATE CHIP COOKIE
Prep time: 15 min
Cook time: 10 min
Ingredients: 1 pound(s) butter, soft but not too soft; 2 cup(s) dark brown sugar, packed; 1 1/2 cup(s) granulated sugar; 3 - eggs; 2 tablespoon(s) real vanilla extract (not imitation-i use mexican vanilla ); 1 1/2 teaspoon(s) baking soda; 1 1/2 teaspoon(s) salt; 6 cup(s) all purpose flour; 24 ounce(s) real semi-sweet chocolate chips or pieces; 2 cup(s) walnuts or pecans, chopped

(1 RATING)

89 Pinches

Amy Alusa

Chico, CA

Updated on Nov 16, 2012

Rumor has it that this is Mrs. Field's recipe. Rumors always abound, but I would not at all be surprised if this was it. These are the best of the best chocolate chip cookies I have ever eaten or made.

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prep time 15 Min

cook time 10 Min

method ---

yield Yield: 3 dozen

Ingredients

1 pound butter, soft but not too soft
2 cups dark brown sugar, packed
1 1/2 cups granulated sugar
3 - eggs
2 tablespoons real vanilla extract (not imitation-i use mexican vanilla )
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
6 cups all purpose flour
24 ounces real semi-sweet chocolate chips or pieces
2 cups walnuts or pecans, chopped

How To Make the chocolate chip cookie

Step 1

Cream butter and sugars. Add vanilla, eggs, chips and nuts. In a separate bowl, blend thoroughly the flour, salt and baking soda with a sifter or a whisk. Add dry ingedients to the wet ingredients. If you have a Kitchenaid, use it. This is alot of dough. Mix just until all is combined. Do not over mix as it makes the cookies tough.

Step 2

Scoop out balls of dough using an ice cream scoop. These cookies are supposed to be BIG. However, I have used mini chips or mini m&ms, etc. and made them small with no problem.
Step 3

Make your balls of dough uniform in size and spaced at least 2" apart on an ungreased cookie sheet. I use light colored, air-cushioned cookie sheets. If you don't have access to them, I suggest that you line the darker sheets with foil-the shiny side down, and dull side up.
Step 4

Bake medium to large sized cookies for 10 minutes (or 12 minutes if they are absolutely huge). Cool cookies on sheet for 5 minutes before removing to cool on a cooling rack. Store in a plastic bag or air tight container.
Step 5

This dough is very versatile. I've useed all kinds of combinations of chips,nuts,coconut, m&ms and have used chopped up candy bars as well. They all work out wonderfully!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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