The Chocolate Chip Cookie

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Amy Alusa


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.


★★★★★ 1 vote

Yield: 3 dozen
15 Min
10 Min


  • 1 lb
    butter, soft but not too soft
  • 2 c
    dark brown sugar, packed
  • 1 1/2 c
    granulated sugar
  • 3
  • 2 Tbsp
    real vanilla extract (not imitation-i use mexican vanilla )
  • 1 1/2 tsp
    baking soda
  • 1 1/2 tsp
  • 6 c
    all purpose flour
  • 24 oz
    real semi-sweet chocolate chips or pieces
  • 2 c
    walnuts or pecans, chopped



  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.
  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.
  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.
  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.
  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!

Printable Recipe Card


Course/Dish: Cookies

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