Mrs. Fields Secrets
Wednesday
03
February

Recipe: Blue-Ribbon Chocolate Chip Cookies

By Mrs. Fields

I’ll admit I’m embarrassed. I’ve been blogging my way along here without ever sharing my chocolate chip cookie recipe. And I didn’t realize it until a reader emailed asking for it yesterday. (Thanks, Chet!)

So, today, I’m sharing it with you. This is my Blue-Ribbon Chocolate Chip Cookie recipe and it’s perfect in every way–soft, luscious, chewy, and packed with flavor. It’s everything you love about chocolate chip cookies. And if you want to really enhance the cookies, make the dough and let it age for a day or two in your fridge–whoa! (Of course, no one will blame you if you can’t resist baking them right away.) Better yet, double the recipe and save some for later.

Blue-Ribbon Chocolate Chip Cookies

2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter
2 large eggs
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips

Directions
Preheat oven to 300 degrees. In a medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix. Add the flour mixture and chocolate chips, and blend at low speed until just mixed. (Again, do not overmix.)

Drop the dough by rounded tablespoons onto an un-greased cookie sheet, 2 inches apart. Bake low and slow for 18-22 minutes or until golden brown. Transfer cookies immediately to a baking rack or cool surface.

Note: Check out my other cookie tips here, here, and here.

Enjoy!

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This post was written by Mrs. Fields on February 3, 2010
Posted Under: Food & Recipes

Reader Comments

These cookies sound so delicious!

#1 
Written By Stefanie on February 4th, 2010 @ 6:19 am

I love these cookies. I got the recipe from the first book. The only problem I have is that they call to you in the middle of the night and disappear too quickly. ;-(

#2 
Written By Tom on May 4th, 2010 @ 9:39 pm

The old Blue Ribbon recipe called for the butter to be softened. I just made them and they came out thick and chewy. I’ll try making them with cold butter next time! Either way I’ll still eat them! XD

#3 
Written By Michelle on January 14th, 2011 @ 10:46 pm

Delicious as expected!!

#4 
Written By Michelle on January 15th, 2011 @ 12:56 am

I’ve been making these with my mom since I was a kid and we got the cookie book. Now, I make them with my 3 sons =) Unfortunately, mom’s cookie book was lost when a tornado destroyed her home a few years ago, so thank you very much for posting this! I do remember that mom made a few alterations to the recipe, but none of us were arguing about it. I believe she doubled the vanilla and added an extra egg.

#5 
Written By Marie on May 26th, 2011 @ 5:11 pm

My mom had the recipe book and it got lost somehow and I was disappointed because I loved to bake and I couldn’t remember this recipe. I LOVE these cookies!!! They’re absolutely delicious, and I’m sooo glad you posted the recipe, because now I can make some shaped Christmas cookies!

#6 
Written By Hannah on November 4th, 2011 @ 4:39 pm

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