Date: 23 Jul 2009 Comments: 3 so far

I have been eating many different brands of store bought chocolate chip cookies and they just make me go “blech!” all the time. And I think I’ve pampered myself with too many homemade this and that to the point that I must make my own chocolate chip cookies in order to be satisfied.

So, really, is it me or is mass produced, commercialized chocolate chip cookies sucked big time?

Well, nevermind. Let me whip up a batch to prove the point.

I just used my tried and tested Mrs. Field’s Chocolate Chip Cookies recipe. I’ll be making it neater in this post though, so you should refer to this:

Recipe for Chocolate Chip and Nut Cookies
with equivalent metric quantity, not exact conversion

Cream together
1 cup (225 grams) butter
1 cup (125 grams) sugar
1 cup (125 grams) brown sugar

Add
2 eggs
1 tsp. real vanilla extract

Mix together
2 cups (180 grams) all-purpose flour
2½ cups (160 grams) oatmeal (blended into a fine powder)
½ tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 tablespoon Nescafe powder

Add last
12 oz. (335 grams) milk chocolate chips or semi sweet chocolate chunks
1½ cups (120 grams) chopped nuts (pecan, almond nibs, walnuts, etc)

Preheat: 350F/180C
Cooking time: 8-10 minutes

Use a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches (5 cm) apart.

Bake for approximately 8 minutes or until the the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Dough can be frozen to be baked later.

Tips for success with the Mrs. Fields cookie recipe

Always use real butter, not margarine. It DOES make a difference.

Use melted butter instead of room-temperature softened butter, which improves both the consistency of the dough and the texture of the baked cookies.

Double the amount of vanilla specified in the recipe. (Real vanilla extract, not “vanillin,” which is a cheaper substitute that doesn’t taste nearly as good the genuine article.)

Add a tablespoon or two of milk when mixing the dough. The cookies will come out softer and less crunchy.

Oh yeah, chocolate chip cookies hot from the oven. Love it!

You might also like:

Mrs. Field’s Chocolate Chip Cookies

Chocolate Cookies

Yong Sheng Hamper and How-to-Wrap-a-Hamper

The Cream & Fudge Factory @ Fahrenheit 88

Simple Butter Cookies