This chocolate chip cookie recipe yields big, chewy ‘shopping mall’ cookies like those sold under the Mrs. Fields brand.
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| Julian's Chocolate Chip Cookie - Mrs. Fields |
The technique is just as important as the ingredients, so follow the instructions carefully to get the ideal results. Unless you have the large 7-quart KitchenAid stand mixer, do not attempt a double batch. The cookie dough is heavy and any mixer smaller than the largest home model of a high-end stand mixer will not be able to handle the volume or density of the dough. In the photos shown here, I have doubled the recipe.
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| Ready for the Oven |
Ingredients (yields 18-20 large cookies)
1/2 cup granulated sugar
1 cup (2 sticks) cold unsalted butter,
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 ounces) semi-sweet or dark chocolate chips/chunks
1 cup chopped walnuts (optional)
Instructions
Cut the butter into 1/2-inch cubes and place in a bowl and
refrigerate as you gather and measure out the remaining ingredients. Overly
soft butter will not yield ideal results and as the mixing process should occur
quickly, it is important that you pre-measure everything (what the French call
mise en place) in advance of proceeding.
Add the sugars to the bowl of a stand mixer fitted with the paddle
attachment and combine on medium-low
speed for about a minute.
Add the chilled butter and mix on medium-high speed to form a
grainy paste, until the butter and sugar are just barely combined, scraping
down the sides of the bowl as necessary.
With the mixer running on medium-low speed, add the eggs one at a
time and then the vanilla, and beat on medium-low speed until just
incorporated, about 1 minute. Do not overmix.
With the mixer running on medium-low speed, slowly add the flour,
baking soda, and salt. Then lower the speed and add the chocolate chips and
optional nuts until just combined. .
Using a large #16 cookie scoop or 1/4-cup measure, form
approximately 18-20 equal-sized mounds of dough. Place 3-4 of the reserved few
chocolate chips on top of each mound of dough and flatten very slightly.
Place cookie dough mounds on a large plate or baking sheet and
refrigerate for 30-40 minutes. (Do not bake with unchilled dough because
cookies will bake thinner, flatter, and be more prone to spreading.)
Preheat oven to 300F degrees (standard bake, no convection) and line a baking sheet with a silicone
pad or parchment paper. Place dough mounds on baking sheet, spaced at least 2
inches apart. (I typically bake 8 cookies per sheet as shown above.) If baking 2 sheets at a time, increase oven temperature to 325F degrees (standard bake, no convection.)
Bake for 16-18 minutes, or until edges have set and tops are just
set, even if slightly undercooked, pale, and glossy in the center. Don’t overbake
as they will finish cooking on the sheet when removed from the oven. Rotate the
baking sheet (front to back and if doing to two baking sheets at one time, also rotate top to bottom) midway through baking to ensure the cookies bake evenly Watch closely as the cookies bake, as oven temperatures are not exact which effects baking time.
Allow cookies to cool on baking sheet for 10-15 minutes before
serving or moving to a wire rack, if you need to re-use the baking sheets. I
let them cool on the baking sheet and don’t use a rack as I have multiple
sheets and recommend this if you have extra baking sheets.
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