This is the chocolate chip cookie recipe I like best. It came from my mother-in-law who regularly baked them for family and friends. They are soft with a subtle caramel flavor and loaded with chocolate chips. I could never get the cookies to come out as good as my mother in law’s; I knew I was missing something. Recently, we were visiting with one of my husband’s aunts who regularly bakes those chocolate chip cookies. I quizzed her hoping she could help me get them right and, sure enough, I was missing two important instructions – use salted butter and chill the dough overnight before baking. It makes a big batch of cookies, which is great because you can’t eat just one!
Mrs. Field’s Soft and Chewy Chocolate Chip Cookies
1 lb. salted butter, softened
2 c. firmly packed light brown sugar
1-1/2 c. white granulated sugar
2 tsp. vanilla extract
3 large eggs
6 c. flour
1-1/2 tsp. baking soda
1 tsp. fine salt
2 (12 oz.) pkgs. semisweet or milk chocolate chips
1 c. chopped pecans or walnuts (optional)
In a mixing bowl combine butter, sugars and vanilla. Beat on medium speed for 10 minutes until very light, creamy and fluffy. Be sure to stop the machine from time to time to scrape down the dough. Add eggs one at a time then beat for 3 minutes. While the dough is beating, in a separate bowl stir together flour, baking soda, and salt. Slowly add the flour mixture to the butter mixture until well mixed. Add chocolate chips and nuts, if desired. Cover the dough with plastic wrap and chill overnight. The dough will become stiff as it chills. The next day, preheat oven to 350 degrees. Line four baking sheets with parchment paper. Use a cookie scoop to spoon out walnut-size balls of dough onto the cookie sheet. Place 25 dough balls per cookie sheet. Bake cookies for 10 minutes, rotating the pan halfway through baking. The cookies will look underdone, but remove them from the oven anyway because they will continue to cook on the baking sheet. Place sheet on rack and let sit 5 minutes, then remove cookies from the baking sheet and cool on rack completely. Store in an airtight plastic container. Makes 150 cookies.