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Monday, July 15, 2013

Mrs Field Inspired Chocolate Chips Cookies

Chocolate chips cookies that are crispy around the edges and soft inside.
This recipe makes about two dozen cookies.

CALORIES: 196 per cookie

    1 cup (3/4 of 250g) softened butter
    1/2 cup granulated sugar
    1 cup packed brown sugar
    2 eggs
    2 teaspoons vanilla essence
    2 1/2 cups all-purpose flour
    3/4 teaspoon salt (or just 2 pinch of salt)
    1 teaspoon baking powder
    1 teaspoon baking soda
    1 1/2 twelve-ounce bags semisweet chocolate chips (about 3/4 of the bag)

  1. Preheat the oven at about 175 Degree Celsius or No. 6.
  2. In a large mixing bowl, cut butter into smaller cubes and use K beater to cream the butter to slightly smooth. Add both brown and white sugars, mix it and then add eggs and vanilla essence. Mix it all together for a good 3-5 mins under medium speed.
  3. In another bowl, sift flour, salt, baking powder and baking soda.
  4. Combine the wet and dry ingredients. Add the dry mixture in bit by bit (split it to 3 portions). If batter is still slightly wet, add more flour.
  5. Stir in chocolate chips.
  6. Place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet. Some people prefer to use the ice cream scoop as it gives a neat and nice shape.This should give you about an 8-9cm length cookies. 
  7. Bake for 10-15 minutes. 
  • When mixing wet ingredients, always use a spatula to scrape the sides to get an even mix.
  • Sift flour, salt, baking powder and making soda all at the same time and try to spread them evenly when adding in.
  • Add ingredients bit by bit to get a smooth consistency.
  • When adding chocolate chips, you can just add directly to mixing bowl and K beat it a little. 
  • I use a 1 tablespoon measuring spoon and estimate it to a golf-ball size as it is half the size of a golf ball. 
  • If unsure if cookies are bakes, use a toothpick to poke the area without chocolate chips. If it comes out dry, it's done. Let it bake longer if you prefer a more crispy cookie. 
  • To save time, I bake 2 batches together by placing one tray at the bottom and then shift it to the middle slot once the first one is done. I find that by doing so, your cookies taste really nice and soft in the middle yet crispy on the side. 
Recipe adapted from Todd's recipe but I made slight changes here and there.



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