Not Healthy But Worth It
The real Mrs. Fields Chocolate Chip cookie recipe has apparently never been sold. But this is the closest thing to it that I have tasted. They don't look the same...but they are just as ooey-gooey. I remember when Mrs. Fields first introduced her cookies to the world. I was there! I lived with my parents near Palo Alto CA at the time. It was there that she took her product to a Stanford business class--who came up with her marketing plan. The first cookies she produced and sold inside the old "Liddicotes" store-front on University Ave.. She even handed out warm samples for free to passersby. That was the key--they were fresh and warm. My sister and I used to go to her shop after vigorous work-outs to reward ourselves! These are best eaten warm with cold milk. Absolutely worth the guilt. Recipe by Todd Wilbur. Yield: A Baker's dozen 4" cookies
Note #1: In case you have some left after 36 hours--freeze them. They do not keep well.
Note #2: This is a needless warning because you won't have any left after 36 hours.
Note#3: Try using half Guittard or Andies Candies mint chips--WOW
1 C (2 sticks) butter
1/2 C sugar
1 1/2 C packed brown sugar
2 1/2 t vanilla
2 1/2 C flour
3/4 t salt
1 t. baking powder
1 t. baking soda
1 12-oz pkg.Semi-Sweet Chocolate Chips (I believe MF uses Hershey's brand--but I use Guittard)
1 C chopped walnuts
Preheat Oven to 375 degrees. Combine butter--sugars-vanilla in a medium bowl. Beat with an electric mixer until creamy. Add eggs and beat well. Beat in dry ingredients until thoroughly incorporated. Stir in chocolate chips and/or nuts. Use a scoop or two spoons to make blobs of dough the size of golf-balls and arrange on greased or parchment covered pans--6-8 cookies fit on a sheet at a time. Bake for 16-19 minutes or until done to your preference. Some like 'em brown...some like 'em just browned around the edges. INDULGE!