Yesterday I found a recipe for the most amazing chocolate chip cookies I have ever eaten. What’s even better is that the recipe is beautifully simple and basic. It is no surprise that this is the Mrs. Fields recipe for chocolate chip cookies. I’ve never tried one of her recipes that didn’t turn out fabulously.
What makes this recipe unique is that instead of creaming the sugars with softened butter, the sugars are mixed together and then cold, cubed butter is added. Also, instead of baking the cookies at the usual 350˚ Fahrenheit, the oven is kept at a low 300˚ Fahrenheit. The cookies are soft in the middle, chewy around the edges, and basically just the best…ever! The batch I baked made a little over three dozen, and I only have two and a half cookies left. (Don’t worry; I didn’t eat them all myself. I gave a plate away and brought a big plate to work this morning. Still, though, these cookies won’t last long no matter where they are brought.)
Please, please, please make these! Just thinking about them makes me want to run into the kitchen and bake another batch. Plus, if you make them, you will be able to eat one warm when the chocolate is all nice and gooey. You can even drink a tall glass of milk with them. Need I say more?