Yield: 1 Servings
|1 cup||Softened butter; (2 sticks)|
|½ cup||Granulated sugar|
|1½ cup||Packed brown sugar|
|2½ teaspoon||Vanilla extract|
|2½ cup||All-purpose flour|
|1 teaspoon||Baking powder|
|1 teaspoon||Baking soda|
|1½ \N||Twelve-ounce bags semisweet chocolate chips|
1. Preheat oven to 350 degrees. 2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla. 3. In another bowl, mix together the flour, salt, baking powder and baking soda. 4. Combine the wet and dry ingredients. 5. Stir in the chocolate chips. 6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.
7. Bake for 9-10 minutes or just until edges are light brown. Makes 30 cookies. ()
Notes: Here's the first recipe I ever made for the Top Secret Recipes books, inspired by that now-famous chain-letter fable. It's my version of the delicious Mrs. Fields cookies that are crispy around the edge and chewy in the middle. Be careful not to cook these too long. I know it becomes tempting to keep cooking these because they don't seem to be done after 10 minutes, but they will continue to cook for awhile after you take them out of the oven, and when cool, will be nice and chewy. Mmm...got milk? C: Cookies
MasterCook formatted by Martha Hicks using Buster 2.0d.
Recipe by: Top Secret Recipes Version Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Mar 8, 1998