Just like in my post about Quaker Oats’ Oatmeal Raisin cookies, there are just some recipes that you can’t tamper with. For classic cookie recipes (and I mean, CLASSIC), Mrs. Fields is still undoubtedly my favorite. I don’t know exactly when my mom, I’m assuming, bought this baking book, but I’d say it’s been in our family for about two decades. Don’t be surprised if I post more recipes from this book. It’s still got the best chocolate chip recipe I know.
The cookie recipes are pretty similar to each other, but when you have a winning formula, why bother switching it up? Low and slow seems to be the combo. Most cookies are baked 300 degrees for 20+ minutes. The most recent recipe I took on was her Black-and-Whites, which is basically a cocoa-based batter with semi-sweet and white chocolate. Perfection.
2 1/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, firmly packed
3/4 cup white sugar
1 cup salted butter, softened
3 large eggs
2 tsp. pure vanilla extract
1 cup (5 1/4 oz.) semisweet chocolate bar, coarsely chopped
1 cup (5 1/4 oz.) white chocolate bar, coarsely chopped
1. Preheat oven to 300 degrees.
2. In a medium bowl, combine flour, cocoa, soda, and salt. Mix with a wire whisk. Set aside.
3. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl.
4. Add eggs and vanilla, and beat at a medium speed until smooth.
5. Add the flour mixture, and blend at a low speed until just combined. Do not over mix.
6. With a rubber spatula, fold chocolates into dough, remembering not to overmix.
7. Drop by rounded tablespoons onto ungreased cookie sheet inches apart.
8. Bake 23-25 minutes, then transfer cookies immediately to a cool, flat surface.
Yields about 3 dozen.