This is a Mrs. Fields Chocolate Chip Cookie recipe I used for Easter. The link that I’ve provided has a slightly altered version than the one posted from my cookbook. These are the best chocolate chip cookies I’ve ever had. If you use a melon ball scoop to measure dough onto the cookie sheet, and bake them just right, and use milk chocolate chips, you’ll take one bite and feel like you’re in sweet chocolate heaven! Yum!

2 1/2 C. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 C. Dark brown Sugar, firmly packed
1/2 C. white sugar
1 C. Salted butter, softened
2 large eggs
2 tsp. pur vanilla extract
2 C. semisweet chocolate chips (NOTE: I PREFER USING MILK CHOCOLATE CHIPS IN MY COOKIES SINCE THEY HAVE A SWEETER FLAVOR)

Preheat oven to 300°F

In medium bowl combine flour, soda and salt. Mix well with wire whisk. Set aside.

In a large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until light and fluffy. Add the flour mixture and chocolate chips and blend at low speed until just mixed. Do not overmix.

Drop by rounded tablespoons onto an ungreased cookie sheet, 2″ apart.
***NOTE, I USE A MELONBALL SCOOP TO PLACE COOKIES ONTO SHEET. THIS IS THE PERFECT SIZE FOR THE BEST COOKIES. ALSO, MY OVEN BAKES THE COOKIES PERFECTLY WHEN THEY ARE LEFT IN THE OVEN FOR 22 MINUTES.
Bake 18-22 minutes or until golden brown. Transfer cookies immediately to a cool surface with a spatula.

Cecelia Dowdy
www.ceceliadowdy.com