MRS FIELDS CHOCOLATE CHIP COOKIES
- 1 cup brown sugar, firmly packed
- ½ cup white sugar
- 220g salted butter, cold and cubed small (1 cup)
- ½ tsp instant espresso powder
- 2 tsp vanilla extract
- 2 eggs
- 2½ cups plain flour
- ½ tsp baking soda
- ¼ tsp salt
- 2 cups finely chopped chocolate
- In the bowl of an electric mixer, combine both sugars. Add the cold, cubed butter and mix on a medium-low speed until a grainy paste forms.
- Add the vanilla, espresso powder and the eggs, one at a time, mixing until they are just combined. You don't want to dissolve the sugars.
- Add the flour, baking soda, salt and chocolate, mixing until they are just incorporated and form a dough.
- Refrigerate the dough for 30 minutes. Preheat the oven to 150 C (300 F) and line trays with baking paper.
- Use a cookie scoop or large tablespoon to scoop even balls of dough onto the prepared trays, leaving room for spreading.
- Bake for 20 - 22 minutes, until the cookies bounce back when lightly pressed in the center.
- Transfer the cookies to a cooling rack immediately. Makes 36 cookies.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2013/06/25/mrs-fields-chocolate-chip-cookies/
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