Welcome to the “Cookie Series” entry #4, another stop on my quest for the perfect chocolate chip cookie! Because I’ve been so excited to try new recipes and I have a slightly obsessive personality (thank you, dad), just this week I’ve made five different cookie doughs (but only 2 of which were successful batches that I would fully recommend and post)! I had issues with wrong flour measurements, broken egg yolks, and baking disasters, but here I present a delicious, decadent, definitely not disappointing cookie recipe that’s a Mrs. Fields secret! We’ve all experienced the enticing, irresistible, mouth-watering aroma of freshly baked cookies from the Mrs. Fields in your favorite malls, but it’s another thing to say you can bake those magical cookies from your very own home. I wanted to recreate her cookies as part of the series, but when I first saw her “blue ribbon” recipe, I was very surprised because she breaks all cookie boundaries by using cold butter. I repeat: COLD butter! This technique is extremely radical in the cookie world and breaks all traditional rules, but my faith in her mind-boggling recipe served me right and provided me with fantastic chocolate chip cookies! Indeed, the centers were soft and chewy and the edges crispy, just as the recipe promised. Even though I prefer soft, rather than crisp, edges on my cookies (like my beloved Martha Stewart Soft & Chewy Chocolate Chip Cookie recipe) I would remake Mrs. Fields’ famous cookies because they were amazing and crowd-pleasing. Get excited because I’ll be trying yet another cookie recipe tomorrow, so I’ll keep you posted on its outcome; let me know if you have any recipes you’d like me to try! Enjoy!!!
Recipe: Blue-Ribbon Chocolate Chip Cookies (**Chill dough for 30 minutes before baking. This step is mentioned in a YumSugar video tutorial , but not in the written recipe. I also realized after baking the cookies that the Mrs. Fields cookies use mini, or at least smaller sized, chocolate chips.)
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Mrs. F sets the gold standard for chocolate chip cookies, doesn’t she? Yours looks lovely and what an intriguing method. My daughter did a science fair project on a few of the variables in cc cookie recipes. She had samples and her booth had plenty of visitors–imagine that. http://wp.me/p2dvv9-v0
Wow! That’s amazing
I used to be obsessed with Mrs. Field’s cookie book when I was a kid. I still like some of her cookies now. Just a few days ago I posted her “Soft and Chewy Peanut Butter Cookies” on my blog :) I also love her “Kids Bake ‘Em Cookies”: Super tasty, interesting, and easy.
I have been meaning to post another one of my favourite chocolate chip cookie recipes on my blog. So maybe I’ll do that very soon if you promise to check it out!
I’d love to try the recipe! Sounds delicious :)
Those look amazing!
If you’re still experimenting, you might want to take a look at this: http://www.npr.org/blogs/thesalt/2013/12/03/248347009/cookie-baking-chemistry-how-to-engineer-your-perfect-sweet-treat Some interesting cookie engineering tips in there.
I’d love to! Thanks!
I liealtrly jumped out of my chair and danced after reading this!
Your cookie experiment sounds fun! If you want to take it a step further, try baking off half of your cookie dough right away, and refrigerating the other half for 24 hours before baking. It totally changes the consistency of the cookies because it gives the flour a chance to hydrate. The only bad thing about it is that you have to wait 24 hours for the cookies! Have you tried this technique?
Yes, good idea! I’ve been wanting to try this with my favorite Martha Stewart recipe because I’ve seen such a difference with the doughs that require chilling.