Tsr Version Of Mrs. Fields Chocolate Chip Cookie By Todd Wilbur

Total Time: 1 hr 17 mins Preparation Time: 55 mins Cook Time: 22 mins

Ingredients

• 1 cup cold unsalted butter
• 1 cup light brown sugar
• 3/4 cup granulated sugar
• 1 1/4 teaspoons salt
• 2 large eggs
• 1 tablespoon pure vanilla extract
• 3 cups all purpose bleached all purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon baking powder
• 2 cups semi-sweet chocolate chips

Recipe

• 1 combine unsalted butter, light brown sugar, granulated sugar and salt in a mixing bowl of an electric mixer. process on high speed until the mixture is the consistency of peanut butter.
• 2 add eggs and vanilla and mix well but do not over mix.
• 3 in a separate large bowl combine the flour, baking soda and baking powder. pour this dry mix into the wet mix and mix just until combined. stir in chocolate chips.
• 4 use an ice cream scoop to scoop out 1/4 cup portions 3 inches apart on a parchment paper lined cookie sheet.
• 5 place a 2 1/2 inch ring mold (or biscuit cutter) over each portion of dough and press down on the dough with your fingers so that it is molded into a circle around the inside edge of the cutter. place the dough into your freezer for 30 to 40 minutes.
• 6 preheat a convection oven to 275 degrees or a conventional oven to 300 degrees. when you are ready to make the cookies, place each frozen cookie puck onto a parchment lined baking sheet. the cookies spread quite a bit so leave at least 3 inches between cookies. my cookies spread from the 2 1/2 inch frozen dough to a 4 inch baked cookie.
• 7 bake on the top rack for a conventional oven or the middle rack for a convection oven for 20- 22 minutes or just until a couple of the cookies show slight browning around the edges. rotate cookies half way through cooking time.
• 8 immediately slide the parchment paper with the cookies on it off of the baking sheet to prevent further cooking. allow cookies to cool for 5 to 10 minutes before handling.