I’m a thin and chewy cookie girl…my favorite kind has always been Mrs Fields circa 1986…when you could buy the dough ready made like Pillsbury does now. Gone are those days so I had to find my own perfect recipe and improvise.
I think the key to good cookies is refrigerating the dough before baking. I always keep this dough as logs in the freezer. Whenever we have company I can quickly cut some slices and pop them in the oven.
This recipe never fails me and is as close to Mrs Fields as I remember!
Recipe: Flat and Chewy Chocolate Chip Cookies (adapted from the NYT Cookbook)
2 cups flour
1 scant tbsp. kosher salt
1 ¼ tsp. baking soda
1 ½ cups packed light brown sugar
1 ¼ cups sugar
16 tbsp. unsalted butter, softened
1 tbsp. vanilla extract
chocolate chips- however many you like…a bag, a half a bag etc
1. Whisk flour, salt, and baking soda in a bowl; set aside. In a bowl, beat sugars and butter with a mixer on medium speed until fluffy, 1–2 minutes. Beat in eggs one at a time; beat in vanilla. Add reserved flour mixture and chocolate; mix until just combined; chill.
2. Refrigerate dough while it is still in the bowl. Leave it for about 30 minutes at least.
3. Heat oven to 325°. Divide dough into 1-tbsp. portions; roll into balls, transfer to parchment paper–lined baking sheets and flatten. Bake until set, about 13-15 minutes.
PS. These cookies spread a lot so make sure to leave 3″ between them.