TSR Version of Mrs. Fields Chocolate Chip Cookie by

Name: TSR Version of Mrs. Fields Chocolate Chip Cookie by Todd Wilbur
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cold unsalted butter; 1 cup light brown sugar; ¾ cup granulated sugar; 1 ¼ teaspoons salt; 2 large eggs; 1 tablespoon pure vanilla extract; 3 cups all purpose bleached all purpose flour; 1 ¼ teaspoons baking soda; ½ teaspoon baking powder; 2 cups semi-sweet chocolate chips

Servings: persons

1
Combine unsalted butter, light brown sugar, granulated sugar and salt in a mixing bowl of an electric mixer.
2
Process on high speed until the mixture is the consistency of peanut butter.
3
Add eggs and vanilla and mix well but do not over mix.
4
In a separate large bowl combine the flour, baking soda and baking powder.
5
Pour this dry mix into the wet mix and mix just until combined.
6
Stir in chocolate chips.
7
Use an ice cream scoop to scoop out 1/4 cup portions 3 inches apart on a parchment paper lined cookie sheet.
8
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.
9
Place the dough into your freezer for 30 to 40 minutes.
10
Preheat a convection oven to 275 degrees or a conventional oven to 300 degrees.
11
When you are ready to make the cookies, place each frozen cookie puck onto a parchment lined baking sheet.
12
The cookies spread quite a bit so leave at least 3 inches between cookies.
13
My cookies spread from the 2 1/2 inch frozen dough to a 4 inch baked cookie.
14
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.
15
Rotate cookies half way through cooking time.
16
Immediately slide the parchment paper with the cookies on it off of the baking sheet to prevent further cooking.
17
Allow cookies to cool for 5 to 10 minutes before handling.

1636

kcal

Calories

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup cold unsalted butter, 1 cup light brown sugar, ¾ cup granulated sugar, 1 ¼ teaspoons salt, and more.

Yes, TSR Version of Mrs. Fields Chocolate Chip Cookie by Todd Wilbur falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

TSR Version of Mrs. Fields Chocolate Chip Cookie by Todd Wilbur

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions