Reply to Dumb questions about the basic ingredients for choc. chip cookies

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[quote=Anonymous]I always use my Mrs Fields cookie recipe that I cut out of a Woman's World Mag years ago. Here it is:

Mrs. Fields' Blue-Ribbon Chocolate-Chip Cookies
2 1/2 c. all purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 c. packed dark brown sugar
1/2 c. granulated sugar
1 c. butter at room temp.
2 eggs
2 tsp vanilla
12 oz semisweet chocolate chips

Preheat oven to 300F. Whisk flour with soda and salt, reserve. At medium speed beat sugars until combined. Add butter;beat until sandy. Add eggs and vanilla; beat until just combined. Drop tablespoonfuls (I use an ice cream scoop) of dough 2 inches apart onto ungreased baking sheets. Baked 18-22 min until lightly browned. (I bake mine for 14 min. until the bottoms are just barely brown, because I like a soft cookie)

Here are tips that Mrs. Fields had in the same article:

Never melt your butter, especially in a microwave. It makes cookies that are flat and greasy. instead, butter should be room temperature, sliced into small pieces to make it easier to blend.

Use light-colored baking sheets. Dark sheets hold heat and cause cookies to become crispy.

Firm, non-sticky dough produces thicker and softer cookies. If your dough feels sticky after mixing, place it in the fridge for at least 10 - 15 minutes to firm. [/quote]

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