If there is one thing we like to do in this house it’s baking cookies. Is there anything better than a fresh-from-the-oven cookie with perfectly melted chocolate chips? I think not! I usually bake with my 3 year old daughter (which is a whole new level of mess!), but this particular day my husband whipped up a batch of cookies with the baby looking on.
Mrs. Fields Blue Ribbon Chocolate Chip Cookies is our favourite cookie recipe. The cookies are a bit cake like, not too sweet and have lots of chocolate chips. I’ve been baking this recipe for more than 20 years now and I don’t even bother to look at other chocolate chip cookies recipes as these are so good. If you’ve ever lived in Canada and think way, way back, you might remember the Dini Petty show. It was a daytime talk show that aired in the 90s. One day I was home watching it (I can’t quite remember why I wasn’t in school!) and this cookie recipe came on. It was the days before PVRs, so I popped in a tape quickly to record the show segment. I remember later that day sitting with my mom watching and rewinding the tape quite a few times to catch the full recipe. That same recipe has since been transferred onto the computer so that we can remember it forever (and has been changed to make an extra big batch of cookies), but the ingredients and method remain the same.
Blue-Ribbon Chocolate Chip Cookies
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) dark brown sugar
1/2 cup granulated sugar
2 sticks (1 cup) salted butter
2 large eggs
2 teaspoons vanilla extract
12 ounces semi-sweet chocolate chips
Preheat oven to 300 degrees. In a medium bowl combine flour, soda, and salt. Mix well with wire whisk. Set aside. In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla extract, and mix at medium speed until just blended. Do not overmix. Add the flour mixture and chocolate chips, and blend at low speed until just mixed. (Again, do not overmix.)
Drop the dough by rounded tablespoons onto an un-greased cookie sheet, 2 inches apart. Bake low and slow for 18-22 minutes or until golden brown.
I love the smell of coffee in the morning, country music, flip flops, beaches (but not necessarily swimming), and sunsets. I love the click of that camera shutter and the first glimpse when I upload images to my computer. I’m lucky enough to have married a man who supports me with his whole heart and who has pushed me to pursue my dreams. I’m called Mama by two little girls who both stole my heart the minute they were each born, and who continually make me proud and teach me to be a more patient person. I have a passion for capturing life as it is. Right here. Right now. I crave authenticity and truth. I want images that make me smile, laugh, cry and take my breath away.