Blue-Ribbon Chocolate Chip Cookies

Cookies, cookies, and cookies, I have never encountered anyone that doesn't love cookies from gingersnaps, filled cookies, fancy cookies, the classics chocolate chip, macadamian nut.... etc. Overall cookies are fascinating. It seems like everyone has a cookie monster somehow hidden within them. Now I bet you are asking yourself ... But where did all started?

According to,
http://whatscookingamerica.net/History/CookieHistory.htm everyone in the world has their own definition of a cookie for us Americans its a thin, sweet, usually a small cake, but in other countries what we call cookies they have many different names for them. For example, in England and Australia they are called "bisquits", in Germany they call them "keks", in Mexico they are "galletas" and so on...

The word cookie comes from the Dutch word of "koekje" which means "small or little cake".

The first early-cookie style cakes are thought to date back to the 7th century in Persia (now what is Iran) where these little cakes were a luxury since sugar was very pricey in those areas. Now we can thank irenias for such a delicacy.

There are millions of recipes for cookies around the globe that there is not one book that has been able to show so many varieties of this sweet thing.

There is someone very famous in the making of cookies that started with her love of baking and the sweet tooth of her kids and that is http://www.mrsfields.com/ who is known for her cookies nation wide and from who we will be getting a delicious recipe of chocolate chip cookies. This recipe I have been making for about two years since I purchased her book Mrs. Fields Cookie Book, this recipe has always worked for me and well preparing it I tweaked the preparation mode a little bit to make a more delicious cookie. Well let's get started!

Blue-Ribbon Chocolate Chip Cookies from Ms. Fields Cookie book

Ingredients:

2 1/2 cups of all purpose flour

1/2 tsp. baking soda

1/4 tsp. salt

1 cup dark brown sugar, firmly packed

1/2 cup of white sugar

1 cup of salted butter, softened

2 large eggs

2 tsp. pure vanilla extract

2 cups (12 oz.) semisweet chocolate chips

Yield: 3 1/2 dozen

Preparation Mode

Preheat oven to 300 F

In a bowl blend with electric mixer the sugars at medium speed.

Add on butter slowly and mix until you form a grainy paste, scrape the off the bowl to mix everything evenly. Add eggs and vanilla (start with eggs one by one) and mix until its just blended DO NOT overmix.

Add the flour mixture blend with mixer. After add on the chocolate chips to the mixture and with a spatula fold in the chips carefully so they spread evenly (mixer can be used but it might break the chips).

With a tablespoon drop round balls onto an ungreased cookie sheet, 2 inches apart. Bake 22-24 minutes or until golden brown (do not overbake cookie will harden). Transfer cookies immediately to a cool surface with a spatula and let them cool.

Finally, get a big glass of milk and enjoy.