Recipe: Mrs. Fields Chocolate Chip Cookies (repost)

MRS. FIELD'S CHOCOLATE CHIP COOKIES

1 cup butter*, softened
1 1/2 cups brown sugar, packed
1/2 cup granulated sugar
2 eggs
2 1/2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 (6 ounce) pkg semi-sweet chocolate chips

Preheat oven to 350 degrees F.

In a large mixing bowl, cream the butter, sugars, eggs, and vanilla well.

Sift together the flour, baking powder, baking soda, and salt. Combine the wet and dry ingredients. Stir in the chocolate chips. With your fingers place golf ball size dough portions 2-inches apart on an ungreased cookie sheet.

Bake 9 minutes or until edges are light brown. (It is very important you not exceed the cooking time given above, even if the cookies appear to be nderbaked. When the cookies are removed from the oven the sugar in them will stay hot and continue the cooking process. The finished product should besoft in the middle and crunchy around the edges.)

*Although you can subsitute margagine for butter you will have the best results from butter. The cookie will have a richer taste and will be crisper around the edges like the original.

Variation:
Substitute milk chocolate for the semi-sweet chocolate and/or add 1 1/2 cups chopped walnuts or macadamia nuts to the recipe before baking.

Adapted from source: DWIGANS (FWDS07A)