"Number one, I absolutely love making chocolate chip cookies. I mean, it's fun. It's exciting. Beyond the fact that I love making them, I love eating them." -Debbi Fields Last week I came across a video from POPSUGAR of a Mrs. Field's shop owner giving a tutorial on how to make the Mrs. Field's Chocolate Chip Cookie (I posted it on my Facebook page here). I was all ears. For just like Debbi Fields above, I am all about the cookie. If I come across a recipe that intrigues me, even though I have a tried and true one of my own, I break out the Kitchen Aid and get to down to business. Now, it has been years since I've had a freshly baked Mrs. Field's cookie. There isn't a shop near me, not even at Denver International Airport, if I am traveling. I don't think the shops are quite as widespread as they once were, but I may be mistaken. Nonetheless, at one time I was a regular customer if I was at the mall. The fresh baked goodness of a Mrs. Field's cookie was hard to resist, and I was never disappointed (but always slightly aghast at the price, as a baker myself). So eager to try the recipe, I got straight to work. Here is the result: I followed the instructions exactly. They are fine looking cookies, but they do not look like Mrs. Field's cookies. They look like many versions of homemade cookies.
In examining the recipe, I noticed it is pretty much the same recipe that is on the back of the Nestle Chocolate chip bag for Tollhouse Cookies with a few tweaks. When you make that recipe with all butter, if you have ever tried it before, you usually find the cookies spread too much, resulting in a very thin cookie. This Mrs Field's recipe uses all butter. To combat the spreading, three things are done- baking soda is reduced (baking soda also promotes browning, so dark brown sugar is used in this recipe for a deeper color), more flour is added (1/4 cup more) and cold butter/refrigeration is used). Since the recipe uses a low baking temperature (300 degrees F.) to get more consistent texture throughout, spreading is also much more likely to occur, unless mitigated. Yet another reason for the recipe tweaks. So I understand the logic behind the recipe changes. The problem, besides the appearance not being even remotely like a Mrs. Field's cookie, is that the larger amount of flour called for gave the cookies a pronounced starchy-floury taste that I found very unpalatable. The recipe is "authentic". Again you can find it here along with the accompanying video. I don't think they intentionally mislead the viewing public necessarily. Perhaps in scaling back the recipe for the home cook the proportions got upended a bit. For me this recipe is not worth repeating. I have a couple really delicious chocolate chip cookie recipes I can't wait to share with you down the road, I promise. In the meantime, if you try the Mrs. Field's recipe, please report back with your results. I'd be curious to know your thoughts.
4 Comments
Suzi
2/1/2016 09:09:01 am
I have never had a chocolate chip cookie that could stand up to yours! Awaiting your recipe!
Reply
2/1/2016 09:28:15 pm
Oh, Suzi, you give me way too much credit! But thank you!! ♥
Reply
Laurie Siegmund
2/1/2016 09:54:26 am
Thanks Lynda and the exact reason why I don't like baking cookies. I can't get them perfect and now you have shown me some reasons why. I will look to your recipes but, I still might just let you do the baking ;)
Reply
2/1/2016 09:30:28 pm
Laurie, thanks for the comment! Glad I provided some useful tips for you. After seeing your pots de creme yesterday though, I think you have the pastry gene in you somewhere! : )
Reply
Leave a Reply. |
Archives
December 2019
Categories
All
|