Mrs. Field's Blue-Ribbon Chocolate Chip Cookies

Secrets from the Mrs. Fields Kitchens
1-Use the best products available. All Mrs. Fields cookies—and the new Cookies ‘n’ Cream Chiller— start with the best, finest ingredients. At Mrs. Fields we use a special blend of vanilla extracts from vanilla beans grown in places such as Madagascar and the islands of Indonesia. This special blend of vanilla extracts was designed personally by Debbi Fields nearly 30 years ago.
2-Don’t use too much flour or you won’t have a round cookie.
3-Use partially melted butter to keep your cookies from looking dark and greasy.
4-Use frozen or cold dough balls. Just put your dough in the freezer or refrigerator when you’re done mixing. This will prevent cookies from browning too quickly and will help them not to spread too far.
5-Use parchment paper not cooking spray. This will prevent cookies from sticking and help you to easily transfer them off the hot tray and stop the baking process when they come out of the oven.
6-Make sure your oven is clean. If there is carbon buildup in the oven it will cause cookies to brown too quickly.
7-Try baking cookies at a lower temperature for a longer period of time. This will give you chewier cookie.
8-And once you’re cookies are done, remove them from the hot tray immediately. This stops the baking process.

Recipe: Blue-Ribbon Chocolate Chip Cookies
2.5 cups all-purpose flour
.5 teaspoon baking soda
.25 teaspoon salt
1 cup (packed) dark brown sugar
.5 cup granulated sugar
2 sticks (1 cup) salted butter, softened
2 large eggs
2 teaspoons vanilla extract
12 ounces semisweet chocolate chips (about 2 cups)
Yield: About 3.5 dozen
Preheat oven to 300 degrees F.
In medium bowl, combine flour, soda, and salt. Mix well with a wire whisk.
In large bowl with 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 over mix.
Add the flour mixture and chocolate chips, and blend on low speed just until just barely mixed. Do not over mix. Drop the dough by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 18 to 22 minutes until golden brown. Immediately transfer cookies with a spatula to a cool, flat surface.