Mrs. Field's Blue-Ribbon Chocolate Chip Cookies

Not sure if it was the weather, very storming out again, but I was in the mood to bake. Could be too that I was reading about Mrs. Field's recipes online today. I have a number of Mrs. Field's cookie recipes that I photocopied from her cookbook, Mrs. Field's Cookie Book way back when in high school. King Arthur's Essential Chewy Chocolate Chip Cookie was next on my list to try but afterall it is 9:00 pm on a Wednesday night. So, I opted to try Mrs. Field's recipe as it is super easy. For 2 1/2 cups of flour she only uses 1/2 tsp of baking soda. Another major difference is that the cookies are baked at 300F for 22-24 minutes. We are not talking jumbo cookies either. I used my trustworthy Chicago Metallic baking pan, however didn't lower the temperature to 275F. That just seems too low. Rather, I reduced the baking time to 17 minutes. The recipe also has a high ratio of brown sugar to white granulated sugar. Kind of reminds me of a blondie. I didn't have salted butter so I just increased the salt to 1 tsp. They don't spread that much. I used my cookie scooper so they were small. Kind of like a minature verison of the Levain cookies. Certainly not flat like the Dorie Greenspan recipe (disappointed with these the next day, definitely not as good the next day). Actually, they taste very similar to the Levain cookies. Slight crispy edge with a nice chewy middle. For now, the recipe ranking is as follows: Levain, Mrs. Field's, Dorie Greenspan.

Mrs. Field's Blue-Ribbon Chocolate Chip Cookies
2 1/2 C all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 C dark brown sugar, firmly packed
1/2 C white sugar
1 C salted butter, softened
2 large eggs
2 tsp vanilla extract
2 C semi-sweet chocolate chips

Preheat oven to 300F. In medium bowl, whisk together the flour, baking soda, and salt. Set aside. In large bowl, with an electric mixer, blend the sugars at medium speed. Add the butter adn mix to form a grainy paste. Add the eggs and vanilla extract, mix at medium speed until light and fluffy. Gradually add the flour mixture on low speed until just mixed. Do not overmix. Stir in the chocolate chips. Drop by tablespoonfuls onto ungreased cookie sheet, 2 inches apart. Baking for 22-24 minutes or until golden brown. Transfer to wire rack and cool completely.