I noticed the chocolate chip cookie recipes below. I've done a fair amount of experimenting on this, and have come up with a formula that has been fool proof for me, and superior to anything else I've found (at least by my standard of what makes a good cookie). Personally, I like the thicker cookies in the Mrs Field's style, carmelized and slightly crisp on the outside, meltingly soft on the inside.
William Poundstone in Big Secrets purpors to offer the "true" Mrs Fields recipe. The fact is, his recipe is not very good. But it has one very good idea- adding a very small amount of milk to make the cookie more fudgelike.
The problem with the Poundstone recipe is that the ratio of flour is not right: your cookies will wind up thin and flat using his method.
The recipe I offer here should be fool proof if you have a Kitchen Aid mixer.
Dylan's Chocolate Chip Cookies
(Yolles variation of a Poundstone/Mrs. Field's Variation of a Toll House Original)
1/2 cup butter, room temp
1/2 cup brown sugar
1/4 cup white sugar
2 tsp milk
1/2 tsp vanilla
1.25 cup cake flour
3/4 tsp salt
1/2 tsp baking soda
8 oz chocolate or chocolate chips
1. cream butter, sugar on medium speed in kitchen aid mixer with paddle attachment for 3 minutes
2. sift cake flour, salt, baking soda
3. add egg, vanilla, beat one minute until smooth
4. turn mixer to low, gradually add dry ingredients
5. fold in chocolate by hand
6. drop into 50 gram balls; wrap each ball in plastic wrap; freeze balls until thoroughly frozen (can leave in freezer until ready to bake of course)
7. put balls on standard commercial baking sheet, do not flatten for thick cooki
8. bake at 375 for 11 minutes for a cookie that is just perfectly done, still melting very slightly in the middle
Keys to this recipe are-
More flour than normal
The ratio of brown sugar to white sugar
Plenty of salt
Freezing the dough to prevent over flattening
Fairly large 50 gram cookies (you can go even bigger, up to 75 gram for something more Mrs. Field's sized)
The use of cake flour instead of all purpose
A slightly higher ratio of chocolate chip to cookie than normal (there would be 6 oz in the standard recipe)
Use an oven thermometer to make sure your oven is exactly 375 degrees; if your oven isn't very good you may want to rotate the pan once during baking
Note that I sometimes use an assortment of different chocolate bars cut up instead of the chocolate chips. If you do this, you may want to cut the sugar a bit because chocolate bars are sweeter than semi sweet chocolate chips.
I look forward to hearing how people find this recipe.