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Ingredients Jump to Instructions ↓

  1. 2 1/2 c All-purpose flour

  2. 1/2 ts Baking soda

  3. 1/4 ts Salt

  4. 1 c Dark brown sugar; packed

  5. 1/2 c White sugar

  6. 1 c Salted butter; softened

  7. 2 lg Eggs

  8. 2 ts Pure vanilla extract

  9. 12 oz Semisweet chocolate chips

  10. 1 c Sweetened coconut flakes

  11. Double-rich chocolate -cookie: 1 1/4 c All-purpose flour

  12. 1/4 ts Baking soda

  13. 1/8 ts Salt

  14. 1/4 c Unsweetened cocoa powder

  15. 1/2 c Dark brown sugar; packed

  16. 1/4 c White sugar;

  17. 1/2 c Salted butter; softened

  18. 1 lg Egg

  19. 1 lg Egg yolk

  20. 1 ts Pure vanilla extract

  21. 6 oz Semisweet chocolate chips

Instructions Jump to Ingredients ↑

  1. Recipe by: Mrs. Fields Cookie Book Preheat oven to 300 degrees and grease a 9-by-13-inch glass dish. First, make the Blue-Ribbon Cookies: In a medium bowl combine flour, soda, and salt. Mix well with a wire whisk. In a large bowl blend sugars and butter with an electric mixer. Scrape sides of bowl, then add eggs and vanilla extract. Beat at medium speed until light and fluffy. Add flour mixture and chocolate chips, and mix just until combined. Press dough evenly into prepared pan and sprinkle with coconut. Set aside. Next, make the Double-Rich Cookies: In a medium bowl combine flour, soda, salt and cocoa powder with a wire whisk. In a large bowl, blend sugars and butter with mixer at medium speed. Scrape bowl, then add eggs an vanilla, and beat until well combined. Add the flour mixture and chocolate chips, and blend on low. Do not overmix. Drop the Double Rich dough by rounded teaspoonfuls onto the Blue-Ribbon dough. Evenly space the darker dough on top of the lighter dough to resemble bulls eyes. Bake 50-60 minutes, until a toothpick inserted in center comes out clean. Cool and cut. --

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