Mann-tastic Chocolate Chip Cookies

This is easily the best chocolate chip cookie recipe I have ever tried.  It is a family and friend favorite.  I originally got the recipe from my mother-in-law.  She gave it to me at my bridal shower, since these are my husband's favorite cookies.  The recipe I have is actually titled "Mrs. Field's Cookies", but I have tweaked them a little bit, so I figured I could give them a new name.  Since our last name is Mann, and these cookies are so fantastic, they ended up as Mann-tastic Chocolate Chip Cookies.


Mann-tastic Chocolate Chip Cookies
1 1/2 c. butter (3 sticks)
1 1/2 c. sugar
2 c. brown sugar
3 eggs
2 T. vanilla
6 c. flour
1 1/2 t. salt
1 1/2 t. baking soda
3 c. chocolate chips variety

The directions are pretty much just like any other cookie recipe.  Cream the butter and sugars together until light and fluffy, then add eggs and vanilla.  Add dry ingredient mixture. (Although I usually just throw them all in the mixer at once, since they seem to mix together on top a little bit before getting mixed into the rest of the dough.)  At this point, there is too much dough in my mixer to add the chocolate chips, so I transfer the dough to a bigger bowl and mix in the chips with a wooden spoon or spatula.  I like to do half semi-sweet chocolate chips and half of another kind of chip, usually white chocolate or peanut butter.  I have been known to add all three from time to time as well.  This is what your dough should look like:

Oooooh yeah.  Did I mention that this recipe makes a huge batch of cookies?  At this point, I use my cookie scoop to put the dough out on an ungreased cookie sheet and bake at 350 degrees for 10 minutes.

  When you pull these out of the oven, they may not look completely done, but they will continue to cook as they cool.  You can transfer them to a cooling rack about five minutes after they come out of the oven.  You won't need to worry about storing these for very long, since they will all be gone in a matter of days, but they do freeze well and will keep in an airtight container on the counter for a week.

I have tried halving this recipe, but the results are never as good.  Since this makes such a large batch, I usually freeze half (or more) of the dough.  The best way I have found is to make cookie dough balls with the cookie scoop and freeze them already portioned out.  That way, you can pop a few in the oven (up the cooking time to 14 minutes if they are still frozen) and have fresh cookies in just a few minutes.  Or, if you are my husband, you can eat the frozen cookie dough balls straight out of the freezer.  Either way.

Linked up: Tatertots & Jello

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