I miss Mrs Fields’ cookies! Those chewy, moist, soft baked gooey cookies are to die for! No, I don’t work for them. I’m only responsible for contributing to their profit margin. Sadly, they are not available here anymore. I tried buying off the shelves cookies (labelled soft and chewy) but they are just not the same. When it comes to cookies, I’m that particular. I don’t believe in wasting calories on sub-par food. So when I came across this recipe, I was very eager to try it out. They are not 100% Mrs Fields’-like, but equally chewy and moist. My brother said they tasted like subway cookies, so I guess that was a compliment?? Up till today, I’ve already baked 3 batches of these heaven-on-a-bite cookies. 
Ingredients:
1/2 cup (113 g) unsalted butter – room temperature
1/2 cup (110 g) light brown sugar
1/4 cup (50 g) granulated sugar
1 tsp vanilla extract
1 large egg – room temperature
1 cup (128 g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 pound (200 g) dark chocolate – cut into chunks
Makes about 20 large cookies
Recipe source: Food Network Ina Garten (with modifications)
Preheat the oven to 180°C / 350°F.
Add the softened butter and two types of sugar into a large bowl. Using a stand mixer or hand mixer, cream the mixture until light and fluffy.
Add the vanilla, egg, and mix well.
Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined.
Using a spatula, fold in the chocolate chunks.
It might look like alot of chocolate but trust me, its not 
Using a large spoon or ice-cream scoop, scoop the mixture and drop it on the baking tray lined with baking sheet. Arrange them about 2 inches apart as they will spread out during baking.
Depending on the size of your cookies, bake for exactly 9 – 11 minutes (any longer will result in dried out cookies). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
See how large and flat they become?
Say ah…chocolate oozing from every bite.
Full Instructions:
Preheat the oven to 180°C / 350°F.
Add the softened butter and two types of sugar into a large bowl. Using a stand mixer or hand mixer, cream the mixture until light and fluffy. Add the vanilla, egg, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Using a spatula, fold in the chocolate chunks.
Using a large spoon or ice-cream scoop, scoop the mixture and drop it on the baking tray lined with baking sheet. Arrange them about 2 inches apart as they will spread out during baking. Depending on the size of your cookies, bake for exactly 9 – 11 minutes (any longer will result in dried out cookies). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.
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