Mrs Fields Chocolate Raisin Cookies

These homemade Mrs. Fields-style cookies deliver an authentic, bakery-quality experience with every bite. The dough is enriched with a mixture of dark brown sugar and white sugar for deep caramel notes, while melted unsweetened chocolate adds a sophisticated depth of flavor. Plump raisins provide bursts of natural sweetness and chewy texture, complemented perfectly by semi-sweet chocolate chips. The result is a soft, moist cookie with a slightly crisp edge that holds together beautifully. Perfect for after-school snacks, holiday cookie exchanges, or simply warming up your kitchen on a cool evening. This recipe yields large, generous cookies that are sure to become a family favorite.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 48

Calories: 2193.7

Dietary: Vegetarian

Description

These homemade Mrs. Fields-style cookies deliver an authentic, bakery-quality experience with every bite. The dough is enriched with a mixture of dark brown sugar and white sugar for deep caramel notes, while melted unsweetened chocolate adds a sophisticated depth of flavor. Plump raisins provide bursts of natural sweetness and chewy texture, complemented perfectly by semi-sweet chocolate chips. The result is a soft, moist cookie with a slightly crisp edge that holds together beautifully. Perfect for after-school snacks, holiday cookie exchanges, or simply warming up your kitchen on a cool evening. This recipe yields large, generous cookies that are sure to become a family favorite.

Ingredients

1 cup BUTTER,DIVIDED
2 ounce UNSWEETENED BAKING CHOCOLATE
2 1/4 cup FLOUR
1/2 teaspoon SODA
1/4 teaspoon SALT
1 cup DARK BROWN SUGAR, PACKED
1/2 cup SUGAR
2 lg EGGS
2 teaspoon VANILLA EXTRACT
1 1/2 cup RAISINS
1 cup SEMISWEET CHOCOLATE CHIPS

Directions

1
Preheat the oven to 350&# 194;Â°F (175ÃÂ°C).
2
Melt 1/2 cup of butter and the unsweetened baking chocolate together in a double boiler over hot, not boiling, water. Remove from heat and set aside to cool slightly.
3
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
4
In a large bowl, beat the dark brown sugar, white sugar, and the remaining 1/2 cup of softened butter with an electric mixer on medium speed until the mixture forms a grainy paste. Scrape down the sides of the bowl as needed.
5
Add the eggs and vanilla extract to the sugar mixture. Beat on medium speed until light and fluffy.
6
Blend the melted chocolate mixture into the sugar mixture until thoroughly combined.
7
Gradually add the flour mixture, raisins, and chocolate chips to the wet ingredients. Mix just until combined; do not overmix.
8
Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
9
Bake for 20-22 minutes, or until the cookies are set and golden brown.
10
Immediately transfer cookies to a flat surface or wire rack to cool using a spatula.

Nutrition Facts

Servings 48

Amount Per Serving
Calories 2193.7kcal

% Daily Value *
Total Fat 85.9g133%
Saturated Fat 50.0g250%
Cholesterol 320.9mg107%
Sodium 1748.0mg73%
Total Carbohydrate 328.9g110%
Dietary Fiber 15.5g62%
Sugars 211.9g
Protein 28.8g58%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the butter used in the creaming step is softened but not melted, while the butter for the double boiler is melted completely.

If you prefer a moister raisin, soak the raisins in warm water or rum for 15 minutes before adding them to the dough, then pat dry.

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months.

Keywords: chocolate, raisin, cookies, baking, dessert, chewy, soft, homemade, snack, sweet, chips, vanilla, butter, brown sugar, double boiler

Read it online: https://www.chefs-mate.com/recipe/mrs-fields-chocolate-raisin-cookies-2/