TSR Version of Mrs. Fields Chocolate Chip Cookie by Todd Wilbur - cold unsalted butter

Method

• Combine unsalted butter, light brown sugar, granulated sugar and salt in a mixing bowl of an electric mixer.
• Process on high speed until the mixture is the consistency of peanut butter.
• Add eggs and vanilla and mix well but do not over mix.
• In a separate large bowl combine the flour, baking soda and baking powder.
• Pour this dry mix into the wet mix and mix just until combined.
• Stir in chocolate chips.
• Use an ice cream scoop to scoop out 1/4 cup portions 3 inches apart on a parchment paper lined cookie sheet.
• Place a 2 1/2 inch ring mold (or biscuit cutter) over each portion of dough and press down on the dough with your fingers so that it is molded into a circle around the inside edge of the cutter.
• Place the dough into your freezer for 30 to 40 minutes.
• Preheat a convection oven to 275 degrees or a conventional oven to 300 degrees.
• When you are ready to make the cookies, place each frozen cookie puck onto a parchment lined baking sheet.
• The cookies spread quite a bit so leave at least 3 inches between cookies.
• My cookies spread from the 2 1/2 inch frozen dough to a 4 inch baked cookie.
• Bake on the top rack for a conventional oven or the middle rack for a convection oven for 20- 22 minutes or just until a couple of the cookies show slight browning around the edges.
• Rotate cookies half way through cooking time.
• Immediately slide the parchment paper with the cookies on it off of the baking sheet to prevent further cooking.
• Allow cookies to cool for 5 to 10 minutes before handling.