I am not sure where I found this cookie recipe, but I found it on a lot of websites, most of them attributing the recipe to Debbie Fields in her “Mrs. Fields Cookie Book”. Looking through all these old recipes I found and still need to make, it’s a little funny not knowing where more than half of them came from.
- 2 cups flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground coriander
- 3/4 cup butter, softened (the version of the recipe I had called for salted butter, so they did not list a measurement for salt if you use unsalted butter. We use semi-salted, so we didn’t add any more salt to the dough)
- 1 cup sugar
- 2 eggs
- 1 1/2 teaspoon lemon extract
- 1 1/2 cup mini chocolate chips (we used only 1 cup of chocolate chips, a 50-50 split of mini and normal sized chips)
1. Preheat oven to 300F.
2. In medium bowl, combine flour, baking soda and coriander. Mix well and set aside.
3. In large bowl, beat butter and sugar together to form a grainy paste. Add eggs and lemon extract.
4. Add flour. Add chocolate chips. Mix until just combined. Do not overmix.
5. Drop spoonfuls onto baking sheets and bake 14-15 min. Do not brown. (We left ours in exactly 15 min. They were still quite pale. But when cooled enough to try them they were fully cooked.)
Makes: 60 cookies (maybe on the small to medium small sized cookies)
Verdict: My mom loved these cookies. For my sister, they were the perfect blend of soft and crunchy cookie. We did have some reservations about the coriander taste (maybe because it was the first time we cooked with it?). Overall, these cookies had a pretty unique taste to them.