It's another "freezer cookie" - meaning the dough can be frozen and then sliced off and baked whenever you need to whip up a batch.
And let me tell you, you are probably best off not making too many of these at a time - they are as rich and as indulgent as the name and the recipe indicates...
Mrs Fields Double Choc-Chip Cookies
(This recipe makes 48 large cookies - I have kept these quantities as when I made them yesterday I wanted a stash of the dough in my freezer for future use.)
1 cup soft brown sugar
3/4 cup caster sugar
250g butter or margarine
3 large eggs
2 tspn vanilla essence
2.5 cups of self raising flour
1/2 cup cocoa
2 cups (375g!) choc chips
1. In a large bowl (I used my stand mixer) mix the sugars together and add the butter. Cream together until the mixture changes colour and goes all creamy.
2. Add the eggs and the vanilla and mix well, until the mixture looks light and fully.3. Sift in the flour and cocoa and add the choc chips. Mix until combined.
4. Divide the mixture into four and roll each portion into a roll and wrap in baking paper to freeze.
5. When you want to bake, remove the dough from the freezer, and slice off however many cookies you need. (Each roll will yield approx 12 large cookies)
6. Place on an ungreased baking sheet and cook at 1601c for about 18 minutes.
7. Transfer to a wire rack to cool
They are, quite simply, the richest, most luxurious cookie I have ever baked...and I feel a little smug warmth knowing that I have a huge stash of the dough ready to be baked at a moments notice, whenever required.
(My children have the best lunchbox treats ever!)