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Home » Big Fat Cookies

Blue Ribbon Fair Cookies

Modified: Nov 6, 2023 · Published: Aug 24, 2020 by Anna · This post may contain affiliate links · 3 Comments

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Blue Ribbon Fair Cookies (not to be confused with the Mrs. Fields' Blue Ribbon Chocolate Chip Cookies) is a recipe from an old article in Chicago’s Daily Herald. I seem to have lost the article (the link stopped working), but basically it was yet another one giving all kinds of tips for making perfect chocolate chip cookies.

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Blue Ribbon Fair Cookies
Thick cookies, a little crumbly, soft insides.

Less Sweet Chocolate Chip Cookies

The cookies are really good, especially if you like thick, chocolate chip cookies with crunchy edges and crumbly soft centers. They're less sweet than the famous New York Times recipe, but maybe a little sweeter than Levain's and not quite as round.   And best of all, they are loaded with chocolate chips! I like using a mix of chips, so for this recipe I used Ghirardelli Bittersweet and Hershey's Salted Caramel Chips. If you can't find the caramel chips, a handful of milk chocolate chips is an excellent substitute.

Anyway, now that I'm thinking about it these are almost exactly like Jumbo 3 Chip Cookies but with cake flour added. I guess you can't go wrong with either recipe.

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Recipe

Blue Ribbon Fair Cookies

Blue Ribbon Fair Cookies

Anna
Thick chocolate chip cookies with crunchy edges and slightly crumbly centers.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Cooling Time 1 hour hr
Total Time 1 hour hr 30 minutes mins
Course Dessert
Cuisine American
Servings 12

Ingredients
 

  • 1 ½ cups plus 1 tablespoons AP flour (225 grams)
  • ½ cup cake flour (60 grams)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt, scant can use less if you want
  • ½ cup plus 2 tablespoon sugar (125 grams)
  • ½ cup plus 2 tablespoons light brown sugar (125 grams)
  • 6 oz unsalted butter, cool temp cut into chunks (170 grams) (1 ½ sticks or 12 T)
  • 1 large egg
  • ½ tablespoon pure vanilla extract
  • 1 ½ cups bittersweet chips
  • ½ cup Hershey’s Salted Caramel Chips or any brand of milk chocolate chips.

Instructions
 

  • Preheat oven to 375 degrees or skip this step if you plan to chill all the dough.
  • Line baking sheets with parchment paper.
  • Weigh your flour. This recipe has a lot of flour so you don't want to accidentally add too much by using packed cups. If you don't have a scale, sift it first or really stir and aerate. Mix together the flour, cake flour, baking powder, baking soda and salt. Set aside.
  • In the bowl of a stand mixer, beat the cold butter until creamy. Beat in both sugars and continue beating for another 2-3 minutes or until light and creamy. Add the egg and stir on the lowest speed until it is mixed in, then add the vanilla and stir until blended.
  • Using the lowest speed (or by hand), stir in the flour mixture. Stir in all of the chips. Dough should be slightly dry. You may want to turn it onto a pastry mat to work in all the chips, but you don’t have to.
  • Using a quarter cup measure, scoop out balls of dough. If you’d prefer to just eyeball the dough, divide it into 12 equal size mounds. Press them into circles and flatten slightly so that you have disks which are about 1 inch (maybe a little less) thick.
  • Arrange on parchment lined baking sheets and bake at 375 for about 15 to 18 minutes or until edges are browned. Let cool on baking sheets for about 5 minutes, then transfer to a wire rack to cool completely. Alternatively, chill the dough disks and bake a few as needed. If baking chilled dough rounds, bake at 350 rather than 375.

Notes

Feel free to make the cookies smaller.  Also, you can cut the salt in half if you use salted butter.  The original version of this recipe called for less salt, but I think the cookies taste better with more.  
Keyword Chocolate Chip Cookies
Tried this recipe?Let us know how it was!

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Comments

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  1. Sue says

    September 09, 2020 at 11:48 am

    5 stars
    Today is a perfect day for making cookies. It is cold and grey here and I cannot wait for it to warm up again.
    The cookies turned out great. At first I was concerned that I had under baked them but after the five minutes on the cookie sheet my concerns went away. The recipe was easy to follow. Thanks Anna!

  2. Anna says

    August 26, 2020 at 6:18 am

    Sue, you can order the chips off Amazon. They are worth it! Ghirardelli makes them too, but I've only seen theirs around the holidays.

  3. Sue says

    August 24, 2020 at 9:54 am

    Interesting that you posted a CCC recipe today. Yesterday I was thinking it had been awhile since I made CCC’s. These look much fancier than what I was thinking about! They’re BIG! They sound great though. I haven’t noticed the Hershey’s Salted Caramel Chips but I haven’t been looking for them. I’ll start paying more attention when I’m in the baking aisle.

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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