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Mrs. Fields Chocolate Chip Cookie Recipe — If you’ve always wanted to recreate Mrs. Fields cookies at home, this recipe works beautifully. Bonus: this recipe will save you a trip to the mall!

Mrs. Fields Cookie Recipe

I have nearly 40 recipes for chocolate chip cookies from traditional versions to cream cheese to pumpkin. But I’ve never attempted to recreate Mrs. Fields chocolate chip cookies until now.

I don’t know what I was waiting for because growing up Mrs. Fields cookies were an ultimate favorite. When I was in high school I worked at a mall and spent many lunch breaks savoring warm, buttery cookies fresh from the bakery case rather than eating lunch.

This soft chocolate chip cookie recipe is unique in that you use cold butter rather than softened to help achieve the perfect thickness and texture. The cookies have just the right amount of chocolate in every bite. They’re soft in the middle with chewy edges and strike a perfect balance of not being too thick and not being too thin.

Each cookie has 1/4-cup of dough, which isn’t unusual for me or for bakery-style cookies. What is unusual is that the cookies are baked in a 300ºF oven for about 15 minutes rather than the typical 350ºF oven for 8 to 10 minutes. Low and slow creates the chewy exterior and soft interior.

If you’ve always wanted to recreate Mrs. Fields cookies at home, this recipe works beautifully and will save you a trip to the mall. My family loved them and said they’re in the top three cookie recipes I’ve ever made.

And now you know all the secrets and tricks to make the famous cookies at home.

What’s in This Mrs. Fields Cookie Recipe?

To make the perfect chocolate chip cookies, you’ll need:

Dark brown sugar

Granulated sugar

Salted butter

Eggs

Vanilla extract

All-purpose flour

Baking soda

Salt

Semi-sweet chocolate chips

How to Make Mrs. Fields Chocolate Chip Cookies

To make this soft chocolate chip cookie recipe, cream together the cold butter and sugars until a grainy paste forms. Then, add the eggs and vanilla, followed by the dry ingredients.

Scoop the dough into balls and chill for at least 30 minutes. Once chilled, bake the homemade chocolate chip cookies low and slow until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center.

To be safe, rotate the baking sheet midway through baking as insurance that the cookies bake evenly since not all ovens cook evenly.

Can I Add Other Mix-Ins to the Dough?

Yes, you can add pretty much any mix-ins you’d like to this Mrs. Fields cookie recipe. If you don’t want to use regular chocolate chips, sub white chocolate chips, chopped nuts, dried fruit, and so on.

Do I Have to Chill the Dough?

Yes, you MUST chill the dough. Do not bake with unchilled dough because the cookies will bake thinner, flatter, and be more prone to spreading.

Tips for Making Perfect Chocolate Chip Cookies

This Mrs. Fields chocolate chip cookie recipe calls for both salted butter and salt. You need both to balance out the sweetness of the dough and the chocolate chips. If you don’t have salted butter, bump up the amount of salt you add to the dough.

Once you add in the dry ingredients, be careful not to over mix the dough. If you mix the dough too much, you’ll activate the gluten in the flour and your cookies will be too chewy.

Lastly, you want to let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack. This helps them firm up a bit and gives them time to set.

Print Yield: 19 large cookies Mrs. Fields Chocolate Chip Cookies {Copycat} Prep Time 10 minutes Cook Time 15 minutes Chill Time 30 minutes Total Time 55 minutes If you’ve always wanted to recreate Mrs. Fields cookies at home, this recipe works beautifully. Bonus: this recipe will save you a trip to the mall! Ingredients 1 cup dark brown sugar, firmly packed

1/2 cup granulated sugar

1 cup (2 sticks) cold salted butter, cut into 1/2-inch cubes (cut each stick into about 16 pieces; if using unsalted butter increase the salt listed below from 1/4 to 1/2 teaspoon)

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

2 cups (12 ounces) semi-sweet chocolate chips Instructions To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the sugars and beat on medium speed until combined, about 1 minute. Add the butter and mix on medium-high speed to form a grainy paste, about 4 to 5 minutes, scraping down the sides of the bowl as necessary. Add the eggs, vanilla, and beat on medium-low speed until just incorporated, about 1 minute. You don’t want the sugar granules to start dissolving so don’t overmix. Add the flour, baking soda, salt, chocolate chips, and beat on low speed until just incorporated, about 1 minute, don’t overmix. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 19 equal-sized mounds of dough. Flatten each mound very slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top. Place mounds on a large plate, cover with plastic wrap, and refrigerate for about 30 minutes. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Preheat oven to 300F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for about 15 to 16 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Rotate the baking sheet midway through baking as insurance that cookies bake evenly as not all ovens cook evenly. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. Notes Recipe adapted from Popsugar. Nutrition Information: Yield: 19 Serving Size: 1

Amount Per Serving: Calories: 152 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 21mg Sodium: 77mg Carbohydrates: 30g Fiber: 1g Sugar: 17g Protein: 3g

More Homemade Chocolate Chip Cookie Recipes:

The Best Soft and Chewy Chocolate Chip Cookies – My favorite recipe for chocolate chip cookies! Just one bite and I think you’ll agree!

Softbatch Cream Cheese Chocolate Chip Cookies — Move over butter, cream cheese makes these cookies thick and super soft!

Hershey’s Soft and Chewy Chocolate Chip Cookies — An old-time recipe that’s a keeper!! Chocolaty, buttery, soft cookie perfection! If you need a recipe so your cookies stay ultra soft for days, this is the one!

The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies – You’ll never miss the butter in these cookies that are so soft and loaded to the max with chocolate!

Chocolate Chip and Chunk Cookies – My gold standard Chocolate Chip Cookie recipe for over two years!

New York Times Chocolate Chip Cookies {From Jacques Torres} — I made this infamous recipe to see if it lives up to the hype….or not!

Pretzel Chocolate Chip Cookies – Soft chocolate chip cookies packed with chocolate chips and crunchy pretzels!! Salty-and-sweet all in one!

Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies – 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!

Cowboy Cookies — Chewy oats, sweet coconut, crunchy pecans, and plenty of chocolate! Hearty with tons of texture and they stay soft and chewy!! Everyone (not just cowboys) loves these cookies!

Loaded Oatmeal Chocolate Chip Cookies – Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!

The Best Oatmeal Chocolate Chip Cookies – Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!

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