Mrs. Fields Chocolate Chip Cookies {Copycat}
Ingredients
- 1 cdark brown sugar
firmly packed
- ½ cgranulated sugar
- 1 ccold salted butter
- 2 largeeggs
- 2 tspvanilla extract
- 2 ½ call-purpose flour
- ½ tspbaking soda
- ¼ tspsalt
- 12 ozsemi sweet chocolate chips)
(about 2 cups
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Add the flour, baking soda, salt, chocolate chips, and beat on low speed until just incorporated, about 1 minute, don’t overmix.
- 5
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.
- 6
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.
- 7
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).
- 8
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.
- 9
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.
Mrs. Fields Chocolate Chip Cookies {Copycat}
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About this Recipe
Craving that iconic, soft-baked chocolate chip cookie experience without a trip to the mall? This Mrs. Fields chocolate chip cookie copycat recipe lets you recreate those perfect, homemade chocolate chip cookies right in your own kitchen.
Why This Recipe Works
What makes these homemade chocolate chip cookies so special is a thoughtful combination of ingredients and technique. The use of both dark brown sugar and granulated sugar creates that signature chewy texture with a rich, caramel-like depth. Starting with cold salted butter contributes to the cookie's structure and flavor, ensuring each bite is perfectly balanced and utterly delicious. The result is a soft chocolate chip cookie that truly rivals the original.
What to Expect
You're about to bake a batch of truly irresistible Mrs. Fields cookies. Expect a perfectly soft and chewy center, with slightly crisped edges and pockets of warm, melted semi-sweet chocolate chips throughout. This recipe delivers a classic, comforting flavor profile that will remind you of your favorite bakery treat. While the total time is 55 minutes, much of that is passive, making it an approachable project for any home baker aiming for perfect chocolate chip cookies.
Customization & Variations
Feel free to customize your batch of these delightful Mrs. Fields chocolate chip cookies. Instead of only semi-sweet, you could try a blend of milk chocolate chips and dark chocolate chips for varied sweetness. If you only have unsalted butter on hand, simply add an extra pinch (about 1/8 teaspoon) of salt to the dry ingredients along with the ¼ teaspoon already called for, to achieve a similar flavor balance.
Serving & Context
These homemade chocolate chip cookies are wonderful warm from the oven, perhaps with a tall glass of milk. They're perfect for sharing at gatherings, a comforting dessert after dinner, or simply as a special treat for yourself. With a generous yield of 19 cookies, there's plenty to go around.