Mrs. Fields Chocolate Chip Cookies {Copycat}

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.

Mrs. Fields Chocolate Chip Cookies {Copycat} - Learn all the SECRETS to making the famous Mrs. Fields cookies at home!! The recipe is easy, spot-on, and they taste just like the real thing!!

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.

The recipe is unique in that you use cold butter rather than softened to help achieve the perfect thickness and texture.

MY OTHER RECIPES

Mrs. Fields Chocolate Chip Cookies {Copycat} - Learn all the SECRETS to making the famous Mrs. Fields cookies at home!! The recipe is easy, spot-on, and they taste just like the real thing!!

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 300F oven for about 15 minutes rather than the typical 350F oven for 8 to 10 minutes. Low and slow creates the chewy exterior and soft interior.

Mrs. Fields Chocolate Chip Cookies {Copycat} - Learn all the SECRETS to making the famous Mrs. Fields cookies at home!! The recipe is easy, spot-on, and they taste just like the real thing!!

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 3 cookie recipes I’ve ever made.

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

Mrs. Fields Chocolate Chip Cookies {Copycat} - Learn all the SECRETS to making the famous Mrs. Fields cookies at home!! The recipe is easy, spot-on, and they taste just like the real thing!!

Mrs. Fields Chocolate Chip Cookies {Copycat}

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. The 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 and they’re baked in a 300F. Low and slow creates the chewy exterior and soft interior.

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

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. Place mounds on a large plate, cover with plasticwrap, and refrigerate for about 30 minutes. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. 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).
  7. 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.

Adapted from Popsugar

Only Eats

Related 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!

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!

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 oldtime 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!

Hershey's Soft and Chewy Chocolate Chip Cookies - An oldtime 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!

The Best Soft & Chewy Coconut Oil Chocolate Chip Cookies - You'll never miss the butter in these cookies that are so soft & 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!

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!

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!

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!

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!

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

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

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

Chocolate Chunk Cookie Sticks – No butter used in these fast and easy cookie sticks that can’t spread because they’re baked in a pan!

Chocolate Chunk Cookie Sticks - There's NO BUTTER in these soft & chewy sticks! A fun & easy twist on chocolate chip cookies!

Browned Butter Chocolate Chip Cookie Cups –  Prone to cookies that spread? It’s impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

Browned Butter Chocolate Chip Cookie Cups - Prone to cookies that spread? It's impossible with these! Thick, soft & chewy cookies baked in a muffin pan that are so rich from the browned butter!

68 comments on “Mrs. Fields Chocolate Chip Cookies {Copycat}”

  1. When I was a teenager I got a copy of Mrs. Field’s chocolate chip recipe from a friend of hers in the SF Bay Area. (She had it before Mrs. Field opened her franchise) I have been searching for anything close to it because I lost the recipe. I do believe you got it right! I remembered it having dark brown sugar and double the butter. I am excited to try your version. Thank you!!! 

  2. Closest recipe yet to the actual store cookie, nice job! I made them today. 

    Fields is a bit more under baked in the middle, a bit more liquid in side by side comparison.

    I might try to flatten a bit more and cook 60 to 90 less. 

    Thoughts welcomed.  

    • All ovens, baking sheets, climates, etc. vary so just playing around with baking time to find that ‘exactly perfect’ sweet spot is my best advice. Glad you enjoyed the recipe!

  3. I just tried the recipe for the cookies and they were super soft and delicious. It was actually the second tried I tried because the first time they didn’t come out as well. Thanks a lot for sharing this and looking forward to other delicious treats.

  4. I’ve always been a sucker for chocolate chip cookies and these cookies are making my mouth water. I love the pics that you took for this post, very beautiful. Thanks for sharing your “copycat” recipe.

  5. When I was still sharing a flat with a roommate, he would always make chocolate chip cookies. I was never a big baker myself. Now things are different. I have kids and want to be able to make nice and sweet stuff. So, attempted these, as they looked delicious. Lo behold, they turned out to be just fine, to say the least. I absolutely love the way they tasted. My kids loved them too. Next weekend batch N2.

  6. My mother and I used to go get Mrs. Fields chocolate chip cookies every weekend and this recipe just makes me think of those times again. I loved the cookies then and I still absolutely love them now. I can’t wait to share them with my kids and now that I can make them at home I’ll be able to even more.

  7. I thought that the cookies were good, but I think that you should take out a 1/2 cup of chocolate chips. I thought it was good but too sweet. Thanks for the new recipie I love the Mrs.Feilds chocolate cookies [copycat].

  8. Oh my gosh this looks so good! I am over here drooling over this dish right now. I am all over this. I can’t even stop starring.

  9. LOVED this recipe!  We like raisins so I added them and some walnuts in addition to the chocolate chips. Everyone raved about them.  They will be a staple in our house!  Thanks for the great recipe!!!

  10. Hi Averie
    These cookies look amazing and I want to make them this week. I want to make them a little smaller like 2T so how much baking time do you suggest? Thank you and can’t wait to try them!

  11. Thanks for the recipe. The cookies were delicious but fell apart as I picked them up off the baking sheet. Any tips on how to avoid that for the next time?

  12. Wow. Those are some beautiful cookies. Love all the crinkles. Looks like I’m making cookies for the SuperBowl this weekend. Too hard to resist. I might try some toasted walnuts in them as well.

    Thanks for posting this classic recipe. And great job on the pictures.

  13. Holy Moly I just made these, and they are soooo amazing and so perfectly soft!!! I was worried using the salted butter and adding more salt was going to be overkill, but I wrong. These are hands down the best cookies ever (besides your snickerdoodles which I think I will always love more).

    • Wow what high praise for these cookies, thank you! Glad the double-salt wasn’t overkill (sometimes I’m in the mood for really salty-sweet desserts too)! Glad my snickerdoodles will always have a high place in your heart :)

  14. I just made these and added 3 drops of mint oil (not extract) and omg they are the bomb! Thank you for the recipe! This will be my go to for sure!

  15. Made these cookies tonight and like several others, the cookies spread and were sooo flat and unappealing! What a waste of ingredients!

    • Not sure why your cookies spread. I haven’t had that issue with this recipe. It’s a recipe I lightly adapted from another website that I linked to at the bottom of the recipe. Thanks for trying it.

  16. Thank you Averie for this recipe! I just made a half batch today. They came out perfect! I live in France and I can’t get the American equivalent of “dark brown sugar”. I used what is called “Cassonade”. A bit different than our brown sugar. But the cookies came out great. I used an ice cream scoop to make the mounds. I chilled the mounds in my fridge for about 1 1/2 – 2 hours just because that worked for my day. I put them into the oven straight from the fridge. I have a convection oven. I baked on the second lowest shelf on parchment paper for 20 minutes and they were truly perfect! Thank you for another great recipe. I have baked a couple of your other recipes and had success with those too. When I was looking for a chocolate chip cookie, I turned to your blog. Thank you Averie!

Leave a Reply

Your email address will not be published. Required fields are marked *