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.
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Mrs. Fields Chocolate Chip Cookies {Copycat}
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:
19Serving Size:
1Amount Per Serving: Calories: 152Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 77mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 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!
Oatmeal Chocolate Chip Cookies – Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!
Originally posted March 4, 2016 and reposted August 20, 2021 with updated text.
Great recipe very close to the original. Well done.I used to work for Mrs Fields so I have a few tips for you and your followers.After making the dough and refrigerating your pucks (scooped cookie dough) press them down a little to form a flat round and freeze them. All cookies from Mrs Fields are frozen pucks that are baked straight from the freezer. Your baking temps and times are pretty spot on low and slow is the way to go, when cooking from frozen they bake for about 22 minutes but we had a two minute extra bake button set on the ovens to continue baking if they were not quite ready (freezer temp,room temp etc) sometimes you would do this to get them right. This also allows you to bake as many as needed and save the rest for another day. If you want the nibblers (tiny cookies) cut the pucks into 4 or 5 depending on size and bake at the same temp for 11 minutes.If you want a round cake that was 13 cookie pucks thawed and pressed into the pan baked for 30 minutes. All cookies and cakes are baked on parchment paper we would bake 8 cookies on a half sheet pan xx placement 6 on the outside of the tray and two where the middle of the x is.Cooling on the trays let’s the cookie continue to cook a little longer and produces the best cookie, it is also a must to cool the cakes in the pan to allow them to set and cook a little more.Hope these tips are helpful to anyone who is a Mrs Fields Fan.
Thanks for the 5 star review and I’m glad you think my recipe is very close to the original!
And I truly thank you for your amazing tips! This post is originally from 2016 so it’s been around and has nearly 450 reviews which is great! But no one has ever taken the time to be THIS detailed about what went on at a Mrs. Fields. I have had readers over the years say they worked there, and the cookies are close, but without these tips, tricks, and insider info! That is good to know you always baked from frozen, low and slow, 22 mins give or take. And that you’d only bake 8 on a half sheet pan, I do the same. And I love the arrangement tips. 6 around the perimeter, 2 in the middle.
Thanks so much Rebecca for taking the time to write this. Super insightful and helpful!!!!!
Hi, what would be the cook time if I wanted to make a 9” cookie cake? Thanks:)
I really don’t know since I have never tried it that way. 25 minutes would be my starting point as a guess but you’ll need to be the judge since I haven’t done it like that.
I made these today on a freezing cold NJ day with my two little boys. I don’t know if I got the texture *exactly* right but they sure tasted like Mrs Fields! Delicious!
Thanks for the 5 star review and glad these tasted like Mrs. Fields!
I’ve tried a few times in the past, unsuccessfully, to replicate the Mrs. Field’s chocolate chip cookies I loved in the 80’s and 90’s. Nothing has come as close as this recipe! Thanks.
Thanks for the 5 star review and it’s great to hear that my recipe is coming as close to those 80s and 90s cookies you remember!
Hi, I make cookies with almost the identical ingredients, the Baking soda and the baking powder measurements are exact. Every time I make them they are extremely pale in color, they take on a ghostly white color instead of that light golden brown color you would get from a cookie at the mall. When I make the same exact cookie dough batch from the same exact one and it’s been in the freeze for a few days, it does come out that perfect golden brown color. Any reason why the first batch always comes out whiter than Wonder Bread?
It probably has something to do with something “oxidizing” in the fridge as it sits for a few days just like fruit, an avocado, or anything else will turn brown or darken with time. This is a question for the serious food scientists but I am guessing my theory is on the right track.
Cookie dough also darkens for me in the fridge, and cookies baked at day 3-4 are darker than fresher dough. However it’s cosmetic to me and doesn’t effect taste for me.
I have been participating in the 5 day challenge and have been bringing the cookies to work. Getting really good feedback! The lower temperature was interesting and it was convenient to put the cold butter in. Very tasty!
I am glad these were tasty and you got good feedback from your coworkers!
Will using a hand mixer instead of a stand mixer affect the recipe? Mine spread all over the place and I wonder if I beat it too much and the sugar started melting or something? I did chill it for 30 minutes and some of the cookies did not spread. However all the cookies ended up a bit too soft to transfer whole (but tasted great)
Hand mixer possibly is the culprit but more than that, this cookie recipe has a high butter ratio compared to the amount of flour, compared to most cookies. It’s a copycat recipe and the real recipe uses lots of butter. To combat spreading in the future if you want to give these another shot, add another 1/4 to 1/2 cup of flour to dry out the dough a bit m ore.
Also, use King Arthur brand all-purpose, red and white bag. It is the best flour for baking and reduces spreading issues.
Thanks for trying the recipe!
Hi, tried to make them twice.
but my cookies ended up very very oily and taste was not good, just like eating melting butter…
I googled 1 cup to grams and add 227g. Is this correct? Also, 300F means 148C, so I baked them at this temperature for 12mins, but it was not baked enough.
Could you tell me what point I missed?? Thank you so much:)
These cookies do have a high percentage of butter in relation to the flour compared to many other recipes.
I personally don’t use grams and cook in cups/ounces so googled it and a variety of sources all say 227g so I have to assume that is correct.
However, what can vary dramatically is flour from country to country. The wheat is different, therefore the gluten is different, and with a different percentage. In this case, rather than remaking it again and trying to guess how to decrease the butter and/or increase the flour, I would just try a different cookie recipe.
These are a reader favorite for a decade!
https://www.averiecooks.com/softbatch-cream-cheese-chocolate-chip-cookies/
Great info!! Thanks for sharing this article.
I made these for my boss’s bday & he is RAVING over these. He let some others try & they all love them too. Thanks soooooo much for the recipe!
I’m glad to hear these are getting rave reviews!
The Best chewy chocolate chip cookies with the vanilla pudding have to be the families #1 right?! (It is my families favorite by far!) What is your families #2 favorite? (Assuming above is #3).
I would say the Softbatch Cream Cheese Chocolate Chip are right up there…honestly I have like 30+ different chocolate chip cookie recipes on my site and it’s so hard to pick an absolute winner :)
Hi! I am new to baking and as I was looking for a choco chip cookie recipe, I found your page. I tried making this today but only used half of everything (because I wasn’t sure if I would be able to bake it correctly). I am gald that it turned out great. Thank you for this recipe. My family loved it. It’s so chewy and it’s not too sweet, just right. What I like about this recipe most is that it’s easy to make. :) Thank you!!
Thanks for the 5 star review and glad these came out great for you as a half batch and that your family loved them too!
My daughter and I have already made this a few times and loved it!!! We made it again last night and not sure why but they came out cakey with thin edges, and didn’t have that dense buttery cookie taste like the first two batches. The only thing we did different is the butter wasn’t cold,it was room temp and soft , and we used a different brand of flour. Any thoughts or suggestions on what it could be ??
Thanks for the 5 star review and glad that you’ve been loving these!
Both things could be the culprit, the cold butter is the way to go for this recipe. But also the flour…this makes a huge difference and IMO more than the butter. Cheaper flours and/or those with a lower protein content don’t behave the same. I use King Arthur brand all-purpose for baking (exclusively) because other mainstream brands, as well as generic store brands, don’t give the same results due to their lower protein content. What you just described, thin edges, means they spread more. Spreading happens when the flour has a lower protein/lower gluten content. Go back to your old flour if possible, I know shopping is still challenging with the quar.
Thank you!! I realize now the first batches were with flour I ordered from our local cafe that also sells a lot of farm to table items, it came in a plastic container but they use high end quality products. Thankfully it’s online and they deliver so it’s very convenient and most importantly safer 🙂
Is there a gram measurement for this?
No I don’t write my recipes in grams, only as they are written.
Absolutely wonderful tasting cookie. It’s. Buttery, chocolaty, melts in your mouth good! 😍
Thanks for the five star review and glad they were wonderful!
Are you the Cookie Queen or what? You have posted so many cookie recipes lately, and now I don’t know which one to try first! Now I know why the grocery stores are completely out of flour, sugar and chocolate chips ;) LOL. I am wondering if these really taste that different from your best chewy chocolate chip cookie recipe? I have never used dark brown sugar in any cookie recipe before, so maybe that is what gives these cookies a a different taste (?) Can’t wait to try all your recipes…as soon as I find some flour
Flour is really hard to come by, I know.
These are very buttery tasting (high ratio of butter) and the texture is a little different than the others. They are all good. If you’re feeling adventurous and want to try these, go for it. But if you love-love-love those other ones and your ingredients are at an absolute bare minimum, then I would stick with those in case you don’t love these as much. Normally I would always say try them all! But in times like these, pragmatism prevails.
These are amazing. They totally remind me of Mrs Fields. Thank you so much Averie!.
Thanks for the 5 star review and glad they remind you of Mrs. Field’s cookies!
Thank you so much for this awesome recipe!I have tried other copycat recipes, but this is definitely the best. My cookies look and taste just like I’d buy at a Mrs Field’s store. They have a wonderful, soft texture and a rich, buttery taste. They have become my go to recipe and my son loves them.Thank you so much! 😊
Thanks for the 5 star review and glad this is your go to recipe and that your son loves them! And very pleased your cookies taste just like you’d buy at Mrs. Field’s!
THE REAL RECIPE FROM THE 1980s USED IN ADDITION TO 4 CUPS WHITE FLOUR, 5 CUPS GROUND OATMEAL FLOUR.
What do you suggest for storage to maximize the freshness (and softness) of these cookies?
Keep in an airtight container at room temp and don’t overbake them to begin with.
I was wondering if a gas oven would be hotter or give a different turn out for my cookies. I have electric , did as you said and they just seem to not get baked enough for me, but taste wonderful, just looked under cooked.
It’s really hard to say about the oven. If they look undercooked or actually are undercooked, then based on your particular oven, I would just bake them a bit longer. Glad the taste is wonderful!
Hi, I saw your recipe online and thought the cookies looks absolutely amazing! I particularly wanted to make this recipe because it looked soft, chewy, and crispy. It looked perfect. I’m no novice baker and I’ve been baking for a long time. I also used Silpat and King Arthur flour. And I followed the recipe to the T. I chilled the cookies for 30 mins. However, right when I got the cookies out, I got flatter than pancakes cookies. It completely flattened like paper thin. My heart just sunk so hard in disappointment. I’ve made many great batches of cookies and I never got cookies like this. What went wrong?
It’s really hard to say exactly. This recipe does have a higher ratio of butter to flour than other cookies and that can cause spreading at times but if they were paper thin I would say that possibly your baking soda is the culprit or maybe you mismeasured an ingredient? It happens to the best of us. Summer humidity to blame? As a baker you know this can happen too. Thanks for trying the recipe.
Anyway this recipe could be used to make a copycat of Mrs Fields cookie CAKE?!
You mean the giant cookies that they call ‘cake’? Yes probably.
Or use this – https://www.averiecooks.com/browned-butter-chocolate-chip-blondies/ You don’t have to brown the butter but along those general lines will be similar to their cookie-cake.
Another beautiful recipe! Averie I think you have mastered these cookie recipies! You’re like the queen of cookies!After so many years of trying lots of recipies(nigella Lawson,Betty crocker,TASTY on Pinterest )they would all turn out pretty much the same: thin and stale just after cooling ! None of them share these awesome tricks! FYI underbaking is everything! For this recipe i used cake flour, light brown sugar ,I preheated my new oven for 30 min,I popped them in for 15 min but they didn’t turn brown… so i increased my temp to 180 degrees and they finally came out little brown and chunkier than in the pic !
I also chilled for 3hours because I had to leave the house… my husband loved them!!!
I’m making these for a last day of school treat for my son’s class and wanted to do smaller sized cookies. Do I need to adjust anything?
Just bake them less time.
Thanks for the 5 star review and glad you loved these!
Hi Averie,
no need for chilling for this recipe? cuz I noticed you usually like chilling in most of your cookie recipies
step 5. yes it’s necessary
The absolute BEST chocolate chip cookie recipe!! I have deleted all my other ones. Thank you so much for sharing ❤️
Thanks for the 5 star review and glad you think they are the best AND that you deleted all your other ones! That is such high praise and thank you!
Hi, may i know how much is 1 cup (2 sticks) cold salted butter? Equivalent to how many grams?
I would ask this question to Google and it will pop right up.
Ok… I didn’t use a 1/4 cup of dough for each cookie the first time… baked another batch this morning and they are PERFECT! Just like I remember buying at a Mrs. Fields by my office years ago in downtown Dallas. This recipe is a keeper for sure. My favorite was the White Chunk Macadamia. I’m trying those next time!!
Glad this is a keeper and just like the Mrs. Fields that you remember!
Question can I use the same recipe but will replace chocolate chips with white chocolate and macademia?
yes
Mine turned out hard. Any idea why? I baked them as directed.
Over floured or over baked would be the most logical guesses.
Oh so good and gooey! I made this recipe twice, the second time I added 1/2 cup more flour and that worked thickened them up for me. Thank you, these are incredible!!
Thanks for the five star review and I’m glad you love these cookies and that a little bit of extra flour was helpful.
Wow these are sooooo delicious. FINALLY I can make my own Mrs Fields cookies. So happy, Thankyou so much for this recipe. I’m going to try it next with white choc and macadamia nuts 😉
Thanks for the five star review and I’m glad you can make your own Mrs. Fields cookies now too :)
White choc + mac nuts sounds great! LMK how it goes if you try it.
Made a half batch of white choc macadamia nut cookies and a half batch of the choc chip.
They turned out great but your chic chip ones are by far the best. They are all gooey compared to the white choc. Will stick to them from now on. But glad it tried
Glad to hear you think the choc chip ones are still by far the best. White chocolate tends to be more dry/less gooey and doesn’t melt as easily in my opinion. Thanks for experimenting and letting me know how things went!
OMG. I made them and they were tasty and gorg ❤️ I always wonder how they make those ig-worthy chocolate chip cookies. Now I know the secret ❤️ Thank you.
Thanks for the 5 star review and glad you loved the cookies!
Made this Recipe Christmas eve, rave reviews from picky children.
Thanks for the five star review and I’m glad the cookies got rave reviews!
I used shortening and added a dash of water in place of the butter. I did this because my family loves milk chocolate chips. Your version comes out like mrs fields and were great. My twist, softer and more firm at the same time, with that sweetness of milk chocolate. Perfect
Thanks for the five star review and I’m glad they turned out great for you!
Will using baking powder instead of soda make a difference
Yes, don’t do it.
I made this recipe but made a mstake on the baking soda. I placed 1 tsp. The cookies turned out too soft. Will try again, maaybe next week
This is a 5 stars recipes! I love Mrs. Fields cookies. But I live in Europe and there is no such in where I am. This recipes bring back all the joy to me.Thank you so much!
Thanks for the 5 star review and glad this recipe helps you remember Mrs. Fields cookies!
I have an event in 2 days that I would like to make these for. If I store them in a sealed container, do you think they would stay soft ?
Thank you
Fresh is always best but I think 2 days is okay. However, I would do a test batch and see how you think they taste 2 days later and if you’re comfortable with that. Most other baked goods like cake or brownies, 2 days doesn’t really matter but with cookies it’s huge.
These are the closest to Mrs. Fields I’ve ever made. Very good!
Thanks for the 5 star review and glad you loved the cookies!
If I kept the raw cookies in the fridge to bake the next day, should I leave them out for a couple minutes before baking them?
No just bake right from the fridge.
I don’t know how to rate this recipe. I don’t know what I did wrong. I followed it faithfully. My cookies spread all over the place almost like one big cookie. They tasted okay and were eaten quickly but they sure didn’t look like yours.
Did you use King Arthur flour? Chill the dough? Bake on a Silpat? When people mention cookies that spread those are always the first things that I suggest they do or try in the future.
Tried these tonight and they were really great, even though they did come out a little flat on the first batch. Definitely was my fault because I didn’t chill them for long enough (I usually don’t chill my dough so I’d say I am unexperienced in knowing the perfect amount of time) but the second time they seemed to progessively get higher. Also, I did have to hand mix the sugar and butter at one point so perhaps that affected it? Going to try chilling the remainder of them over night. Overall, best cookie I think I have made (i’m like 16 so it’s not like I have done that many recipes, I usually stick to Tollhouse) :)
Congrats for trying your hand at these and glad you’re a baker at 16! Chill time is KEY. You can’t short change that or the results are not going to be as good. And hand mixers are better than nothing but ask Santa for a stand mixer for Christmas :) For cookies there is nothing like them!
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!
Thanks for trying the recipe and I’m glad you enjoyed it all the way in France, using the ingredients you can find there!
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.
The first batch I made turned out flat as well, but I will admit that I did not listen to instructions at first and put them in the fridge for 30 minutes. That was the most important step in my opinion because mine turned out plump and gourgeous after! :)
Yes there is a reason for the directions I give because I know what will happen if you don’t and want to spare everyone the headache. But I am glad the second batch turned out gorgeous after you heeded the directions :)
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!
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 :)
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.
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?
This is my cookie tips and tricks post. If you do everything in this post, KA Flour, Silpat, etc I think your problem will be solved. Glad these tasted delicious!
https://www.averiecooks.com/the-best-soft-and-chewy-chocolate-chip-cookies/
Hey there!
Except for your reply to this person’s text, where in the your recipe above does it stipulate using King Arthur’s flour? Just to be specific, what “type” of King Arthur’s flour will bring the resulting cookie the closest in taste to Mrs. Fields signature cookie? (My store carries 4-5 KA’s flours)
Because I personally believe that a specific flour used may make a great deal in getting close to Mrs Fields cookie, It may be helpful to put this specification or hint as to the flour type in the list of ingredients, as many people don’t read pages of bloggers’ responses. I am very happy that you cracked some of the methods used in making this cookie & grateful you have shared them.
Thank you.
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!
About 8 minutes but that’s just a guess. Enjoy!
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!!!
Thanks for trying the recipe and I’m glad it came out great for you and that it’ll be a new staple!
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.
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].
You can always add less chips if you prefer – my family likes this amount but everyone’s tastes vary. Thanks for trying the recipe!
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.
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.
Thanks for trying the recipe and I’m glad it came out great for you! Glad the whole family loved them and you’re making them again next weekend!
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.
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.
Thanks for trying the recipe and I’m glad it came out great for you! Sometimes practice makes perfect!
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.
D
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!
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!!!
Enjoy!
Ooh so scrumptious! And love the lower oven temperature trick! Going to have to try that on my next batch :)
I have a favorite chocolate chip cookie recipe, but I think I will forever be on a search to find the “best ever”! It’s a tough job, but someone’s gotta do it, right?!? Can’t wait to give these a shot, but in the mean time, I have to ask…you mentioned your family put these in the top 3 of all time…so can you share what the others are?
I knew someone would ask me exactly what my top 3 are!
I would say the Softbatch Cream Cheese Choc Chip and The Best Soft and Chewy Chocolate Chip are the other two.
Thank you so much for sharing! Looks like I better get in the kitchen ? As an avid baker myself, Ive been a huge fan of yours for years and have made MANY of your recipes, but I think this is the first time I’ve actually commented. Silly me! In any case, thank you for replying so quickly, and thank you for being such an inspiration to me!
mmmmm I’ve never even thought about the Mrs. Field’s cookies–and like….why? Of course this is a thing that should be made! They look sooo chewy and delicious!
Wow, really, I can’t get over that delicious taste! So simple and yet – sooo great. Thank you for this recipe – it’s a real keeper
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s a keeper!
I had the pleasure of meeting Debbie Fields several years ago. We had an interesting chat and she autographed one of her cookbooks for me. After all these years I have yet to bake one of her recipes. I just might try yours.
Wow, what a meetup that was! How amazing for you, and you have an autographed cookbook no less. So cool!
If you try these, LMK!
This is making me drool!! So many amazing cookie recipes!
http://www.honeycrispca.com
fabulous recipe and you can never have too many chocolate chip cookie recipes xoxo
I totally need one of these right now…that coconut oil one looks really good too!! I literally use coconut oil with everything that I cook :P
These were delicious – I love Mrs. Fields cookies! I had serious spreading issues though and I had to add almost 10 more minutes onto the bake time. I chilled the dough for probably close to an hour and the cookies still all spread and ran together. It’s a delicious disaster though! I put the other half of the dough in the freezer so we’ll see if that helps. I’ll definitely make them again, I’ll just have to experiment to get them right! :)
Thanks for the recipe! :)
Thanks for trying the recipe and glad it tasted great. This post contains cookie baking tips for success, i.e. always use King Arthur flour, Silpats, etc. and I think those simple tweaks as well as chilling maybe slightly longer in your case, will really help you. https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html
Keep me posted how things go!
Looks like you were rewarded for trying another chocolate chip cookie variety. These look like a winner.
oh these would be so awesome!
These cookies look amazing! I love Mrs. Fields cookies, and I will definitely try these.
This look fabulous! I’ve never tried cold butter or a 300 degree oven, these just might be holy grail status!
My most favorite chocolate chips! I always got o Famous Amos shop to get my chocolate chips! Must have a try on your recipe on weekend. Thanks for sharing!
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.
Oh wow I need to make these. you are the cookie Queen
These look so good!! I Love Mrs. Fields cookies.
Thank you, Jenn! :)
Oh my days these look utterly delicious! I’m so hungry now!
Elizabeth xo Elizabeth-Daisy.com
I can’t believe there are new chocolate chip cookies recipes to be had. But hey, I’m totally OK with that! These look D-lightful!
Another day, another cookie recipe, right :)
Low and slow – that’s genius. I must try it!! Girl, I ate my weight in Mrs. Fields when I was young. LOVE these!
I did too when I was younger…oh I wish I could turn back the clock :)
I know the low and slow thing was new to me with cookies but it worked great here!
I love hearing about the cold butter and cooler oven to get the results you were looking for. So cool. And also wow! 40 recipes! Sounds like a great e-book to me! :) Have a great day Averie.
Thank you for sharing this, Averie. I can’t wait to try it! There aren’t as many Mrs. Fields around anymore but every time I do pass by one at a mall, I can’t get enough of that aroma and they always taste amazing. Can’t wait to see how this homemade version compares. What a fun excuse to make a batch of choc chip cookies. Thanks! : )
Let me know if you try them! And I agree, not as many Mrs. Fields around anymore. What a shame!
Hi again Averie – I baked them today and I was very pleasantly surprised. They *are* a lot like the Mrs. Fields cookies we know and love from the mall. : ) My family and I are really enjoying them. Thanks so much for sharing this! Hope you don’t mind I plan to post it on my little blog. I want to remember this one! Enjoy the rest of your week!
Thanks for trying the recipe and I’m glad it came out great for you and that you think they’re a lot like the mall version! Enjoy!
The low and slow oven is unusual for cookies and I hadn’t ever thought about it until right now. It obviously works well though because they look fantastic ( and the science of baking is fun sttuff). I just read something last week about roasting veggies using the same concept.
I’ve never heard of it either but it worked great with these!
I have roasted veggies low and slow and the results taste pretty much the same, minus some of the searing around the edges you get with high heat. The downfall is that it just takes awhile so I tend to use high heat.
Nothing was sadder than the day that Mrs. Fields closed up shop in my local mall. I mean, I used to count on getting my chocolate chip cookie! So thanks for posting this. Can’t wait to relive the magic!
Somebody else just mentioned that there’s not as many Mrs. Fields around anymore and I have noticed that. So sad! Now you can make your own :)
Hi Averie,
I am so excited to try this one. Mrs. Field’s is the best! Too much $$$ now, they used to be cheaper when i was in high school.
How were you able to recreate it? Just trial and error? When I do make them, I will let you know how they came out.
I linked to my inspiration in the recipe section. Enjoy!
Averie, I made it and had success. I used chunks though…and that european butter! Thanks for posting this.
Thanks for trying the recipe and I’m glad it came out great for you!