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.

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.

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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

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

  1. Made this Recipe Christmas eve, rave reviews from picky children.

    Rating: 5
  2. 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.

    Rating: 5
  3. 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 😉

    Rating: 5
    • 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!

  4. 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!!

    Rating: 5
  5. Mine turned out hard. Any idea why? I baked them as directed.

  6. 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!!

    Rating: 4
  7. Hi, may i know how much is 1 cup (2 sticks) cold salted butter? Equivalent to how many grams?

  8. The absolute BEST chocolate chip cookie recipe!! I have deleted all my other ones. Thank you so much for sharing ❤️

    Rating: 5

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