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}
Ingredients
- 1 cup dark brown sugar, firmly packed
- ½ cup granulated sugar
- 1 cup 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 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!
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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.
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.
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.
Hi Michael, I noticed that you mentioned that the amount of baking powder is exactly the same as a recipe you use, and yet I don’t see it listed? Did this recipe change that you know of?
The recipe has not changed, no. There is no baking powder in the my recipe. Please always follow what I WRITE in the recipe card as that has been tested and trialed.
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 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/
Just want to say your article is as surprising. The clearness on your put up is simply great and that I could assume you’re knowledgeable in this subject.
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 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!
great
Exactly what I was looking for! These were delicious, the texture was perfect, and the recipe was very easy to follow! Thank you, Averie!
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 :)
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 🙂