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!
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.
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!