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 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!
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.