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.
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.