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.
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 🙂
Hi! I am new to baking and as I was looking for a choco chip cookie recipe, I found your page. I tried making this today but only used half of everything (because I wasn’t sure if I would be able to bake it correctly). I am gald that it turned out great. Thank you for this recipe. My family loved it. It’s so chewy and it’s not too sweet, just right. What I like about this recipe most is that it’s easy to make. :) Thank you!!
Hi! I am new to baking and as I was looking for a choco chip cookie recipe, I found your page. I tried making this today but only used half of everything (because I wasn’t sure if I would be able to bake it correctly). I am gald that it turned out great. Thank you for this recipe. My family loved it. It’s so chewy and it’s not too sweet, just right. What I like about this recipe most is that it’s easy to make. :) Thank you!!
Thanks for the 5 star review and glad these came out great for you as a half batch and that your family loved them too!
My daughter and I have already made this a few times and loved it!!! We made it again last night and not sure why but they came out cakey with thin edges, and didn’t have that dense buttery cookie taste like the first two batches. The only thing we did different is the butter wasn’t cold,it was room temp and soft , and we used a different brand of flour. Any thoughts or suggestions on what it could be ??
My daughter and I have already made this a few times and loved it!!! We made it again last night and not sure why but they came out cakey with thin edges, and didn’t have that dense buttery cookie taste like the first two batches. The only thing we did different is the butter wasn’t cold,it was room temp and soft , and we used a different brand of flour. Any thoughts or suggestions on what it could be ??
Thanks for the 5 star review and glad that you’ve been loving these!
Both things could be the culprit, the cold butter is the way to go for this recipe. But also the flour…this makes a huge difference and IMO more than the butter. Cheaper flours and/or those with a lower protein content don’t behave the same. I use King Arthur brand all-purpose for baking (exclusively) because other mainstream brands, as well as generic store brands, don’t give the same results due to their lower protein content. What you just described, thin edges, means they spread more. Spreading happens when the flour has a lower protein/lower gluten content. Go back to your old flour if possible, I know shopping is still challenging with the quar.
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 🙂
Is there a gram measurement for this?
No I don’t write my recipes in grams, only as they are written.
Absolutely wonderful tasting cookie. It’s. Buttery, chocolaty, melts in your mouth good! 😍
Absolutely wonderful tasting cookie. It’s. Buttery, chocolaty, melts in your mouth good! 😍
Thanks for the five star review and glad they were wonderful!
lacks sweetness, a bit cakey and too much flour
Are you the Cookie Queen or what? You have posted so many cookie recipes lately, and now I don’t know which one to try first! Now I know why the grocery stores are completely out of flour, sugar and chocolate chips ;) LOL. I am wondering if these really taste that different from your best chewy chocolate chip cookie recipe? I have never used dark brown sugar in any cookie recipe before, so maybe that is what gives these cookies a a different taste (?) Can’t wait to try all your recipes…as soon as I find some flour
Flour is really hard to come by, I know.
These are very buttery tasting (high ratio of butter) and the texture is a little different than the others. They are all good. If you’re feeling adventurous and want to try these, go for it. But if you love-love-love those other ones and your ingredients are at an absolute bare minimum, then I would stick with those in case you don’t love these as much. Normally I would always say try them all! But in times like these, pragmatism prevails.
These are amazing. They totally remind me of Mrs Fields. Thank you so much Averie!
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These are amazing. They totally remind me of Mrs Fields. Thank you so much Averie!
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Thanks for the 5 star review and glad they remind you of Mrs. Field’s cookies!
Thank you so much for this awesome recipe!
I have tried other copycat recipes, but this is definitely the best. My cookies look and taste just like I’d buy at a Mrs Field’s store.
They have a wonderful, soft texture and a rich, buttery taste. They have become my go to recipe and my son loves them.
Thank you so much! 😊
Thank you so much for this awesome recipe!
I have tried other copycat recipes, but this is definitely the best. My cookies look and taste just like I’d buy at a Mrs Field’s store.
They have a wonderful, soft texture and a rich, buttery taste. They have become my go to recipe and my son loves them.
Thank you so much! 😊
Thanks for the 5 star review and glad this is your go to recipe and that your son loves them! And very pleased your cookies taste just like you’d buy at Mrs. Field’s!
This is the same recipe I’ve been using for years with the exception of using cold butter. I don’t care too much for the texture but other than that I think that this recipe is good but not worthy of the Mrs. Fields chocolate cookies I remember eating as a kid.
THE REAL RECIPE FROM THE 1980s USED IN ADDITION TO 4 CUPS WHITE FLOUR, 5 CUPS GROUND OATMEAL FLOUR.