Copycat Mrs. Field's Chocolate Chip Cookies Recipe
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
11 mins
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Additional Time
30 mins
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Total Time
56 mins
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Servings
24 cookies
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Calories
281 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Copycat Mrs. Field's Chocolate Chip Cookies Recipe
Description
The recipe uses a blend of leavening agents—baking powder and baking soda—to give the cookies a moderate rise and tender crumb. Beating room temperature butter with granulated and brown sugars creates a sandy mixture that contributes to the cookies' texture, while the eggs and vanilla add moisture and flavor. Folding in flour with the leavening ingredients ensures even distribution without overworking the dough. The use of plenty of semisweet chocolate chips delivers a rich, chocolatey experience in every bite.
Chilling the dough for 30 minutes before baking helps limit spreading in the oven, preserving the shape and producing a thicker cookie. Baking at 350°F until the edges begin to turn light golden brown ensures a chewy center with just enough crispness. Letting the cookies rest a few minutes on the pan before transferring avoids breakage.
These cookies store well at room temperature in an airtight container for up to a week and can also be frozen in pre-portioned dough balls for convenient baking later. Skipping the chilling step is possible but may result in thinner, less flavorful cookies.
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup butter room temperature (two sticks, unsalted
- ½ cup granulated sugar
- 1½ cups brown sugar
- 2 egg room temperature, large
- 2 teaspoons vanilla
- 2 cups semisweet chocolate chips
Instructions
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl, or using a stand mixer, combine the butter, sugar, and brown sugar. Beat on medium-high speed until it is like smooth sand. Add in the eggs and vanilla and continue to mix on medium speed for about 30 seconds.
- Add in half of the flour mixture and continue mixing, then add in the remaining half. Scrape the sides of the bowl to make sure all ingredients are well combined.
- Stir in the chocolate chips until they are evenly distributed throughout the dough. Cover and chill the dough for 30 minutes. Preheat the oven to 350°F while the dough is chilling.
- Use a small to medium cookie portioning scoop to measure out the balls of dough, or roll walnut-sized balls of dough by hand. Leave at least an inch of space in between each cookie so they have room to spread.
- Bake for 11-13 minutes, until the edges begin to turn light golden brown.
- Remove from the oven and let them sit for an additional 3-5 minutes before removing from the pan.
Notes
- Chilling the dough for 30 minutes helps control spreading during baking, resulting in thicker cookies.
- Store baked cookies in an airtight container at room temperature for up to one week.
- Pre-portion dough balls and freeze them for up to two months for easy baking later; add two minutes to the baking time when baking frozen dough.
- Allow cookies to rest a few minutes on the baking pan before removing to prevent breaking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 281kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 124mg | 5% |
| Potassium | 127mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 23g | 46% |
| Vitamin A | 264IU | 5% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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