Mrs. Fields Chocolate Chip Cookies {Copycat}

Name: Mrs. Fields Chocolate Chip Cookies {Copycat}
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Yield: 19 large cookies
Ingredients: 1 cup dark brown sugar; 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

User Reviews

4.5

1,710 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
30 mins
Total Time
55 mins
Servings
19 large cookies
Calories
152 kcal
Course
Baked Goods
Cuisine
American

Mrs. Fields Chocolate Chip Cookies {Copycat}

Jade Rice

Report

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!

Share:

I Made This!

1,282 people made this

Print

343 people printed this

Save this

1,026 people saved this

Ingredients

Servings

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

Add to Shopping List

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

Recipe adapted from Popsugar.

Nutrition Information

Show Details

Serving 1 Calories 152kcal (8%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 3g (5%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Cholesterol 21mg (7%) Sodium 77mg (3%) Fiber 1g (4%) Sugar 17g (34%)

Nutrition Facts

Serving: 19large cookies

Amount Per Serving

Calories 152 kcal

% Daily Value*

Serving	1
Calories	152kcal	8%
Carbohydrates	30g	10%
Protein	3g	6%
Fat	3g	5%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Cholesterol	21mg	7%
Sodium	77mg	3%
Fiber	1g	4%
Sugar	17g	34%