Mrs. Fields Chocolate Chip Cookies {Copycat}
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
15 mins
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Chill Time
30 mins
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Total Time
55 mins
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Servings
19 large cookies
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Calories
152 kcal
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Course
Baked Goods
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Cuisine
American
Mrs. Fields Chocolate Chip Cookies {Copycat}
Description
Mrs. Fields Chocolate Chip Cookies {Copycat} replicate the soft and chewy nature of the original cookies by using a combination of dark brown sugar, granulated sugar, and cold cubed butter. The cold butter is mixed into the sugars to a grainy paste, which helps maintain the dough's structure. Eggs and vanilla provide moisture and flavor, while baking soda and salt help the cookies rise and balance sweetness. Semi-sweet chocolate chips are carefully folded in and some placed on top before chilling. Chilling the formed dough slightly helps control spread and enhance flavor.
These cookies bake into thick mounds with a tender center and a slightly crisp edge. The vanilla and butter flavors come through clearly, while chocolate chips add richness and bursts of sweetness. The baking method and dough preparation result in familiar texture with consistent results.
After chilling, the dough is portioned into around 19 similar-sized mounds and baked until golden. This recipe yields a batch size suited for sharing or enjoying over several days. The notes indicate the recipe is adapted from Popsugar, showing the source of this home version recipe.
Ingredients
- 1 cup dark brown sugar firmly packed
- ½ cup granulated sugar
- 1 cup salted butter cold, cut into 1/2-inch cubes; cut each stick into about 16 pieces; if using unsalted butter increase salt below from 1/4 to 1/2 teaspoon
- 2 egg large
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups semi-sweet chocolate chips 12 ounces
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
- Use cold butter cut into small cubes to achieve the desired dough texture.
- Chill the cookie dough for about 30 minutes before baking to help control spreading and enhance flavor.
- Position chocolate chips on top of each cookie mound just before baking to get a classic chip-topped look.
- This recipe yields approximately 19 cookies, making it suitable for sharing or enjoying over several days.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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