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Mrs. Fields Chocolate Chip Cookies {Copycat}
4.5 from 1,710 votes

Mrs. Fields Chocolate Chip Cookies {Copycat}

The Mrs. Fields Chocolate Chip Cookies copycat recipe features a buttery dough with both brown and granulated sugars, cold cubed butter, and a generous amount of semi-sweet chocolate chips. The dough is mixed carefully to avoid dissolving the sugar too much, then chilled for about 30 minutes to develop flavor and texture. Formed into slightly flattened mounds, the cookies bake to a soft and chewy texture with chocolate chips both inside and on their tops for a familiar classic cookie experience.

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

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Add the flour, baking soda, salt, chocolate chips, and beat on low speed until just incorporated, about 1 minute, don’t overmix.
  5. 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.
  6. 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.
  7. 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).
  8. 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.
  9. 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

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%)

Nutrition Facts

Serving: 19 large cookies

Amount Per Serving

Calories 152

% 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.