This copycat recipe for Mrs. Field’s Chocolate Chip Cookies is easy to make. These large cookies are crisp on the edges and have a chewy center.
This famous cookie is easy to make at home with very simple ingredients and tastes just like the real thing!
Chocolate Chip Cookies
Baking is one of my favorite things to do and making cookies is probably my favorite of all things to bake. The reason being, it doesn’t take a lot of effort to make a deliciously chewy cookie and it takes little time from start to finish.
These delicious cookies are a Mrs. Field’s copycat recipe and you won’t believe how easy it to use recreate this famous cookie!
To Chill Or Not to Chill?
Sometimes chilling isn’t necessary and sometimes it’s an absolute must. For this Mrs. Field’s Chocolate Chip cookie copycat, I would say that it is a necessity to chill these cookies before baking.
To keep these cookies from spreading out into a flat cookie, it’s best to chill the dough for an hour before baking. Also, between batches keep the dough chilled.
I always use my silicone mats for baking these chocolate chip cookies because it’s so easy to remove them from my baking sheets. There’s no worrying about cookies sticking and no need for baking spray.
Another helpful tip when making cookies is to use a cookie scoop. This creates all the same size cookies and there’s no guessing on the amount of dough per cookie.
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Cooling The Chocolate Chip Cookies
When baking these chocolate chip cookies, you want to bake them until the outer edges are a golden brown. The center of the cookie may still look a little underbaked but that is okay!
Remove the cookies from the oven and allow them to cool on the baking sheet. No need to move them to a cooling rack just yet, you want them to continue baking while on the baking sheet.
I place them on a cooling rack once the centers look done so that the chocolate chips will harden back up.
Once the cookies are done baking, you will have a delicious cookie with crisp edges and a soft and chewy center.
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- 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1 1/2 cups packed brown sugar
- 2 eggs
- 2 1/2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 3/4 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 11.5 oz semisweet chocolate chips
- Preheat the oven to 350°
- Cream together the softened butter, brown sugar, and granulated sugar.
- Add in the eggs one at a time until fluffy.
- Stir in the vanilla.
- In a separate bowl, combine the flour, salt, baking soda, and baking powder.
- Beat the dry mixture into the wet mixture.
- Stir in the chocolate chips.
- Allow the cookies to chill for 1 hour before baking. Keep the unused dough chilling between batches.
- Scoop 2 tbsps of batter and roll into balls.
- Place on a baking sheet.
- Bake in the preheated oven for 10-13 minutes.
- The edges should be golden brown.
- Remove from the oven and allow to cool completely. The cookies will continue to baking while cooling.
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Amount Per Serving: Calories: 232Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 145mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.