Mrs. Fields Chocolate Chip Cookies have been a favorite of cookie lovers for decades and they're known for their delectable taste and perfect texture.
This famous cookie recipe is easy to make right at home with simple ingredients found in your own kitchen. With crisp edges and a chewy center, there's no wonder this copycat for Mrs. Fields cookies is a family-favorite cookie recipe.
This recipe is part of our Favorite Cookie Recipes collection, where we share cookies readers bake year-round.
This family favorite recipe creates the perfect cookie for birthday celebrations and Christmas cookie platters.
This recipe was inspired by my classic Chocolate Chip Cookies. If you're looking for another delicious copycat cookie recipe, check out this panera kitchen sink cookie recipe and these Levain Cookies - a bakery favorite!
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Ingredients
- unsalted butter, softened
- granulated sugar
- brown sugar
- large eggs
- vanilla extract
- all-purpose flour
- salt
- baking powder
- baking soda
- semisweet chocolate chips
See recipe card for ingredient quantities.
How to Make Mrs. Fields Chocolate Chip Cookies
To make this copycat Mrs. Field's Chocolate Chip Cookies just as delicious as the original recipe, it's important to start with room temperature ingredients and to chill the dough.
Preheat your oven to 350º Fahrenheit, line cookie sheets with parchment paper, and set them aside.
In a large mixing bowl, or using a stand mixer fitted with a paddle attachment and a large bowl, cream together the softened butter together with the brown sugar, and granulated sugar until a creamy mixture is formed. This will take 3 to 5 minutes.
Next, combine the eggs and vanilla extract, and combine until smooth.
In a separate medium bowl, combine all-purpose flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients mixture to the wet ingredients, blending until mixed. Do not overbeat the cookie dough as it will result in tough cookies.
Gently stir in the semi-sweet chocolate chips until evenly distributed in the dough.
Scoop the dough by using a 2 tablespoon cookie scoop, place the cookie dough balls in a bowl, and cover with plastic wrap. Chill the dough for 1 hour before baking.
When ready to bake, place the cookie dough balls 2 inches apart on the prepared baking sheets and bake one sheet at a time for 10 to 13 minutes. Bake the cookies until the edges are golden brown and the centers are still soft.
Allow the cookies to cool on the cookie sheet for about 5 minutes and then transfer them to a cooling rack to cool completely.
TIP: Portioning the cookie dough before chilling will take the elbow grease out of scooping the dough after it has chilled.
Substitutions in Mrs. Fields Copycat Chocolate Chip Cookies
If you're craving Mrs. Fields Chocolate Chip Cookies but don't have all the ingredients on hand, worry not! You can make substitutions that will still give you delicious cookies that taste close to the real thing.
Chocolate: If you don't have semi-sweet chocolate chips, you can use other flavors of chocolate chips such as white chocolate chips and you can chop up a chocolate bar to add to the cookie dough if that's what you have on hand.
Egg: For an egg-free version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water) or a store-bought egg replacement.
Nuts: If you want to add some crunch to your cookies, nuts like pecans, walnuts, or even peanut butter can be included in the dough. Make sure to chop them into small pieces to ensure an even distribution.
Variations
When it comes to Mrs. Fields Chocolate Chip Cookies, here are some ways you can put your own twist on this classic recipe.
Add nuts: - Stir in some chopped pecans or chopped walnuts to the dough to add a nutty flavor and to add some crunch. Macadamia nuts are another option.
Make them gluten-free: Swap out the all purpose flour for gluten free flour such as Bob Mill's measure for measure flour.
Equipment Needed to Make Cookies
Here are some useful kitchen tools to have on hand when baking cookies.
A stand mixer or hand mixer is essential for mixing the cookie dough. This will mix the dough effortlessly and create the best texture for these Mrs Fields chocolate chip cookies.
Having at least 2 cookie sheets on hand is a good idea to easily swap out batches of cookies. Lining the cookie sheets with parchment paper will make cleanup easier but also slow down the baking process and browning of the underside of these chewy chocolate chip cookies.
A cookie scoop is a handy tool to have for baking cookies. It helps make the same-size cookies, every time. It's a must-have in my kitchen! If you don't have a cookie scoop, you can use a spoon or even your hands to shape the dough into balls. Just measure out 2 tablespoons of dough to make your cookie dough balls.
For the cookies to cool completely and to prevent them from overbaking, a cooling rack is essential for these freshly baked cookies.
To keep your cookies as fresh as possible, an airtight cookie jar is a must.
Storing Freshly Baked Cookies
To store your cookies short term, allow them to cool completely before placing them in an airtight cookie jar or container for up to 4 days for maximum freshness. If they do harden a little bit, add a slice of bread to the container. It's a great way to soften the cookies.
Freezing Cookies
To store these Mrs. Fields chocolate chip cookies for later, you can freeze them easily with these tips. might want to store them for later use.
Let them cool completely on a wire rack. Once completely cool, place the cookies in a single layer inside a freezer safe bag and place parchment paper between the layers to prevent sticking.
Place the freeze-safe bag inside of a freezer-safe container, label, and date the container, and store your frozen cookies in the freezer for up to three months.
When you're ready to enjoy your frozen cookies, remove them from the container and let them thaw at room temperature. Or, you can place them in the microwave for a few seconds to make them warm.
Freezing Cookie Dough
Freezing cookie dough is a wonderful option when baking cookies for later, especially for cookie giving at Christmas. To freeze cookie dough, scoop the dough using a cookie scoop to pre-portion the dough.
Place the cookie dough balls in an airtight container or a freezer-safe bag. Label the containers and store them for up to three months. When you're ready to bake, set the frozen cookie dough out on the container and preheat your oven.
Place the cookie dough balls on prepared cookie sheets with parchment paper and bake for the recommended baking time or until the edges of the cookies are lightly browned and the centers are still soft.
RELATED: Chocolate Chunk Marshmallow Cookies
Frequently Asked Questions
What is the secret to keeping Mrs. Fields Chocolate Chip Cookies soft?
Should I chill the dough?
Can I add mix-ins into chocolate chip cookie dough?
Can I freeze chocolate chip cookies?
For unbaked cookie dough, portion the dough into balls and place the dough in a freezer-safe container, label the container and freezer for up to 3 months.
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📖 Recipe
Mrs. Field's Chocolate Chip Cookies
Equipment
Ingredients
- 2 sticks unsalted butter - softened
- ½ cup granulated sugar
- 1 ½ cups packed brown sugar
- 2 eggs
- 2 ½ teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- ¾ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 11.5 oz semisweet chocolate chips
Instructions
- Preheat the oven to 350° F
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar.
- Add in the eggs one at a time until fluffy.
- Stir in the vanilla extract.
- 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.
Nutrition
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
© Mama Needs Cake
Tried this recipe?
Let us know how it was!Dana is an experienced recipe creator who crafts easy and delicious recipes for all levels of home cooks.
Her recipes range from classic comfort foods to healthy and nutritious meals, and she is always on the lookout for new and exciting ways to bring flavor and variety to the table.
Mary says
How much baking soda?
Dana says
1 tsp of baking soda. I have added it into the ingredients list.
Jeanette Shafer says
I was delighted to find your chocolate chip recipe. Every time I make them I get rave reviews!! It's my go to!! Been making these cookies for a crew months now!!!
Megan says
I’ve been looking for the perfect chocolate chip cookie recipe for ages. The recipes I’ve used before always resulted in cookies that either spread too much, were too cake-y, too sweet, weird texture, etc. I stumbled upon this recipe and decided to try it. The cookies came out perfect!!! Wonderfully chewy interior with a crispy exterior. They were just the right thickness too. (And of course, the taste was amazing). Everything a chocolate chip cookie should be! Thank you for making all my chocolate chip cookie dreams come true!
Dana says
I am so happy you enjoyed these cookies!! What a compliment 🙂
Jere Cassidy says
I've never had a Mrs. Fields cookie so I can't compare, but what I like about this recipe is using both white and brown sugar. Using both gives it the perfect chew and flavor.
Christine Day says
It looks very good. Please send me the website thank you
Dana says
Hi Christine,
You are actually commenting on the post with the recipe 🙂 Here is the link to this recipe https://mamaneedscake.com/mrs-fields-copycat-chocolate-chip-cookies/
Tianna says
When it says 2 sticks of butter is that 1/2 or 1 cup of butter?
Dana says
1 cup of butter 🙂
Erika says
I worked at Mrs Fields and mixed and baked cookies every day. These cookies may taste good, but they are not Mrs Fields Recipe.
Jeanette Shafer says
I'm making them now!!! I'm using an ice cream scoop to get big cookies. I'm adding an extra minute on bake time. 14 minutes. They are so good!!! I always made Nestle Toll House but these are my go to!!!
Rosa says
Can you make a cookie cake with this recipe ? If so would you change anything?
Lolly says
This is our family's 40 year old recipe for the Mrs Field's cookies, but a smaller batch!
One recommendation though... PLEASE don't preheat your oven at step one-- it really is fine to wait until the dough has chilled for almost the entire hour, then turn it on-- some people are literal recipe followers and there is no need to waste either gas or electricity for all that time! (Must of us know that, but it's easy to get on remote control sometimes, too, and just follow the directions)
Briana says
This is the one that my mom had that was supposedly the original Mrs Fields cookie. She made it since I was little in the late 1980s. This must be the one that was going around then. It really is the best.