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 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!

Jump to:

• Ingredients
• How to Make Mrs. Fields Chocolate Chip Cookies
• Substitutions in Mrs. Fields Copycat Chocolate Chip Cookies
• Variations
• Equipment Needed to Make Cookies
• Storing Freshly Baked Cookies
• Frequently Asked Questions
• OTHER COOKIE RECIPES YOU MAY LOVE
• 📖 Recipe

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.

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. 

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