Original Mrs. Fields Chocolate Chip Cookies Copycat Recipe

Hot fresh baked Mrs Fields Chocolate Chip Cookies were always a treat when shopping at the local mall growing up. You could smell them as you entered the food court and would have to grab a cookie or two.

These famous cookie were giant with a chewy texture loaded with chocolate chips and always a favorite to enjoy while department store shopping.

Chocolate Chip Cookie Dough has always been a favorite of mine and I would try to make homemade cookies taste as good as these chewy chocolate chip cookies from Mrs. Fields Cookies but always seemed to fall short.

Until one day when I came across this recipe. The ingredients are all pretty standard in what you would find in a traditional chocolate chip cookie recipe but the real key is in the ingredients and how the cookie dough is mixed together.

I recommend using a stand mixer as this makes a good size batch of the most delicious. I am using a Bosch Universal Mixer which I have brown up using and love. You can read more about why I love my Bosch and what recipe I first learned how to make.

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Mrs. Fields Chocolate Chip Cookies are a rich cookie recipe made with dark brown sugar. This recipe is as close to the real thing that I have ever found. The large cookies made with this original recipe make a great copycat cookie recipe.

I'll help you make these cookies exactly like I make right down to the finished product with my tips and tricks and how I get the best results every time.

Ingredient List for Mrs Fields Chocolate Chip Cookies

Fats. Butter I suggest using real butter

Dry Ingredients. Sugar, Brown Sugar, All Purpose Flour, Baking Soda and Salt

Other Ingredients. Eggs, Vanilla Extract and Milk Chocolate Chips

To make the giant Mrs. Fields Chocolate Chip Cookie Recipe I have a few tips. These cookies are rather large but can be made smaller which I do often.

The larger sizes are great for the wow effect when others get their hands on one. But the taste just the same at any size.

Gather all the ingredients needed and make sure to weigh and measure ingredients. I truly find this most helpful for consistent baking. Adding too much or too little of the dry ingredients can result in dry cookies, or cookies that become too flat.

How to make Mrs. Fields Cookie Recipe

In a large bowl using a hand mixer or a stand mixer cream room temperature softened butter with granulated white sugar and cream for 6 minutes. Scrape down sides of bowl multiple times allowing the butter and sugar to cream until nice and fluffy.

Then add eggs and allow to fully combine before adding brown sugar and vanilla extract.

Cream mixture for another 3 minutes. Scraping sides of bowl ensures that all ingredients are properly mixed together.

The creamed butter mixture creates air pockets in the dough for a lighter cookie texture.

Add flour, baking soda and salt until combined and stop mixing ingredients. Hand stir in chocolate chips.

You can easily use a combination of chips if you wish like Milk Chocolate and White Chocolate Chips. Or Semi Sweet Chocolate and Peanut Butter chips for a fun flavor combination and delicious perfect balance of flavors.

Preheat oven and prepare baking sheet with parchment paper or use an ungreased cookie sheet.

Scoop cookie dough using a large cookie scoop or a soup spoon and drop onto cookie sheet or baking tray. I like to use about ⅓ of a cup of dough per cookie.

Make sure to leave at least 2 inches separation between cookie dough balls on sheet and bake. Cookies are done when edges are set and center is no longer glossy.

Remove from oven and allow to sit on baking sheet for a minute or two before moving to cooling rack to fully cool.

Make sure to read the recipe card below for all the measurements and details including cooking time for this great recipe.

Storage and Freezing Cookies

Cooled cookies can be stored in an airtight container or ZipLoc bag for up to 1 week. Cookies are best if enjoyed within 2-3 days. Layer or stack cookies is fine when placing a piece of parchment paper between layers to prevent sticking.

Freeze baked cookies in an airtight container for up to 3 months. Freeze cookie dough in ⅓ cup size dough balls before placing in a sealed container to prevent sticking.

Frozen Cookie Dough Balls can be baked from frozen. Add an additional 2-3 minutes baking time for best results.

Pro Tips

Baking. Do not over bake this recipe. Mrs. Fields Recipe are always served a little undercooked. You can bake until lightly golden brown if you prefer. Cookies tend to dry out faster and are best enjoyed within 1-2 days.

Room Temperature Ingredients. Butter should sit on counter for an hour before mixing cookie dough for best results. Allow eggs to come to room temperature for an hour before using.

Chocolate Chips. Use one bag Semi Sweet Chips and one back Peanut Butter Chips. Or use White Chocolate and Milk Chocolate Chips. The combinations are endless.

Additions. Adding pecans, macadamia nuts or walnuts adds to the recipe. Nuts tend to heat up the internal temperature quicker so adjust the time as needed.

Recipe Fun Facts

For years Mrs. Fields Cookies kept the secret recipe for these famous chewy cookie recipe. I love how the edges of the cookies are a little crisp giving delicious taste and texture with the chewy edges of each cookie.

Debbie Fields is the creator behind this recipe and stores nation wide. Mrs. Fields Chocolate Chippery has made ton of cookies over the years which have been sold in malls, grocery stores and events worldwide. I would love to see her recipe box of creativity. Wouldn't you?

Get yourself a tall glass of milk, pull up a chair and enjoy the first batch of Mrs Field's Cookies right out of the oven. They are delicious cookies and a favorite recipe.

More Classic Cookie Recipes

• Old Fashioned Peanut Butter Cookies
• Snickerdoodle Cookies
• Sugar Cookie Bars with Pink Frosting
• Funfetti Cookies