Copycat Mrs. Fields Chocolate chip Cookies (Soft & Chewy)
Copycat Mrs. Fields chocolate chip cookies are soft, chewy and packed with rich chocolate flavor. Made with simple ingredients and tested for the perfect bakery style texture this easy recipe recreates the classic mall cookie at home.
Servings: 32
Ingredients
- 1 ⅓ Cup Butter Softened
- 1 Cup Granulated Sugar 200g
- 1 ⅓ Cup Brown Sugar 285g
- 2 Eggs Large
- 1 teaspoon Vanilla Extract
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
- 3 ¾ Cup All Purpose Flour 450g
- 2 Bags Chocolate Chips Semi Sweet, Milk Chocolate, White Chocolate, or Peanut Butter. Mix or match.
Instructions
- Preheat Oven to 350 degrees
- 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
- 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.
- Add flour, baking soda and salt until combined and stop mixing ingredients. Hand stir in chocolate chips.
- 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.
- Bake at 350 Degrees for 9-11 minutes.
- Remove from oven and allow to sit on baking sheet for a minute or two before moving to cooling rack to fully cool.
Notes
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. Tried this recipe?Mention @bestcookierecipes or tag #bestcookierecipes!