This Mrs. Fields chocolate chip cookie recipe is simply the best!
Sometimes, I go to the mall to pick up a Mrs. Fields cookie and nothing else.
They’re so warm and gooey, with a delightful chewy outside and tender, buttery insides that melt in your mouth.
And that chocolate-to-cookie ratio? Sheer heaven.
However, you can avoid wading through heavy mall crowds and make these fantastic cookies at home.
This Mrs. Fields Chocolate Chip Cookie recipe captures the magic to a T.
Save yourself a trip to the mall with this copycat recipe that utilizes a few clever hacks to capture the chocolatey magic.
Mrs. Fields Chocolate Chip Cookie
So, what is it about Mrs. Fields’ cookies that are so irresistible?
First, there’s nothing like a warm cookie right out of the oven. But that’s not the only thing that makes these cookies unique.
The trick to the perfectly chewy and tender chocolate chip cookie is baking it low and slow and keeping things cold.
Unlike other chocolate chip cookie recipes, Mrs. Fields uses cold butter and bakes in the oven at a lower temperature.
The finished product is just a touch past raw cookie dough.
They’re buttery and gooey, and every bite delivers the perfect portion of creamy chocolate chips.
Seriously, you’ll never go back to your old chocolate chip cookie recipe ever again.
Ingredients
Butter. This recipe calls for a whopping 2 cups of butter! It’s what makes these cookies so delightfully rich and indulgent.
Sugar. Granulated sugar gives these cookies their bright sweetness. But granulated sugar is just half of the equation.
Brown sugar. The trick to chewy, sweet, and slightly nutty cookies is brown sugar. Brown sugar is what makes these cookies chewy and delicious.
Eggs. Without eggs, your cookies will be flat and dense. Adding eggs to your cookie dough helps them rise in the oven.
Vanilla. No chocolate chip cookie is complete without vanilla extract. It adds a slightly savory note while bringing out the flavors in the sugar and butter.
Flour. For Mrs. Fields’ cookies, all-purpose flour is your best option. It helps make your cookies so light and fluffy.
Oatmeal. Don’t worry; adding oatmeal won’t transform these cookies into oatmeal cookies. While it doesn’t add much flavor, it helps absorb the excess moisture in the dough to ensure it is impossibly light.
Salt. Adding a pinch of salt doesn’t make your cookies salty. It does the opposite! Adding salt will make your cookies much sweeter and draw out the flavors from the vanilla.
Baking powder. Without baking powder, your cookies won’t rise in the oven. Adding baking powder is partly responsible for those light and fluffy cake-like cookies.
Baking soda. In addition to baking powder, baking soda is another leveling agent to ensure your cookies rise in the oven.
Chocolate chips. Using semi-sweet chocolate chips adds chocolatey goodness that isn’t overly sweet. Remember that these cookies have a lot of sugar, so opting for semi-sweet chocolate chips is a must.
Hershey Bars. In addition to semi-sweet chocolate chips, these cookies earn a double-punch of chocolatey flavors from shaved Hershey Bars that melt in your mouth.
Nuts. Adding nuts is entirely optional, but add a nutty crunch. Use your favorite nuts, whether it’s cashews, pecans, or walnuts.
Tips for the Best Cookies
- Don’t over-mix the dough. It’s easy to get carried away with mixing. Mix until the wet and dry ingredients come together for the perfect chocolate chip cookies, and then stop mixing! If you over-mix, your cookies will be too chewy.
- Refrigerate cookie dough for at least 30 minutes before baking. This is so important! If you use room-temperature cookie dough, the cookies will spread in the oven and become crispy instead of chewy and tender.
- Let your cookies cool on the baking sheet for a few minutes. I know it’s tempting to eat a hot cookie straight out of the oven, but refrain!
- Get creative with chocolate. While the recipe calls for semi-sweet chocolate chips, you can use whatever style and brand you prefer. Milk chocolate is a great option if you like your cookies super sweet! You can also use white chocolate or dark chocolate to adjust the chocolatey flavors.
- Invest in a cookie scoop. It’s hard to roll out cookie dough balls that are the same size by hand. Using a cookie scoop makes it easier to measure the perfect size to ensure that all of your cookies are the same size. If you don’t have a cookie scoop, an ice cream scoop works in a pinch.
Do I Have to Chill the Dough?
Yes, you have to chill your dough. Chilling the dough is so important!
If the dough isn’t cold when it hits the oven, the cookie dough will spread too quickly.
The result? Flat, lifeless cookies that are crispy and flat.
The trick to recreating Mrs. Field’s perfectly chewy cookies is to ensure that your dough is always chilled.
Be sure to chill your dough for at least 30 minutes or longer.
Storage Tips
Oddly, you won’t have any leftovers because these cookies are addictive.
If by chance, some cookies survive to see another day, you can keep them at room temperature for up to three days.
Be sure that you store them in an air-tight container.
Additionally, you can also freeze these cookies.
Place them in an air-tight container or a freezer bag, and be sure to remove as much air as possible.
Once frozen, they keep for about 3 months. To thaw, set them out at room temperature for 90 minutes.
Mrs. Fields Chocolate Chip Cookie Recipe (Copycat)
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kcalThis Mrs. Field chocolate chip cookie recipe is simply the best! Learn how to make this easy copycat version, plus, get tips for the best chocolate chip cookies.
Ingredients
2 cups butter
2 cups sugar
2 cups packed brown sugar
4 large eggs
2 tablespoons vanilla extract
4 cups flour
5 cups oatmeal (add to a food processor to turn into flour)
1 teaspoon salt
4 teaspoons baking powder
4 teaspoons baking soda
2 (12-ounce) bags of chocolate chips
8 ounces grated Hershey Bars
3 cups nuts, (optional)
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Using a stand or hand mixer, mix the butter, sugar, and brown sugar in a large bowl until creamy.
- Add the eggs and vanilla, and continue mixing until just combined.
- Slowly add the flour, oat flour, salt, baking powder, and baking soda to the bowl.
- Add the chocolate chips, grated Hershey bars, and optional nuts to the bowl, and stir until combined. Don’t overmix!
- Using a cookie scoop, roll 1 1/2 inch cookie balls on an ungreased baking sheet, cover them, and place them in the refrigerator for at least 30 minutes.
- Bake the cooled cookies in the oven for 6-10 minutes.
- Let the cookies cool for a few minutes on the cookie sheet, and dig in!
