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This is a Mrs. Fields chocolate chip cookies copycat recipe! It’s made with cold salted butter, semi-sweet chocolate chips, and other simple ingredients. These cookies turn out perfectly every single time and taste great cold, warm, or hot!
They’re soft and chewy, easy to make, and taste even better with a cold glass of milk. For more of my favorite cookie recipes, check out these brown butter chocolate chip cookies, chocolate crinkle cookies, and snickerdoodle cookies.
Table of Contents
HOW TO MAKE
See the recipe card below for ingredient quantities and complete instructions.
Line two baking sheets with parchment paper and measure out the ingredients.
Using an electric mixer, beat the cold butter, brown sugar, and granulated sugar until well combined. It will be lumpy but that’s okay. Add the eggs and vanilla extract and mix until well combined.
Add the flour, baking soda, and salt and mix until well combined but don’t overmix. Stir in the chocolate chips and roll ¼ cup portions of the dough between your hands to form a ball. Place the dough balls into the fridge for 30 minutes. Once the 30 minutes are up, bake at 300 degrees F for 23-25 minutes.
TOP TIPS
- The cold butter helps keep the dough chilled and the cookies rise so make sure not to soften the butter!
- If you make any modifications, it will no longer be a copycat recipe, but you can include various delicious extras such as different types of chocolate chips, butterscotch chips, sprinkles, or chocolate chunks.
- Use a 1/4 cup measuring cup to scoop out the dough so every cookie is the same size and bakes evenly.
- Serve warm for best results.
STORAGE
Place any leftover cookies in an air-tight container or zippered plastic bag and store them at room temperature for up to 4 days. Microwave for 10-15 seconds before serving.
Tried these Mrs. Fields chocolate chip cookies recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Mrs. Fields Chocolate Chip Cookies
Equipment
- baking sheets
- Parchment Paper
- Electric mixer
- measuring cups
- measuring spoons
- Rubber Spatula to scrape the bottom and sides of the bowl and fold in chocolate chips.
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup dark brown sugar, packed
- ½ cup granulated sugar
- 1 cup salted butter , cold and small cubed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips, plus more for garnish
Instructions
- Line baking sheets with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, and salt, and set aside.
- Add the brown sugar, white sugar, and cubed butter in the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer. Mix until just combined; there will be lumps, and it will look like a sandy consistency.
- Add the eggs and vanilla, and mix until combined.
- Add the flour mixture and mix until there are no streaks of flour left, but make sure not to overmix. Scrape the sides of the bowl as needed.
- Stir in the chocolate chips until just combined.
- Roll ¼ cup portions of the dough between your hands to form a ball. I use a cookie scoop to help with this. Place on the prepared sheet trays.
- Place the dough balls into the fridge for 30 minutes.
- While the dough is chilling, preheat the oven to 300°F.
- Place the cookie balls about 3 inches apart on the sheet tray. Bake for 23-25 minutes until puffed and starting to brown along the edges.
- Immediately place the cookies onto a cold countertop, and use the parchment paper to help slide them off the sheet tray.
- Press in more chocolate chips on top for a pretty presentation if desired.
- Allow to cool slightly and serve warm or cool completely before storing.
Notes
- The cold butter helps keep the dough chilled and the cookies rise so make sure not to soften the butter!
- If you make any modifications, it will no longer be a copycat recipe, but you can include various delicious extras such as different types of chocolate chips, butterscotch chips, sprinkles, or chocolate chunks.
- Use a 1/4 cup measuring cup to scoop out the dough so every cookie is the same size and bakes evenly.
- Serve warm for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
