Mrs. Fields Chocolate Chip Cookies
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.
Servings: 17
Calories: 367kcal
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
Calories: 367kcal | Carbohydrates: 44g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 167mg | Potassium: 169mg | Fiber: 2g | Sugar: 26g | Vitamin A: 376IU | Calcium: 33mg | Iron: 2mg