Best Copycat Mrs Fields Chocolate Chip Cookies Recipe

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Who can resist a freshly baked cookie with a chewy middle and crunchy ends, especially when it tastes like Mrs. Fields chocolate chip cookies? This imitation is wonderful.  


– 2 & 1/2 cups all-purpose flour – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1 cup dark brown sugar packed – 1/2 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


Set aside parchment-lined sheet trays. Mix flour, baking soda, and salt in a medium bowl and set aside. Add brown sugar, white sugar, 

Step 1

and cubed butter to a paddle attachment-equipped electric mixer or a large bowl with an electric hand mixer. Combine until barely mixed;  

Step 2

lumps and sandy consistency will result. Mix in eggs and vanilla. Overmix the flour mixture until there are no flour streaks. Scrape bowl sides as needed. 

Step 3

Mix in chocolate chips just until incorporated. Form balls by rolling ¼ cup of dough between your hands. I use a cookie scoop. Use prepared sheet trays. 

Step 4

Refrigerate dough balls for 30 minutes. While the dough chills, prepare the oven at 300°F. On the sheet tray, space cookie balls 3 inches apart.  

Step 5

Bake for 22 to 25 minutes, or until the edges are golden and the center has puffed up.  

Step 6

Remove the cookies from the sheet tray by moving them to a countertop that is cold and removing them with the help of the parchment paper.  

Step 7

Additional chocolate chips can be sprinkled on top as a decorative touch if desired. Allow to gently cool, then serve warm or completely before putting away.  

Step 8


-Calories: 366kcal -Carbohydrates: 44g -Protein: 4g -Fat: 20g -Saturated Fat: 12g -Polyunsaturated Fat: 1g -Monounsaturated Fat: 5g -Trans Fat: 0.5g -Cholesterol: 49mg -Sodium: 166mg -Potassium: 168mg -Fiber: 2g -Sugar: 26g -Vitamin A: 372IU -Calcium: 33mg -Iron: 2mg

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