The Best Mrs. Fields Chocolate Chip Cookie Copycat Recipe: Homemade Perfection
Prepare to experience pure cookie bliss with this incredible Mrs. Fields Chocolate Chip Cookie copycat recipe! These aren’t just any cookies; they’re a faithful recreation of the iconic, larger-than-life treats you know and love from the famous cookie shops. Imagine biting into a warm cookie with a slightly crisp edge, a wonderfully soft and chewy center, and an abundance of gooey, melted chocolate chips. Many who try this recipe agree: these homemade cookies might just be even better than the originals!
As a true cookie fanatic, I’ve explored countless variations, from my classic chocolate chip cookies and Greek yogurt chocolate chip cookies to convenient cake mix chocolate chip cookies. My expectations for perfecting this Mrs. Fields copycat recipe were incredibly high. My goal was to transport you back to those nostalgic moments of picking up a warm, freshly baked cookie at the mall, delivering that exact perfect texture: crispy edges giving way to a thick, incredibly chewy center. These particular chocolate chip cookies don’t just meet those expectations; they surpass them, bringing all that delightful experience right to your home kitchen.
One of the key secrets to achieving the distinctive Mrs. Fields style, particularly their signature thick and chewy texture, lies in a slightly lower baking temperature. While I’ve shared innovative methods like my air fryer chocolate chip cookies and microwave chocolate chip cookies, proving there’s more than one path to a great cookie, this specific copycat recipe thrives on a “low and slow” approach. Trust me when I say, the patience required for this method is absolutely rewarded with cookies that are truly worth the wait.
Why You’ll Fall in Love with This Mrs. Fields Copycat Recipe
This recipe isn’t just about baking; it’s about recreating a beloved experience in your own kitchen. Here’s why these copycat Mrs. Fields chocolate chip cookies will become your new go-to:
- Iconic Flavor, Anytime: Craving that unmistakable Mrs. Fields taste? Now you can enjoy those famous cookies whenever you want, without needing a trip to the mall or waiting in line.
- Perfect Texture & Rich Taste: These cookies boast that classic Mrs. Fields texture – buttery, rich with deep brown sugar notes, and perfectly chewy with those slightly crisp edges. They’re everything you remember and more.
- Simple Pantry Ingredients: You don’t need exotic ingredients to make magic. This recipe relies on basic staples you likely already have on hand, proving that the secret lies in the simple, yet effective method.
- Quick & Convenient: From start to finish, including the crucial chill time, these delicious cookies are ready in about an hour. Perfect for last-minute cravings or an impressive homemade treat!
- Impressive Size: Just like the originals, these are generously sized cookies, making them feel extra special and satisfying.
Essential Ingredients for Your Copycat Mrs. Fields Chocolate Chip Cookies
This section provides detailed ingredient notes, highlighting their role in the recipe and offering helpful substitution options. For precise measurements and step-by-step instructions, please refer to the complete printable recipe card located at the end of this post.
- Dark Brown Sugar: This is a crucial ingredient for that signature Mrs. Fields flavor and texture. Dark brown sugar not only imparts a rich, deep caramel flavor but also adds essential moisture, contributing to the cookies’ incredible softness and chewiness. While you can substitute light brown sugar in a pinch, be aware that the flavor will be less intense and the cookies might be slightly less moist.
- Granulated Sugar: Providing the necessary sweetness and helping with the crispy edge, granulated sugar perfectly balances the richness of the dark brown sugar. Using a combination of both sugars creates a complex flavor profile; an all-brown sugar cookie might be too intense and too soft.
- Butter (Cold, Unsalted): Here’s a major secret! Using cold butter, cut into small cubes, is key to achieving thick, soft, and chewy cookies. As the cold butter slowly melts in the oven, it creates steam and prevents the cookies from spreading too quickly, maintaining their desired thick shape and delightful chew. I recommend unsalted butter for better control over the salt content, but if salted butter is all you have, it will still work as the recipe is sweet enough to handle the minor addition of salt.
- Large Eggs (Room Temperature): Ensure your eggs are at room temperature. This allows them to emulsify and blend much more smoothly with the other ingredients, creating a more uniform and cohesive dough. Remember, the butter is the only ingredient that should be cold!
- All-Purpose Flour: Accuracy in measuring flour is vital for the perfect cookie texture. Use the “spoon and level” method: spoon flour into your measuring cup and then level it off with a straight edge. Too much flour can lead to dry, crumbly cookies, while too little can result in excessive spreading.
- Baking Soda: This acts as the leavening agent, providing the necessary lift and contributing to the soft, tender texture of these cookies. Ensure your baking soda is fresh for optimal results.
- Semi-Sweet Chocolate Chips: For that authentic Mrs. Fields flavor, semi-sweet chocolate chips are the classic choice. Their balanced sweetness and smooth melting consistency are perfect. Feel free to experiment by mixing in dark chocolate chips for a richer flavor or white chocolate chips for variety, but note that this will alter the “exact copycat” profile. You can also use chocolate chunks for bigger pockets of melted chocolate!
- Salt: A small amount of salt is crucial for balancing the sweetness and enhancing all the other flavors in the cookie. Don’t skip it!
- Vanilla Extract: Pure vanilla extract adds a warm, aromatic depth that is essential for a truly delicious chocolate chip cookie. Use good quality vanilla for the best flavor.
Jaclyn’s Kitchen Faves: Essential Baking Tools
Achieving perfectly uniform cookies that bake evenly every single time is easy with the right tools! This extra large cookie scoop (a ¼ cup or #8 scoop) is absolutely perfect for this Mrs. Fields copycat recipe, ensuring your cookies are fabulously big and consistently sized, just like the originals.
How to Make Chocolate Chip Cookies Just Like Mrs. Fields: A Step-by-Step Guide
Follow these detailed steps, complete with visual aids, to create the most amazing homemade Mrs. Fields chocolate chip cookies. For the full, printer-friendly recipe card, scroll down to the end of this post.
Step 1: Cream Sugars and Cold Butter. In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using a hand mixer, combine the dark brown sugar, granulated sugar, and cold, cubed butter. Beat them together on medium speed. Unlike traditional recipes, this mixture will initially be lumpy and look more sandy or crumbly rather than light and creamy due to the cold butter. Continue mixing until well combined. Then, beat in the room temperature eggs one at a time, followed by the vanilla extract, until everything is thoroughly incorporated. Set this wet mixture aside.
Step 2: Combine Dry and Wet Ingredients. In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the leavening agent and salt are evenly distributed throughout the dough. Gradually add the dry ingredients to the wet ingredients in the mixer bowl, mixing on low speed until they are just combined. It’s crucial not to overmix the dough once the flour is added, as this can lead to tough cookies. Finally, gently fold in the semi-sweet chocolate chips by hand or on very low speed until they are evenly distributed throughout the dough. Be careful not to crush them.
Step 3: Scoop and Chill the Dough. Using a ¼ cup cookie scoop (or about 3-4 tablespoons), scoop generous portions of dough and roll them into uniform balls. These cookies are meant to be deliciously large! Place the cookie dough balls on a plate or a clean baking sheet and refrigerate them for at least 30 minutes. This chilling step is absolutely essential; it allows the butter to firm up, prevents the cookies from spreading too much during baking, and contributes significantly to their thick, chewy texture.
Step 4: Prepare for Baking. While the dough is chilling, preheat your oven to 300°F (150°C). Line two large baking sheets with parchment paper. Parchment paper prevents sticking and helps the cookies bake evenly.
Step 5: Bake to Perfection. Transfer the chilled cookie dough balls onto the parchment-lined baking sheets, ensuring you leave at least 3 inches of space between each cookie, as they will spread. Bake in the preheated oven for 20-22 minutes. The cookies are done when the edges are lightly golden brown and the centers are just set, possibly still looking slightly soft or underdone. Remember, they will continue to cook and firm up as they cool.
Step 6: Cool and Enjoy. Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for at least 10 minutes. This crucial cooling period on the hot sheet helps them continue to set and firm up without becoming brittle. After 10 minutes, carefully transfer the warm, still-delicate cookies to a wire rack to cool completely. For the ultimate experience, serve them slightly warm, allowing the chocolate to remain perfectly gooey.
Pro Tip for Bakery-Perfect Presentation
To give your homemade Mrs. Fields cookies that professional, bakery-style look, press a few extra chocolate chips onto the tops of the cookie dough balls just before baking. Alternatively, for even meltier results, gently press a few extra chips onto the tops of the cookies immediately after they come out of the oven, while they are still warm and pliable. This simple trick makes them even more appealing and highlights those delicious chocolatey centers!
Storage and Make-Ahead Tips
Enjoying your Mrs. Fields copycat cookies fresh is always best, but here’s how to store them and even prepare them in advance:
- Room Temperature: Store your baked cookies in an airtight container at room temperature for up to 5 days. They’ll remain wonderfully soft and delicious.
- Freezer (Baked Cookies): For longer storage, you can freeze the baked cookies for up to 3 months. Once completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. Thaw on the countertop before serving. You can even warm them slightly in the microwave for that fresh-out-of-the-oven experience.
- Make-Ahead Cookie Dough (Freezer): This is a fantastic option for fresh cookies on demand! Scoop the dough balls as directed and flash freeze them on a baking sheet until they are solid (this prevents them from sticking together). Then, transfer the frozen dough balls into a freezer bag or a freezer-safe container. When you’re ready to bake, place the frozen dough balls on a parchment-lined baking sheet and add a few extra minutes (typically 3-5 minutes) to the baking time. No need to thaw!
Recipe Tips for Perfect Mrs. Fields Cookies
- Serve Warm for Best Experience: While delicious at any temperature, these cookies are truly at their peak when served warm. The chocolate chips will be gloriously gooey. To reheat, pop a cookie in the microwave for 10-15 seconds for that delightful “fresh-out-of-the-oven” taste.
- Don’t Skip the Chill Time: This step is non-negotiable for achieving the signature Mrs. Fields texture. Chilling the dough solidifies the butter, which prevents the cookies from spreading too thinly and ensures they bake up thick, soft, and wonderfully chewy.
- Avoid Overbaking: It can be tempting to bake until they look fully golden, but resist the urge! The cookies should still appear slightly soft and perhaps a little underdone in the very center when you pull them from the oven. The residual heat from the baking sheet will continue to cook them, allowing them to set perfectly as they cool. Overbaked cookies will be dry and crumbly instead of chewy.
- Measure Flour Correctly: Always spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much being added and resulting in dry cookies.
- Room Temperature Eggs: Make sure your eggs are at room temperature. Cold eggs don’t emulsify as well with the other ingredients, potentially leading to a less uniform dough.
Additions and Flavor Variations
While altering the recipe means it’s no longer an exact “copycat,” don’t let that stop you from making these delicious cookies your own! They serve as a fantastic base for all sorts of delectable additions.
Consider mixing in some chopped nuts for added crunch and flavor. Walnuts, macadamia nuts, peanuts, pecans, or almonds would all be excellent choices. For a different twist on chocolate, try butterscotch chips, white chocolate chunks, or even small pieces of your favorite chocolate candy bars. You could also fold in some colorful sprinkles for a fun, festive cookie!
Or, take these already incredible cookies to the next level by transforming them into an epic ice cream sandwich! Simply spread a generous layer of your favorite ice cream between two soft, chewy chocolate chip cookies and freeze until solid. This makes for a truly decadent and refreshing sweet treat, perfect for a hot day or any time you crave something extra special.
Frequently Asked Questions (FAQ) About Mrs. Fields Copycat Cookies
- What makes Mrs. Fields cookies so unique?
- Mrs. Fields cookies are known for their distinctive texture: slightly crispy edges, a soft and thick chewy center, and an abundance of rich, gooey chocolate chips. This recipe aims to replicate that exact experience through specific ingredient ratios and baking techniques, like using cold butter and a lower baking temperature.
- Why do I need to use cold butter?
- Cold butter is a key “secret” ingredient. When butter is cold and cut into cubes, it takes longer to melt in the oven. This slow melting process helps create steam, which puffs up the cookies and prevents them from spreading too quickly. The result is a thicker, chewier cookie with those coveted crisp edges.
- Can I use different types of chocolate chips?
- Absolutely! While semi-sweet is traditional for a true copycat, you can certainly experiment with dark chocolate chips for a richer flavor, milk chocolate chips for a sweeter treat, or even a mix of different types of chocolate. Chocolate chunks also work wonderfully for larger pockets of melted chocolate.
- Is chilling the dough really necessary?
- Yes, chilling the dough is a crucial step that you shouldn’t skip. It allows the butter to re-solidify, which in turn helps prevent the cookies from spreading too much during baking. This ensures your cookies are thick, chewy, and hold their shape, just like Mrs. Fields’ originals. It also deepens the flavor profile of the dough.
- How can I tell if the cookies are done baking?
- Look for edges that are lightly golden brown and centers that appear just set. The middles might still look a little soft or slightly underdone. This is normal and desired! The cookies will continue to cook and firm up as they cool on the hot baking sheet. Overbaking will result in a dry, hard cookie.
- My cookies spread too much! What went wrong?
- Several factors can cause cookies to spread too much. Common culprits include: not chilling the dough long enough (or at all), using butter that was too soft initially, an oven that is too hot, or measuring too little flour. Ensure your ingredients are measured accurately and don’t skip the chilling step!
More Favorite Cookie Recipes to Explore
- Ranger Cookies
- Kitchen Sink Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Chocolate Peanut Butter Chip Cookies
- Soft and Chewy Snickerdoodles
Mrs Fields Chocolate Chip Cookies
Author: Jaclyn
15 mins
20 mins
30 mins
1 hr 5 mins
16 large cookies
Equipment
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¼ cup cookie scoop (#8)
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Stand Mixer or Hand Mixer
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Large Baking Sheets
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Parchment Paper
Ingredients
- 1 cup dark brown sugar packed
- ½ cup granulated sugar
- 1 cup unsalted butter cold, cut into ½-inch cubes
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
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In a stand mixer or large bowl with a hand mixer, beat brown sugar, granulated sugar, and cubed cold butter until combined (mixture will look sandy and crumbly). Add room temperature eggs and vanilla, mixing until just combined. Set aside.
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In a medium bowl, whisk together flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Stir in the chocolate chips.
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Roll ¼-cup portions of dough into balls. Place on a plate or baking sheet and refrigerate for 30 minutes. This chilling step is essential for thick, chewy cookies.
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Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
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Place chilled dough balls 3 inches apart on prepared sheets. Bake for 20-22 minutes, or until the edges are lightly golden and the tops are just set (they might still look slightly soft in the center).
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Let cookies cool on the baking sheet for 10 minutes (this allows them to set and firm up), then transfer to a wire rack to continue cooling.
Notes
Do not overbake! The cookies will appear soft in the middle when removed from the oven but will continue to set as they cool on the baking sheet.
For a stunning bakery-style look, press a few extra chocolate chips onto the tops of the cookie dough before baking or immediately after the cookies come out of the oven.
Store these delicious cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
Did You Make This Recipe?
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