Mrs. Fields Chocolate Chip Cookies – Copycat Recipe

Create your own delicious Mrs. Fields Chocolate Chip Cookies! This copycat recipe is soft, chewy, and requires no chill time! You can’t beat that!

Mrs. Fields Chocolate Chip Cookies are some of the most iconic cookies around. And for good reason – they’re delicious! But if you don’t live near a Mrs. Fields store, getting your hands on these cookies can be tricky.

Luckily, we’ve got a copycat recipe that is just as good as the real thing, and doesn’t require any chill time! So whether you’re craving Mrs. Fields Chocolate Chip Cookies or just want to try your hand at making them yourself, this recipe is for you.

This copycat recipe for Mrs. Fields Chocolate Chip Cookies yields cookies that are soft and chewy on the inside with a slight crunch on the outside – just like the real thing!

But my favorite part is that there’s no need to chill the dough before baking, so you can have Mrs. Fields Chocolate Chip Cookies in your oven in no time at all.

As soon as the craving strikes – you can have these cookies in less than 30 minutes!

Here are some commonly asked questions

About Mrs. Field’s Cookies

Mrs. Fields is a company that specializes in freshly baked cookies, brownies, and other treats. The company was founded in 1977 by Debbi Fields, and today has locations all over the United States and in several other countries.

Mrs. Fields is best known for its signature cookies, which come in a variety of flavors including chocolate chip, oatmeal raisin, and peanut butter. The company also offers a wide selection of other baked goods, including muffins, scones, and cupcakes.

In addition to cookies and other treats, Mrs. Fields also sells a variety of Gifts and Gift Baskets. These gifts can be sent to friends, family, or business associates, and include items such as cookie tins, mug sets, and gift cards. Mrs. Fields also offers a corporate gift program for businesses that want to send gifts to their employees or clients.

If you’re looking for a delicious treat, Mrs. Fields is the place to go. With a wide selection of cookies, brownies, and other baked goods, there’s something for everyone to enjoy. Mrs. Fields also offers a variety of gifts and gift baskets, making it easy to find the perfect present for any occasion.

For more information – please visit Mrs. Field’s website.

Does it matter if I use salted instead of unsalted butter in this recipe?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.

I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

Can I use imitation vanilla for this recipe?

You can use imitation vanilla instead of real vanilla extract in this recipe. Vanilla is in high demand and short supply as of late. This means that the price is going to go up, making imitation vanilla a more economical option.

To save on the cost of real vanilla extract, I make my own vanilla at home. To do this, soak three to five vanilla beans in vodka and store the mix in a mason jar in a cool, dry place.

Once the alcohol turns a rich dark brown color, it has extracted much of the vanillin from the beans, adopting their flavor. Use it as you would use ordinary vanilla extract. It does not go bad but should remain in a cool, dry place for the duration of its lifetime.

What does it mean to cream the butter and sugar together?

Creaming butter and sugar together is key to getting giving structure to your dough so that a cookie is light and fluffy. This is because you are incorporating air into the mix when you beat the butter.

When creaming your butter and sugar together, it is important to make sure that you start with soft butter. Add the butter and sugar to the mixing bowl and mix on medium speed for 2-3 minutes. You want to make sure that you stop when you get firm peaks. Be careful not to overmix because you will end up with an oily mix that fails to incorporate the air you need to make this recipe.

Why should I be careful to not overmix wet and dry ingredients together?

Note that at this phase of the recipe, we have already creamed our butter and sugar together and we are now adding the remainder of our dry ingredients. We want to be careful not to overmix because we just incorporated those valuable microscopic air bubbles into our butter to get that light, fluffy mix. If we were to overmix, we would get a more oily mixture that loses all of those air bubbles we worked so hard for. This will lead to flat, dense cookies.

Ingredients for Mrs. Fields Chocolate Chip Cookies

• all-purpose flour
• salt
• baking soda
• unsalted butter – softened
• brown sugar – packed
• granulated sugar
• large eggs – room temperature
• vanilla extract
• chocolate chips semi-sweet or milk

How many cookies does this recipe make?

This recipe will make four dozen cookies. However, the quantities of our ingredients are mathematically easy to halve or double if you would like to make fewer or more cookies.

How to Make Mrs. Fields Chocolate Chip Cookies

1. Preheat the oven to 350 degrees F.
2. Line baking sheets with parchment paper or a silicone mat. Set aside.
3. In a medium bowl, whisk together the flour, baking soda, and salt.
4. In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
5. Add in the eggs and vanilla extract and mix until well combined.
6. Gradually add the flour mixture and mix until combined. Don’t overmix though.
7. Fold in the chocolate chips until mixed throughout.
8. Divide the batter using a cookie dough scoop or tablespoon and place portions on a prepared baking sheet about 2 inches apart.
9. Bake for 8-10 minutes for soft cookies, longer for crispy.
10. Remove from the oven and place the cookies on a wire rack to cool.
11. Store in an airtight container.

What if I do not want to make that many cookies? Can I freeze half of the dough for later?

Absolutely! Most cookie dough will freeze very well. You can expect it to have a frozen shelf life of up to three months before you will need to make another batch.

Why do I need to pack my brown sugar when measuring?

Packing your brown sugar is crucial for making consistent measurements. If you do not pack your brown sugar, you are leaving little air pockets in your measuring cup that will reduce the true amount of brown sugar you are adding to the recipe.

These pockets are never uniform, meaning that scooping without packing will add a different quantity each time. Thus, one should always pack their brown sugar when measuring – even if the recipe does not call for it.

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work in this recipe.

You can also make your own brown sugar with my Homemade Brown Sugar recipe.

How to store these chocolate chip cookies?

These chocolate chip cookies can be stored in an airtight container at room temperature for up to 1 week. If you want them to last longer, you can freeze the dough or the baked cookies for up to 3 months. Just make sure to wrap them tightly in plastic wrap or freezer-safe bags to prevent them from drying out.

Can I add other ingredients to the cookie dough?

Sure! Chocolate chip cookies are a great base for experimentation. Try adding nuts, dried fruit, or even different types of chocolate chips. Get creative and see what you come up with!

Can these baked cookies be frozen?

Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.

Can this recipe be doubled?

You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.

Do I need to chill the dough before baking?

No, this is a no-chill recipe so you can bake the cookies right away. This is perfect for when you want fresh, warm cookies but you don’t want to wait for the dough to chill.

Products I love when making chocolate chip cookies…

This super soft and chewy cookie recipe is EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made chocolate chip cookies like these before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this simple cookie recipe.

• mixer
• baking sheet
• measuring cups
• measuring spoons
• cookie scoop
• spatula
• powdered vanilla extract

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If you love this Mrs. Fields Chocolate Chip Cookies – Copycat recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!

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