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Mrs Fields Chocolate Chip Cookies are the thick, soft, chocolate packed cookies you remember grabbing warm from the mall, and this copycat recipe nails that bakery texture right in your own kitchen. The secret is cold cubed butter and a quick chill, which gives you cookies that stay puffy and tender instead of spreading flat. My girls beg for these on a rainy Saturday afternoon, and they never last long. If you love an easy bakery style cookie, our simple almond cookies are another favorite.
No mall trip required, just one bowl, a cookie scoop, and about an hour from craving to warm, gooey cookie.
Mrs Fields Chocolate Chip Cookies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 1 hour 10 minutes
- 🍽️ Serving: 17 cookies
- ⚡ Calories: 366kcal
- 🌶️ Flavor Profile: Thick, soft, and buttery with rich pockets of melty semi sweet chocolate
- ✋ Difficulty: Easy, about as simple as our cream cheese cookies
Quick Answer
Whisk together flour, baking soda, and salt. Cream cold cubed butter with brown and granulated sugar until sandy, then mix in eggs and vanilla. Stir in the flour mixture just until combined, fold in two cups of chocolate chips, and roll the dough into balls. Chill for 30 minutes, then bake at 300 degrees for 22 to 25 minutes until puffed and lightly golden at the edges.
Jump to:
- Mrs Fields Chocolate Chip Cookies Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Mrs Fields Chocolate Chip Cookies
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Mrs Fields Chocolate Chip Cookies FAQs
- Other Recommended Easy Cookie Recipes
- Copycat Mrs Fields Chocolate Chip Cookies
Why This Recipe Works
Click to see the technique science
- Cold cubed butter keeps them thick. Starting with cold butter instead of softened means the cookies hold their shape and bake up tall and puffy instead of spreading thin.
- A low and slow bake. Baking at 300 degrees for a longer time gently sets the cookies so they stay soft and chewy in the center with just a hint of golden edge.
- Two kinds of sugar. Dark brown sugar brings moisture and a deep caramel note, while granulated sugar gives the edges a delicate crisp.
- A 30 minute chill. Resting the dough balls in the fridge firms up the butter so the cookies bake thick and bakery style every time.
- Loaded with chocolate. A full two cups of semi sweet chocolate chips, plus a few pressed on top, gives you that signature Mrs Fields chocolate in every bite.
Why You’ll Love This Recipe
- They taste just like the warm mall cookie, but fresh from your own oven.
- Cold butter and a quick chill mean they bake up thick and soft every single time.
- They come together in one bowl, just like our chocolate sugar cookies.
Key Ingredients
Just a handful of simple baking staples come together for these copycat Mrs Fields chocolate chip cookies.
- Cold salted butter: Cubed and cold straight from the fridge, it is the key to thick cookies that do not spread flat.
- Dark brown sugar: Adds moisture and a deep, caramel like sweetness for a soft, chewy crumb.
- Semi sweet chocolate chips: A generous two cups, plus extra for pressing on top, for chocolate in every bite.
- All purpose flour: The structure of the cookie, whisked with baking soda and salt for an even bake.
- Eggs and vanilla: They bind the dough and bring that warm, classic cookie flavor.
See recipe card for exact quantities.
Variations and Substitutions
These cookies are a perfect base to make your own.
- Swap in a mix of semi sweet and milk chocolate chips, or use chocolate chunks for bigger melty pools.
- Fold in a cup of chopped walnuts or pecans for a nutty, classic bakery cookie.
- Add a half teaspoon of espresso powder to deepen the chocolate flavor.
- Use this same dough to make our style of chocolate dipped cookies by drizzling cooled cookies with melted chocolate.
How to Make Mrs Fields Chocolate Chip Cookies
- Line sheet trays with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt, and set aside.
- In the bowl of an electric mixer, add the brown sugar, granulated sugar, and cold cubed butter. Mix until just combined and sandy with some lumps remaining.
- Add the eggs and vanilla and mix until combined. Add the flour mixture and mix just until no streaks of flour remain, scraping the bowl as needed. Do not overmix.
- Stir in the chocolate chips until just combined and evenly distributed through the dough.
- Roll quarter cup portions of dough into balls using a cookie scoop, place on the prepared trays, and chill in the fridge for 30 minutes. Preheat the oven to 300 degrees Fahrenheit.
- Place the dough balls about 3 inches apart and bake for 22 to 25 minutes until puffed and starting to brown at the edges. Press extra chocolate chips on top, cool slightly, and serve warm.
Recipe Tips & Tricks
- Use cold butter cubed straight from the fridge, since softened butter will make the cookies spread thin and lose that thick bakery shape.
- Do not skip the chill, as 30 minutes in the fridge firms the dough so the cookies stay puffy while baking.
- Measure flour by spooning it into the cup and leveling off so the cookies do not turn dry or cakey.
- Bake low and slow at 300 degrees and pull them when the edges just start to color for the softest centers.
- Slide them off hot onto a cold countertop using the parchment to stop the baking and set that perfect chewy texture.
- Press chips on top right after baking for that pretty, loaded with chocolate bakery look.
Serving Ideas and Suggestions
These copycat Mrs Fields chocolate chip cookies are best served warm, when the chocolate is still melty and the centers are soft. A tall glass of cold milk is the only side they really need, though a scoop of vanilla ice cream sandwiched between two of them is never a bad idea.
Pile them on a platter for a party or bake sale right next to our white chocolate raspberry cookies and a batch of soft frosted Lofthouse cookies for a cookie tray that disappears fast.
They also make a thoughtful homemade gift. Stack a few in a cellophane bag with a ribbon, or tuck them into a tin alongside our raspberry thumbprint cookies for the holidays.
Mrs Fields Chocolate Chip Cookies FAQs
The most common cause is butter that is too warm. This recipe relies on cold, cubed butter and a 30 minute chill to keep the cookies thick. If your kitchen is hot, chill the dough balls a little longer before baking, and always bake on a cool sheet tray.
Yes. Roll the dough into balls, freeze them solid on a tray, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding a couple of extra minutes to the bake time.
The low temperature is the secret to that signature soft, thick Mrs Fields texture. Baking low and slow gently sets the cookies so the centers stay tender and chewy without the edges getting too crisp.
Yes. If you only have unsalted butter, add an extra quarter teaspoon of salt to the dry ingredients to balance the sweetness and bring out the chocolate flavor.
Store cooled cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to the container to help keep them soft, or warm a cookie in the microwave for a few seconds to bring back that fresh baked gooeyness.
Absolutely. For larger bakery style cookies, use a half cup scoop and add a few minutes to the bake time. For smaller cookies, use a tablespoon scoop and reduce the time, watching for puffed, lightly golden edges.
Tried these copycat Mrs Fields chocolate chip cookies? I would love to hear how they turned out, leave a comment and a star rating below and let me know if you went for warm and gooey or fully cooled!
Copycat Mrs Fields Chocolate Chip Cookies
Ingredients
- 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
Instructions
- Line sheet trays with parchment paper, and set aside.
- In a medium-sized bowl, stir together the flour, baking soda, and salt, and set aside.2 & 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Add the brown sugar, white sugar, and cubed butter in the body of an electric 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.1 cup dark brown sugar, 1/2 cup granulated sugar, 1 cup salted butter
- Add the eggs and vanilla, and mix until combined.2 large eggs, 2 teaspoons vanilla extract
- Add the flour mixture and mix until there are no streaks of flour left, but make sure to now overmix. Scrape the sides of the bowl as needed.
- Stir in the chocolate chips until just combined.2 cups semi-sweet chocolate chips
- 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 22-25 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
- Use a large 1/4th cup cookie scoop or even an ice cream scoop for uniform cookies.
- Ensure your oven is correctly calibrated. Cooking time is crucial for that perfect texture!
- For a different twist, try brown butter instead of regular butter.
- Always use parchment paper on your baking sheet for easy cleanup and to prevent sticking.
- Don’t be afraid to mix by hand! Sometimes, the old ways bring out the best flavors.
- If you want smaller cookies, no problem! Just adjust the baking time slightly.
Nutrition
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