Copycat Mrs Fields Chocolate Chip Cookies. If you have had Mrs Fields cookies you know what I'm talking about. Super thick, chewy and big chocolate chip cookies. Crunchy on the outside soft in the middle.
We all love a GOOD chocolate chip cookie and on my blog you will see I have a particular fondness for them. From my chocolate chip cookie recipe, to my candied pecan chocolate chip cookies right through to chocolate chip cookie bars! I'm adding to the list today with a classic. The Queen of chocolate chip cookies that is Mrs Fields copycat recipe.
I first saw the recipe on Popsugar where they actually visited Mrs Fields and made the Mrs Fields Chocolate Chip Cookies recipe so you know this recipe is the real deal, copycat recipe! How cool is that?
There are a few things in this recipe that makes them stand out from other chocolate chip cookie recipes.
Firstly we use cold butter. Usually recipes call for softened butter but these specify cold, hard butter to achieve perfectly thick and chewy cookies. We also use dark brown sugar to get the rich almost caramel like flavour in these cookies. Also the darker the sugar the more moisture the cookie will have so the softer they will be. You can skip the dark brown sugar and use regular brown sugar if you wish.
We also add 2 whole cups of chocolate chips! This means lots of chocolate chips in every. Single. Bite! Chocolate chip cookie heaven!
I used two tablespoons of dough for each cookie but it you want big, bakery style cookies I recommend using ¼ cup of dough per cookie or alternatively you could use this large cookie scoop. Much each than rolling and shaping the cookie yourself.
You can now enjoy making your own Mrs Fields Chocolate Chip Cookies with this copycat recipe. I hope you enjoy having fun in the kitchen and as always be sure to #lightscamerabake on Instagram if you make these or any of my other recipes. Also make sure you follow me on Pinterest for more fun inspirations in the kitchen.
Mrs Fields Chocolate Chip Cookies Copycat
Ingredients
- 1 Cup Cold Butter, Cut into small pieces (220g)
- 1 Cup Dark Brown Sugar, Packed (220g)
- ½ Cup Sugar (100g)
- 2 Large Eggs
- 2 tsps Vanilla Extract
- 2 and ½ Cups All-Purpose Flour (310g)
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 Cups Chocolate Chips (360g)
Instructions
- Preheat the oven to 150°C (300°F) and line two baking trays with non stick baking paper and set aside.
- In a large bowl add the dark brown sugar, sugar and cold butter.
- With an electric mixer, beat the butter and sugars together until it forms a grainy paste. (Around 4 minutes).
- Add the eggs and vanilla extract and beat until just combined. Don't over mix.
- Add in the flour, baking soda, salt and chocolate chips and beat on a low speed until just combined.
- Roll the cookie dough into balls (about two tablespoons in size) and place onto the prepared cookie sheets about 2 inches apart from each other.
- Bake for 16-20 minutes (depending on your oven) until golden on the outside but slightly soft to the touch. They will continue to cook once out of the oven.
Notes
Nutrition
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