Are you ready for one of the most spectacular copycat recipes ever? I LOVED, LOVED, LOVED this soft and chewy melt-in-your-mouth copycat version of Mrs. Field’s delicious Chocolate Chip cookies. It’s loaded with 50% more chocolate chips than most Chocolate Chip Cookie recipes–and you have only about two-thirds of the volume of most recipes. So that’s a LOT of chocolate!
One of the secret’s to making this recipe is the baking time. The author suggested to bake these cookies only 9 minutes no matter what they looked like because they would continue cooking in the pan. Against my better judgment (I normally would have cooked these 1-2 minutes more) I went ahead and cooked them only 9 minutes and allowed them to sink into the middle so they are soft, chewy and doughy inside (just like Mrs. Field’s cookies). I thought the cookies turned out sensational, but if you just can’t stand cookies with this soft of a texture then, by all means, add an extra minute or two onto the time. They will turn out okay, but they will be crunchier and not as soft-textured as these turned out to be. Other keys are to use REAL vanilla–no imitation stuff, and REAL butter–not margarine. If you want a quality cookie, you have to use quality ingredients. You will never be able to get the exact replication of her cookie since she uses multiple kinds of vanilla grown in countries all over the world, but this is really a great tasting cookie.
I found this recipe in my Treasury of Top Secret Recipes, by Todd Wilbur. I found this book at a thrift shop in Arlington, Texas, for $2.99 and have since gone on to purchase several more of his cookbooks online. I’ve had excellent outcomes on every recipe I’ve tried from his books so far. The only thing I changed in Wilbur’s recipe is to use UNBLEACHED all-purpose flour. I never buy bleached flour as it toughens baked goods, and the yukky stuff, emulsifiers and processes used to bleach flour are killers (literally!)
This rich, decadent Chocolate Chip Cookie recipe is to die for! It’s wonderful and I can’t wait to try it in other ways Mrs. Field’s bakes her cookies such as with grated white chocolate, grated dark chocolate, macadamia nuts, almonds or pecans, and even with craisins and oatmeal. If you’re looking for a superb Chocolate Chip Cookie recipe in time for holiday baking or just because, I recommend you give this recipe a try….and you be the judge of whether or not the cookies should bake 9, 10, or 11 minutes. One word of caution is in order here. These cookies are very fragile because they are so soft due to the short baking time. You will need to handle them with care.
It is really rare when I have several pictures to select from and can’t make up my mind which ones are the best. I’m trying to learn to be more patient with the camera, take my time, and keep my hands steady so the pictures are clear, then I have to deal with poor lighting and changing the settings constantly to adjust for that. Today you will be bombarded by pictures because I couldn’t decide which ones I liked the best. Hopefully you will enjoy drooling over them, just as I have!
I thought Mrs. Field’s Chocolate Chip Cookie Copycat Recipe was sensational!
These scrumptious cookies are crispy around the edges but really gooey and soft on the inside.
If you’re looking for a dynamite cookie to WOW your guests, consider making up a batch of these fabulous treats.
Here’s a close up so you can see the texture of the cookie.
These cookies are absolutely FILLED with chocolate chips!
Here’s another close up so you can see that the cookies are barely cooked through leaving them extremely soft, gooey, and chewy.
If you’re a chocoholic you’ve got to make up a batch of these amazing cookies.
Prepare yourself for sugar high and Chocolate Chip Cookie addiction!
Here’s a plate of Mrs. Field’s Chocolate Chip Cookie Copycat Recipe.
Once you start eating one of these cookies, you won’t want to stop!
I’m drooling as I look at these pictures!
Mrs. Field’s Chocolate Chip Cookie Copycat Recipe is really an excellent remake recipe by Todd Wilbur. I thought these cookies rocked!
Here’s what I did.
Soften butter and place in large mixing bowl. Use REAL butter – not margarine or oil.
Add granulated sugar.
Add brown sugar, packed.
Add REAL vanilla – no cheap imitations or substitutes!
Add baking powder, baking soda, and kosher salt.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Add 1 1/2 bags of chocolate chips.
Stir to combine.
Roll dough into golf-ball sized balls and place on UNGREASED baking sheets. I was a little leery of putting the cookies on ungreased baking sheets, but the cookies came off the sheets okay and without sticking.
Bake exactly 9 minutes at 350! Make sure you have your oven calibrated correctly. This is what the cookies looked like after 9 minutes. They DO NOT look done.
Here’s another picture a couple minutes later. The cookies will continue puffing up due to the hot cookie sheet and all the sugar in the recipe. Then they will sink as the cookies cool leaving a crispy outer edge but a soft, gooey texture inside.
You can see from this close up that the cookies are not done. I would normally have cooked these about 1-2 minutes longer, but took them out due to Wilbur’s instructions.
Allow cookies to cool completely before removing from cookie sheets. Don’t overhandle these or they will fall apart because they are so soft. Don’t transfer to a cooling rack. Just let the cookies cool in the pans until you’re ready to place them in the cookie jar or on trays.
Mrs. Field’s Chocolate Chip Cookie Copycat Recipe is a sinfully rich, decadent, spectacular cookie with crisp outer edges and a doughy, gooey inside filled with lots and lots of chocolate.
You will be amazed at how wonderful these cookies taste.
If you are concerned about the time element in baking these cookies, place one dough ball on an ungreased cookie sheet and bake it for 9 minutes. Remove and sample the cookie (after allowing it to cool for a few minutes). If you need your cookies baked longer, then cook them for 10 minutes instead of 9. I highly recommend not going over 11 minutes no matter what!
Don’t these cookies look adorable?
Are you ready for a sample?
Mrs. Field’s Chocolate Chip Cookie Copycat Recipe is to die for! You’ve got to try this recipe sometime.
If you have a sweet tooth, I guarantee it will be satisfied with a plate of these chocolate chip cookies.
Take a platter of Mrs. Field’s Chocolate Chip Cookie Copycat Recipe to your office, for bridal showers, tailgating parties, or anytime you meet with friends and everyone will be asking for more.
We loved these cookies, but each batch only makes 2 1/2 dozen cookies. So you may be whipping up a batch of these cookies frequently!
Here’s the recipe.
MRS. FIELDS CHOCOLATE CHIP COOKIE COPYCAT RECIPE
1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 ½ cups brown sugar, packed
2 ½ tsp. real vanilla extract (no imitation vanilla flavoring)
2 ½ cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
¾ tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
1 ½ 12-oz. bags semisweet chocolate chips
Preheat oven to 350°. In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth. Stir in flour and chocolate chips with a wooden spoon to combine. Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on ungreased cookie sheets. Bake for exactly 9 minutes or until edges are light brown. I rotated racks after 4 minutes. Makes 2 ½ dozen cookies.
NOTE: Wilbur notes that it’s extremely important not to exceed the cooking time even though the cookies appear to be unbaked as they will continue cooking in the pans during the cooling process. If you bake any longer the cookies will not be soft in the middle and crunchy around the edges, which is what the finished product should look like.
NOTE: Suggested variations: add 1 ½ cups chopped walnuts, almonds or macadamia nuts to the dough; substitute milk chocolate chips or white chocolate chips for the semi sweet chocolate chips; substitute chocolate chunks or grated Ghirardelli white or dark chocolate for the chocolate chips in the recipe.
Your kids will be begging you to make this recipe often!
Come on over and join me for a plate of these tasty jewels!
If you love chocolate chip cookies you will LOVE this recipe!
I think I’m getting a sugar high just LOOKING at these pictures!
Your friends will never forgive you if you don’t share some of these goodies with them!!!
Are you salivating yet?
Todd Wilbur hit it quite well on Mrs. Field’s Chocolate Chip Cookie Copycat Recipe.
Better grab one quickly before they’re all gone!
For more great potluck recipes, check out The Country Cook’s Link Party, along with The Better Baker, Frugal Family Favorites, 4 Little Fergusons, and the Sunflower Supper Club for all kinds of baked goods, appetizers, or main dish entrees.