Mrs. Field’s White Chocolate Chip Cookie Copycat Recipe
Oh, my! Have I got a heavenly cookie for you today. Mrs. Field’s White Chocolate Chip Cookie Copycat Recipe is all you desire in a cookie. It’s loaded with white chocolate chips. It uses 3 cups. So, there’s 50% more chocolate chips than most chocolate chip cookie recipes. Mrs. Field’s cookies usually use grated white chocolate. My cookies use white chocolate chips, so they are a little bit easier to make up.
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Mrs. Field’s White Chocolate Chip Cookie Copycat Recipe is inspired from my Mrs. Field’s Chocolate Chip Cookie Copycat Recipe . I published that one in September of 2013. I used that same basic copycat recipe from Todd Wilbur. This time I made no attempt to try to bake these cookies in 9 minutes like his original recipe indicates.
My oven is notoriously slow so I end up with cookie dough if I do that. I baked these cookies until they were done, which for my oven meant 12-15 minutes. I use REAL unsalted butter and REAL vanilla extract in the recipe–no cheap imitations.
This recipe calls for REAL white chocolate chips, too. Not vanilla chips or premiere white baking chips. They are not the same. White chips do not have cocoa in them, thus, they are not chocolate! If you wanted to grate up a white chocolate bar or two, those would also work in this recipe.
I really like these cookies. They have the right amount of flour so the cookies don’t run together on the baking sheet, yet they’re not tough from too much flour either. They have plenty of sugar so the cookies are really sweet. 🙂 They also have a really nice texture. I bake my cookies so they are a little crispy on the outside but chewy and gooey on the inside. Drool.
This is a sensational recipe to wow your family or friends. Mrs. Field’s White Chocolate Chip Cookie Copycat Recipe is just too scrumptious to pass up. You will be in seventh heaven as you ingest these lovely morsels. In fact, I think you’ll probably keep coming back to the cookie jar–over and over again.
Mrs. Field’s White Chocolate Chip Cookie Copycat Recipe makes some of the best cookies you’ll ever eat!
This recipe has 50% more white chocolate chips than most recipes so it’s really loaded with chocolate.
Mrs. Field’s White Chocolate Chip Cookie Copycat Recipe is one you’ll want to put on your holiday baking list for later this year!
Here’s what I did.
I used these ingredients.
Place softened butter in a mixing bowl. Add sugar, brown sugar, eggs, salt, baking soda, baking powder and vanilla.
Mix ingredients with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add white chocolate chips NOT vanilla or premiere white baking chips.
Stir ingredients with a wooden spoon to combine.
Spray cookie sheets with cooking spray. Roll dough into balls and place on prepared baking sheets.
Bake cookies at 350 for 12-15 minutes or until done.
Set a couple of cookies out for your afternoon snack!
I bake Mrs. Field’s White Chocolate Chip Cookie Copycat Recipe until the cookies are done, not underdone, like the original recipe calls for. But if you want a softer cookie, then bake these cookies between 9-11 minutes.
These are terrific for tailgating parties, potlucks, family reunions or holiday parties.
Here’s the recipe.
MRS. FIELD’S WHITE CHOCOLATE CHIP COOKIE COPYCAT RECIPE
(Recipe inspired from Todd Wilbur, Treasury of Top Secret Recipes)
Mrs. Field's White Chocolate Chip Cookie Copycat Recipe
Equipment
- 3 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 1 cup unsalted butter (softened) 2 sticks
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar packed
- 2 large eggs
- 2 1/2 tsp. real vanilla extract no imitation vanilla flavoring
- 3 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 3/4 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 18 oz. white chocolate chips 1 ½ 12-ounce bags
Instructions
- 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 white chocolate chips with a wooden spoon and combine well.
- Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on cookie sheets that have been sprayed with cooking spray.
- Bake for 12-15 minutes or until edges are light brown.
- I rotated cookie sheets on oven racks every 4 minutes of baking time.
Notes
Recipe inspired from Todd Wilbur's Top Secret Recipes.
© Can’t Stay Out of the Kitchen
Nutrition
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup granulated sugar
- 1 ½ cups brown sugar, packed
- 2 eggs
- 2 ½ tsp. [url href=”http://www.mccormick.com/Spices-and-Flavors/Extracts-and-Food-Colors/Extracts/Pure-Vanilla-Extract” target=”_blank” title=”mccormick pure vanilla extract”]McCormick’s[/url] real vanilla extract (no imitation vanilla flavoring)
- 3 ½ cups [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- ¾ tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 18-oz. (1 ½ bags) white 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 white 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 cookie sheets that have been sprayed with cooking spray.
- Bake for 12-15 minutes or until edges are light brown.
- I rotated racks every 4 minutes.
You’ll be drooling after one bite of these sensational cookies!
Mrs. Field’s White Chocolate Chip Cookie Copycat Recipe is something special. You’d better have a taste!
I think I need a bite right now! 🙂
You may also enjoy these delicious recipes!
Mrs. Field’s Chocolate Chip Cookie Copycat Recipe
White Chocolate Macadamia Cookies
White Chocolate Cherry Cookies
Mrs. Field’s White Chocolate Chip Cookie Copycat Recipe
Equipment
- 3 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 wooden spoon
- 1 electric mixer
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 1 cup unsalted butter (softened) 2 sticks
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar packed
- 2 large eggs
- 2 1/2 tsp. real vanilla extract no imitation vanilla flavoring
- 3 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 3/4 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 18 oz. white chocolate chips 1 ½ 12-ounce bags
Instructions
- 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 white chocolate chips with a wooden spoon and combine well.
- Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on cookie sheets that have been sprayed with cooking spray.
- Bake for 12-15 minutes or until edges are light brown.
- I rotated cookie sheets on oven racks every 4 minutes of baking time.
4 Comments
Food Chemist
September 18, 2021 at 10:44 am
That bleached flour toughens baked goods is a misconception. Bleached flour is actually a bit softer than unbleached flour, which is why it or cake flour is recommended for cakes, cookies, muffins, etc. These baked goods are slightly softer with a bit more volume than those made with unbleached flour.
However, other ingredients – such as real cultured, full-fat buttermilk or sour cream – also make tender cakes and muffins.
In a blind taste-test, under identical conditions, eating a baked item made with bleached flour is difficult to discern from one made with unbleached flour.
Teresa
September 20, 2021 at 7:17 am
Hi, thanks for the info. Unfortunately the bleaching process for flour is extremely unhealthy with all the chemicals used.
Amanda
February 17, 2015 at 12:02 pm
These look so soft and chewy!
Teresa
February 17, 2015 at 2:27 pm
Thanks, Amanda. If you cook them a minute or two less (while still rising) they are really gooey, too. Thanks for stopping by.