Mrs. Field’s Chocolate Chip Cookie Copycat Recipe
Mrs. Field’s Chocolate Chip Cookie Copycat Recipe is 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!
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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 this was really more like eating cookie dough than cookies! My oven really needed a few more minutes but your oven may have these cookies ready in nine minutes. (Most of the time I bake these cookies about 13-15 minutes.)
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. I probably should have done this so that the cookies would have been a little crunchier and have a little more body, rather than being as soft-textured and fragile 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. 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. You be the judge of whether or not the cookies should bake 9, 10, or 11 minutes. Or for that matter, cook some at each time interval and then bake them the length you prefer.
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. Baking them for only 9 minutes is kind of like eating chocolate chip cookie dough. Seriously, 11-13 minutes may be more cookie-like. (I actually prefer baking them about 15 minutes).
Even still, hopefully you will enjoy drooling over these cookies whether you cook them 9 or 10 or 11 minutes (or longer), just as I have!
I thought Mrs. Field’s Chocolate Chip Cookie Copycat Recipe was sensational! If you’re looking for a dynamite cookie to WOW your guests, consider making up a batch of these fabulous treats.
These scrumptious cookies are crispy around the edges but really gooey and soft on the inside.
These cookies are absolutely FILLED with chocolate chips! Mrs. Field’s Chocolate Chip Cookie Copycat Recipe is really an excellent remake recipe by Todd Wilbur.
I thought these cookies rocked! Prepare yourself for sugar high and Chocolate Chip Cookie addiction!
Here’s what I did.
Soften butter and place in large mixing bowl. Use REAL butter – not margarine or oil. Add granulated sugar and brown sugar, packed and eggs. Add REAL vanilla – no cheap imitations or substitutes! Add baking powder, baking soda, and sea salt.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Also add 1 1/2 bags of chocolate chips (18-ounces).
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 accord to Todd Wilbur. Make sure you have your oven calibrated correctly.
This is what the cookies looked like after 9 minutes. They DO NOT look done. 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.
Quite frankly, I thought these tasted more like eating chocolate chip cookie dough. I think another 1-2 minutes would have been a little more cookie-like.
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. If you choose to cook these cookies only 9 minutes, don’t overhandle them 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 10-12 minutes instead of 9.
Mrs. Field’s Chocolate Chip Cookie Copycat Recipe is perfect for tailgating parties, holiday baking and Christmas Cookie Exchanges, or for potlucks and family dinners. You’ll be drooling from the first bite.
Here’s the recipe.
MRS. FIELD’S CHOCOLATE CHIP COOKIE COPYCAT RECIPE
(Recipe very slightly adapted from Todd Wilbur, A Treasury of Top Secret Recipes)
Mrs. Field's Chocolate Chip Cookie Copycat Recipe
Equipment
- 2 large 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 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
- 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods (I prefer using 3 1/2 cups flour)
- 3/4 tsp. sea salt or kosher salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 18 oz. bag semi-sweet chocolate chips (1 1/2 bags semi-sweet chocolate chips)
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 chocolate chips with a wooden spoon until ingredients are well combined.
- 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. (Or consider adding an extra minute or two if you want a more solid cookie).
- I rotated cookie sheets on oven racks after 4 minutes of baking time.
- Cool completely.
Notes
Recipe adapted from Todd Wilbur's A Treasury of 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. real vanilla extract (no imitation vanilla flavoring)
- 2 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. 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. (Or consider adding an extra minute or two if you want a more solid cookie).
- I rotated racks after 4 minutes.
Your kids will be begging you to make Mrs. Field’s Chocolate Chip Cookie Copycat 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! 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!
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Ghirardelli’s Gluten Free Chocolate Chip Cookies
Mrs. Field’s Chocolate Chip Cookie Copycat Recipe
Equipment
- 2 large 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- 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
- 2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods (I prefer using 3 1/2 cups flour)
- 3/4 tsp. sea salt or kosher salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 18 oz. bag semi-sweet chocolate chips (1 1/2 bags semi-sweet chocolate chips)
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 chocolate chips with a wooden spoon until ingredients are well combined.
- 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. (Or consider adding an extra minute or two if you want a more solid cookie).
- I rotated cookie sheets on oven racks after 4 minutes of baking time.
- Cool completely.