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Mrs. Field's Chocolate Chip Cookie Copycat Recipe

Teresa Ambra
Mrs. Field's Chocolate Chip Cookie Copycat Recipe is sensational. This fabulous cookie is sinfully rich, decadent and absolutely heavenly. It's perfect for tailgating parties and potlucks or holiday baking and Christmas Cookie Exchanges. If you want one of the BEST Chocolate Chip Cookies you'll ever eat, this is the recipe!
3.88 from 89 votes
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 30
Calories 251 kcal

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

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. However, these end up tasting almost like eating chocolate chip cookie dough if only cooking for 9 minutes. You should be the one to determine if another minute or two is something you’re more comfortable eating. Rather than only baking these cookies for 9 minutes, I personally prefer these cookies after baking for 13-15 minutes.
 
NOTE: I highly recommend baking these cookies an additional few minutes if they really look doughy in appearance after 9 minutes, especially since all ovens cook differently.
 
NOTE: You may find the cookies turn out a little better by chilling the dough balls one hour before baking so the cookies retain their shape a little better.
 
NOTE: I prefer making these cookies with 3 1/2 cups flour as they seem to set up a little better, but my pictures show only 2 1/2 cups flour.
 
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.
 
Recipe adapted from Todd Wilbur's A Treasury of Top-Secret Recipes.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 251kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 30mgSodium: 121mgPotassium: 129mgFiber: 2gSugar: 20gVitamin A: 216IUCalcium: 35mgIron: 2mg
Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert
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