I’m not even going to pretend this chocolate chip cookie recipe is my own creation. Nope, this recipe is adapted directly from the cookie queen herself, Mrs. Fields.
Do you remember walking through the mall with your mom, and a heavenly smell would waft your way from the lone Mrs. Fields Cookies kiosk? Well, my mom never let me buy one, but I was so excited about these cookies I actually asked for the Mrs. Field cookie cookbook for Christmas one year, lol. I was barely old enough to bake, but lo and behold, that cookbook was one of my favorite gifts!
And I still have it today. It legit has some of the best cookie recipes I’ve ever made. (Except for these cookies, which are the world’s best pumpkin cookies — always a hit).
So, yes, this recipe is actually Mrs. Fields’, but I wanted to have it up on my blog because it’s one of my most frequently made desserts. I make these whenever I have to bring a dessert to a party and they are always gone within minutes. Trust me, you will not regret making these.
Mrs Fields Chocolate Chip Cookie Recipe
- 2 1/2 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup dark brown sugar, firmly packed
- 1/2 cup white sugar
- 1 cup (2 sticks) salted butter, softened at room temp
- 2 large eggs
- 2 tsp. pure vanilla extract (or use this Bourbon vanilla extract)
- 2 cups (12 oz.) semisweet chocolate chips (or chocolate chunks — I LOVE these from Trader Joe’s!)
- Preheat oven to 300°
- Combine dry ingredients (flour, salt, soda) in a bowl and whisk together. Save for later.
- In a large bowl whip the butter with an electric mixer to form an airy, light texture. Add both the sugars and combine with the butter to form a grainy paste.
- Add eggs and vanilla to the butter/sugar mixture and blend at medium speed. Do not overmix.
- Slowly fold the flour mixture you previously set aside into the wet mixture and mix. Once all the flour has been folded in, add the chocolate chips. Blend all together with electric mixer, but again, do not overmix.
- Place small, rounded balls of dough on an ungreased cookie sheet. Cook for 20-21 minutes or until edges just start to brown.
- I tend to like my cookies soft instead of crispy, so I always slightly undercook mine. If you like them more well done, bake for 22-24 minutes.
- Once finished, move to a wire rack or a piece of waxed paper to cool.
I dare you to take these cookies hot out of the oven and not be tempted to try one. The smell alone is heaven. And the melty, rich chocolate chips are just ahhh.
Anyway, please let me know if you found this post helpful to make Mrs Fields chocolate chip cookie recipe. My 8 year old self is so happy I was able to share it with you! And I’m so glad I could put that cookbook to good use!