If you are a lover of Mrs. Fields chocolate chip cookies, then today is the day you learn how to make the next best thing at home! These copycat Mrs. Fields chocolate chip cookies will be a new addition to your cookie rotations!
What I love about Mrs. Fields chocolate chip cookies is that they are firm on the outside but soft and gooey on the inside.
Ingredients
- Dark brown sugar
- White granulated sugar
- Unsalted butter, cubed
- Eggs
- Vanilla extract
- Molasses
- All purpose flour
- Wheat flour
- Baking soda
- Salt
- Semi sweet chocolate chips
Who is Mrs. Fields Anyway?
I grew up eating Mrs. Fields chocolate chip cookies. But I never thought to wonder who inspired these amazing bites of goodness – until now! Apparently, Mrs. Debbi Fields founded the ever popular cookie chain in the late 1970s. And now the franchise contains over 400 locations worldwide.
The same franchisors eventually went on to own another childhood favorite of mine – TCBY – which just so happened to have opened its first store in 1981 right here in Little Rock, Arkansas! You learn something knew everyday, folks!
Making Mrs. Fields Copycat Chocolate Chip Cookies
One thing to note about making these cookies is that you will be setting your oven on a much lower temperature than usual. Whereas most cookies bake at 350 or 375 degrees (occasionally), these copycat Mrs. Fields cookies will bake at 300 degrees.
You will prepare this recipe as you would most other drop and roll cookie recipes.
You will start with mixing the white and brown sugar with the cubed butter until it is creamed. Next, add the eggs, molasses, and vanilla. (See our recipe card below for exact measurements.)
Then, you will add the two different flours, the baking soda, and the salt.
Make sure everything is mixed well before adding in the chocolate chips.
Next, it’s time to scoop. We like to use a medium cookie scoop. I like to tuck a few chocolate chips into the tops of the cookies.
Then, the trays, covered in plastic wrap, go into the fridge for about 30 minutes so the dough balls can firm a bit.
The last step is to bake the cookies for 15-17 minutes in the low pre-heated oven.
Tips for Making Mrs. Fields Copycat Chocolate Chip Cookies
- Make sure the cubed butter you use is actually cold.
- Don’t substitute the dark brown sugar or the molasses. They are what help make these copycat cookies true copycats!
Copycat Mrs. Fields Chocolate Chip Cookies
Ingredients
- 1 cup Brown sugar Dark
- ½ cup White sugar
- 16 tbsp Unsalted butter Cold and cubed
- 2 Eggs
- 1½ tsp Vanilla
- 2 tsp Molasses
- 1½ cup All purpose flour
- 1 cup Wheat flour
- ½ tsp Baking soda
- ½ tsp Salt
- 2 cups Semi-sweet chocolate chips
Instructions
- In a mixing bowl whisk together the white and brown sugars until combined. Add the butter and switch to a hand mixer to blend together thoroughly and form a paste.
- To the mixture add the eggs, vanilla and molasses mixing again until just incorporated. Be sure to not over-mix.
- Pour in the all purpose and wheat flours, baking soda, and salt, again beating on low speed with the hand mixer until combined.
- Fold in the chocolate chips and make sure they are evenly placed throughout the batter.
- Make about ¼ cup sized cookie dough balls and place on a parchment sheet covered baking sheet.
- Place a few chocolate chips on top of each dough ball.
- Cover in plastic wrap and refrigerate the dough balls for 30 minutes.
- Preheat the oven to 300 degrees Fahrenheit.
- Make sure the dough balls are at least 2 inches apart and bake for 15-17 minutes until the tops of the cookies have set.
- They will be lightly browned, but be sure not to over-bake as each oven heats differently.
- Let the cookies cool for 15 minutes on the baking sheet or on a wire rack.
- Serve with cold milk and enjoy!
Nutrition
More Delicious Cookies from Our Site
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Mrs. Field’s Copycat Chocolate Chip Cookies
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