I’m dubbing these as the ‘Mrs. Fields Knockoff Chocolate Chip Cookies’ recipe because they remind me so much of cookies you can buy from Mrs. Fields. Please take note: this is NOT Mrs. Fields original recipe.
After my first day as an NBC Page, I went down to the Mrs. Fields shop in the concourse in Rockefeller Center. That started a mini ritual. When I landed my first job after the Page Program, I went to Mrs. Fields for a cookie. Since I was still working in the building, every promotion brought me to Mrs. Fields. These cookies remind me so much of those cookies: soft and gooey on the inside, and slightly crunchy on the outside.
I’m the human version of Cookie Monster. As a chocolate chip cookie snob, I’m always seeking out a delicious chocolate chip cookie recipe. Nuts? Fruit? NO WAY! Sorry, I can’t stand them in any cookie. A few weeks ago, we made them and they were fantastic. They were so good that we didn’t leave any behind for a photo shoot. I had to remake them for the photos, haha!
Making the Mrs. Fields Knockoff Chocolate Chip Cookies
To celebrate the end of a long week at work, I made these cookies for Fatima last weekend. Slightly crunchy on the outside, these cookies are loaded with all the gooey-ness on the inside. I love me a slightly under-baked cookie, but Fatima likes more of a crunch and mostly baked. Whether these are cookies for Christmas, for Santa, or just because, this are my go-to chocolate chip cookie recipe. I even modified these with maple syrup.
The key here is to use butter and an egg at room temperature. Just take them out 15-20 minutes before you start. You’re not looking for super soft butter. Just soft enough to make a small imprint when you push on it. If the butter is too soft, these will flatten out.
Our last good cookie discovery, were these French Vanilla Chewy Double Chocolate Chip Cookies. Do you have a favorite cookie?
Mrs. Fields Chocolate Chip Cookies (Copycat Recipe)
(14 votes, average: 4.50 out of 5)
Loading...Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 package/12 oz semisweet chocolate chips
- 1/2 cup salted butter, at room temperature
- 1/2 cup packed light brown sugar
- 6 tbsp. granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
Instructions
Preheat the oven to 375°F.
In a medium-sized bowl, combine flour, baking soda, salt, and chocolate chips.
In a large bowl or Kitchen Aid stand, beat butter, brown sugar and granulated sugar until smooth (2 minutes).
Add the egg and vanilla. Continue to stir until blended.
Gradually add the flour/chocolate chip mixture and mix just until incorporated.
Using a large ice cream scoop, drop the dough onto the baking sheets. We can fit about 6 large cookies on one sheet.
Bake the cookies for about 8-10 minutes (+/-). The edges should be slightly browned.
Once you take the cookies out of the oven, let cool on the baking sheet for about 5-10 minutes and then transfer the cookies to a wire rack to cool completely.
You'll get about 10-12 LARGE cookies.
This post was originally published in April 2016. New photos were added in January 2025. Same great recipe, just newer, more delicious photos! Here’s a before and after:
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