The Best Mrs. Fields Chocolate Chip Cookies Copycat Recipe: Soft, Chewy & Irresistible

Are you craving the legendary taste of a freshly baked Mrs. Fields chocolate chip cookie? That perfect combination of a golden, slightly crisp edge giving way to a wonderfully soft and chewy center, packed with melty semi-sweet chocolate chips? You’re in luck! This Mrs. Fields chocolate chip cookies copycat recipe is designed to replicate that beloved bakery experience right in your own kitchen.

Using readily available ingredients like cold salted butter, a blend of brown and granulated sugars, and plenty of semi-sweet chocolate chips, you can achieve cookie perfection every single time. These cookies are not only easy to make but consistently turn out with that sought-after soft and chewy texture. They’re fantastic warm, fresh from the oven, or even enjoyed chilled – though nothing beats a warm cookie with a tall, cold glass of milk!

If you’re a cookie enthusiast like us, you’ll also love exploring other delicious recipes. Be sure to check out these brown butter chocolate chip cookies for a nutty twist, the rich and festive chocolate crinkle cookies, and the classic spiced sweetness of snickerdoodle cookies.

Why This Mrs. Fields Copycat Recipe is a Game-Changer

What sets this recipe apart and makes it truly emulate the famous Mrs. Fields cookies? It comes down to a few key techniques and ingredient choices that work together to create that signature taste and texture:

• Cold Salted Butter: Unlike many cookie recipes that call for room-temperature butter, using cold, cubed salted butter here is crucial. The cold butter melts slower in the oven, creating steam that helps the cookies rise and results in a chewier, less greasy texture. The salt in the butter also beautifully balances the sweetness of the sugars and chocolate.
• Perfect Sugar Ratio: The combination of dark brown sugar and granulated sugar is no accident. Dark brown sugar, with its higher molasses content, contributes to the rich, caramel-like flavor and, most importantly, the moist and chewy texture. Granulated sugar provides the classic sweetness and helps achieve those slightly crisp edges.
• Dough Chilling: This step is non-negotiable for achieving the perfect Mrs. Fields cookie. Chilling the dough for at least 30 minutes allows the butter to firm up, preventing the cookies from spreading too much in the oven. It also allows the flavors to meld and deepen, resulting in a richer, more complex taste.
• Semi-Sweet Chocolate Chips: The classic choice for a reason. Semi-sweet chocolate provides the ideal balance of sweetness and bitterness, creating that signature chocolate chip cookie flavor. Feel free to use high-quality chips for the best flavor.

With these elements in place, you’re well on your way to baking a batch of cookies that will have everyone asking for the recipe!

How to Make Mrs. Fields Chocolate Chip Cookies

Creating these iconic cookies at home is simpler than you might think. Follow these detailed steps to ensure perfectly soft and chewy results every time. You can find the exact ingredient quantities and complete instructions in the recipe card further down the page.

Prepping Your Workspace and Dry Ingredients

1. Prepare Baking Sheets: Start by lining two baking sheets with parchment paper. This prevents sticking and ensures easy cleanup. Set them aside while you prepare the dough.
2. Whisk Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for the cookie’s structure and rise. Set this bowl aside.

Mixing the Wet Ingredients

3. Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment (or using a large bowl and a handheld electric mixer), add the cold, small-cubed salted butter, dark brown sugar, and granulated sugar. Beat on medium speed until the mixture is well combined. It will initially appear lumpy and sandy, which is perfectly normal for this recipe. Continue mixing until it just comes together, aiming for a consistent, somewhat crumbly texture rather than light and fluffy. This step is key to the unique texture of these cookies.
4. Incorporate Eggs and Vanilla: Add the large eggs one at a time, mixing well after each addition until fully incorporated. Follow with the vanilla extract and mix until just combined. Be careful not to overmix at this stage; you just want to ensure everything is blended smoothly.

Combining Wet and Dry, Adding Chocolate

5. Add Flour Mixture: Gradually add the whisked dry ingredients to the wet ingredients. Mix on low speed until there are no visible streaks of flour remaining. It’s very important not to overmix the dough once the flour is added, as this can develop the gluten too much, leading to tough cookies. Scrape down the sides of the bowl as needed to ensure everything is evenly incorporated.
6. Stir in Chocolate Chips: Finally, add the semi-sweet chocolate chips. Stir them in by hand with a rubber spatula until they are just evenly distributed throughout the dough. Again, avoid overmixing.

Forming and Chilling the Dough

7. Form Cookie Dough Balls: Using a ¼ cup measuring cup or a large cookie scoop, portion out the dough. Gently roll each portion between your hands to form a smooth ball. This ensures uniform size, which is important for even baking. Place the dough balls onto the prepared baking sheets, leaving some space between them.
8. Chill the Dough: This is a crucial step for Mrs. Fields copycat cookies! Place the baking sheets with the dough balls into the fridge and chill for a minimum of 30 minutes. This helps the butter firm up, preventing the cookies from spreading too much in the oven and contributing to that desirable chewy texture and richer flavor.

Baking and Finishing Touches

9. Preheat Oven: While the dough is chilling, preheat your oven to 300°F (150°C). The slightly lower temperature ensures the cookies bake through evenly without browning too quickly on the outside.
10. Bake Cookies: Once chilled, arrange the cookie dough balls about 3 inches apart on the sheet trays. Bake for 23-25 minutes, or until the edges are lightly golden brown and the centers are puffed and still look slightly soft. Remember that cookies continue to cook slightly after being removed from the oven.
11. Cooling: Immediately upon removing from the oven, carefully slide the parchment paper with the baked cookies off the hot baking sheet and onto a cold countertop or cooling rack. This helps stop the cooking process and prevents the bottoms from over-browning.
12. Garnish (Optional): For that classic bakery look, press a few extra chocolate chips onto the tops of the warm cookies immediately after they come out of the oven. This creates beautiful, melty pools of chocolate on the surface.
13. Serve and Enjoy: Allow the cookies to cool slightly on the parchment paper before transferring them to a wire rack to cool completely. For the absolute best experience, serve them warm with a glass of milk!

Top Tips for Perfect Mrs. Fields Cookies Every Time

• Don’t Soften the Butter: As mentioned, the use of cold butter is fundamental to this copycat recipe. It prevents excessive spreading and contributes to the cookies’ signature chewiness and rise. Do not substitute with softened butter!
• Measure Flour Correctly: For consistent results, always spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and dry, crumbly cookies.
• Avoid Overmixing: Once you add the flour, mix only until just combined. Overmixing develops gluten, which can make your cookies tough instead of tender and chewy.
• Chill the Dough: This step is critical for flavor development and preventing the cookies from spreading too thin. Don’t skip the 30-minute chilling time! For even better flavor, you can chill the dough for up to 24-48 hours.
• Use a Cookie Scoop: A ¼ cup cookie scoop ensures that all your cookies are uniform in size. This means they will bake evenly, and you won’t have some cookies underdone while others are overdone.
• Don’t Overbake: Mrs. Fields cookies are known for their soft, chewy centers. They should still look slightly underbaked in the middle when you take them out of the oven. The edges should be lightly golden, but the center should appear soft and puffy. They will continue to set as they cool.
• Cool on Parchment Paper: Sliding the parchment paper off the hot baking sheet and onto a cold surface immediately after baking helps prevent the bottoms of the cookies from getting too dark and ensures they cool evenly.
• Customization Options: While this is a copycat recipe for a reason, you can certainly experiment with add-ins once you’ve mastered the base. Consider different types of chocolate chips (milk, dark, white), butterscotch chips, chopped nuts (pecans or walnuts), toffee bits, or even sprinkles for a festive touch. Just remember, any modifications will alter the “copycat” authenticity but can still be delicious!
• Add Flaky Sea Salt: A sprinkle of flaky sea salt on top of the warm, just-baked cookies enhances the chocolate flavor and adds a gourmet touch.

Storage and Freezing Tips

These Mrs. Fields copycat cookies are best enjoyed fresh, but they also store well, allowing you to savor them for days or even weeks!

• Room Temperature: Place any leftover cookies in an airtight container or a zippered plastic bag. Store them at room temperature for up to 4 days. To enjoy them warm again, microwave for 10-15 seconds before serving. This revives their soft, chewy texture.
• Freezing Baked Cookies: Once completely cooled, you can freeze baked cookies. Arrange them in a single layer on a baking sheet and freeze until solid (about 1-2 hours). Transfer the frozen cookies to an airtight freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They will keep for up to 2-3 months. Thaw at room temperature or reheat briefly in the microwave or a low oven.
• Freezing Cookie Dough: For future freshly baked cookies, you can also freeze the raw cookie dough. Form the dough into balls as instructed, then place them on a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough balls to an airtight freezer bag. When you’re ready to bake, place the frozen dough balls directly on a prepared baking sheet and add an extra 2-4 minutes to the baking time, or until golden brown. You do not need to thaw them first.

We hope you adore this Mrs. Fields chocolate chip cookies copycat recipe as much as we do! If you try it, please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Your feedback is incredibly valuable! And for more delicious recipes and baking inspiration, don’t forget to follow me on Facebook or Pinterest!