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These Mrs. Fields Chocolate Chip Cookies taste just like the famous mall cookies! This easy copycat recipe makes soft, chewy chocolate chip cookies with buttery, golden edges and loads of melty chocolate chips. This is the authentic recipe found in Mrs. Field’s cookbook.
If you grew up walking through the mall, you know the smell of Mrs. Fields cookies. That warm, buttery, chocolate-chip smell drifting out of the little shop was impossible to walk past. I used to stop by Mrs. Fields every single time that I went to the mall and had to get their famous chocolate chip cookie. These Mrs. Fields Chocolate Chip Cookies taste just like the ones I remember — soft and chewy in the middle, golden at the edges, and loaded with melty chocolate chips.
I’ve spent years recreating famous bakery cookies, from my Levain Bakery copycats to dozens of chocolate chip cookie recipes, and this one is pure nostalgia. They come together in one bowl with simple ingredients, and the secret is in how you bake them. I bake a lot of chocolate chip cookie recipes and there are a few differences that make these special.
Mrs. Fields started with one woman and a cookie recipe. Debbi Fields opened her first cookie shop in Palo Alto, California, in 1977. Her soft, chewy cookies caught on fast, and Mrs. Fields shops spread to malls and airports across the country.
The recipe sold in Mrs. Fields stores has always been a secret. But in 1992, Debbi Fields published Mrs. Fields Cookie Book, and its chocolate chip cookie, called Blue-Ribbon Chocolate Chip Cookies, is the closest thing we have to the original. It uses dark brown sugar, salted butter, and a low 300°F oven, so the cookies are cooked low and slow.
Why you’ll love these Mrs. Fields copycat cookies
- They taste like the mall classic: soft, chewy, and buttery with golden edges.
- Loaded with chocolate. Plenty of chips in every bite.
- Simple pantry ingredients. No fancy ingredients required.
- Make-ahead friendly. The dough freezes beautifully.
What makes Mrs. Field’s Chocolate Chip Cookies special?
- Dark brown sugar. It’s the secret to the deep caramel flavor and soft, chewy center.
- Salted butter. It gives the cookies their rich, buttery, slightly salty bakery taste.
- A low, slow bake at 300°F. This is the signature Mrs. Fields method. The cookies bake gently, so they stay soft and tender all the way through instead of turning crisp.
- Lots of chocolate. A full 12 ounces of semi-sweet chips.
Mrs. Fields chocolate chip cookie ingredients
Exact amounts are in the recipe card below.
- Salted butter: Softened to room temperature. Salted butter is part of what gives these their classic Mrs. Fields flavor.
- Dark brown sugar: Firmly packed. It adds moisture and a deep, caramel-like flavor.
- Granulated sugar: Helps the cookies turn lightly golden.
- Eggs: Room temperature, for a smooth dough.
- Vanilla extract: Use pure vanilla.
- All-purpose flour: Spoon and level it, or weigh it. Too much flour makes thick, cakey cookies.
- Baking soda and salt: Just a little of each, since the butter is already salted.
- Semi-sweet chocolate chips: 12 ounces, the classic Mrs. Fields choice.
Can I use light brown sugar? Yes, but dark brown sugar gives a richer, more caramel flavor. Unsalted butter? Yes, increase the salt to ½ teaspoon.
How to make Mrs. Fields chocolate chip cookies
- Heat the oven. Preheat the oven to 300°F. Yes, it’s low. That’s the secret.
- Beat the sugars and butter. In a large bowl, combine the dark brown sugar and granulated sugar, then beat in the softened butter until well blended.
- Add the eggs and vanilla. Mix until smooth.
- Add the baking soda and salt. Beat them in well so they’re evenly mixed.
- Add the flour. Mix in the flour gradually, just until combined. Don’t overmix.
- Fold in the chocolate chips.
- Scoop. Drop rounded spoonfuls of dough onto an ungreased baking sheet, spacing them about 2 inches apart.
- Bake low and slow. Bake 18–23 minutes, until the cookies are lightly golden but still soft in the center.
- Cool on the pan. Let them rest on the baking sheet for 5 minutes, then move them to a rack. They’ll finish setting as they cool.
The low temperature lets the cookies spread and set slowly, so the centers stay soft without the edges getting crisp.
How to tell when they are done baking:
The edges should be set and just starting to turn golden. The centers should look puffy, a little underbaked, and no longer shiny-wet. If you wait until the whole cookie looks done, it will be crisp instead of soft once it cools.
Tips for making the Best Mrs. Fields Chocolate Chip Cookies:
- Trust the low oven. 300°F feels low, but it’s what keeps them soft.
- Don’t overbake. Pull them when they’re lightly golden and the centers still look soft.
- Pack the dark brown sugar firmly.
- Measure flour carefully. Spoon and level, or weigh it.
- Use a light-colored baking sheet. Dark pans brown the bottoms too fast.
- Want thicker cookies? Chill the scooped dough for 30 minutes before baking.
How to store and freeze
- Room temperature: Store in an airtight container for up to [4–5] days. Add a slice of bread to keep them soft.
- Freeze baked cookies: Freeze in a single layer, then move to a freezer bag for up to 3 months.
- Freeze the dough: Scoop dough balls onto a sheet, freeze until firm, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes.
- Warm them up: Microwave a cookie for 8–10 seconds for that fresh-from-the-mall taste.
Frequently Asked Questions:
Is this the real Mrs. Fields recipe? This recipe is based on the Blue-Ribbon Chocolate Chip Cookies that Debbi Fields published in her 1992 Mrs. Fields Cookie Book, which is as close to the original as you can get at home.
What is the Mrs. Fields Blue Ribbon chocolate chip cookie? It’s the chocolate chip cookie recipe from Mrs. Fields Cookie Book, made with dark brown sugar, salted butter, and semi-sweet chips, and baked low and slow at 300°F.
What temperature does Mrs. Fields bake cookies at? This recipe uses a low 300°F oven, the temperature listed in Debbi Fields’ 1992 cookbook. Most copycat recipes use 350°F, which makes crisper edges.
Do I need to chill the dough? No. This dough bakes right away. For slightly thicker cookies, chill the scooped dough for 30 minutes.
Can I use unsalted butter? Yes. Increase the salt to ½ teaspoon.
Can I use light brown sugar? Yes, but dark brown sugar gives a deeper caramel flavor that tastes more like the original.
How do I keep cookies soft? Store them airtight with a slice of bread, and don’t overbake them.
More Cookie Recipes you’ll love:
Bakery copycats
- Levain Bakery Chocolate Chip Crush Cookies
- Levain Bakery Two Chip Chocolate Chip Cookies
- Levain Bakery Dark Chocolate Chocolate Chip Cookies
- Marshmallow Crispy Cookies (Costco Copycat)
Chocolate chip favorites
- The Best Chocolate Chip Cookies
- Best Brown Butter Chocolate Chip Cookies
- Nestle Toll House Chocolate Chip Cookies
- One Bowl Chocolate Chip Cookies
- M&M Chocolate Chip Cookies
- Chocolate Chip Cookie Recipe for Two
- White Chocolate Macadamia Nut Cookies
- Best Chocolate Chip Cookie Recipes: A Complete Guide
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Mrs. Fields Chocolate Chip Cookies
Ingredients
- 1 cup salted Butter softened
- 1 cup firmly packed Dark Brown Sugar
- 1/2 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 1/2 cups All-purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 12 ounces Semisweet Chocolate Chips about 2 cups
Instructions
- Heat the oven to 300°F.
- In a large mixing bowl, combine the brown sugar and granulated sugar, then beat in the softened butter until well blended.
- Add the eggs and vanilla and mix until incorporated.
- Gradually add the dry ingredients, mixing just until combined, then fold in the chocolate chips.
- May chill for 30 minutes — 24 hours, if desired.
- Drop rounded spoonfuls onto an ungreased baking sheet, spacing them apart, and bake until the cookies are lightly golden but still soft in the center, 18-23 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
