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Mrs. Fields Chocolate Chip Cookies  1993 copycat recipe by Todd Wilbur
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Mrs. Fields Chocolate Chip Cookies 1993


Score: 4.63. Votes: 158
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Here's the first Mrs. Fields chocolate chip cookie copycat recipe I created for the Top Secret Recipes books back in 1987. Inspired by a bogus chain-letter cookie recipe, this is my version of the delicious Mrs. Fields cookies that are crispy around the edge and chewy in the middle. Be careful not to cook these too long. I know it becomes tempting to keep cooking these—they don't seem to be done after 10 minutes—but they will continue to cook for a while after you take them out of the oven, and when cool, will be chewy in the middle.

Try my improved version that I created with the secrets I learned at Mrs. Fields HQ here.

Source: Top Secret Recipes by Todd Wilbur.

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  • 1 cup (2 sticks) butter, softened
  • 1/2 cup granulated sugar
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 2 1/2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 twelve-ounce bags semisweet chocolate chips (18 ounces)
  • Do This
    • Restaurant/Brand
      Mrs. Fields
    • Instructions

      1. Preheat oven to 350 degrees F.

      2. In a large mixing bowl, cream together the butter, sugars, eggs, and vanilla.

      3. In another bowl, mix together the flour, salt, baking powder and baking soda.

      4. Combine the wet and dry ingredients.

      5. Stir in the chocolate chips.

      6. With your fingers, place golf ball-sized dough portions 2 inches apart on an ungreased cookie sheet.

      7. Bake for 9 to 10 minutes or just until the edges are light brown.

      Makes two dozen cookies.

      Tidbits: It's very important that you not exceed the cooking time given above, even if the cookies appear to be underbaked. When the cookies are removed from the oven, the sugar in them will stay hot and continue the cooking process. The finished product should be soft in the middle and crunchy around the edges.

      For variations of this cookie, substitute milk chocolate for the semisweet chocolate and/or add 1 1/2 cups of chopped walnuts or macadamia nuts to the recipe before baking. Although you can substitute margarine for butter in this recipe, you will have the best results from butter. The cookie will have a richer taste and will be crispier around the edges like the original.

Reviews
Average rating:

Score: 4.63. Votes: 158
Rating of votes (158)
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135 customers
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5 customers
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8 customers
 
Laura
Oct 16, 2018, 10:21

I am constantly trying new chocolate chip cookie recipes and none of them are what I'm envisioning. This time around, I went strictly by looks, then checked out the ingredients to see if they made any kind of sense. Guess what? These are IT! I immediately went through my recipe file and tossed out every single other chocolate chip cookie recipe I had! These are perfection, a bit crunchy around the outside, and chewy, oh so chewy, on the inside! I know these will be calling to me in the middle of the night :) Strangely enough, this particular recipe for Mrs. Field's copycat cookies is not the same as the others so I'm thrilled I chose this one!

Steph
Jun 28, 2016, 22:00

Lately, I've been trying to make cookies from scratch and the first ones I've made came out too puffy and soft (this was the toll house recipe). I like my cookies crunchy on the outside and chewy on the inside and a bit more flat. Then, I made this recipe and oh my goodness, best cookies ever! Exactly how I like my cookies! These cookies came out so well I can't wait to share them with my family! I do reccommend to chill the dough before baking them just to make the process easier.

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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