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 that 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.

Average rating:

Score: 4.63. Votes: 158
Rating of votes (158)
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Steph M.
Feb 19, 2019, 12:58

This recipe yields the best chocolate chip cookies I have ever made. This is a winner in my household. I reduced the granulated sugar to an 1/8 cup and increased the brown sugar to 2 Cups (I used dark and I don't pack it). The molasses in the brown sugar make it chewier and more moist. I always use sea salt too. I bake it for 8 minutes and I always lift up the cookie sheet and let it fall on the oven rack (repeat about 3-4 times). This helps the cookies to sink in. I've always used the Toll House recipe for chocolate chip cookies (which are yummy too), but this one is so much better.

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!

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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