Mrs. Fields Chocolate Chip Cookies (TV)
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Mrs. Fields Chocolate Chip Cookies (TV)

Score: 4.91. Votes: 11
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I jumped at the chance to get another crack at hacking one of America's most famous chocolate chip cookies when I was faced with the challenge for my show, Top Secret Recipe. After all, this was the very first recipe I cloned over twenty-five years ago, and I've learned many new tricks for replicating the famous foodstuffs since then. Getting the chance to improve on my old secret recipes with new information was a golden opportunity to craft the best Mrs. Fields Chocolate Chip Cookie clone recipe ever revealed. So I hopped on a plane and headed to Salt Lake City to meet with Tim Casey, president and CEO of Mrs. Fields Cookies.

Tim showed me around the flavoring labs and test kitchens of Mrs. Fields HQ. I watched cookie dough being mixed, noting the oven temperature and length of time the cookies were baked. I was also able to discover one important trick I missed in my first recipe: after the dough was portioned out onto baking sheets, it was frozen. This way, when the cookies were baked, they came out crispy on the edges and soft and gooey in the middle. It made a huge difference!

The company was understandably vague on the specifics of the proprietary vanilla and chocolate chips they use in the cookies, but I discovered through taste tests that Madagascar vanilla extract and high-quality chocolate chips such as those made by Guittard (or even Ghirardelli) are the way to go.

Mission accomplished! What follows is my much-improved re-hack of the classic recipe that started it all, and perhaps one of the best chocolate chip cookies to ever come out of your oven. 

Source: Top Secret Recipes Step-by-Step by Todd Wilbur.

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  • 1 cup (2 sticks) unsalted butter, softened
  • 5 ounces (3/4 cup packed) dark brown sugar
  • ...

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Average rating:

Score: 4.91. Votes: 11
Rating of votes (11)
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Christine McCollum
Nov 26, 2011, 22:00

I've made Mrs. Fields cho. chip cookie recipe from 'her actual cookie recipe book' for years & always felt something was a bit off? Well there was...INGREDIENTS! Todd's recipe gives different measurements & even uses baking soda AND powder where her recipe leaves it out. Now when I make (Todd's Mrs. Fields cookie recipe) it takes EXACTLY 100% like the actual Mrs. Fields cho. chip cookie from her shops. I wonder if her other recipes are off as well? Thanks Todd!

Cynthia Monique
Nov 18, 2011, 22:00

Just saw this episode and HAD to have chocolate chip cookies. I worked with what I had, so I didnt have the bleached flour, high quality chocolate chips, or the madagascar vanilla. I didnt mind though because I was going for the texture! My cookies always always come out flat, and finally I have the perfect cookie! They are fluffy, crisp on the outside, gooey in the middle. This will forever be my go to recipe for the best chocolate chip cookies. Thank you so much for finding out the secret to the texture

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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