mrs fields cookie recipe
The Best mrs fields cookie recipe
What I love most about them is how balanced they are—sweet but not overly sugary, rich but not heavy. They’re made with whole wheat flour, so they’re a little more nutritious than your typical cookie dough, and the ingredients are straightforward, which makes them easy to customize if you have dietary preferences. My kids and I have swapped out chocolate chips for raisins or sprinkles now and then, and they still taste great. They’re perfect for snacking, for sharing with guests, or for keeping in the pantry for a quick treat whenever you need it. No one ever complains about the mess, and no one ever feels like they’ve overdone it—they’re just there, waiting to be enjoyed.
Classic Mrs. Fields Chocolate Chip Cookies
A timeless treat with rich chocolate chips and a buttery, chewy texture—perfect for any occasion. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
In a medium bowl, whisk together flour, baking soda, and salt. In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg and vanilla. -
3
Gradually add the dry ingredients to the wet, mixing until just combined. Fold in the chocolate chips. -
4
Scoop dough into 1 1/2-inch balls, place 2 inches apart on the prepared sheet, and flatten slightly with your palm. -
5
Bake for 9–11 minutes, or until edges are golden. Let cool on the sheet for 5 minutes before transferring to a wire rack.
🔧Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Mrs. Fields Chocolate Chip Cookies Works
❓ Frequently Asked Questions About Mrs. Fields Chocolate Chip Cookies
How do I adjust the cookie texture if I want them chewier?
You can make them chewier by reducing the baking time by 1–2 minutes or by adding an extra ½ teaspoon of baking powder. Also, let them cool on the baking sheet for 5 minutes before transferring to a wire rack—this helps them firm up slightly without becoming tough.
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Can I substitute the butter for another fat if I don’t have it?
Yes, you can use a neutral oil like vegetable or canola oil (1:1 replacement) or melted coconut oil (1:1). For a richer flavor, try shortening or lard. Just reduce the butter slightly by 1 tablespoon if you’re using oil to compensate for the lower fat content.
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Why do my cookies spread so much?
Cookies spread more when the butter is soft or when baking at a higher temperature. To control spread, chill the dough for 30 minutes before baking, use slightly cooler oven temperatures (around 350°F instead of 375°F), and avoid overmixing the dough.
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How long should I bake them for the perfect golden color?
The cookies should bake for about 10–12 minutes at 350°F, or until the edges are golden and the centers look slightly underdone. Overbaking can dry them out, so keep an eye on them toward the end.
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Can I make these cookies ahead of time and store them?
Yes, you can bake them up to 2 days in advance and store them in an airtight container at room temperature. For longer storage, freeze them on a baking sheet first, then transfer to a bag or container. To reheat, place them in a 350°F oven for 5–7 minutes until warmed through.
