mrs. fields cookies chocolate chip recipe
- The Best mrs. fields cookies chocolate chip recipe
- Mrs. Fields Style Chocolate Chip Cookies
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Mrs. Fields Style Chocolate Chip Cookies Works
- ❓ Frequently Asked Questions About Mrs. Fields Style Chocolate Chip Cookies
The Best mrs. fields cookies chocolate chip recipe
I have been making this Mrs. Fields chocolate chip cookie recipe for years, and it is still the one my family asks for first. The dough comes together in a single bowl with butter, brown sugar, and plenty of chocolate, and the cookies bake up thick with crisp edges and a soft center. Nothing about it is complicated. You cream the butter and sugars, beat in the eggs and vanilla, stir in the dry ingredients, and fold in the chocolate at the end.
My kids know the sound of the mixer starting and they show up in the kitchen within a minute. I make these for bake sales, birthday parties, the last day of school, and plenty of ordinary Tuesday afternoons when the day needs a little help. They travel well in a lunchbox and they hold up on a cookie tray at a holiday gathering. I usually double the batch because a single batch disappears before the second tray cools.
I would not call a chocolate chip cookie a health food, and I am not going to pretend otherwise. What I will say is that this recipe is made from scratch with real butter, eggs, flour, and actual chocolate, so I know exactly what is in every cookie and there is nothing in there I cannot pronounce. I also scoop the dough smaller than the mall version, which keeps each cookie to a reasonable size and stretches the batch further. A cookie made at home from simple ingredients, eaten in a sensible portion, fits into the way my family eats just fine.
Mrs. Fields Style Chocolate Chip Cookies
Big, soft chocolate chip cookies with crisp edges and a chewy middle, baked in the bakery style that made the name famous. The dough comes together with pantry staples and a generous pile of semisweet chocolate chips.
🥘Ingredients
For the Cookies
Optional Add-Ins
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Mrs. Fields Style Chocolate Chip Cookies Works
I make these chocolate chip cookies for everything from weeknight treats to birthdays and holiday parties, and they never disappoint. The dough comes together fast, the batch feeds a crowd, and everyone reaches for a second one before the plate even makes it around the table. If you want a cookie you can count on for family gatherings, this is the one I keep coming back to.
❓ Frequently Asked Questions About Mrs. Fields Style Chocolate Chip Cookies
1. What makes Mrs. Fields style chocolate chip cookies soft and chewy?
The texture comes from a few things working together: a higher ratio of brown sugar to white sugar, a good amount of butter or shortening for tenderness, and pulling the cookies out of the oven while the centers still look slightly underdone. Brown sugar holds moisture, so the cookies stay soft for days instead of drying out. Underbaking by a minute or two is what gives that signature bend in the middle.
2. Do I need to chill the dough before baking?
Chilling is not strictly required, but it helps. Thirty minutes in the refrigerator firms up the fat so the cookies spread less and bake thicker. If you skip it, expect a slightly flatter cookie with crisper edges. Chilling overnight develops deeper flavor, though the dough will need a few minutes at room temperature to soften enough to scoop.
3. Can I swap butter for shortening or margarine?
Yes, and each gives a different result. All butter produces richer flavor and more spread. Shortening or margarine keeps cookies taller and softer and helps them hold their shape. Many copycat versions use a blend of the two for the best of both. Whatever you choose, use it at the temperature the recipe states, since melted fat will flatten the cookies.
4. Why did my cookies spread out too much in the oven?
Over-spreading usually comes down to warm dough, warm baking sheets, or too much liquid fat. Chill the dough, let baking sheets cool completely between batches, and measure flour by spooning it into the cup rather than scooping straight from the bag. A tablespoon or two of extra flour can also help if your kitchen runs humid. Also check that your baking soda is still fresh.
5. How should I store baked cookies, and can I freeze the dough?
Keep cooled cookies in an airtight container at room temperature for about three to five days, with a slice of bread in the container if you want extra softness. For longer storage, freeze baked cookies for up to two months and thaw at room temperature. Raw dough freezes well too: scoop it onto a sheet, freeze until firm, then bag the portions and bake from frozen, adding two to three minutes to the bake time.
