Soft, gooey, and loaded with chocolate chips, Mrs. Fields Chocolate Chip Cookie recipe yields a blue ribbon-worthy treat!
You might also like my giant collection of famous chocolate chip cookie recipes from Jacques Torres cookies to copycat Subway cookies and Chick-fil-A chocolate chunk cookies to Snoop Dogg Rolls Royce cookies!
Debbi Fields, the founder of Mrs. Fields, opened her first mall pop-up bakery shops in the 1980s. Unlike other popular cookies of the time (Chips Ahoy, Famous Amos), the cookies sold at Mrs. Fields' shops were soft, thick, and tasted homemade.
The business has changed hands over the years, and the recipe has changed along with it. The cookies currently sold in Mrs. Fields' shops have an almost artificial taste, are slightly crumbly, and aren't what you'd expect from such a nostalgic brand.
This Blue Ribbon cookie recipe, however, IS from Debbi Fields (Mrs. Fields) and was found in her 1990s cookie book.
Why I Like This Recipe
- Original recipe. This is the 1990s version, originally found in the Mrs. Fields cookie book. It is not to be confused with the urban legend Mrs. Fields cookies with ground oats and a grated Hershey bar. Many recipes claim to be the original Mrs. Fields chocolate chip cookie, but the most famous versions are nothing more than the urban legend Neiman Marcus cookie recipe. Side-by-side comparisons show that the story and the recipe are identical, and both are hoaxes.
- Multiple sizes. I share her original baking time and temperature, along with my adaptations, so you can choose which to follow. I also give baking times and temps for the original smaller cookie, or my larger cookie.
- Soft and gooey. These cookies are deliciously soft and gooey. A higher ratio of brown sugar to white sugar always yields a better chocolate chip cookie.
Tips and Tricks
I've made this recipe multiple times, following the directions to the letter. I've made them with both chilled and unchilled cookie dough. I also experimented with baking temperature and cookie size. The choice is yours! Make her original recipe or try my adaptation, shared below. Both are delicious, made with the exact same ingredients and measurements; the only changes are the 1-hour chill, the baking time, and the temperature. Both versions are shared below. Scroll to the end of the post for an easy-to-follow printable version!
- Original: Her recipe calls for rounded tablespoon-sized cookies, unchilled (says you can bake them chilled or unchilled), and baked at 300 degrees for 18-22 minutes. The result was soft and chewy cookies that were a little on the thinner side and small. They were delicious, but more on the cakey side vs thick or gooey. I did not see the benefit of baking them at 300 degrees for 20+ minutes, as they appeared to be done around the 15-16 minute mark. Had the dough been chilled, they would have been thicker. All in all, a delicious cookie.
- Brandy's adaptations : I made them two more times with the following adaptations. I made them larger (3 tablespoon-sized), chilled for an hour, then baked at 350 degrees for 13-14 minutes. The result was ABSOLUTE perfection. Soft, thick, and taste homemade just like the ones sold in her original bake shops. These are the ones shown in the photos here.
Ingredients
- Flour: All-purpose is the gold standard for cookies. I always baked with all-purpose flour unless the recipe notes otherwise.
- Baking soda and salt: for leavening and flavor.
- Sugar: This recipe uses a combination of dark brown sugar and granulated sugar. A higher ratio of brown sugar to white sugar yields cookies with a softer texture.
- Butter: This recipe uses salted butter, but you can use unsalted butter if you prefer.
- Eggs: You'll need two large eggs, room temperature, for richness and flavor.
- Vanilla Extract: A heavy two teaspoons, but as always, measure vanilla with your heart.
- Chocolate chips: A 12-ounce bag or two cups of your favorite brand of semi-sweet chocolate chips.
See the recipe card for full information on ingredients and quantities.
How To Make Mrs. Fields Chocolate Chip Cookies
Brandy's Version
Step 1: In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. Set aside.
Step 2: In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix, scraping down the sides of the bowl.
Step 3: Add eggs and vanilla extract, and mix at medium speed until just blended.
Step 4: Add the flour mixture and chocolate chips, and blend at low speed until just mixed.
Step 5: Scoop cookie dough using 3 Tbsp. scoop and onto a baking sheet lined with parchment paper.
Step 6: Chill cookie dough balls for 1 hour.
Step 7: Preheat oven to 350 degrees. Place cookie dough balls on a baking sheet (4-6 cookies at a time), 2 " apart.
Step 8: Bake for 14 minutes or until golden brown. Let cookies cool for 5 minutes, then transfer cookies to a baking rack or cool surface.
Original Version
- Preheat oven to 300 degrees.
- In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. Set aside.
- In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix, scraping down the sides of the bowl.
- Add eggs and vanilla extract, and mix at medium speed until just blended.
- Add the flour mixture and chocolate chips, and blend at low speed until just mixed.
- Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
- Bake low and slow for 18-22 minutes or until golden brown. Transfer cookies immediately to a baking rack or cool surface.
Mrs. Fields Chocolate Chip Cookies FAQs
Mrs Fields cookies are soft and chewy thanks to a higher brown sugar ratio, slightly underbaking the cookies, and using real butter for moisture and rich flavor.
Yes, this copycat Mrs Fields chocolate chip cookie recipe uses simple pantry ingredients to recreate the same soft, bakery-style cookies at home.
Both the Neiman Marcus recipe and the Mrs. Fields cookie recipes that circulated in the 80's are urban legends and hoaxes. Neiman Marcus and Mrs. Fields have both come out with real recipes that vary quite a bit from the ones that called for ground oats and a Hershey bar. While that's a yummy recipe, it can't be credited to either company.
Mrs Fields chocolate chip cookies can turn out flat if the butter is too warm, the dough isn’t chilled, or there isn’t enough flour. For best results, use room temperature butter and chill the dough briefly before baking to help the cookies hold their shape.
More Famous Cookie Recipes To Make
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Mrs. Fields Blue Ribbon Cookie Recipe
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 cup salted butter 2 sticks
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips 2 cups
Instructions
- In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. Set aside.
- In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix, scraping down the sides of the bowl.
- Add eggs and vanilla extract, and mix at medium speed until just blended.
- Add the flour mixture and chocolate chips, and blend at low speed until just mixed.
- Scoop cookie dough using 3 Tbsp. sized scoop onto a baking sheet, lined with parchment paper.
- Chill cookie dough balls for 1 hour.
- Preheat oven to 350 degrees.
- Place cookie dough balls on a baking sheet (4-6 cookies at a time), 2" apart.
- Bake for 14 minutes or until golden brown. Let cookies cool for 5 minutes, then transfer cookies to a baking rack or cool surface.
- Store cooled cookies in an airtight container for up to 3 days.
Video
Notes
In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk. Set aside.
In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix, scraping down the sides of the bowl.
Add eggs and vanilla extract, and mix at medium speed until just blended.
Add the flour mixture and chocolate chips, and blend at low speed until just mixed.
Drop the dough by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
Bake low and slow for 18-22 minutes or until golden brown. Transfer cookies immediately to a baking rack or cool surface. Brandy's version makes 20 cookies. Mrs. Fields' version makes 36+ cookies.
