Mrs. Fields Blue Ribbon Cookie Recipe
Mrs. Fields Blue Ribbon Chocolate Chip Cookies are a classic, decades-old recipe for bakery-style cookies that are soft, gooey, and loaded with chocolate chips! This version is an adaptation. The original directions are shared in the notes section.
Servings 20 large cookies
Calories 333kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup packed dark brown sugar
- 1/2 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
HOW TO MAKE MRS. FIELDS COOKIES--ORIGINAL
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. Brandy's version makes 20 cookies. Mrs. Fields' version makes 36+ cookies.
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.
Nutrition
Calories: 333kcal