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This copycat recipe for Mrs Fields Chocolate Chip Cookies is one of the best chocolate chip cookie recipes, a favorite from the Mrs. Field’s cookie store at the mall. There are a few of these stores still around. I used to go to them all the time as a teen hanging out at the mall. You could peek over the counter and watch the workers scooping giant mounds of cookie dough onto baking sheets- what a dreamy job! Mrs. Field’s chocolate chip cookies are pretty amazing, and so are their peanut butter cookies and white chocolate macadamia nut cookies. Save yourself a trip to the mall and make these great chocolate chip cookies at home!

This recipe comes from a great cookbook of secret recipes called, The Everything Restaurant Copycat Recipes Cookbook by Kelly Jaggers. This is a book full of copycat recipes from your favorite U.S.A. restaurants! Mrs. Field’s Cookies was founded by Debbi Fields in 1977. Since chocolate chip cookies are the number one favorite cookie in the United States, the concept of a cookie store took off like wildfire and Mrs. Field’s cookies became very popular. They are a perfectly chewy cookie that has slightly crisp edges and a soft interior.

Ingredients Needed:

• All purpose flour: This is the flour of choice for these cookies. Some people use ground oats in the recipe, but this one just uses flour.
• The Basics: white sugar, brown sugar, baking soda, baking powder, salt and vanilla extract.
• Eggs: Use room temperature, large eggs.
• Butter: Use salted butter.

How to make Mrs Fields Chocolate Chip Cookies:

The complete, printable recipe is in the recipe card at the end of this post.

1. Preheat the oven, and line a baking sheet with parchment paper.
2. Mix the cookie dough. Refrigerate for thicker cookies.
3. Place golf ball-sized portions of dough on the baking sheet, leaving 2-inches between the blobs of dough.
4. Bake for 10 minutes. Cool. Eat.

Recipe Tips for this Mrs. Fields Cookie Recipe:

1. Although not required, I recommend giving the dough time to chill in the refrigerator before baking. This will give the cookies a thicker texture. and they won’t spread out as much. For reference, the photos displayed here show the cookies baked without chilling.
2. Using parchment paper to line the baking sheet makes for easy cleanup.
3. Using salted butter will give the cookies the best flavor.
4. Don’t over-bake the cookies or they will be firm and crunchy.
5. Instructions for making the dough and baking later: Scoop the dough into balls, and place them on a baking sheet. Freeze the dough balls. Then transfer the frozen balls to a freezer bag or sealed container. They can be frozen for up to 3 months. To bake, place the frozen dough balls on a lined baking sheet. Bake as directed, adding 1 or 2 minutes to the baking time. This way, you get warm, gooey, just-baked cookies any time you want.

Suggested Variations:

• Use any kind of chip. Try white chocolate chips, butterscotch chips, peanut butter chips or dark chocolate chips.
• Mix in some chopped nuts such as walnuts or pecans.
• Mix in some broken pretzel pieces.
• Sprinkle a little flaky sea salt on top of the cookie dough before baking.

What’s the best way to store chocolate chip cookies?

For soft, chewy cookies:

• Cool completely first — storing them warm traps steam, making them soggy.
• Place in an airtight container with a piece of bread or a tortilla — the bread absorbs moisture loss, keeping cookies soft.
• Keep at room temperature for up to 4 to 5 days.

For longer storage:

• Freeze cooled cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or airtight container with parchment between layers.
• They’ll keep well for up to 3 months. Thaw at room temperature or rewarm in the oven for a few minutes.

What You’ll Love About This Recipe:

1. You’ll get restaurant-quality chocolate chip cookies at home!
2. They are the best chocolate chip cookies.
3. You’ll love that these are substantially sized cookies for the perfect sweet treat!