Copycat Mrs. Field's Chocolate Chip Cookies Recipe - Easy Dessert Recipes (2024)

• ▢ 2¾ cups all-purpose flour 330 grams
• ▢ 1 tsp baking powder 4 grams
• ▢ 1 tsp baking soda 6 grams
• ▢ ½ tsp salt
• ▢ 1 cup unsalted butter 226 grams, room temperature (two sticks)
• ▢ ½ cup granulated sugar 99 grams
• ▢ 1½ cups brown sugar 329 grams
• ▢ 2 large eggs 50 grams, room temperature
• ▢ 2 tsp vanilla 8 grams
• ▢ 2 cups semisweet chocolate chips 340 grams

• In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

  2¾ cups all-purpose flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt

  

  See Also

  Copycat Candy And Dessert Recipes - Food.com

• In a large bowl, or using a stand mixer, combine the butter, sugar, and brown sugar. Beat on medium-high speed until it is like smooth sand. Add in the eggs and vanilla and continue to mix on medium speed for about 30 seconds.

  1 cup unsalted butter, ½ cup granulated sugar, 1½ cups brown sugar, 2 large eggs, 2 tsp vanilla

  

• Add in half of the flour mixture and continue mixing, then add in the remaining half. Scrape the sides of the bowl to make sure all ingredients are well combined.

  

• Stir in the chocolate chips until they are evenly distributed throughout the dough. Cover and chill the dough for 30 minutes. Preheat the oven to 350°F while the dough is chilling.

  2 cups semisweet chocolate chips

  

• Use a small to medium cookie portioning scoop to measure out the balls of dough, or roll walnut-sized balls of dough by hand. Leave at least an inch of space in between each cookie so they have room to spread.

  

• Bake for 11-13 minutes, until the edges begin to turn light golden brown.

  

• Remove from the oven and let them sit for an additional 3-5 minutes before removing from the pan.

  

• Prep:Freeze pre-portioned cookie dough balls in an airtight container or zip-top bag for easy access when a craving hits. Add 2 minutes to the bake time.
• Timing: You can skip the chilling, but the cookies will turn out a little bit thinner and may be less flavorful.
• Rest:Let the cookies rest for a few minutes before removing them from the pan to keep them from breaking in half.

Storage:Store copycat Mrs. Field’s cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.

Nutrition Facts

Copycat Mrs. Field's Chocolate Chip Cookies Recipe

Amount Per Serving (1 cookie)

Calories 281Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 35mg12%

Sodium 124mg5%

Potassium 127mg4%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 23g26%

Protein 3g6%

Vitamin A 264IU5%

Calcium 37mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.