Mrs. Fields Cookie Recipe
These homemade cookies feature a rich buttery base and plenty of chocolate chips.Brown sugar helps create a soft and chewy center.Granulated sugar contributes sweetness and lightly crisp edges.Vanilla extract enhances the warm, classic cookie flavor.A short chilling period helps control spreading during baking.Serve the cookies warm with milk, coffee, or your favorite dessert.
Ingredients
- 1 cup (227 g) unsalted butter, softened
- ¾ cup (150 g) packed brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups (340 g) semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and encourage even baking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set the mixture aside while you prepare the wet ingredients.
- Place the softened butter, brown sugar, and granulated sugar in a large mixing bowl. Beat for about 2–3 minutes until the mixture looks creamy and well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until the mixture becomes smooth.
- Gradually add the flour mixture to the butter mixture. Mix on low speed or stir with a spatula until a soft dough forms. Avoid overmixing, as excessive mixing can make the cookies tougher.
- Fold in the chocolate chips until they are evenly distributed throughout the dough. If desired, add chopped walnuts or pecans for extra crunch.
- Cover the dough and refrigerate it for approximately 30 minutes. Chilling helps reduce spreading and allows the flavors to develop.
- Scoop approximately 2 tablespoons of dough for each cookie and roll it into a ball. Place the dough balls on the prepared baking sheets, leaving about 2 inches between them.
- Bake for 10–13 minutes, depending on the size of the cookies. The edges should be lightly golden, while the centers may still look slightly soft. Avoid baking until the centers are completely firm, as the cookies continue to set while cooling.
- Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack. Serve them slightly warm for gooey chocolate chips and a soft, chewy texture.
Notes
- Butter consistency: Use softened butter rather than melted butter for better dough structure
- Brown sugar: Packed brown sugar adds moisture and helps create a chewy texture.
- Chocolate chips: Semisweet chocolate chips provide a balanced flavor, but milk or dark chocolate can also be used.
- Flour measurement: Measure carefully to prevent dry, dense cookies.
- Chilling: Refrigerating the dough helps control spreading and improves handling.
- Cookie size: Consistent dough portions help ensure even baking.
- Oven temperature: An oven thermometer can help verify the correct temperature.
- Cooling: Let the cookies rest before moving them, as hot cookies are delicate.