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Yields:
2 dz.
Prep Time:
10 mins
Total Time:
45 mins
No matter how perfect our classic chocolate chip cookies are, we'll never be satisfied. We're OBSESSED with chocolate chip cookie recipes. These ones taste v similar to Mrs. Fields and we couldn't be happier.
Why dark brown sugar?
It has deeper notes of caramel and makes for a richer, more intense cookie. Light brown sugar will still totally works, so don't stress too much if you don't already have it.
Is there a reason you start with cold butter?
Yes! That's what the bakers at Mrs. Fields do. According to them, it gives you a more stable and even cookie.
What kind of chocolate should I use?
Depends on what you prefer. Milk chocolate or semisweet chips work here.
What size cookie scoop should I use?
To mimic the big size of a true Mrs. Fields cookie, you want big hefty scoops of dough. Use a cookie (or ice cream) scoop that can hold 2 to 3 tablespoons.
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Ingredients
- 2 3/4 cups
all-purpose flour
- 1 tsp.
baking soda
- 3/4 tsp.
kosher salt
- 1 cup
(2 sticks) butter, cold, cut into cubes
- 1 cup
packed dark brown sugar
- 1/2 cup
granulated sugar
- 2
large eggs
- 2 tsp.
pure vanilla extract
- 2 cups
chocolate chips
Directions
- Step 1Preheat oven to 350° and line two large baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt.
- Step 2 In another large bowl, using a hand mixer, cream together butter and sugars until mixture resembles coarse sand. Add eggs, one at a time, beating well after each. Scrape down sides of bowl, add vanilla, and beat until combined. Add dry ingredients and mix until just combined, then stir in chocolate chips.
- Step 3Using a medium cookie scoop, scoop dough 2" apart onto prepared pans. Bake until golden and edges are set, but middles are still soft, 13 to 15 minutes.
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