Mrs. Field’s Chocolate Chip Cookie Copycat Recipe

September 13, 2013Teresa Ambra

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Mrs. Field’s Chocolate Chip Cookie Copycat Recipe isone of the most spectacular copycat recipes ever! I LOVED, LOVED, LOVED this soft and chewy melt-in-your-mouth copycat version of Mrs. Field’s delicious Chocolate Chip cookies. It’s loaded with 50% more chocolate chips than most Chocolate Chip Cookie recipes. And you have only abouttwo-thirds of the volume of most recipes. So that’s a LOT of chocolate!

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One of the secret’s to making this recipe is the baking time. The author suggested to bake these cookies only 9 minutes no matter what they looked like because they would continue cooking in the pan. Against my better judgment (I normally would have cooked these 1-2 minutes more) I went ahead and cooked them only 9 minutes and allowed them to sink into the middle so they are soft, chewy and doughy inside (just like Mrs. Field’s cookies).

I thought the cookies turned out sensational but this was really more like eating cookie dough than cookies! My oven really needed a few more minutes but your oven may have these cookies ready in nine minutes. (Most of the time I bake these cookies about 13-15 minutes.)

If you just can’t stand cookies with this soft of a texture then, by all means, add an extra minute or two onto the time. I probably should have done this so that the cookies would have been a little crunchier and have a little more body, rather than being as soft-textured and fragile as these turned out to be.

Other keys are to use REAL vanilla–no imitation stuff, and REAL butter–not margarine. If you want a quality cookie, you have to use quality ingredients. You will never be able to get the exact replication of her cookie since she uses multiple kinds of vanilla grown in countries all over the world, but this is really a great tasting cookie.

I found this recipe in myTreasury of Top Secret Recipes, by Todd Wilbur. I found this book at a thrift shop in Arlington, Texas, for $2.99 and have since gone on to purchase several more of his cookbooks online. I’ve had excellent outcomes on every recipe I’ve tried from his books so far. The only thing I changed in Wilbur’s recipe is to use UNBLEACHED all-purpose flour. I never buy bleached flour as it toughens baked goods. The yukky stuff,emulsifiers and processes used to bleach flour are killers (literally!)

This rich, decadent Chocolate Chip Cookie recipe is to die for! It’s wonderful and I can’t wait to try it in other ways Mrs. Field’s bakes her cookies such as with grated white chocolate, grated dark chocolate, macadamia nuts, almonds or pecans, and even with craisins and oatmeal.

If you’re looking for a superb Chocolate Chip Cookie recipe in time for holiday baking or just because, I recommend you give this recipe a try. You be the judge of whether or not the cookies should bake 9, 10, or 11 minutes. Or for that matter, cook some at each time interval and then bake them the length you prefer.

One word of caution is in order here. These cookies are very fragile because they are so soft due to the short baking time. You will need to handle them with care. Baking them for only 9 minutes is kind of like eating chocolate chip cookie dough. Seriously, 11-13minutes may be more cookie-like. (I actually prefer baking them about 15 minutes).

Even still, hopefully you will enjoy drooling over these cookies whether you cook them 9 or 10 or 11 minutes (or longer), just as I have!

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (2)

I thought Mrs. Field’s Chocolate Chip Cookie Copycat Recipe was sensational!If you’re looking for a dynamite cookie to WOW your guests, consider making up a batch of these fabulous treats.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (3)

These scrumptious cookies are crispy around the edges but really gooey and soft on the inside.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (4)

These cookies are absolutely FILLED with chocolate chips!Mrs. Field’s Chocolate Chip Cookie Copycat Recipe is really an excellent remake recipe byTodd Wilbur.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (5)

I thought these cookies rocked!Prepare yourself for sugar high and Chocolate Chip Cookie addiction!

Here’s what I did.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (6)

Soften butter and place in large mixing bowl.Use REAL butter – not margarine or oil.Add granulated sugar andbrown sugar, packed and eggs. Add REAL vanilla – no cheap imitations or substitutes! Add baking powder, baking soda, and sea salt.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (7)

Mix with an electric mixer until smooth.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (8)

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.Also add 1 1/2 bags of chocolate chips (18-ounces).

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (9)

Stir to combine.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (10)

Roll dough into golf-ball sized balls and place on UNGREASED baking sheets. I was a little leery of putting the cookies on ungreased baking sheets, but the cookies came off the sheets okay and without sticking.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (11)

Bake exactly 9 minutes at 350 accord to Todd Wilbur. Make sure you have your oven calibrated correctly.

This is what the cookies looked like after 9 minutes. They DO NOT look done.The cookies will continue puffing up due to the hot cookie sheet and all the sugar in the recipe. Then they will sink as the cookies cool leaving a crispy outer edge but a soft, gooey texture inside.

Quite frankly, I thought these tasted more like eating chocolate chip cookie dough. I think another 1-2 minutes would have been a little more cookie-like.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (12)

You can see from this close up that the cookies are not done. I would normally have cooked these about 1-2 minutes longer, but took them out due to Wilbur’s instructions.

Allow cookies to cool completely before removing from cookie sheets. If you choose to cook these cookies only 9 minutes, don’t overhandle them or they will fall apart because they are so soft. Don’t transfer to a cooling rack. Just let the cookies cool in the pans until you’re ready to place them in the cookie jar or on trays.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (13)

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe is a sinfully rich, decadent, spectacular cookie with crisp outer edges and a doughy, gooey inside filled with lots and lots of chocolate.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (14)

You will be amazed at how wonderful these cookies taste.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (15)

If you are concerned about the time element in baking these cookies, place one dough ball on an ungreased cookie sheet and bake it for 9 minutes. Remove and sample the cookie (after allowing it to cool for a few minutes). If you need your cookies baked longer, then cook them for 10-12 minutes instead of 9.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (16)

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe is perfect for tailgating parties, holiday baking and Christmas Cookie Exchanges, or for potlucks and family dinners. You’ll be drooling from the first bite.

Here’s the recipe.

(Recipe very slightly adapted from Todd Wilbur, A Treasury of Top Secret Recipes)

Mrs. Field's Chocolate Chip Cookie Copycat Recipe

Teresa Ambra

Mrs. Field's Chocolate Chip Cookie Copycat Recipe is sensational. This fabulous cookie is sinfully rich, decadent and absolutely heavenly. It's perfect for tailgating parties and potlucks or holiday baking and Christmas Cookie Exchanges. If you want one of the BEST Chocolate Chip Cookies you'll ever eat, this is the recipe!

3.88 from 89 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 30

Calories 251 kcal

Equipment

2 large 18x26" cookie sheet pans
1 large mixing bowl
1 electric mixer
1 wooden spoon
measuring cups
measuring spoons
1 spatula

Ingredients

1 cup unsalted butter softened (2 sticks)
1/2 cup granulated sugar
1 1/2 cups brown sugar packed
2 large eggs
2 1/2 tsp. real vanilla extract no imitation vanilla flavoring
2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods (I prefer using 3 1/2 cups flour)
3/4 tsp. sea salt or kosher salt
1 tsp. baking powder
1 tsp. baking soda
18 oz. bag semi-sweet chocolate chips (1 1/2 bags semi-sweet chocolate chips)

Instructions

Preheat oven to 350°.
In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
Stir in flour and chocolate chips with a wooden spoon until ingredients are well combined.
Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on ungreased cookie sheets.
Bake for exactly 9 minutes or until edges are light brown. (Or consider adding an extra minute or two if you want a more solid cookie).
I rotated cookie sheets on oven racks after 4 minutes of baking time.
Cool completely.

Notes

NOTE:Wilbur notes that it’s extremely important not to exceed the cooking time even though the cookies appear to be unbaked as they will continue cooking in the pans during the cooling process. If you bake any longer the cookies will not be soft in the middle and crunchy around the edges, which is what the finished product should look like. However, these end up tasting almost like eating chocolate chip cookie dough if only cooking for 9 minutes. You should be the one to determine if another minute or two is something you’re more comfortable eating. Rather than only baking these cookies for 9 minutes, I personally prefer these cookies after baking for 13-15 minutes.

NOTE:I highly recommend baking these cookies an additional few minutes if they really look doughy in appearance after 9 minutes, especially since all ovens cook differently.

NOTE: You may find the cookies turn out a little better by chilling the dough balls one hour before baking so the cookies retain their shape a little better.

NOTE: I prefer making these cookies with 3 1/2 cups flour as they seem to set up a little better, but my pictures show only 2 1/2 cups flour.

Suggested variations: add 1 ½ cups chopped walnuts, almonds or macadamia nuts to the dough; substitute milk chocolate chips or white chocolate chips for the semi sweet chocolate chips; substitute chocolate chunks or grated Ghirardelli white or dark chocolate for the chocolate chips in the recipe.

Recipe adapted from Todd Wilbur's A Treasury of Top-Secret Recipes.

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 251kcalCarbohydrates: 31gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 30mgSodium: 121mgPotassium: 129mgFiber: 2gSugar: 20gVitamin A: 216IUCalcium: 35mgIron: 2mg

Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert

Tried this recipe?Let us know how it was!

[b]Mrs. Field’s Chocolate Chip Cookie Copycat Recipe[/b]

Recipe Type: Cookies, Brownies and Bars

Cuisine: American

Author: Teresa Ambra slightly adapted from [url href=”http://www.topsecretrecipes.com/home.php” target=”_blank” title=”todd wilbur”]Todd Wilbur[/url] [i]”[url href=”http://www.amazon.com/Treasury-Of-Top-Secret-Recipes/dp/0452281504/ref=sr_1_7?ie=UTF8&qid=1388799714&sr=8-7&keywords=todd+wilbur+top+secret+recipes” target=”_blank” title=”treasury of top secret recipes”]Treasury of Top Secret Recipes[/url]”[/i]

Prep time: 10 mins

Cook time: 9 mins

Total time: 19 mins

Serves: 30

Fabulous copycat recipe for Mrs. Field’s Chocolate Chip Cookies. Use only the BEST ingredients. Bake 9 minutes–no longer! Uses 1 1/2 bags chocolate chips.

Ingredients

1 cup (2 sticks) unsalted butter, softened
½ cup granulated sugar
1 ½ cups brown sugar, packed
2 eggs
2 ½ tsp. real vanilla extract (no imitation vanilla flavoring)
2 ½ cups [url href=”http://www.goldmedalflour.com/” target=”_blank” title=”gold medal flour”]Gold Medal[/url] UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
¾ tsp. kosher salt
1 tsp. baking powder
1 tsp. baking soda
1 ½ 12-oz. bags semisweet chocolate chips

Instructions

Preheat oven to 350°.
In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
Stir in flour and chocolate chips with a wooden spoon to combine.
Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on ungreased cookie sheets.
Bake for exactly 9 minutes or until edges are light brown. (Or consider adding an extra minute or two if you want a more solid cookie).
I rotated racks after 4 minutes.

Notes

Wilbur notes that it’s extremely important not to exceed the cooking time even though the cookies appear to be unbaked as they will continue cooking in the pans during the cooling process. If you bake any longer the cookies will not be soft in the middle and crunchy around the edges, which is what the finished product should look like. However, these end up tasting almost like eating chocolate chip cookie dough. You should be the one to determine if another minute or two is something you’re more comfortable eating.[br][br]I highly recommend baking these cookies an additional few minutes if they really look doughy in appearance after 9 minutes, especially since all ovens cook differently.[br][br][b]Suggested variations[/b]: add 1 ½ cups chopped walnuts, almonds or macadamia nuts to the dough; substitute milk chocolate chips or white chocolate chips for the semi sweet chocolate chips; substitute chocolate chunks or grated Ghirardelli white or dark chocolate for the chocolate chips in the recipe.

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (19)

Your kids will be begging you to make Mrs. Field’s Chocolate Chip Cookie Copycat Recipeoften!

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (20)

Come on over and join me for a plate of these tasty jewels!

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can't Stay Out of the Kitchen (21)

If you love chocolate chip cookies you will LOVE this recipe!Are you salivating yet?Todd Wilbur hit it quite well on Mrs. Field’s Chocolate Chip Cookie Copycat Recipe.Better grab one quickly before they’re all gone!

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Ghirardelli’s Gluten Free Chocolate Chip Cookies

Teresa Ambra

Mrs. Field’s Chocolate Chip Cookie Copycat Recipe is sensational. This fabulous cookie is sinfully rich, decadent and absolutely heavenly. It’s perfect for tailgating parties and potlucks or holiday baking and Christmas Cookie Exchanges. If you want one of the BEST Chocolate Chip Cookies you’ll ever eat, this is the recipe!

3.88 from 89 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 12 minutes mins

Total Time 22 minutes mins

Course Cookies, Brownies and Bars, Dessert

Cuisine American

Servings 30

Calories 251 kcal

Equipment

2 large 18×26" cookie sheet pans
1 large mixing bowl
1 electric mixer
1 wooden spoon
measuring cups
measuring spoons
1 spatula

Ingredients

1 cup unsalted butter softened (2 sticks)
1/2 cup granulated sugar
1 1/2 cups brown sugar packed
2 large eggs
2 1/2 tsp. real vanilla extract no imitation vanilla flavoring
2 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods (I prefer using 3 1/2 cups flour)
3/4 tsp. sea salt or kosher salt
1 tsp. baking powder
1 tsp. baking soda
18 oz. bag semi-sweet chocolate chips (1 1/2 bags semi-sweet chocolate chips)

Instructions

Preheat oven to 350°.
In a large mixing bowl, mix the butter, sugars, eggs, vanilla, salt, baking powder and baking soda with an electric mixer until smooth.
Stir in flour and chocolate chips with a wooden spoon until ingredients are well combined.
Shape dough with hands into golf ball-sized dough balls and place a couple inches apart on ungreased cookie sheets.
Bake for exactly 9 minutes or until edges are light brown. (Or consider adding an extra minute or two if you want a more solid cookie).
I rotated cookie sheets on oven racks after 4 minutes of baking time.
Cool completely.

Notes

NOTE:I highly recommend baking these cookies an additional few minutes if they really look doughy in appearance after 9 minutes, especially since all ovens cook differently.

NOTE: You may find the cookies turn out a little better by chilling the dough balls one hour before baking so the cookies retain their shape a little better.

NOTE: I prefer making these cookies with 3 1/2 cups flour as they seem to set up a little better, but my pictures show only 2 1/2 cups flour.

Recipe adapted from Todd Wilbur’s A Treasury of Top-Secret Recipes.

Nutrition

Keyword chocolate, chocolate chip cookie, chocolate chips, chocolate dessert, cookie, dessert

Tried this recipe?Let us know how it was!

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70 Comments

Cory
March 4, 2023 at 6:31 pm
We tried this recipe but the cookies fell flat and ran together. Any ideas why?
Reply
1. Teresa Ambra
  March 6, 2023 at 8:08 am
  Hi Cory. A couple of things. Some ovens run really hot and when that happens the cookies don’t raise slowly enough to hold their shape. I would try one of these options: Put the cookie dough in the freezer for about 30 minutes before baking, or add an additional 1/2 cup of flour. The extra flour will change the consistency a little, but the cookies won’t fall flat and spread all over the pan that way. They will have a great taste but won’t be quite as gooey. You can also reduce the oven temperature and see if that helps.
  Reply
Mrs. Field’s Chocolate Chip Cookie Copycat – My Blog
July 17, 2020 at 7:27 am
[…] Mrs. Field’s Chocolate Chip Cookie Copycat Recipe – Can’t Stay Out of the Kitchen, source :cantstayoutofthekitchen.com […]
Reply
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Sarah R-S
May 18, 2020 at 10:18 am
Mine flattened out beyond recognition. I don’t think the tip of refrigerating the dough should be a tip–I think it’s necessary.
Taste was excellent!
Reply
1. Teresa
  May 18, 2020 at 2:37 pm
  Hi, Sarah. You can always add a little flour to keep the cookies from flattening out too much.
  Reply
Mrs. Field's Chocolate Chip Cookie Copycat Recipe | Can't Stay Out of the Kitche… – Dinner-Recipes.Site
July 9, 2019 at 5:10 am
[…] Source by cantstayoutofthekitchen.com […]
Reply
9 Favorite Copycat Recipes
May 5, 2019 at 10:24 pm
[…] Pin it | Make it […]
Reply
K2dMFj
May 5, 2019 at 6:34 am
Bounced around a few recipes here to re-invent some old family recipes that were lost in the floods from Hurricane Harvey. This is is my favorite. Here are some variances and preferred methods.
-Use all natural and organic product ingredients when available. (Real Butter, Organic Farm eggs, flour, etc.
-Make small golf ball sizes, not large. More like large marbles, or pinballs.
-Use approx 2 bags chips.
-Prefer Milk Chocolate Chips over Semi Sweet
-Fold out about 1/3 of my dough and make White Chip cookies, or mix both chips into one cookie. Sometimes use Peanut Butter, Carmel, Butterscotch, Heath or Reese’s Pieces, mini Peanut Butter Cups, or anything else that tantalized me.
-Do increase Flour amount to 3 to 3- 1/4 cups.
-If dough too gooey, refridgerate for about 5 minutes (keep fridge very cold)
-Set oven timer for 9 minutes. But watch cookies to make sure edges start to brown just slightly. Usually 9:30. Depending on ambient temp and humidity.
—Cook directly on seasoned sheet, sometimes use parchment sometimes not. No big difference.
-Let cool on sheet while other pan is cooking. Once second pan is out, remove cookies for first cooled sheet and prepare another round.
– Seal in Tupperware. Cookies keep for days.
Best Regards.
Reply
1. K2dMFj
  May 5, 2019 at 6:42 am
  P.S. this is now my go-to “anything chip cookie” recipe.
  Reply
  1. Teresa
    May 5, 2019 at 8:32 am
    Yes, it’s a terrific recipe.
    Reply
    1. Anthony ruiz
      May 8, 2019 at 12:07 am
      What if I use half butter and half shortening on this recipe?
      Reply
      1. Teresa
        May 8, 2019 at 2:36 pm
        Anthony, the half shortening will help the cookies set up better, but you will lose some of the buttery taste. Your choice. Enjoy.
    2. Anthony ruiz
      January 22, 2020 at 12:59 pm
      ANTHONY RUIZ
      January 22, 2020 at 12:48 pm
      Hey quick question? If someday I have to make a giant batch of these cookies can I just mix the flour and chocolate chips instead of folding?
      REPLY
      Reply
      1. Teresa
        January 22, 2020 at 1:26 pm
        Hi, Anthony, see my earlier reply.
2. Teresa
  May 5, 2019 at 8:32 am
  Thanks for sharing all those great ideas. I love cookies with multiple flavors of chips. 🙂 So sorry that you lost family recipes in the flood. I have a lot of vintage recipes on my blog. Maybe some of them will be close to treasured family favorites of yours.
  Reply
  1. Anthony ruiz
    January 22, 2020 at 12:48 pm
    Hey quick question? If someday I have to make a giant batch of these cookies can I just mix the flour and chocolate chips instead of folding?
    Reply
    1. Teresa
      January 22, 2020 at 1:26 pm
      Hi, Anthony, you can do that, but the mixture will be tougher if you use an electric mixer in the process, versus mixing by hand. We have some heavy duty long metal spoons (about 14 to 18 inches). They are super thick and strong. My husband got them at a restaurant supply. They are not large serving spoons. They’re really a mixing spoon for large batches of baking. That’s what we use when we mix up batches for several hundred cookies at a time. Good luck!
      Reply
      1. Anthony Ruiz
        January 22, 2020 at 2:55 pm
        Hi Teresa thank you. Well since I was waiting for your respond I meanwhile i scrape the batter then threw in the flour and chocolate chips and I mix it in a bowl In a electric mixture with the a paddle for 15 seconds on low speed then like 8 seconds on medium speed. Either way for sure I did not over mix at all. After that I scoop them, wrap them and place them in the freezer. What do you think?
      2. Teresa
        January 23, 2020 at 8:16 am
        Hi, Anthony. That’s probably the best alternative when you’re making huge batches and simply can’t stir them. Let me know how they turned out. I bet they’re awesome. 🙂
50+ Copycat Restaurant Recipes – Over The Big Moon
April 24, 2019 at 9:53 pm
[…] Mrs. Field’s Chocolate Chip Cookie Copycat Recipe at Can’t Stay Out of the Kitchen […]
Reply
Dianne Falcone
November 18, 2018 at 9:33 pm
I just baked these tonight and they were a total hit. I used 3 cups of flour, let the dough chill for an hour and used parchment paper lined sheets. I also let them bake for 10-11 minutes. Perfect texture, will definitely be baking these again. Thanks for posting!
Reply
Barb
August 2, 2018 at 3:03 pm
You say to use 1 1/2 bags of semi sweet chocolate chips. What size bag. There are two to three different sizes. Thanks.
Reply
1. Teresa
  August 2, 2018 at 7:11 pm
  Hi Barb. I use 12-oz. bags. So one full 12-oz. bag and 6-oz. of the other bag.
  Reply
Stephanie Russell
January 26, 2018 at 8:31 pm
Just baked these and I must say that they are delicious. I used 3 cups of flour (scooped out of the flour bag and leveled off) and the dough was the perfect consistency. I also made sure that my butter was not too soft before mixing. The first batch was baked at a little less than 350 (my oven gets hot) for exactly 9 minutes- this resulted in much flatter and softer cookies— very doughy. I kept the second batch in for about 11/12 minutes, i’m not sure —I was just eyeballing for the color I liked. They rose higher, were more firm and had a beautiful golden brown color at the edges– they looked just like the cookies at the mall! The second batch was crispy at the edges, chewy and dense in the middle.
Reply
1. Teresa
  January 27, 2018 at 12:20 pm
  Hi, Stephanie. So glad you worked with the cookies to obtain just the right texture! I know these are a little high maintenance, but so worth it. Glad you enjoyed them.
  Reply
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Roni stricker
January 9, 2018 at 8:49 pm
I love the taste of these cookies but I did add the extra cup of flour and am not happy with that. They are to thick for our liking. Will try again with only 2 1/2 cups of flour.
Reply
1. Teresa
  January 10, 2018 at 11:11 am
  Hi Roni. You may have to cook them a little longer than the original 9 minutes. Every oven cooks differently.
  Reply
Ryan
December 12, 2017 at 5:53 pm
Hey Teresa. I’ve made this recipe in the past and remember them tasting just like Mrs. Fields. Loved them. Back then I wasn’t much of a baker and just scooped my flour right out of the bag. I tried them again this time weighing out all the ingredients, but they turned out super flat. What do you think gives? Should I add some flour?
Reply
1. Teresa
  December 12, 2017 at 6:11 pm
  Hi, Ryan. You have two options. You can chill/freeze the dough for 15 minutes and they should hold their shape that way. I personally like the addition of a little flour. I find this recipe works best with 3 to 3 1/2 cups flour even though the original “copycat” recipe only calls for 2 1/2 cups flour. Perhaps that will help.
  Reply
Ruby
October 18, 2017 at 2:39 pm
Can the cookie dough be frozen in small batches so I can bake them when I crave warm cookies. Thank you!
Reply
1. Teresa
  October 18, 2017 at 5:06 pm
  Hi, Ruby. You can do that. I freeze the baked cookies all the time, then just pull them out and microwave one or two when I want them later. Either way will work. Enjoy!
  Reply
Yvonne
March 12, 2017 at 12:14 am
Great recipe, I didn’t chill the dough and they spread quite nicely. I like my cookies flat not puffy. They came out chewy and melty with tons of chocolate chips. The only thing I might try is baking at 325 versus 350. My oven runs on the hot side, as my cookies were a little brown on the edges. I don’t do the raw cough dough “look”. Definitely going to make these often.
Reply
1. Teresa
  March 12, 2017 at 5:06 pm
  Thanks Yvonne, I’m so glad they turned out well for you. It’s really a great recipe.
  Reply
2. Chef Walt
  July 12, 2017 at 7:42 pm
  If you add one cup of oat flour ( grin oats raw in blender till it goed to flour. About two minutes. ) Add this to the other ingredients. Then add an eight oz chocolate bar to the mix. Brpken up. Chef Walt. Been making them this way for years.
  Reply
  1. Teresa
    July 13, 2017 at 11:32 am
    Hi, Chef Walt. It sounds delicious this way! Thanks for sharing. Have a great weekend.
    Reply
Miranda
December 24, 2016 at 4:01 pm
Ours somehow did not have any type of thickness to it. It started runny, finished runny. No way rolling a ball was possible with these. We have thick runny goo.
Reply
1. Teresa
  December 24, 2016 at 7:49 pm
  Miranda, I would add a cup of flour or so to your cookie dough. That will always solve the problem of runny cookies. Unbleached flour is a little thicker then regular all purpose flour, so I don’t usually have that problem.
  Reply
Runbaker
November 23, 2016 at 2:56 pm
Followed everything to a T. I personally liked the texture and taste, the wife said it’s a tad too sweet and the inside looked oily and uncooked. I’ll see what our daughter says about it, but I’ll try doing another tiny batch, this time with the dough chilled for an hour. I usually chill my cookie dough for at least 24 hours, 36 at the most.
Reply
1. Teresa
  November 23, 2016 at 3:31 pm
  Hi there. You may also want to bake them a few more minutes if you think they’re undercooked. Chilling the dough may also help. Hope you enjoy them.
  Reply
Debby
October 30, 2016 at 10:23 am
These are the best chocolate chip cookies I have ever baked and I have baked for many years! I did put them in the refrigerator for awhile before baking. Thanks for a great recipe!
Reply
1. Teresa
  October 30, 2016 at 5:04 pm
  Thanks, Debby. We loved the taste too. I thought the cookies were a little “delicate” when baking for only 9 minutes. Each oven is different. I actually prefer baking these cookies about 11 minutes so they are a little crispier. At nine minutes on some ovens they may taste more like eating cookie dough! Anyway, I’m glad you enjoyed them. I’ll make notations on the recipe card.
  Reply
  1. Anonymous
    November 3, 2016 at 11:34 am
    I also baked them for about 11 to 12 minutes. I do have to bake everything in my oven a little longer than the recipe instructions, even though I check my oven temperature.
    Reply
    1. Teresa
      November 3, 2016 at 2:25 pm
      Yeah, my cookies almost always take longer (sometimes 10 minutes longer!) than a lot of recipes. I just eye ball them and take them out when they’re done.
      Reply
Tamika
October 22, 2016 at 11:05 pm
I can’t even explain how bad my first batch came out….. putting the batter in the fridge to chill for a bit…. Let’s see what happens then.
Reply
1. Teresa
  October 24, 2016 at 6:41 pm
  I’ve made this several times, Tamika and never had any problem. But chilling the dough will almost always help cookies turn out well.
  Reply
Spinalqueen
March 13, 2016 at 6:35 am

I tried this recipe today and I must say it was a big hit with the family. I am going to try it with white chocolate and macadamia nuts next. I’ll let you know how it goes thank you.
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1. Teresa
  March 13, 2016 at 1:38 pm
  So glad you enjoyed the recipe. I have a Mrs. Field’s white chocolate chip cookie recipe too. Hope you give it a try as well.
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  1. Meghann
    March 25, 2016 at 6:08 pm
    I was so excited to try these cookies but mine turned out flat as pancakes! Not very good. I did everything as instructed. I think they should maybe be chilled before baking?
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    1. Teresa
      March 25, 2016 at 7:27 pm
      That may be a good idea, Meghann, you can also increase the flour by about a half cup (especially if you use regular flour instead of unbleached flour). You may also need to cook them just a little bit longer.
      Reply
Tara
February 7, 2016 at 10:00 pm
I discovered this Todd Wilbur recipe around 2000 or so. It is amazing. One strange thing though that I have always found, it works very different in various ovens. When I make it in a convection oven they are insanely amazing and taste identical to Mrs. Fields. But when I make them in a conventional oven they are quite different. Still good but not nearly as crazy amazing. I can’t figure it out. I currently don’t have a convection oven so I don’t make them often cuz they just don’t taste as good as I know they can. I move a lot. I’ve used 3 convection ovens and 10 or more conventional, and they never taste as good! Strange!
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1. Teresa
  February 8, 2016 at 7:52 am
  I’m sure the ovens make a good deal of difference, Tara. I had double ovens when I made this initially. The top oven (which I used most of the time) was always slower than the bottom oven to cook anything (even though it was calibrated to 350). We are in a rental house now while our new home is being built. The oven is circa 1980s and it is very hot. I have to be really careful with overbaking stuff. One of the keys to this recipe is not overbaking it. Once we move in to our new house in a month or so I’ll have to give this cookie a try with a convection oven. Thanks for the tip.
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kelly
January 24, 2015 at 5:58 pm

just made these. I only used 2 cups of chips. I did not think it needed that much chocolate chips. I added a Tablespoon of milk in the middle of adding the flour. Please measure our your flour after you sift it (my personal rule). Also, I froze them for 10 min before baking so that they don’t flatten out so much.
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1. Teresa
  January 24, 2015 at 8:16 pm
  Hi Kelly, I’m glad they turned out well for you. It is a delicate recipe. When I bake this recipe I have to bake it almost 12-15 minutes because my oven runs slow otherwise they are still like cookie dough! Thanks for letting me know. The extra chocolate chips really do make the recipe a lot sweeter and more chocolatey.
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NancyC
September 15, 2013 at 2:05 pm
Yum! I’m sure those are fantastic cookies! 🙂
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1. Teresa
  September 15, 2013 at 4:32 pm
  They were amazing!
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Tamara Leigh: The Kitchen Novelist
September 13, 2013 at 7:01 pm
Gorgeous! You’re making me smack my lips 🙂
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1. Teresa
  September 14, 2013 at 8:20 am
  Prepare yourself for some really yummy cookies!
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Shari Kelley
September 13, 2013 at 5:52 pm
Oh, these look soooo good! Chocolate chip cookies are one of my favorite things in the whole world. Your pictures are gorgeous. I am going to make this recipe soon!
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1. Teresa
  September 14, 2013 at 8:20 am
  These cookies were outrageously good even though underbaked!
  Reply