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The blue ribbon winning, Mrs. Field’s Chocolate Chip Cookie recipe is now yours! This is the stuff of legend!

Dish count – 1 stand mixer, 2 cookie sheets, 1 medium mixing bowl.

The tried and true blue ribbon winning authentic Mrs. Field’s chocolate chip cookie recipe is yours now! I haven’t been to a mall food court in years, so I don’t even know if the once iconic cookie shops still exists?! Does it? Someone report back. But for those who grew up traipsing around malls in their youth, you know the stronghold these cookies have on our generation. 

Blessedly in the 90’s there was an official Mrs. Field’s cookie cookbook that my mom bought and I learned how to make these cookies from the age of 10. My mom so kindly shared the snapshots of the recipe with me so I could remake them properly, using the exact measurements. 

And there are even a couple of things that make these hit different that baked goods usually do today! 

How to Make Mrs. Fields Chocolate Chip Cookies

The biggest difference at the outset of making these chocolate chip cookies is that they require SALTED butter, not unsalted that is pretty standard today for most baked goods. Does it make a difference? YES! I have gone years making these with unsalted butter, and just adding sea salt on top. But the salted butter, which adds nearly 1/2 teaspoon of the overall dough is really essential to getting the right sweet and savory balance of these cookies. 

When all is said and done that’s nearly 1 teaspoon of total salt in a batch of cookie dough. It seems excessive, but it’s not when you taste the end result. 

The other is that these use just baking soda in the recipe, no baking powder. 

The end result is a perfectly chewy cookie with slightly crisp edges and soft interior. 

Can I Add Other Mix-Ins to the Dough? 

I have no objections to you adding in other mix-ins to this cookie dough. It’s a wonderful base recipe for chocolate chip cookies and whatever other creations you can dream up! 

Here are some mix-ins that I would recommend!

  • Walnuts or Pecans
  • White Chocolate Chips
  • Sea Salt on top
  • Pretzel Pieces
  • Macadamia Nuts
  • Old Fashioned Oats 

Ingredients for Chocolate Chip Cookies

The ingredients are simple as simple can be for this tried and true classic cookie. But the butter and quality of chocolate chips can make a difference. I suggest using Ghirardelli semi-sweet chocolate chips, and a high quality salted butter.  

  • All Purpose Flour
  • BakingSoda
  • Salt
  • Light Brown Sugar
  • White Sugar
  • Salted Butter
  • Vanilla Extract
  • Large Eggs
  • Semi-Sweet ChocolateChips
  • Sea Salt, optional (this is my addition to the mix)

Instructions for Mrs. Field’s Chocolate Chip Cookies

I love how simple this recipe is, since I have been making it since I was 10.  If you have kids, this is a great recipe to start them on their baking journey. The techniques here like creaming butter, and mixing dry ingredients is a fabulous way to start learning and easy things like measuring, and cracking eggs. 

  1. Preheat oven to 300 degrees. (Yes, you read that right. This cookie bakes at a very low temperature.)
  2. In a medium bowl combine flour, bakingsoda, and salt. Mix with with a wire whisk. 
  3. In a large bowl with an electric hand mixer, or a stand mixer with a paddle attachment, bend brown sugar and white sugar together on medium speed. Add in butter and mix to form a grainy paste. Scrape the bowl down a couple of times to ensure even consistency. 
  4. Add in eggs and vanilla extract, and mix at medium speed until light and fluffy (about 3 minutes.)
  5. Add the flour mixture and chocolate chips, and blend at low speed until just combined. Do not over mix. 
  6. Drop by rounded tablespoon, or a large cookie scoop is my preferred method, on an ungreased cookie sheet. I prefer to use parchment paper on my cookie sheets to avoid sticking. 
  7. Optional step – on top of the cookie dough balls I press in a few additional chocolate chips to give them a perfect bakery look. 
  8. Bake 22-24 minutes or until golden brown. Transfer to a wire rack immediately. You can store these in an airtight container for a couple of days – but let’s be real, they will be gone too quick to need to store them! 

Tips for Making Perfect Chocolate Chip Cookies

Do I Have to Chill the Dough?

For the original recipe, you do not have to chill the dough. It is not required. But, I do really enjoy making these, scooping them out onto a parchment lined baking sheet and putting them back into the fridge to chill individually before baking. Even some chilling does go a long way!

But, if the cravings are just too strong (understandable), you can bake these right away per the original instructions.

Yes, you can. You can bake these straight on the cookie sheet as the original recipe calls for, but I prefer a sheet of parchment paper, that can be reused. Silicone mats (in my opinion) create too much space between the baking sheet and the dough to cook properly.

I am out of light brown sugar? What can I do?

You can create your own brown sugar using this how to post! You just need white sugar and molasses! 

Dark brown sugar can also be used in this recipe, but the cookies will change in texture slightly. 

Heck yes! I love this hack for freezing cookie dough so you can just make a couple of cookies at a time! Check my how-to freeze cookie dough tutorial for my step by step process!

Tools to Make The Best Chocolate Cookies

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More Homemade Recipes To Try

Brown Butter Chocolate Chip Cookies

How To Freeze Cookie Dough

Fruity Pebbles Rice Crispy Treats

Peanut Butter Brownie Cookies

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Mrs. Field’s Chocolate Chip Cookie Recipe

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  • Author: Megan Keno
  • Prep Time: 15 Minutes
  • Cook Time: 22 MInutes
  • Total Time: 37 minutes
  • Yield: 18 Cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American
Print Recipe

Description

If you know, you know. These Mrs. Field’s Chocolate Chip cookies are literally, yes literally, Blue Ribbon award winners!! 

Ingredients

Units Scale

  • 2 1/2 cups All Purpose Flour
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1 cup Salted Butter, softened
  • 1 cup Light Brown Sugar
  • 1/2 cup Granulated Sugar
  • 2 Large Eggs
  • 2 tsp Vanilla Extract
  • 2 cups Semi-Sweet Chocolate Chips
  • Sea Salt, optional. (Not in original recipe.)

Instructions

    1. Preheat oven to 300 degrees. (Yes, you read that right. This cookie bakes at a very low temperature.)

    1. In a medium bowl combine flour, baking soda, and salt. Mix with with a wire whisk. 

    1. In a large bowl with an electric hand mixer, or a stand mixer with a paddle attachment, bend brown sugar and white sugar together on medium speed. Add in butter and mix to form a grainy paste. Scrape the bowl down a couple of times to ensure even consistency. About 2-3 minutes.

    1. Add in eggs and vanilla extract, and mix at medium speed until light and fluffy (about 3 minutes.)

    1. Add the flour mixture and chocolate chips, and blend at low speed until just combined. Do not over mix. 

    1. Drop by rounded tablespoon, or a large cookie scoop is my preferred method, on an ungreased cookie sheet. I prefer to use parchment paper on my cookie sheets to avoid sticking. 

    1. Optional step – on top of the cookie dough balls I press in a few additional chocolate chips to give them a perfect bakery look. 

    1. Bake 22-24 minutes or until golden brown. Transfer to a wire rack immediately. You can store these in an airtight container for a couple of days – but let’s be real, they will be gone too quick to need to store them! 

Notes

Originally from the Mrs. Field’s Cookie Cookbook