Ultimate Mrs. Fields Style Chocolate Chip Cookies
Indulge in the classic taste of Mrs. Fields Chocolate Chip Cookies with this enhanced recipe that yields an extravagant batch perfect for sharing or freezing. Whether you're baking for a crowd, preparing cookie dough balls for future treats, or simply enjoying the delightful taste of freshly baked cookies at home, this recipe delivers on unforgettable flavor and chewy texture. Infused with semi-sweet chocolate chips and crunchy pecans, these cookies are not just a delicious snack; they're also perfect for crafting homemade ice cream sandwiches. Use egg substitutes for a vegan version or stick to traditional eggs for the classic recipe. This batch is sure to satisfy sweet cravings for any occasion!
48
Servings
80
Calories
10
Ingredients
Ingredients
sugar
1 1/2 cups (granulated)
brown sugar
2 cups (packed)
butter
1 lb (softened)
eggs
3 (large or egg substitute)
vanilla extract
2 tablespoons (pure)
salt
1 1/2 teaspoons (kosher)
baking soda
1 1/2 teaspoons (baking)
all-purpose flour
6 cups (sifted)
semi-sweet chocolate chips
2 cups (loose)
pecans
2 cups (loosely chopped)
Instructions
1
Preheat your oven to 350°F (175°C) and prepare a baking sheet by greasing it lightly or lining it with parchment paper.
2
In a large mixing bowl, combine the softened butter with both sugars (granulated and brown sugar) and cream them together until light and fluffy.
3
Add the eggs (or egg substitute) one at a time, beating well after each addition to ensure thorough mixing.
4
Stir in the vanilla extract and mix until well blended.
5
In a separate bowl, whisk together the dry ingredients: salt, baking soda, and flour.
6
Gradually add the dry mixture into the wet ingredients, ensuring to mix well. The dough will be thick; to check consistency, consider making a 'test cookie' to adjust for baking conditions.
7
Fold in the semi-sweet chocolate chips and chopped pecans until evenly distributed throughout the dough.
8
Using a small ice cream scoop or spoon, drop portions of the dough onto the greased baking sheet, spacing them about 2 inches apart.
9
Bake in the preheated oven for 7 to 10 minutes, or until the edges are golden but the centers still appear soft—do not overcook!
10
Remove the cookies from the oven and let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
Nutrition Information
4.5g
Fat
9g
Carbs
0.875g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cookie recipe?
The recipe is for Ultimate Mrs. Fields Style Chocolate Chip Cookies.
How many cookies does this recipe yield?
This recipe produces a large batch of approximately 48 servings.
What is the recommended oven temperature?
The oven should be preheated to 350 degrees Fahrenheit (175 degrees Celsius).
How should I prepare the baking sheet?
You should grease the baking sheet lightly or line it with parchment paper.
What type of butter is used and what is the state?
The recipe calls for 1 lb of softened butter.
Which sugars are required for the dough?
The recipe requires 1 1/2 cups of granulated sugar and 2 cups of packed brown sugar.
How many eggs are needed?
The recipe uses 3 large eggs.
Can this recipe be made vegan?
Yes, you can use egg substitutes in place of traditional eggs for a vegan version.
How much vanilla extract is used?
The recipe calls for 2 tablespoons of pure vanilla extract.
What dry ingredients are whisked together?
The dry ingredients are 1 1/2 teaspoons of kosher salt, 1 1/2 teaspoons of baking soda, and 6 cups of sifted all-purpose flour.
How do I mix the butter and sugars?
Combine the softened butter with both sugars and cream them together until they are light and fluffy.
How should eggs be added to the mixture?
Add the eggs one at a time, beating well after each addition to ensure thorough mixing.
What is the consistency of the cookie dough?
The cookie dough will be thick.
What are the primary mix-ins for these cookies?
The mix-ins include 2 cups of semi-sweet chocolate chips and 2 cups of loosely chopped pecans.
How should I portion the dough onto the baking sheet?
Use a small ice cream scoop or a spoon to drop portions of dough.
How much space should be left between cookies?
Space the dough portions about 2 inches apart on the baking sheet.
What is the recommended baking time?
Bake the cookies for 7 to 10 minutes.
How can I tell when the cookies are done?
The edges should be golden but the centers should still appear soft.
What is the cooling process for these cookies?
Let them cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.
How many calories are in one cookie?
Each cookie contains approximately 80 calories.
What is the fat content per serving?
There are 4.5 grams of fat per serving.
How many carbohydrates are in each cookie?
Each cookie has 9 grams of carbohydrates.
How much protein does one serving provide?
Each serving provides 0.875 grams of protein.
What is the category of this recipe?
This recipe is categorized as Drop Cookies.
Why should I make a test cookie?
Making a test cookie helps you adjust for specific baking conditions and check the dough consistency.
Can I freeze the dough for later?
Yes, the recipe is perfect for preparing cookie dough balls to be frozen and baked later.
What is a creative way to serve these cookies?
These cookies are perfect for crafting homemade ice cream sandwiches.
What type of chocolate chips are best?
The recipe specifies using semi-sweet chocolate chips.
What kind of salt is recommended?
The recipe suggests using kosher salt.
What is the primary tip to avoid ruinous cookies?
The most important tip is to not overcook the cookies, even if the centers look soft.