Mrs. Field’s Chocolate Chip Cookies with a Twist
My friend and neighbor told me she had a great recipe for chocolate chip cookies. Of course, we all know I had to have it. The deal was she’d provide the recipe….I’d provide the cookies. And so that is how it all began! Puffy, beautiful cookies coming out of the oven dozens at a time and being released into the neighborhood! Nestle chips, Ghirardelli chips, Guittard chips. So many versions to try. This recipe is just like Mrs. Field’s Blue ribbon recipe but the twist is an extra bit of baking soda. This leads to the extra POOF the cookies will have! I also liked these best on the convection bake setting if you have it. Our favorite chips were the Guittard Super Cookie Chips. They are simply put….outrageous! Huge and melty, they are the perfect cookie chips just as the name promises! Try Mrs. Field’s chocolate chip cookies with a twist soon…like tonight!!!!
You may also love No Chill Chocolate Chip Cookies.
You’ll Need:
Silpat
Super Cookie Chips
Cookie Sheets
Mrs. Field's Chocolate Chip Cookies with a Twist
Ingredients
- 2 ½ C. Flour
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 C. dark brown sugar
- ½ C. White Sugar
- 2 sticks butter
- 2 Eggs
- 2 tsp Vanilla
- 2 cups semisweet chips or 10 ounce bag Guittard super cookie chips
Instructions
- Beat butter and sugar until creamy.
- Add eggs and vanilla. Mix well.
- Add dry ingredients.
- Add chips.
- Chill 30 mins.
- Scoop with a large scoop. (1 7/8 ounces dough is what I use for each cookie.)
- Bake at 300 degrees on parchment or silpat (convection if you have it) for 15-18 minutes.
- Remove from oven and remove to wire rack to cool.
Louise slocombe says
Hello love the look of this recipe ,looks really yummy xxx
Please can u tell me how much in weight is 2 sticks of butter please ????
Sharon says
2 sticks is about 1 cup
SUSAN says
A pound of butter = 2 cups…..2 sticks = 1 cup…..1 stick = half a cup…..1/2 stick = 1/4 cup 🙂
Cheryl says
1 llb is 4 sticks…
bertie says
or simply look on the stick of butter where it is printed
JUDY says
fOUR STICKS IS ONE POUND OR 16 OUNCES. tWO STICKS IS 1/2 POUND OR 8 OUNCES.
Ruth says
2 sticks of butter is a half pound. 4 sticks of butter is 1 pound.
Salwa Salem says
Am looking forward to make them , they look delicious ..
Can you please tell me how much is the weight of 2 sticks of butter . Thank you ????????????????
susan says
2 sticks is half a pound
Carol says
One stick of butter is 4oz. Checked on google
Theresa Stone says
How many cookies dose one recipe make?
Aunt Mary says
They look sssooooooo good, when I think of peanut butter cookies I think of your moms they were so good, do you remember them, they all had the fork marks on them, I loved them.LOL
Beverly says
1 pound of butter , 4 sticks, 2 sticks is 1/2 pound. Simple
badkitty says
Say the baker of the year!
Cathy says
Not so simple when you use the metric system. So for those of us who do, 2 sticks of butter is 226g or roughly 1 metric cup. And for those in Australia I usually replace the all purpose flour and raising agent with self raising flour – has never failed me yet.
Jane says
Thank you Cathy. Do you know the weight of 2 1/2 US cups of flour? Is a US cup the same as the Aussie cup? I’d heard they were slightly different. I’m not a baker but my children have been asking for choc chip cookies so I thought I’d give these a go. Thank you 🙂
Susan says
Here is a site that gives you weight conversions for baking.
http://www.thekitchn.com/and-other-common-baking-ingredients
Again, hope this helps.
SUSAN
bonnie says
didn’t see a twist, tell me what it was? but any chocolate chip cookie is good!
Hugs & Cookies xoxo says
ahhh, it is the extra baking soda!
Donna says
I believe it the oven temperature.
Lisa says
I was wondering the same thing! I thought maybe I’d find cayenne pepper or chili powder or something like that in the recipe!
Hugs & Cookies xoxo says
just a little twist that makes a huge difference! 🙂
Christy Breedlove says
These look delicious. Why is the brown sugar added with the flour and not creamed with the butter and white sugar? I have never seen this before.
Hugs & Cookies xoxo says
I like to cream it but both ways work
Lola Stremler says
Why do you chill them for 30 min?
Hugs & Cookies xoxo says
Keeps them thicker!
Sharon says
In the video you added the brown sugar with the flour. Can you tell me if the recipe written above was incorrect, or when do you add the brown sugar?
Thanks…. the cookies look delicious!
Hugs & Cookies xoxo says
As written is the way i do it! Thanks
Jen says
just checking – the brown sugar is added with the dry ingredients not creamed with the butter
Hugs & Cookies xoxo says
I actually like to cream it as written in recipe but both ways turn out perfect!!!
Jasmine says
Real butter or margarine?
Hugs & Cookies xoxo says
butter
Kristy says
Is it AP or self riding flour? Thanks 🙂
Hugs & Cookies xoxo says
ap
Kristy says
Thx I meant self rising lol 🙂
Hugs & Cookies xoxo says
hahaha never even noticed the error till now! I knew what you meant! LOL <3
Christina says
Can I add nuts to this recipe ? If so, how much ? Thank you !
Carmela T says
What about for high altitude?
Mare619 says
Hi! I was wondering how many cookies does your recipe yield?
Mildred says
About 30 cookies
Pamela says
Is it on degrees Fahrenheit or Celsius
Hugs & Cookies xoxo says
F
Christine says
If I wanted to make chocolate chocolate chip cookies would I justp ut cocoa powder into the recipe? If so do you know how much?
Nancy Ibarra says
I usually put in the same amount of baking soda. I thought maybe the twist was the 300 oven (usually its 375 for 8 – 10 mins.. Can’t wait to try these. Thanks.
Gypsy says
Keep in mind that 300 degree oven is for convection. If you’re using a conventional oven you may want to try it at 325.
Kristy says
I’ve heard different things about using melted butter, cold butter, softened butter – what is your opinion or preference?
Hugs & Cookies xoxo says
I like room temp.
Jackie Koon says
Why parchment paper? Can I use a cookie sheet under the paper?
Hugs & Cookies xoxo says
Yes, line the cookie sheet with the parchment!
llihacr says
Crispy or soft ??
Mildred says
Soft and chewy
Joanne says
How much baking soda do you put in the cookies? Is it just the 1 teaspoon or do you mean you put more than that?
Hugs & Cookies xoxo says
just that
C Lawrenson says
Is AP flour the same as plain flour? . I’m from the Uk ???????? so certain things are named differently.
Thanks
Hugs & Cookies xoxo says
yes
Linda says
Any thing different for high altitude?
Kelly says
Does using light brown sugar instead of dark brown make much difference in the final product.
Phylicia says
I was wondering if you think they would come out fine if I used a different type of flour, particularly almond flour.
Hugs & Cookies xoxo says
Hmmm, not sure but worth a try
Stacey says
I used Splenda sugar substitute and Splenda brown sugar substitute. I also used sugar free
chocolate chips. I was worried that making any changes would alter the taste, but they turned out great!
Donna says
Does ANYBODY know how many cookies this makes??? Thank you in advance!
Hugs & Cookies xoxo says
I will guess I usually get 2 doz or less
Becky says
I made them today and using a large scoop I yielded about 2 dozen cookies.
Sue says
Wow, thank you! This question has been asked quit a few time and I wanted to know also! 🙁 This recipe looks awesome.
Pat says
We do not get much choice in our chips in northern ontario. I love baking and I love chocolate chip cookies. I will give these a try with what we have here.
Sally Kramer says
Do you have her Oatmeal Raisin recipe? (My favorite)
Trudi Svenson says
Just curious… all of the choc chip cookie recipes that I’ve made all call for the 1 t of baking soda.. some have even 1 t of baking powder in addition. How does your recipe differ in terms of the twist. Your cookies look amazing.. want to make sure I don’t have a flop! 🙂
Choon Weber says
1 tsp baking soda and 2tsp vanilla extract, is this correct? You mentioned extra baking soda. Thanks.
Hugs & Cookies xoxo says
yes some recipes only call for 1/2 tsp soda
Jessica says
I want to know the weight of 2 sticks better please
Hugs & Cookies xoxo says
1 stick =4 ounces so two would be 8
Marysue says
I am not quite sure what I did wrong on this recipe but mine turned out really flat. Any suggestions?
Mildred says
Did you chill the dough in fridge??
Hugs & Cookies xoxo says
I try to when I can!
Donna says
Since I can’t weigh my dough, are they 1/4 cup scoops? Thanks!
Sherrybonnell says
Do you think using M&MS would be ok?
Hugs & Cookies xoxo says
yesss!
Joan Russo says
I used cake flour my cookies melted down to a flat disk what did I do wrong put in the frig for 30 min.?
Joan Russo says
My cookies came out like a flat disk. I used cake flour I left dough in frig 30min
Hugs & Cookies xoxo says
Regular flour
Joan Russo says
Still taste good
Hugs & Cookies xoxo says
Oh good, I am glad!!!
Hugs & Cookies xoxo says
The recipe does not call for cake flour-just all purpose.
Jean says
Are these cookies crunchy/crispy or chewy?
Corey says
Hello Hugs & Cookies,
My name is Corey, with Mrs. Fields, and I just ran across your mouthwatering copycat Mrs. Fields chocolate chip cookies with a twist.
While I can’t share all our secrets, I wanted to let you know we have a few of our own recipes posted in our blog. I thought your readers may enjoy comparing both recipes to see which comes closer to the real thing.
https://www.mrsfields.com/blogs/blog/2010/02/recipe-blue-ribbon-chocolate-chip-cookies/
Happy baking!
All the Best,
Corey
Hugs & Cookies xoxo says
How awesome, Corey! Thank you for sharing!!!! I am off to check it out!
Santini says
Looks so good! My son will love this one. I’m going to try this on the weekend. Love it! Thank you!
Kit says
Wow look at those cookies! I would like to make one right now as Im craving for Mrs. Fields cookies. Really so yummy! Ill make sure to hydrate myself after I eat a plate of this. hihi 🙂
Rebecca Russow says
Made these today with my grandkids. I didn’t know what they were talking about (2 & 3 years old) when they were saying “there’s a hole in my cookie”. Then when I bit into mine there was a big hole – delicious! I typically like a chewy, soft chocolate chip cookie and didn’t think I’d really like these. However they are very crisp and sweet and there is a slight chewy part just around the air bubble (caused by the extra baking soda). A VERY nice twist in a chocolate chip cookie and so easy to make. The slow bake time as the low setting in the convection oven work great. I didn’t have enough chips on hand since this was a last minute decision to make these cookies, but did have a Moser Roth Dark Sea Salt chocolate bar (actually 5 individually wrapped .88 oz pieces in the “bar”) that we used – delicious – next time I think I’ll only use 2 of these bars (10 individually wrapped pieces). Now, hopefully I don’t eat all of these myself!