Soft, gooey, and loaded with chocolate chips, Mrs. Fields Chocolate Chip Cookie recipe produces a truly classic bakery-style cookie.
Debbi Fields—the founder of Mrs. Fields—opened her first mall bake shops in the 1980s. Unlike the mass-produced cookies of that era, the original Mrs. Fields cookies were thick, soft, and tasted homemade.
Over the years the company and its recipes have changed, and the cookies sold today at some locations can taste different from the nostalgic originals. The recipe presented here is the Blue Ribbon cookie recipe from Debbi Fields’ 1990s cookie book and recreates that soft, flavorful cookie the brand was known for.
Why this recipe works
- Authentic source. This is the 1990s Blue Ribbon recipe from Debbi Fields’ cookbook, not the later urban-legend variations that circulated under the Mrs. Fields name.
- Flexible sizes. The post includes the original smaller-cookie instructions and an adapted larger-cookie version so you can choose the size and bake time you prefer.
- Soft, gooey texture. A higher ratio of brown sugar to granulated sugar helps produce the moist, chewy texture that defines these cookies.
Tips and tricks
I tested both the original directions from the book and a few adaptations. Both yield tasty cookies; the differences come down to dough chill time, cookie size, and oven temperature. Below are the main takeaways so you can pick the method that matches your preference.
- Original method: Rounded tablespoon-sized cookies, optional chilling, baked at 300°F for 18–22 minutes. These bake into smaller, softer cookies with a slightly cakier crumb.
- Adapted method: For thicker, gooier, bakery-style cookies, scoop larger portions (about 3 tablespoons), chill the dough for 1 hour, then bake at 350°F for about 13–14 minutes. This yields soft, thick cookies with a homemade texture.
Ingredients
- Flour: All-purpose flour is recommended for a reliable texture.
- Baking soda and salt: For proper leavening and balanced flavor.
- Sugars: A combination of dark brown sugar and granulated sugar—more brown sugar helps keep the cookies soft and moist.
- Butter: Salted butter is used in this recipe; you can substitute unsalted if preferred and adjust salt accordingly.
- Eggs: Two large eggs at room temperature add richness.
- Vanilla extract: Two teaspoons for a noticeable vanilla flavor.
- Chocolate chips: About 12 ounces (roughly 2 cups) of semi-sweet chips, or your preferred variety.
See the recipe card below for exact quantities and full instructions.
How to make Mrs. Fields Chocolate Chip Cookies
Adapted (Brandy’s) version
Step 1: Whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt in a medium bowl; set aside.
Step 2: In a large bowl with an electric mixer, beat 1 cup packed dark brown sugar and 1/2 cup granulated sugar at medium speed. Add 1 cup (2 sticks) salted butter and mix, scraping down the bowl as needed.
Step 3: Add 2 large eggs and 2 teaspoons vanilla extract; mix at medium speed until just combined.
Step 4: Add the flour mixture and 12 ounces (about 2 cups) semi-sweet chocolate chips, and mix on low speed until just combined.
Step 5: Scoop dough using a 3-tablespoon scoop onto a parchment-lined baking sheet.
Step 6: Chill the scooped dough balls for 1 hour.
Step 7: Preheat oven to 350°F. Place chilled dough balls on a baking sheet, spacing them about 2 inches apart (bake 4–6 at a time).
Step 8: Bake 13–14 minutes, until edges are set and the tops are golden. Allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
Original version (from the cookbook)
- Preheat oven to 300°F.
- Combine flour, baking soda, and salt; set aside.
- Blend sugars, add butter and mix, scraping sides of the bowl.
- Add eggs and vanilla, then the flour mixture and chocolate chips; mix until just combined.
- Drop dough by rounded tablespoons onto an ungreased baking sheet, 2 inches apart.
- Bake at 300°F for 18–22 minutes, or until golden brown. Transfer immediately to a cooling rack.
FAQs
A higher proportion of brown sugar, slightly underbaking or removing the cookies while they’re still soft in the center, and using real butter all contribute to the classic soft, chewy texture.
Yes. This recipe uses pantry-friendly ingredients and straightforward steps to recreate the bakery-style cookies at home.
No. The widely circulated “Neiman Marcus” story tied to Mrs. Fields is an urban legend. Both brands have published actual recipes that differ from that hoax recipe.
Flat cookies are often the result of warm butter, unchilled dough, or too little flour. For thicker cookies, use room temperature butter (not melted), chill the dough briefly, and avoid overworking the batter.
More cookie recipe ideas
If you enjoy making classic bakery-style cookies, try experimenting with cookie size, bake time, and different chocolate varieties to dial in your perfect texture and flavor.
Made this recipe and loved it? Please leave a rating and a comment—sharing your experience helps others recreate the best version for their taste.
Mrs. Fields Blue Ribbon Cookie Recipe
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup packed dark brown sugar
- ½ cup granulated sugar
- 1 cup (2 sticks) salted butter
- 2 large eggs
- 2 teaspoons vanilla extract
- 12 ounces semi-sweet chocolate chips (about 2 cups)
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat both sugars at medium speed. Add butter and mix, scraping down the sides as needed.
- Add eggs and vanilla; mix until just combined.
- Mix in the flour mixture and chocolate chips on low speed until just incorporated.
- Scoop dough into 3-tablespoon portions onto a parchment-lined baking sheet.
- Chill the dough balls for 1 hour.
- Preheat oven to 350°F. Place chilled dough balls on a baking sheet spaced 2 inches apart.
- Bake 13–14 minutes or until edges are set and tops are golden. Cool on the sheet 5 minutes, then transfer to a wire rack.
- Store cooled cookies in an airtight container for up to 3 days.
Notes
Brandy’s adapted version yields about 20 large cookies. The original Mrs. Fields version makes more than 36 smaller cookies.
Nutrition
| Carbohydrates: 37 g
| Protein: 3 g
| Fat: 16 g