Mrs. Field’s Chocolate Chip Cookies

Mrs. Field’s Chocolate Chip Cookies


1 cup softened butter (2 sticks)
1/2 cup granulated sugar
1-1/2 cups packed brown sugar
2 eggs
2-1/2 cups all-purpose flour
3/4 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
18 ounces chocolate chips


Preheat the oven to 350°F (175°C). In a large mixing bowl, cream the butter, sugars, eggs and vanilla. In another bowl, sift together the flour, salt, baking soda, and baking powder. Mix the wet and dry ingredients together. Stir in the chocolate chips.

With your fingers, place golf-ball-sized dough portions 2 inches apart on an ungreased cookie sheet. Bake for 9 minutes, or until the edges are light brown. Resist the urge to bake the cookies for longer than 9 minutes. You can substitute milk chocolate and/or add 1-1/2 cups of chopped walnuts or macadamia nuts to recreate other Mrs. Fields’ flavors.

We haven’t tried the recipe and can’t vouch for it in any way. The differences between the Wilbur/Mrs. Field recipe and the standard Toll-House Chocolate Chip Cookie recipe — much more brown sugar and less white sugar (although more sugar over all), the addition of a little baking powder, a pinch more flour and a pinch less salt, and 50% more chocolate chips — seem pretty modest from the standpoint of trying to get a softer, loftier cookie. But, for your fussy cookie monster, it may be worth a try.