Mrs Fields Chocolate Chip Cookies

Mrs Fields Chocolate Chip Cookies | Butter Baking

I have a confession to make.

My name is Natasha, and I am a sweeper.

Mrs Fields Chocolate Chip Cookies | Butter Baking

It’s a term Mr. Man (aka my boyfriend), jokingly coined because I have developed the awful habit of sweeping everything I don’t want to deal with right. Under. The. Carpet.

Right under there.

Mrs Fields Chocolate Chip Cookies | Butter Baking

I don’t know why I do it. I don’t have confidence issues. I don’t shy away from conflict or confrontation when something (or someone) irks me. And I’m pretty freaking opinionated.

So why on earth I push everything I don’t want to face far, far out of my mind? I have no idea.

Mrs Fields Chocolate Chip Cookies | Butter Baking

It would probably be much easier to just face the issue front on. Like a dude. You know, do that whole plan/action/solution thing.

That’s just so not me though. Instead of dealing with a big decision, or confrontation, or a problem, I swweeeeeeeep it. It’s like, if I ignore it for long enough, it’ll go away or something (I’m deluding myself, I know).

Mrs Fields Chocolate Chip Cookies | Butter Baking

But it’s just so much easier to pretend the issue doesn’t exists and like… go out for cocktails with girlfriends or something. And like, eat cheese. And have a laugh. Much more fun.

And it’s just so much more fun to say “I don’t want to talk about it” and go and bake something yummy instead. You know?

Mrs Fields Chocolate Chip Cookies | Butter Baking

Today I’m sweeping. I baked. I photographed. And edited. And I’m blogging. In real time (that never happens). I’m avoiding thinking/talking about/facing the decision I have to make. At all costs.

So instead? We have cookies. Again, I know. But are you really complaining? I didn’t think so.

Mrs Fields Chocolate Chip Cookies | Butter Baking

I watched this video the other day, which involved a new method for making chocolate chip cookie dough. The original, real Mrs. Fields recipe, apparently. Not this mythical one.

I jumped all over it, obviously. And they’re pretty awesome! They bake up super thick and puffy, they are chewy right through. They challenge all the typical ideas that come with cookie-baking, but they’re worth it, promise!

Now, back to sweeping…

Mrs Fields Chocolate Chip Cookies | Butter Baking

  • 1 cup brown sugar, firmly packed
  • ½ cup white sugar
  • 220g salted butter, cold and cubed small (1 cup)
  • ½ tsp instant espresso powder
  • 2 tsp vanilla extract
  • 2 eggs
  • 2½ cups plain flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 cups finely chopped chocolate
  1. In the bowl of an electric mixer, combine both sugars. Add the cold, cubed butter and mix on a medium-low speed until a grainy paste forms.
  2. Add the vanilla, espresso powder and the eggs, one at a time, mixing until they are just combined. You don't want to dissolve the sugars.
  3. Add the flour, baking soda, salt and chocolate, mixing until they are just incorporated and form a dough.
  4. Refrigerate the dough for 30 minutes. Preheat the oven to 150 C (300 F) and line trays with baking paper.
  5. Use a cookie scoop or large tablespoon to scoop even balls of dough onto the prepared trays, leaving room for spreading.
  6. Bake for 20 - 22 minutes, until the cookies bounce back when lightly pressed in the center.
  7. Transfer the cookies to a cooling rack immediately. Makes 36 cookies.
  8. Happy baking!

Adapted from Mrs Fields via Yum Sugar.

28 Thoughts on “Mrs Fields Chocolate Chip Cookies

  1. Oh dear, you speak soooo my mind with your post! Guess what I am doing today? Not thinking about my big decision which I should probably make by the end of the day, but instead I am writing down new recipe ideas, am about to go right out of the door to get some new ingredients and will end up baking some cake although there are about 20 cookies still lying in the kitchen from yesterday’s baking adventure :( so, good to know we are not alone with our poor-decision-making and avoiding-manner…
    Take care!

    • Hey hey! Haha sounds like we were both sweeping/procrastinating!
      How did your baking go?
      And how did you go with making your decision?
      Hope you’re well :-)

      • he dear!
        yes, a big sweeper here 😛 had to make a decision however by end of the week and finally decided for a yes 😛 now I hope that it was the right decision, but we will see about that 😉 how did yours go? and for my baking, well look at instragram, and you will see that my latest try was a BIG failure, hahaha! but its ok , I will try something else today 😉
        take care :)

        • Oh i hope it’s the right decision for you too! Good luck with it, whatever it is :-)
          I think I’ve made the right decision too – when I finally got around to it! I think it comes from a fear of making the wrong decision more than anything!
          And don’t worry, we all have baking fails!! Have a good day :-)

  2. When do you add the espresso powder?

  3. Barb R. on June 26, 2013 at 12:54 am said:

    What is the deal with the expresso powder? It is not mentioned in the directions.

  4. OOO, Natasha, these look good! Though we have a tried and true favorite choc chip recipe, a little variety is always good. Plus, my tried and true recipe requires patience (not a strong trait of my choc chip cookie eater) because the dough has to chill for days or planning ahead (not a strong trait of mine). So a yummy choc chip that can be mixed up and eaten within the hour would be greatly appreciated around here! I will let you know. I will present them as Chocolate Chip Sweeping Cookies. EVERYONE (even dudes) choose to sweep now and then. :) I hope your decision (currently waiting patiently under the rug) gets resolved positively and happily. :)

    • Hi Wendy! Your comments are always my favourite. It’s like you give the advice/reassurance I wish my mum could give me (she’s currently out of the country).
      Is your tried and true recipe the NYT one Wendy? I know it requires patience, but I always bake a few straight away, then more the next day 😉 and then I bake off the rest of the batch when I’m actually supposed too! And they’re still just as good all the way through.
      Hope you like these, I wonder what you’ll make of the texture.
      My decision is well on it’s way from being swept out from under the rug and resolved 😀 THANK YOU!!!

  5. These look great Natasha! I’m a huge fan of Mrs.Fields cookies so I can’t wait to give these a shot!

  6. Fiona on June 26, 2013 at 6:43 am said:

    Hmmm, yum…question are we looking at a food processor mixer or kitchens aid mixer? Chilled butter is so very hard to combine things in my kitchen aid…. I can’t make decisions, but then am so very indecisive…cookies sound just the thing for me today….

  7. Fiona on June 26, 2013 at 8:09 am said:

    Mmm, is this a mixer like a kitchen aid or mixer as in food processor? Just curious as my kitchen aid struggles with chilled butter….can’t wait to try these….burying my head today and need something to take my mind off. But then I bury my head most days…

    • Hi Fiona! It’s like a kitchenaid mixer. It will be fine, just cut the butter into really small cubes. Haha you sound like me! Enjoy the cookies :-)

  8. LouLou on June 29, 2013 at 1:36 am said:

    Is It A Big Deal If You Don’t Use The Espresso Powder?

  9. I think I am a sweeper too :/ If you ignore it, its not a problem, right?! 😀
    These look delish, I am forever experimenting with cookie recipes!
    Thanks for sharing
    Lots of love Leah @

  10. Love this and am a huge fan of your blog! xxx Phoodie

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  13. Hey,

    Love the recipe!

    I tried it today but they were a little flat, even though the butter was chilled first and dough later. I baked the first batch and have the remaining dough refrigerating overnight hoping that works better. The weather in Mumbai is rainy and humid, I don’t suppose that affects it, do you? They taste AMAZING though!

    • Hi! That’s annoying! Not sure why that would have happened – did you weigh your ingredients? Maybe it does have to do with the humidity making the butter melt too early. Make sure your oven is preheated properly beforehand, too, and that it’s actually at the right temperature. And if all this fails, try baking from frozen? Happy you liked them though! 😀

  14. There is something really special about Mrs. Fields cookies. I can bake cookies. But whenever my husband and I walk by Mrs. Fields store, we just have to get some cookies. They are so good! I am so glad that I have found your recipe. I can’t wait to dig my fingers in these cookies!

    • I know what you mean! It’s how soft and chewy they are! I can’t resist them either – the mini ones are a particular fave!
      I hope these live up to your expectations :-)

  15. claudia on November 15, 2014 at 3:23 pm said:

    Mine spread out,might need to use egg rings next time!

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