I’m not sure if you’ve ever tried a Mrs Fields chocolate chip cookie… But I have. And they are wonderful. Soft, gooey, chocolate-y, buttery, with a slight crispiness. Everything that describes the perfect chocolate chip cookie in my opinion.
One day when I was browsing Pinterest (no surprise there) a recipe for a “replica” Mrs Fields cookie popped up. I mean there’s thousands out there, and there are people that claim they have the “actual recipe.” Whether that’s true or not, it doesn’t matter, because I don’t need the actual recipe, I’m good with just having something that comes close.
I’m always looking for good cookie recipes. I’m not crazy about dessert, but cookies are one of my major weaknesses. (Especially peanut butter chocolate chip). But really, any soft buttery cookie will do. Unless it has raisins!!!!!!!!!!!!!!! I’m not sure who thought that was a bright idea, but all I can say is cookies with raisins are NOT A COOKIE!
I always double or triple check the cookie before I eat it. I have been fooled way too many times to not check.
This was one of the few recipes I made the first time that didn’t require many changes to the recipes. I cut back on the sugar a bit, but that was it. So while I can’t take credit for this recipe, I felt I needed to share, because everyone should have a great chocolate chip cookie recipe in their back pocket (or recipe book 🙂 )
The smell of these baking will remind you of grandma’s house. I plan to be that Grandma with a cookie jar that is always full.
What I love about these cookies is you can whip them up in 20 minutes. If you have guests coming and want a sweet treat that’s quick, these are perfect. Plus, I don’t know anyone who would turn down a chocolate chip cookie. Oh and did I mention they are even better the next day, and the day after that?
See what I mean about light, crispy edges, and then soft in the middle. The secret is to slightly under bake them, and let them finish cooking on the pan when you pull them out of the oven.
I really think butter makes the best chocolate chip cookies. I’ve tried many variations of cookies out there: using lard, pudding mix, adding cornstarch, you name it, I’ve tried it. These are the winners, and I will keep the recipe forever.
Soooo I thought I’d compare the cookies. Mrs. Fields cookies vs. Ashley’s cookies – aka: replicated version. I’m loving how similar they look! (I promise they also are similar in taste).
So when I was photographing the cookies stacked, I had them stacked perfectly as you can see above. ^^^^ But then I had a moment where I thought of Mr. FIL, who has crazy OCD. I mean it’s bad.. and I know he’ll be reading this post. So, this next photo is for you!
He probably won’t sleep tonight now. 🙂
So get baking, and enjoy these cookies with a nice big glass of milk!
Chocolate Chip Cookies
Soft, gooey, with a bit of crispiness around the edges, these cookies will disappear in no time.
- 1/2 cup butter
- 1/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1-1/4 cups all-purpose flour
- 3/4 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
In a large mixing bowl, beat butter, sugar, egg, vanilla, baking powder and baking soda until smooth. Add in the flour and mix until the batter is smooth, then mix in the chocolate chips.
Shape the cookie dough into golf ball sized dough balls. Place on an un-greased cookie sheet, leaving a couple of inches between each cookie.
Bake for 9 minutes, and remove from oven. Let cool on the pan for 10 minutes, then transfer to a cooling rack. Store in an airtight container for one week.
It is very important not to exceed the cooking time!!! Otherwise these cookies will not be soft in the middle and lightly crisp around the edges.
The cookies will look soft in the middle, and start to brown on the edges when they are done. The longest I would recommend baking them for is 11 minutes. When you pull them out of the oven they will still cook on the hot tray.