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Mrs. Fields Blue Ribbon Chocolate Chip Cookies

Mrs. Fields Blue Ribbon Chocolate Chip Cookies ~ Sumptuous Spoonfuls #cookie #recipe

Just a slight twist on Mrs. Fields’ famous chocolate chip cookie, this is hands down the best soft, chewy chocolate chip cookie recipe you will find anywhere. It’s not a copycat … I got it from the Mrs. Fields Cookie Cookbook.

With all the recipes and inspiration I find on the Internet, I don’t use cookbooks all that much anymore, but there are a few that I treasure and refer to over and over again … and this is one of them. This chocolate chip cookie page in particular is smudged with cookie dough ingredients and the book opens right to this page when you pull it off the shelf. If you can get your hands on this book, I highly recommend it. When I first stumbled across it, I couldn’t believe it was really true. Could I really have Mrs. Fields secrets to her amazing cookies?!? It was like a dream come true for me.

I try not to eat cookies that often, but when I do, I love my cookies soft and chewy … and who does soft, chewy AMAZING cookies better than Mrs. Fields?

They’re not even remotely healthy, but sometimes you just deserve a good cookie. You can refrigerate (or freeze) the batter and then bake up only a few at a time, so they’re always fresh and hot, which is the best way to eat a chocolate chip cookie. We do this frequently at my house. Sometimes when I am cleaning out the fridge I’ll find some forgotten cookie dough and I bake it up. It lasts quite a while in the fridge … like weeks. And by the way, if you’re going to indulge, go all the way … get the really good quality chocolate chips. It’s way more satisfying and SO worth it. Just think of all the money you’re saving on those “mall” or “coffee shop” cookies.

Mrs. Fields Blue Ribbon Chocolate Chip Cookies

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: About 2 1/2 dozen cookies

Mrs. Fields Blue Ribbon Chocolate Chip Cookies


  • 1 cup dark brown sugar, packed
  • 1/2 cup white sugar
  • 1 cup salted butter, softened
  • 2 large eggs
  • 2 teaspoons real vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup white whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 - 2 cups high quality semi-sweet chocolate chips


  1. Preheat the oven to 300 F.
  2. In a mixing bowl, cream together the brown sugar and butter until well blended. Add the eggs and vanilla and stir to mix well.
  3. Add the flours, baking soda, salt and stir until all the ingredients are fully incorporated into the batter. Stir in the chocolate chips.
  4. Drop spoonfuls of the batter onto a cookie sheet sprayed with cooking spray, allowing 2 inches of space between cookies because they will spread considerably.
  5. Bake for 18 - 22 minutes or until golden brown but not crunchy. Let them cool for a few minutes on the pan to allow the soft, chewy cookies to set a bit before transferring to a cool surface. (Mrs. Fields says to move them right away, but I found if you try to move them too soon while they are hot, they bunch up and lose their beautiful cookie form.)


RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.


Mrs. Fields Blue Ribbon Chocolate Chip Cookies ~ Sumptuous Spoonfuls #cookie #recipe

This recipe was shared at Marvelous MondayWhat’d You Do this Weekend?Tuesday’s TableTry a New Recipe TuesdayWednesday ExtravaganzaCast Party WednesdayAll my Bloggy FriendsEfforts & Assets Link Party and Clever Chicks Bloghop.

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7 Responses

  1. Oh dear, this are wickedly good looking. Bet they taste even naughtier than they look!

    May 8, 2013 at 8:25 am

  2. Jamie @ Love Bakes Good Cakes

    Wow! I should not be looking at cookie recipes! lol. These sound so good – and my husband is a chocolate chip cookie freak! Pinning these to try! We can’t wait to see what you share at tomorrow’s All My Bloggy Friends!

    May 14, 2013 at 12:16 am

  3. These look amazing! Thanks so much for linking up with “Try a New Recipe Tuesday!” I can’t wait to see what you share this week. 🙂

    May 14, 2013 at 1:20 pm

  4. Emily

    I made these cookies exactly as the recipe said and they did not look like the picture first of all and second they were very spongy and a little dry. Please note that I DID NOT over bake them. I was very careful in that aspect because I wanted to be sure that I had moist chewy cookies but that wasn’t what I got. My recommendation… Use the recipe straight from the book before these alterations or use a different recipe. I found that the Betty Crocker turned out a lot better. I’d give this recipe

    December 19, 2013 at 1:20 pm

    • Ann

      Emily, I didn’t want to respond to you until I had a chance to make these cookies again EXACTLY as I posted them … and I have to thank you for your comment. I discovered I had reduced the sugar in the recipe and it really changes the “chewiness” of the cookie. I updated the recipe to add back in the extra 1/2 cup of white sugar for that lovely chew factor. Thank you so much for pointing out my error.

      January 13, 2014 at 10:50 pm

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