Copycat Mrs Field's Chocolate Chip Cookies By Todd Wilbur Recipe

Name: Copycat Mrs Field's Chocolate Chip Cookies By Todd Wilbur
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 1 or more
Ingredients: 1 cup (2 sticks) unsalted butter, softened; Granulated Sugar; Brown Sugar; 2 large eggs; 2 teaspoons vanilla extract; All Purpose Flour; 1 teaspoon salt; 1 teaspoon baking powder; 1 teaspoon baking soda; Semi Sweet Chocolate Chips

Recreate the magic of Mrs. Fields' famous chocolate chip cookies with Todd Wilbur's legendary recipe! This isn't your average cookie; the extra vanilla creates a heavenly aroma while baking, promising a taste sensation. The secret? Baking them for just 9-10 minutes to achieve that perfect chewy texture. Adapted from Todd Wilbur's "Top Secret Recipes" (Penguin Random House, 1993). Get ready for the chewiest, most delicious chocolate chip cookies you've ever tasted! #chocolatechipcookies #mrsfields #copycatrecipe #toddwilbur #cookies #baking #chewycookies #easyrecipe

Prep Time 20 mins

Cook Time 20 mins

Calories 234.5 kcal

Protein 4g

Rating 4.2 (41 Reviews)

Copycat Mrs Field's Chocolate Chip Cookies By Todd Wilbur

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Copycat Mrs Field's Chocolate Chip Cookies By Todd Wilbur

1 cup (2 sticks) unsalted butter, softened
Granulated Sugar
Brown Sugar
2 large eggs
2 teaspoons vanilla extract
All Purpose Flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Semi Sweet Chocolate Chips

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How to Make Copycat Mrs Field's Chocolate Chip Cookies By Todd Wilbur

Preheat oven to 350°F (175°C).
In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, ¾ cup packed brown sugar, 2 large eggs, and 2 teaspoons vanilla extract until light and fluffy.
In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Stir in 2 cups chocolate chips.
Roll dough into 1-inch balls. Place golf ball-sized portions (about 1.5 oz) 2 inches apart on ungreased baking sheets.
Bake for 9-10 minutes, or until the edges are lightly golden brown. Do not overbake!
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.