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Mrs. Fields Style Chocolate Chip Cookies

Soft, bakery-style chocolate chip cookies that make a huge batch and freeze beautifully — perfect for meal prep, holidays, and sharing with friends.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 48 cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups white sugar
  • 2 cups light brown sugar
  • 1 lb butter or margarine softened
  • 3 eggs
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking soda
  • 6 cups all-purpose flour
  • 2 tablespoons vanilla extract
  • 6 cups chocolate chips
  • 2 cups chopped nuts optional

Method
 

  1. Preheat oven to 350°F.
  2. In a large bowl or stand mixer, cream the butter, white sugar, and brown sugar together for 10 minutes. This step helps create the soft, bakery-style texture.
  3. Add the eggs and continue mixing for 3 minutes, until light and fluffy.
  4. Add the flour, salt, and baking soda. Beat until well combined.
  5. Stir in the vanilla, chocolate chips, and nuts (if using). Mix well for about 5 minutes, scraping down the sides as needed.
  6. Scoop dough onto ungreased baking sheets. Bake at 350°F for 7–10 minutes, until the edges are set and the centers look slightly underbaked.
  7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

Tips for the best cookies: slightly underbake for soft, chewy centers; sprinkle with flaky sea salt before baking for extra flavor; mix semi-sweet and milk chocolate chips for depth; and use walnuts or pecans if adding nuts. This dough also freezes beautifully — see the freezing instructions further down in this post.