The secret to these Mrs Fields Blue Ribbon Chocolate Chip Cookies is the dark brown sugar which gives these chocolate chip cookies a caramel undertone to the taste. Just in case you have never heard of this recipe before, here it is for you to try and enjoy!
It’s Time For You to Try the Famous Mrs Fields Blue Ribbon Chocolate Chip Cookies!
You might be wondering who Mrs Fields is. It’s not a who, it’s a company that is famous for their cookies. They have shared online their Blue Ribbon Cookie recipe so it’s not like it’s a state secret, the recipe is out there for everyone to enjoy. ( I think. I always think that company’s are leaving out something that’s their secret ingredient.) I of course made these into gigantic cookies. I use my large ice cream scoop to make large ( about the size of 3) cookies. Then you have one, you’re definitely done and on your way. It’s my thing.
What kind of chocolate chips are the best in these chocolate chip cookies?
The original Mrs Fields blue ribbon chocolate chip cookies calls for semi-sweet chocolate chips, of course. I used milk chocolate which were fantastic. I have seen people add walnuts, white chocolate chips, basically what this recipe is for is the dough. The dough – with a higher ratio than usual of brown sugar – is pretty much what makes these THE Mrs Fields cookies.
Oh and also using salted butter and not adding any salt to the recipe which is something I love. That is what I always do, if you own my cookbook you will know that I am a big proponent of using salted butter in recipes!
If you are looking for Thick & Chewy Chocolate Chip Cookies, my recipe is the best one out there! They even made it into my cookbook! Another favourite is my cream cheese chocolate chip cookies. Those are amazing!
Mrs Fields Blue Ribbon Chocolate Chip Cookies Tips & Tricks
- The secret to these cookies is apparently baking them low and slow. These are the only cookies I have ever baked at 300 °F! They did turn out though. IF you have problems with the dough spreading out too much, refrigerate it for a while.
- I didn’t remove the cookies from the pan right away, I left them on the baking sheet contrary to the original recipe’s instructions. I always find it better to leave the cookies for at least 2-3 minutes before transferring.
- For thicker cookies, you can refrigerate the dough.
- To really get the flavours melded together, the trick is to make the cookie dough at least 24 hours ahead of time and leave it in the fridge. I have never had the patience, I must admit. It does actually make a difference however, so if you can plan ahead then do it.
I have been baking a lot of cookies lately so make sure to check out all of my cookies in my Cookie Recipes section!
Happy baking! Has anyone else tried this golden oldie recipe before? It was quite popular when their cookbooks came out in the early 90’s from what I remember.
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The secret to these Mrs Fields Blue Ribbon Chocolate Chip Cookies is the dark brown sugar! This recipe is the original Blue Ribbon cookies!
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 1 cup butter
- 2 large eggs
- 2 tsp vanilla
- 12 oz semi-sweet chocolate chips
Preheat your oven to 300 °F.
Whisk together the flour, baking powder and salt in a medium sized bowl. Set aside.
In a bowl attached to a stand mixer equipped with the paddle attachment, beat the butter and sugars together until creamy. Add in the eggs, one at a time, beating until each is incorporated completely. Add in the vanilla, beat again.
Beat in the flour mixture until just combined, then add in the chocolate chips. Stir to distribute the chips evenly throughout the dough.
For the original sized cookies, drop by rounded tablespoonful onto ungreased cookie sheets, approximately 2 inches apart. For larger cookies like mine, use an ice cream scoop and place 6 to a cookie sheet with lots of space between.
Original Cookies : bake in the oven from 18-22 minutes.
Large cookies: Bake in the oven from 20-25 minutes or more, until the edges are browned and set and the middle is cooked.
Cool on the sheets for 3-5 minutes then transfer to a cooling rack to cool completely.
Store these in an airtight container at room temperature for 3-4 days, or freeze them in a sealed container for up to one month.