Description
Recreate the iconic mall cookie experience at home with this Mrs. Fields copycat recipe, featuring a unique cold-butter method for a perfectly chewy, thin, and chocolate-packed treat. These nostalgic sweets stay soft for days and offer a professional-quality texture right from your own oven.
Ingredients
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1 cup cold salted butter, cubed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 12 ounces semi-sweet chocolate chips
Instructions
- In a stand mixer, beat dark brown sugar and granulated sugar on medium speed for one minute until well combined.
- Add cold, cubed salted butter and mix on medium-high speed for 4 to 5 minutes until a grainy paste forms.
- Turn mixer to medium-low and add eggs one at a time, followed by vanilla extract; mix for one minute until just incorporated.
- Add flour, baking soda, salt, and semi-sweet chocolate chips; mix on low speed until the flour just disappears.
- Form approximately 19 equal-sized mounds using a quarter-cup measure and flatten the tops very slightly with your palm.
- Cover and refrigerate the dough mounds for at least 30 minutes to ensure the fats firm up.
- Preheat oven to 300°F (149°C) and line baking sheets with parchment paper or silicone mats.
- Space dough 2 inches apart and bake for 15 to 16 minutes until edges are set but centers remain pale and glossy.
- Let the cookies sit on the baking sheet for at least ten minutes to cool and set their structure before handling.
Notes
To achieve the authentic thin and chewy texture, do not skip the chilling step; this prevents the cookies from spreading too quickly in the low-temperature oven. Using dark brown sugar instead of light brown is essential for the deep molasses flavor and moisture level characteristic of the original mall version.
- Prep Time: 45 mins
- Cook Time: 16 mins
- Category: Dessert
- Method: Baking
- Cuisine: American