Mrs. Fields (copycat) Mini Chocolate Chip Cookies

When I came up with this recipe, I was craving more than just something sweet — I was craving a memory.

I was thinking, damn, I miss being a kid. I saw myself in the mall on a Saturday with my mom — praying, I mean prayingto the gods that she would stop at Mrs. Fields and let me have a chocolate chip cookie. I loved those miniature ones. Maybe it was some sort of Jedi cookie mind trick, but they made you feel like you were getting more.

I just loved holding that little white bag, seeing the butter stains spread across it, and slowly enjoying my cookies — six. I’d get six delicious chocolate chip cookies. My mom’s favorite was the white chocolate macadamia nut. Those were our girls’ days — our time to laugh, bond, and be playful. All that joy for a new Sunday outfit and a cookie. Nostalgia.

Here’s my recipe for Mrs. Fields–inspired miniature chocolate chip cookies.

Dry Ingredients

• 2 cups (250 g) all-purpose flour

• ¾ tsp salt

• ½ tsp baking soda

• ¼ tsp baking powder

• 1 tsp cornstarch

Wet Ingredients

• ¾ cup (1 ½ sticks / 170 g) unsalted butter, softened to room temperature

• 1 ¼ cups (250 g) packed light brown sugar

• 2 Tbsp (25 g) granulated sugar

• 1 large egg + 1 egg yolk

• 2 tsp pure vanilla extract

Mix-Ins

• 1 ½ cups (270 g) mini semisweet or milk chocolate chips

Instructions

1. Preheat oven to 350 °F (175 °C). Line two baking sheets with parchment paper.

2. Combine dry ingredients. In a medium bowl, whisk together flour, salt, baking soda, baking powder, and cornstarch.

3. Cream butter + sugars. In a large bowl (or stand mixer), beat softened butter with both sugars until light and fluffy — about 2 minutes.

4. Add wet ingredients. Beat in the egg, egg yolk, and vanilla just until combined.

5. Mix it all. Add dry ingredients in two additions, stirring until no flour streaks remain. Fold in the chocolate chips.

6. Scoop. Roll dough into 1-tablespoon portions for minis (or 2 Tbsp for larger cookies) and place 2 inches apart on the sheet.

7. Bake. Bake 9 – 11 minutes, until the edges are lightly golden and the centers still look soft and glossy.

8. Set + cool. Let cookies cool on the sheet for 5 minutes before transferring to a rack.

Storage

🍪 Room Temperature: Store cookies in an airtight container at room temp for up to 5 days.

Mood + Tasting Notes

Warm, nostalgic, and a little flirtatious — the kind of cookie that makes you stop mid-bite and smile. The edges have a gentle caramel crisp, while the center stays soft, buttery, and rich with melting chocolate. It’s that mall-day memory reimagined: familiar, comforting, and just indulgent enough to feel grown-up.

Pair with a chilled glass of almond milk, your favorite red wine 🍷, or a slow morning playlist and soft light coming through the window. 💋