Mrs. Fields “Triple Chocolate” cookies have always been a favorite of mine! Unfortunately, Mrs. Fields isn’t as popular as it once was and their business has declined pretty rapidly. The only storefront that they have left in Indiana is in “Keystone at the Crossing” Mall – which I visit quite frequently! Not known to many…the Mrs. Fields store sits on the opposite side and down the strip from Abercrombie and Fitch – another struggling retail store. The people at Mrs. Fields know me by name (and yes, I’m aware what this means…) and they love to see me as much as I love to see them. The same family has owned Mrs. Fields at this particular location for years! They are aware of the struggling business, but they are doing what they love – making cookies. And I am there to help…in buying them AND eating them! Ha!
Searching online for more information about the Mrs. Fields “Triple Chocolate” cookie (and no – I wasn’t searching for the calorie count) I came across a “duplicate” recipe! I couldn’t help but think that there could be the possibility that I could be making these delicious black cookies at home…and then I got a little worried. Making them at home could be a good thing…or a very bad thing (for the waist line). I printed out the recipe and decided to risk it.
I made the cookies and followed the recipe exactly. They were delicious! But…they were not Mrs. Fields. Not even close. I am keeping the recipe (and sharing it here with all of you), but nothing will ever come close to the original Mrs. Fields “Triple Chocolate” cookie. So – in saying that, this cookie is delicious – but I will still have to take my weekly (don’t judge me) trips to Mrs. Fields at the Fashion Mall at Keystone. Hey – I have to do my part in saving their business! Ha!
For more information about Mrs. Fields cookies please visit http://www.mrsfields.com/
Mrs. Fields “Copycat” Triple Chocolate Cookies
2/3 cup room temperature butter
2/3 cup sugar
1/3 cup packed dark brown sugar
1 tsp. vanilla
Pinch of salt
2 (1 oz.) squares unsweetened chocolate, melted
1 ½ cups all-purpose flour
1/3 cup dark chocolate chips
1/3 cup white chocolate chips
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. You may need 3 cookie sheets depending on the size of the baking sheets used.
In large bowl combine butter, both types of sugar, egg, vanilla, salt and melted chocolate. Beat until fully incorporated and light and fluffy.
Add the flour all at once. Some cookie recipes call for a gradual addition of flour, but I find it works best to add it all at once – that is, if you have a strong arm where you can stir it in quickly but not “over beat” it. If you don’t have a strong arm – add it gradually.
Stir until just combined – do not over mix the dough! We want cookies here and not bread. If you continue to stir the gluten will develop in the flour and the cookies will bake up more like little mounds of bread…not good.
Gradually fold in the dark and white chocolate chips.
Drop heading tablespoon size dough balls on the cookie sheets – leaving about 2 ½ inches between each cookie for more even baking.
Place into preheated oven for exactly 17 minutes. Please also only bake one cookie sheet at a time – don’t crowd the oven.
The tops of the cookies (after 17 minutes) will look dry – this is how you will know that the cookies need to be removed from the oven.
Leave them on the cookie sheet to cool completely before eating. That is – if you can wait that long. I usually have a burnt mouth at the end of this process…