Copy Cat Mrs Fields Chocolate Chip Cookie with Toasted Pecans
Indulge in the irresistible charm of this Copy Cat Mrs. Fields Chocolate Chip Cookie with Toasted Pecans recipe, a homemade twist on the iconic bakery favorite. These cookies are perfectly soft and chewy, packed with rich semi-sweet chocolate chips and buttery toasted pecans that add a delightful crunch. The recipe combines a classic sweet and nutty flavor profile with a foolproof method that delivers bakery-quality results in the comfort of your kitchen. With just 15 minutes of prep and a quick bake time, these cookies are ideal for satisfying a sweet tooth or impressing guests. Perfectly golden edges, gooey centers, and the warm, nutty aroma of fresh-baked cookies await—your taste buds will thank you!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Light brown sugar, packed
- 2 teaspoons Vanilla extract
- 2 Large eggs
- 2 cups Semi-sweet chocolate chips
- 1 cup Pecans, toasted and chopped
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs to the butter mixture, one at a time, beating well after each addition.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Fold in the chocolate chips and toasted pecan pieces using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still appear slightly undercooked.
Remove the baking sheets from the oven and let the cookies rest on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Enjoy your soft and chewy Mrs. Fields-style chocolate chip cookies with toasted pecans!
Nutrition Facts
Calories |
6468 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 375.6 g | 482% | |
| Saturated Fat | 188.8 g | 944% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 1480 mg | 64% | |
| Total Carbohydrate | 772.0 g | 281% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 482.7 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 352 mg | 27% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 1191 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
