Mrs Fields' Lemon Chocolate Chip Buttons

These bite-sized cookies are a Mrs Fields copycat with a flavor combination that catches people off guard. Lemon extract and ground coriander pair with mini chocolate chips in a soft, pale butter cookie that’s meant to stay blonde, not brown.

Coriander is the secret weapon. Ground coriander has a warm, citrusy note that amplifies the lemon extract and bridges the gap between citrus and chocolate in a way that feels natural, not forced. Most people can’t identify it but know something makes these taste different.

The low oven temperature (300°F / 150°C) is deliberate. These bake for 14-15 minutes and should come out pale. Browning means you’ve gone too far and the delicate lemon flavor gets lost under toasted sugar.

Pro Tips

• Use mini chocolate chips, not standard size. Teaspoon-sized cookies can’t handle full-size chips. The minis distribute evenly and don’t overwhelm each tiny bite
• Cream the butter and sugar until grainy, not fluffy. You want density and chew in these buttons, not airiness
• Transfer to a cool surface immediately after baking. Leaving them on the hot baking sheet continues cooking and they’ll brown on the bottom
• Drop by teaspoons, not tablespoons. These are meant to be small, two-bite cookies

Variations

• White chocolate version: Swap mini chocolate chips for white chocolate chips to lean harder into the lemon flavor
• Lemon zest boost: Add a tablespoon of fresh lemon zest to the dough alongside the extract for more authentic lemon punch
• Cardamom swap: Replace coriander with ground cardamom for a Scandinavian-inspired flavor profile