Copycat Chick-fil-A chocolate chunk cookies are soft and chewy cookies. These seriously simple cookies are a snap to make!
This copycat Chick-fil-A chocolate chunk cookie recipe is the easy way to enjoy the famous cookies at home. This simple recipe makes cookies with the same soft and chewy texture and rich flavor as the originals.
These cookies are surprisingly easy to make, and they’re made with pantry-staple ingredients. So you can whip up a batch of these delicious homemade cookies in no time whenever the craving strikes!
Ingredient notes and substitutions
- Shortening: The shortening helps the cookies to hold their shape. Using all butter will give you flatter, crispier cookies.
- Butter: I prefer to use salted butter in this recipe. If you would like to use unsalted butter, just increase the amount of salt by 1/4 teaspoon.
- Light brown sugar: Dark brown sugar will also work.
- Molasses: The molasses helps the cookies to have their distinct color and helps make the cookies softer and chewier.
- Flour: Correctly measuring the ingredients is key! I suggest either weighing the flour or aerating the flour (sifting or fluffing) and then lightly spooning it into the measuring cup and leveling. Packing in too much flour will cause the cookies not to spread.
- Oats: Old-fashioned oats help to give the cookies their chunkier texture.
- Chocolate chunks: Feel free to use one type of chocolate chunks.
How to make copycat Chick-fil-A chocolate chunk cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: With a hand mixer or stand mixer, beat the butter, shortening, brown sugar, and granulated sugar in a large bowl until well-combined.
Step 2: Mix in the eggs, molasses, and vanilla extract until well-combined.
Step 3: Stir in the flour, oats, baking soda, baking powder, and salt just until combined. Don’t overmix.
Step 4: Mix in the chocolate chunks.
Step 5: Cover the bowl, and chill the cookie dough in the fridge for 1 hour.
Step 6: When you’re ready to bake the cookies, preheat the oven to 350F, and line a baking sheet with parchment paper. Set aside.
Step 7: Using a large cookie scoop (3 tablespoons), scoop out 16 large cookies.
Step 8: Working in batches, place the dough at least 3 inches apart on the prepared baking sheet.
Step 9: Bake in the preheated oven for 12-14 minutes.
Step 10: Let the cookies cool down on the baking sheet for 10 minutes before transferring to a cooling rack.
Recipe Tips!
- Chilling: Chilling helps to keep the cookies from baking out. It helps to keep the cookies thicker, so they can be thick, soft and chewy, not thin and crispy.
- Baking: For softer cookies, it’s important to slightly underbake the cookies. They should look soft and barely underdone in the center. Underbaking helps the cookies to stay softer.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for up to 3 days when properly stored.
For longer storage, place the cookies in a freezer-safe container and freezer for up to 1 month.
More cookie recipes!
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Copycat Chick-fil-A Chocolate Chunk Cookies
Ingredients
- 1/2 cup shortening
- 1/2 cup salted butter softened
- 1 ¼ cups light brown sugar packed
- 1/3 cup granulated sugar
- 2 tablespoons molasses
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour properly measured
- 3/4 cup old-fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup semi sweet chocolate chunks
- 3/4 cup milk chocolate chunks
Instructions
- With a hand mixer or stand mixer, beat the butter, shortening, brown sugar, and granulated sugar in a large bowl until well-combined.
- Mix in the eggs, molasses, and vanilla extract until combined.
- Stir in the flour, oats, baking soda, baking powder, and salt just until combined. Don't overmix.
- Mix in the chocolate chunks.
- Cover the bowl, and chill the cookie dough in the fridge for 1 hour.
- Preheat the oven to 350F, and line a baking sheet with parchment paper. Set aside.
- Using a large cookie scoop (3 tablespoons), scoop out 16 balls of cookie dough.
- Place the dough at least 3 inches apart on the prepared baking sheet.
- Bake in the preheated oven for about 12-14 minutes, or until the cookies are done. The cookies should look soft and slightly underdone in the middle, but the edges should be set.
- Let the cookies cool down on the baking sheet for 10 minutes before transferring to a cooling rack.
Notes
- Shortening: The shortening helps the cookies to hold their shape. Using all butter will give you flatter, crispier cookies.
- Butter: I prefer to use salted butter in this recipe. If you would like to use unsalted butter, just increase the amount of salt by 1/4 teaspoon.
- Light brown sugar: Dark brown sugar will also work.
- Flour: Correctly measuring the ingredients is key! I suggest either weighing the flour or aerating the flour (sifting or fluffing) and then lightly spooning it into the measuring cup and leveling. Packing in too much flour will cause the cookies not to spread.
- Nutrition values are estimates.
Nutrition
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