These copycat Chick-fil-a chocolate chunk cookies are the real deal. Large cookies that are thick, loaded with chocolate chunks, milk chocolate chips, and oats. Serve warm with a glass of cold milk!
You might also like our lunch lady peanut butter cookies, our Hostess cupcake COOKIES, or our copycat Star Crunch cookies!
Watch our step by step video!
Copycat Chick-fil-A Chocolate Chunk Cookies
When my son worked at Chick-fil-A I'd frequently stop by and order a few cookies just to get a peek at my cute kid working in the drive-thru. Other times I'd place a mobile order and have him deliver a warm chocolate chunk cookie to the car at the end of his shift. There was just something about those cookies that made them SO good. Large, thick, and loaded with chocolate and oats, At $8 for 6 cookies I knew I needed to come up with a homemade version for our family.
I went to the website and wrote down the ingredients list. Then I altered my favorite chocolate chip cookie recipe, making adjustments here and there to create the perfect cookie dough. I used dark brown sugar instead of light brown sugar. I adjusted the ratio of brown and white sugar, added oats, and used a mixture of chocolate chunks and milk chocolate chips. Instead of using one cookie scoop of dough per cookie, I used two. Each cookie is ¼ cup of cookie dough. Bigger than our classic cookies, but smaller than our jumbo chocolate chip cookies.
The result was perfection. Our favorite way to enjoy them is served warm straight from the oven or reheated in the microwave for 5 seconds. More often than not our local Chick-fil-A serves them warm so we've grown accustomed to a warm and gooey cookie.
Copycat Chick-fil-A Cookie Ingredients
(scroll to the end of the post for a printable version)
- Butter
- Shortening: Chick-fil-A uses shortening in their cookies. I like using a combination of shortening and butter in many of my recipes because the shortening gives the cookies a nice texture and the butter gives them a rich flavor, but I’ve made these with all butter and loved them too. If you’d prefer not to use shortening you can use vegetable oil, butter or coconut oil in its place.
- Dark brown sugar: You can use light brown sugar, but dark brown adds flavor and moisture to the cookies.
- Sugar
- Eggs
- Vanilla
- Flour
- Baking soda
- Baking powder
- Salt
- Oats: some have asked about leaving the oats out. You can leave them out, but Chick-fil-A cookies have oats so if you want a true copycat recipe you'll want to keep them in. There aren't that many oats and they add a delicious texture without tasting like oatmeal cookies.
- Semisweet chocolate chunks
- Milk chocolate chips
How To Make Copycat Chick-fil-a Chocolate Chip Cookies
Making the dough is pretty straightforward. You'll cream the butter, shortening and sugars then beat in the eggs and vanilla.
Mix the dry ingredients together then add them to the wet ingredients. Add oats, chocolate chips, and chocolate chunks and stir until just combined.
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
Tips and Tricks
- My cousin shared this cookie dough stacking trick with me a couple of years ago and it works great! The taller cookie dough ball cooks slower, resulting in crispy edges and a soft center. It's easy to do, but completely optional! You can also scoop large balls of dough and bake normally. To do the stacking method scoop two balls of dough using a medium (2 tablespoon) cookie scoop. Place one on top of the other then bake! I typically bake 4-6 cookies per sheet.
- If the cookies come out of the oven and aren't perfectly round you can easily tidy up the edges using a spatula or biscuit cutter. Place the large biscuit cutter over the HOT cookie and gently shake it back and forth. Most of the cookies will come out perfect, but sometimes the top cookie dough ball slides a little resulting in a delicious cookie that is more of an oval shape. Not a big deal at all, but I like uniform-shaped cookies.
- You can add a few extra chocolate chunks to the tops of the hot cookies (optional).
This recipe makes 20 large cookies. Store in an airtight container.
Copycat Chick-fil-A Chocolate Chunk Cookies
Copycat Chick-fil-A Chocolate Chunk Cookies
Ingredients
- ½ cup butter softened
- ½ cup shortening
- 1 ½ cups dark brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 2 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup oats quick cooking or old fashioned
- 12 ounce bag semisweet chocolate chunks (about 2 cups)
- ½ cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Cream butter, shortening, dark brown sugar, and white sugar in a large mixing bowl using a hand mixer or stand mixer.
- Beat in eggs and vanilla.
- In a medium bowl combine flour, baking soda, baking powder and salt. Stir. Add dry ingredients to wet ingredients and stir until combined.
- Stir in oats.
- Stir in chocolate chunks and chocolate chips.
- Using a medium cookie scoop (2 Tbsp.) scoop cookie dough and stack two cookie dough balls, one on top of the other, on cookie sheets lined with parchment paper. Bake 4-6 cookies per sheet to allow for room to spread. (See photo in blog post for a visual)
- Bake cookies for 11-13 minutes. Allow cookies to rest on the baking sheet for 3 minutes before transferring them to a wire rack.
Erin Henry says
Hi!
I made these and they turned out so yummy. However, my doe was a bit dry… any tips?
Brandy says
Hi Erin! Maybe a little less flour next time! I don't measure by weight so the way I measure a cup of flour could be a little different than how you measure it. Also, differences in altitude, humidity can affect baking in different places.
Jody says
I'm confused by the bakecl time. If I'm not doing the stack method am i baking 11-13 min? Or is it 4-6 min plus 11-13min?
Thanks
Brandy says
Just bake according to the recipe 11-13 minutes. Stacking helps them be a bit thicker, but the bake time is the same, unless you make the cookies smaller.
Paige says
These are the best chocolate chip cookies ever!! Any idea how it would be to make the dough ahead and freeze in balls to just bake a few cookies at a time?
Brandy says
Hi Paige! So glad to hear this!! Yes, you can absolutely make and freeze these to bake later. I have a post with tips on doing that! https://gluesticksblog.com/freezer-chocolate-chip-cookies/
Janet says
Just made these cookies. Wow! Are they ever good. I only used 2 TBSP. of dough per cookie and they're 3 to 3 1/2 inches around. That's a huge cookie for me. Crispy on the outside, gooey inside. I am going to spread the joy and share with my neighbors and family. I will be making these again. I baked them for the full 13 minutes where the edges were lightly browned and centers set up.
Brandy says
Janet, love to hear this! 🙂
Marilyn says
I cut the sugar and added more oats. Great recipe!! Thank you!!
Brandy says
Awesome! How much sugar did you use?
Marcie says
I've mastered the art of baking a chocolate chip cookie that's soft and chewy, so I felt confident enough in trying a new recipe like this without completely failing. I had a chick fil'a chocolate chip cookies a few days ago and searched the internet for a recipe to recreate it. This one seemed the most promising. I followed every instruction to a T, except I used light brown sugar instead of dark. Only because that's what I had on hand. I did have to flatten them a bit with a spoon once they were ready to come out, but that added to the "chunky" texture even more because it caused the top to crack a bit. The chick fil a chocolate chip cookies are always cracked on the top like that. I was happy. They looked identical, but how would they taste? FREAKING DELICIOUS, that's how. So, so, so
good. I took them out as soon as the edges and tops were slightly golden, just like I would with a traditional chocolate chip cookie. However, I let them sit a lot longer than I would a traditional cookie. It seemed like they needed it.
They are best served fresh, of course, but you can achieve that fresh taste again by reheating then in a plastic bag or covered with plastic wrap. Covering it is the best way to reheat, since it will trap the moisture and soften the outside, not just the inside. These are wonderful. The shortening really does give it that flavor and texture you crave in a chick-Fil'A cookie.
Brandy says
So glad to hear!
Amy Harmon says
These came out perfectly! I used canola oil instead of shortening as was mentored in the recipe, because we don't use shortening. Everyone loved them! Wonderful recipe 😋
Brandy says
Hi Amy! So glad to hear that you liked them! 🙂
Sandra says
Hi,
Sorry if someone asked this before. Is the butter salted or unsalted?
TIA
Brandy says
I always bake with salted butter, but you can use unsalted if you’d like.
Carol McGowan says
I made these cookies today & they turned out delicious. I used coconut oil instead of shortening & cut brown sugar back to 1 cup. Stacking cookie dough prior to baking didn't work so l slightly flatten dough. I'm allergic to chocolate, made half using carob chips & other half semi sweet chocolate for my hubby. Excellent recipe 😁
Brandy says
So glad it worked out for you with those substitutions. I love carob chips too, they are hard to find where I live though!
Nita says
Hi! Can you double this recipe?
Brandy says
Absolutely! 🙂
Sean G says
Just to clarify, each cookie will be 4 tablespoons of dough ?
Brandy says
Yes
Nancy says
I just made a batch and they were amazing! I added 1/2 cup of chopped walnuts for an added crunch. My husband and I think it’s way better than Chic-Fil-A. I did the 2 scoop method and they turned out looking bakery-quality. Thanks for sharing!
Brandy says
Nancy, I’m so glad to hear that you loved them! 🙂
Debbie says
Could I use gluten free flour?
Brandy says
I don’t see why not! 🙂
Shirley Dickey says
Could you tell me can the added step you use baking one cookie on top the other be used with other cookie recipes as well?
I made this recipe and it was perfect! Thank you Brandy
Brandy says
Hi Shirley! You can use it for other recipes too. I've only ever used it for chocolate chip cookies (haven't tried peanut butter cookies since they need to be flattened a little before baking). Glad you liked them!
Shannon says
My new favourite cookie!! I have found it! Sooooooo good!!!! I use all butter, and old fashioned oats which I lightly pulse in the blender to chop them a little bit. I’ve made 1.5Tbsp and 2.0Tbsp and both are great! I stack the dough and about a minute before I take them out for good I use a ramekin to ‘round’ them ….I am in LOVE with these cookies!! I like plain CCC but could never get them thick enough for my liking… Until I added oats!!! The small amount of oats in these cookies give them just enough texture without making them full on oatmeal chocolate chip cookies. Thank you!!!!
Brandy says
Shannon, this made my day! Love that you took this recipe and made it your own too with your adjustments!
Jessica Berdeau says
I never leave reviews for online recipes, but holy moly this deserves a rating! THESE WERE ON POINT! Such a great copycat recipe and will be my new go-to chocolate chip cookie recipe. I didn't use shortening- I used butter.
I also want to echo another commenter here- This is the first time a recipe actually turned out like the photos. I'd give it more than 5 stars if I could. Thank you!
Brandy says
Jessica, this made my day! I'm so glad you liked the cookies!
Cristina says
Great recipe!!! Came out perfect and the family loved them!!
Brandy says
Yay! I'm so glad!
Stacey says
I made these cookies today. I made some traditional scooped and double scooped both and they are a keeper. My husband said "You could sell these"
Brandy says
So glad to hear! 🙂
Misty Lawrence says
Is it really 1 Tbsp. vanilla extract?
I was only doing 1 teaspoon and it tasted great. It wasn’t until like my 4th time making this yummy recipe that I realized it said it’s 1 Tbsp. vanilla extract not 1 teaspoon. It tasted off to me but still yummy. So now I want to clarify. Both versions tasted good
Brandy says
Hi Misty! You can use whatever you prefer. I use a tablespoon, but vanilla is very subject to the taste of the baker! 🙂
Queene says
Was not going to Pin much less try this recipe until I read another's POST indicating she substituted oil ( thanks Kate) for the Shortening (NOT a fan of any recipe calling for Shortening)..
Ann says
I make a lot of cookie trays so I make smaller cookies. I usually use a #60 or #40 scoop.
If I don’t double stack the cookie balls will I still get a cookie that doesn’t go flat?
Brandy says
They’ll still turn out great, just won’t be as thick.
jhuxie says
THE best copy cat CFA cookie recipe!!! The dough-stacking tip, dark brown sugar and butter-shortening combo made these our new family favorite!!!
Brandy says
So glad you liked them!!
Margaret says
So good! Easy to make. Definitely a keeper.
Brandy says
Awesome!
Katelyn says
Can I store these in the refrigerator for a few days and bake as needed? Thanks!
Brandy says
I don’t see why not!
Meka says
I submitted a review earlier today - but I failed to mention that I sprinkled a tiny bit of coarse sea salt to a tray of fresh cookies. Oh my! So very good!
Amanda says
I was skeptical but these are just like the real deal! I used a round cookie cutter to make the finished just out of the oven cookies more uniform in shape. So pleased with this recipe- thank you!
-from another mama of 5!
Brandy says
So glad to hear!! 🙂
Meka says
These taste exactly like CFA cookies. Thank you! I found that using a 2 TBS scoop per cookie and not stacking worked best for my kitchen. I placed cookie balls on silicon mats (6 per tray) and air baked at 350* was the best method for our Montana climate. Gooey inside and nicely browned outside.
Brandy says
So glad to hear! And the sea salt on top sounds AMAZING!
Amber Edds says
These are the best chocolate chip cookies to ever grace my taste buds!!!
Brandy says
So glad to hear!
Tina says
Just made these, they were amazing, taste just like the real thing!
Brandy says
So glad to hear!
KC says
The dough is so dry and crumbly! I did brown the butter first then added in once cooled. Help!
Brandy says
Hi! It’s definitely not a dry dough. When you brown butter you’ll lose a little due to evaporation when cooking, but it shouldn’t have made that much of a difference. Maybe add a bit of milk to your dough?
Carm says
Love the stacking idea!! I've read so many recipes and tips and this is a first so cantvwait to try for a thicker cookie. Just wondering can I just use canola oil in the recipe? You are one brave and busy mom 5 kids wow. I have 2 so kuddos to you for patience and 5 pregnancies.
Brandy says
Thank you Carm! I haven’t tried making these with canola oil. I’m sure they’d still be delicious, I’m just not sure if it would change the texture or anything. If you decide to make these let me know how they turn out! I know many use canola instead of shortening in baking and have asked how that’d work in these too!
Carmella says
So good. I used Palm shortening & Butter instead of Crisco/Butter and they came out great. They are not too sweet, perfect texture, and are not going to last more than 20 minutes in my house. 🙂 Thank you.
Gayani says
The best I’ve made!! What a fantastic recipe!!
Brandy says
Yay! So glad to hear!
Kate says
The double cookie dough stacking scoop trick is a game changer.... This may be a first when my recipe turned out looking just like the picture featured in the recipe!
The whole family just had a round of the first batch hot from the oven. We love those Chic fila cookies and my 11 year old just announced that your recipe is even better than Chic fila (ultimate compliment as she is picky when it comes to her favorites 🙂 Since I don't have shortening on hand, I swap used canola oil after reading I could use it as a sub and it still came out perfect.
Again, dangerously delish. Thank you!
Brandy says
Kate, this made my day! I’m so glad you guys enjoyed them so much!
Leanne says
These are amazing!! The only changes I made were to use a scant cup oat flour in place of the oats and used mini and regular semisweet chips (to use them up!) and milk chocolate chunks (cut up some milk chocolate Trader Joe's bars.) Using a 1.5 Tbs scoop yielded 30 cookies.
Barbara Zarret says
I am going to try your recipe. Can I use all butter, instead of a combination of butter and shortening? Thanks.
Brandy says
Absolutely!
Tami says
These were awesome
..my new go to cookie.
Brandy says
So glad to hear!
Tinaya says
Do these need to chill before baking?
Brandy says
Nope!