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!Â
You might also like our lunch lady peanut butter cookies, our Hostess cupcake COOKIES, or our copycat Star Crunch cookies!Â
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 1/4 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. 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, too! Using a medium cookie scoop, scoop two balls of dough. 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
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 1/2 cups dark brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tbsp. vanilla extract
- 2 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup oats quick cooking or old fashioned
- 12 ounce bag semisweet chocolate chunks (about 2 cups)
- 1/2 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.
Notes
Nutrition
Welcome! I'm Brandy, mother to 5 darling kiddos and a cute black lab named Toby. My husband is in the Coast Guard so we've lived all over the place, turning each house into a home. I love baking, sewing, making cute things with my kids, and sharing what I've learned with all of you!
I am going to try your recipe. Can I use all butter, instead of a combination of butter and shortening? Thanks.
Absolutely!
These were awesome
..my new go to cookie.
So glad to hear!
Do these need to chill before baking?
Nope!
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.
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!
Kate, this made my day! I’m so glad you guys enjoyed them so much!
The best I’ve made!! What a fantastic recipe!!
Yay! So glad to hear!
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.
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.
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!
The dough is so dry and crumbly! I did brown the butter first then added in once cooled. Help!
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?
Just made these, they were amazing, taste just like the real thing!
So glad to hear!
These are the best chocolate chip cookies to ever grace my taste buds!!!
So glad to hear!
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.
So glad to hear! And the sea salt on top sounds AMAZING!
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!
Can I store these in the refrigerator for a few days and bake as needed? Thanks!
I don’t see why not!
So good! Easy to make. Definitely a keeper.
Awesome!
THE best copy cat CFA cookie recipe!!! The dough-stacking tip, dark brown sugar and butter-shortening combo made these our new family favorite!!!
So glad you liked them!!
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?
They’ll still turn out great, just won’t be as thick.
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)..