This copycat Chick-fil-A cookie recipe makes large, thick cookies, loaded with chocolate chunks, milk chocolate chips, and oats. Strikingly similar to the real deal!
You might also like our lunch lady peanut butter cookies, our Hostess cupcake COOKIES, or our copycat Star Crunch cookies!
When my son worked at Chick-fil-A, I'd frequently stop by and order a few cookies just to catch a glimpse of 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.
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.
Why I Like This Recipe
- Cheaper to make than to buy. 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. My homemade version makes 20 cookies!
- Easy to warm up. Our favorite way to enjoy them is to serve them 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.
- Large, soft cookies. 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 chocolate chip cookies, but smaller than our jumbo chocolate chip cookies.
What Others Are Saying
Just made these cookies. Wow! Are they ever good. I only used 2 TBSP. of dough per cookie and they're 3 to 3 ½ 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.---Janet
These came out perfectly! I used canola oil instead of shortening as was mentioned in the recipe, because we don't use shortening. Everyone loved them! Wonderful recipe 😋--- Amy
I just made a batch and they were amazing! I added ½ 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!---Nancy
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Tips and Tricks
- How to stack cookie dough: 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 more slowly, resulting in crispy edges and a soft center. It's easy to do, but completely optional! You can also form large balls of dough and bake them as usual. 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.
- How to shape hot cookies: 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 slightly, resulting in a delicious cookie that is more oval-shaped. Not a big deal at all, but I like uniform-shaped cookies.
- Tip for professional looking cookies: add a few extra chocolate chunks to the tops of the hot cookies (optional).
Ingredients
- Butter and Shortening: Chick-fil-A uses shortening in its 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 and Granulated Sugar: You can use light brown sugar, but dark brown adds flavor and moisture to the cookies. A combination of brown sugar and granulated sugar gives the cookies the perfect texture.
- Eggs: For richness and texture.
- Vanilla
- Flour: All-purpose flour is a great option, but bread flour is also suitable.
- 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
See the recipe card for full information on ingredients and quantities.
How To Make Copycat Chick-fil-a Chocolate Chunk Cookies
Step 1: Cream the butter, shortening, and sugars, then beat in the eggs and vanilla.
Step 2: Mix the dry ingredients together, then add them to the wet ingredients. Add oats, chocolate chips, and chocolate chunks and stir until just combined.
Step 3: Scoop two balls of dough using a medium (2 tablespoon) cookie scoop. Place one on top of the other on cookie sheets.
Step 4: Bake cookies for 11-13 minutes. Allow cookies to rest on the baking sheet for 3 minutes before transferring them to a wire rack.
Step 5: 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 slightly, resulting in a delicious, more oval-shaped cookie. Not a big deal at all, but I like uniform-shaped cookies.
Chick-fil-A Cookies FAQs
Chick-fil-A uses shortening in its 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. However, I’ve also made these with all butter and loved them too. If you prefer not to use shortening, you can substitute it with vegetable oil, butter, or coconut oil.
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.
This recipe makes 20 large cookies. Store in an airtight container.
More Copycat Cookie Recipes To Make
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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.
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!