Have you ever tried a Chik-fil-A chocolate chunk cookie? It is one of the best chocolate chip cookies I have ever had!
This new infatuation sent me on a mission of baking a copycat Chik-fil-A cookie myself, so I can have it whenever my little heart desires (which if you’ve ever had one, will be often!).
It’s a soft, giant cookie that has chocolate goodness in every bite. It’s like no other chocolate chip cookie I’ve had before!
During my search for this recipe, I came across recipes that contained different ingredients. Some recipes had molasses or salt, while some did not.
I even came across one recipe with cinnamon, which I think was more of a personal preference, since I did not see cinnamon listed as one of the ingredients in Chik-fil-A chocolate chunk cookies.
I did try creating my own copycat recipe with dark chocolate and semi-sweet chocolate chunks, but it didn’t have the same taste or texture as this recipe does.
Don’t get me wrong, it was a delicious chocolate chunk cookie, but it didn’t remind me of the original Chik-fil-A chocolate chunk cookie.
So I went back to the first copycat recipe I found, added sea salt, molasses, and 60% semi-sweet chocolate chips. The cookie dough tasted delicious, but when I removed the cookies from the oven, they were flat like a piece of paper.
Poof! Like a magic act, spread out and flat! Although they were delicious, I started another batch of cookies, playing with the ingredients.
Again, flat cookies.
I added cornstarch to see if that would help them from spreading and flattening out. Fat chance.
I added more oats. Nope.
I even tried different brands of chocolate chips and chocolate chunks with no change.
I played with mixtures of dark brown sugar and light brown sugar.
I used different amounts of molasses and honey with no changes.
I was still ending up with flat cookies that weren’t soft and chewy like the original Chik-fil-A chocolate chunk cookie.
I even tried baking them at a lower oven temperature for a longer amount of time. Still flat and spreading like my waistline after all these cookies.
I lost count of how many batches of chocolate chunk cookies I made and I still have batches in my freezer for those days when I’m craving chocolate.
So, I went back and made them the way I did the first time and they turned out beautiful!
How did I finally get my cookies to look and taste like the original Chik-fil-A chocolate chunk cookie, you ask? I used semi-sweet chocolate chips and light brown sugar. That’s it!
They didn’t spread out flat and they were soft and chewy, with all the flavor of the Chik-fil-A cookie.
I was doing my Happy Dance!!
Now who wants to come over and eat the rest of the cookie dough in my freezer?
Since I posted back in May of 2016, you might have recently seen another recipe for Copycat Chik-fil-A Chocolate Chip Cookies floating around on social media. That person stole my recipe word for word from my site and posted as her own recipe. She states she bought a book of Copycat recipes in a Facebook group (like that makes it any better).
So I just want you to know that I am the original creator of this Copycat Chik-fil-A Chocolate Chip Cookie recipe and any other post you might see with exact same ingredients as this one is a complete rip-off.
Copycat Chik-fil-A Chocolate Chip Cookies
- 2 and 1/2 cups All-purpose flour
- 1/2 cup instant oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup Crisco
- 1/2 cup unsalted butter, room temperature
- 3 Tablespoons honey
- 2 teaspoons vanilla extract
- 1 and 1/3 cups light brown sugar, packed
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 2 cups semi-sweet chocolate chips
- Preheat oven to 350F degrees.
- Line 2 cookie sheets with parchment paper. Set aside.
- In a medium bowl, add flour, oats, baking powder, baking soda. Mix together with a fork or whisk. Set aside.
- In a large bowl, cream together Crisco and butter.
- Combine honey, vanilla, brown and white sugars with butter mixture. Beat in eggs.
- Gradually add in dry ingredients, mixing well.
- Fold in chocolate chips.
- Using a big ice cream scooper, scoop dough onto cookie sheets, placing about 2″ apart.
- Place bowl with unused dough in refrigerator between bakes.
- Bake for 15 to 18 minutes, or until light golden brown.
- Remove from oven and let cool for 8 to 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 1 week.
- Do not substitute margarine for butter.
- You can always freeze unused dough in a freezer-proof container for up to 3 months.
- Because baking time varies from oven to oven, check cookies after 10 minutes.
Inspired by ~ Chik-fil-A.
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