These are the best ever Copycat Chick-Fil-A Cookies recipe that’s better than the original! They’re everything you love about the restaurant’s rich Chocolate Chunk Cookies, right from your own kitchen.
If you’ve ever tried Chick-Fil-A’s popular chocolate chip cookies, you know that they’re not “just cookies”. They’re soft, gooey, perfectly chewy, and generously packed with 2 kinds of chocolate chunks. To me, these are some of the best cookies out there, so I wanted to bring that crave-worthy flavor back home. And so, after lots of baking and taste testing, I’ve nailed a copycat Chick-fil-A cookie recipe that hits the mark. Love this cookie? Check out these peanut butter cup cookies and these Boston cream pie cookie cups.
What do these Copycat Chick-fil-A cookies taste like?
This copycat cookie recipe makes bakery-quality batches in both flavor and texture. They’re thick, chewy, buttery, and loaded with melty pockets of chocolate. Plus, the addition of honey and oats gives this Copycat Chick-Fil-A Cookies that signature warmth and subtle chew that sets it apart from basic chocolate chip cookies. Did I mention that these are large cookies too?
If you’re craving Chick-Fil-A’s delicious cookies, these best-ever Copycat Chick-Fil-A Cookies will be your new favorite. This chocolate chip cookie recipe is perfect for beginners with baking expertise, as it's easy to follow. What’s more, these cookies go really well with my Chick-Fil-A Copycat Vanilla Iced Coffee or ice cream milkshakes.
Ingredients for this Homemade Chick-fil-A Cookies Recipe
Here's the ingredient list for what you'll need to make this Copycat Chick-fil-A Cookies recipe. Scroll down to the recipe card at the bottom of the page for the full detailed ingredient measurements.
- Butter (softened): that’s either salted or unsalted will work. This will give the cookies their rich, buttery flavor.
- Packed dark brown sugar: will add deep, molasses-like sweetness and chewy texture. Furthermore, this is what renders that golden brown color to the cookies as they bake.
- Granulated white sugar: on the other hand, balances the brown sugar and helps the cookies bake evenly.
- Large eggs (room temperature): are what adds moisture and richness to the cookie dough.
- Honey: is the signature twist that also brings a hint of chewiness together with some warmth.
- Vanilla extract: brings out all the warm, cozy cookie flavors aside from honey.
- All-purpose flour: gives the cookies structures so they stay thick and soft.
- Old-fashioned oats: adds that unique Chick-Fil-A bite as well as texture.
- Baking soda & baking powder: are the leavening agents that help the cookies rise to just the right amount.
- Salt: brings out the flavors as it balances the sweetness.
- Semi-sweet chocolate chunks and milk chocolate chunks: are the perfect blend of creamy and deep chocolate flavors in every bite.
How to Make a Copycat Chick-fil-A Cookies recipe from scratch
Make sure to scroll down to the recipe card at the bottom of the page for the oven temp, baking time, and complete step-by-step instructions.
Prepare the oven and cookie sheets. Preheat the oven and line a baking sheet with parchment paper.
Cream the butter and sugars: Then, beat the butter, brown sugar and granulated white sugar in a bowl of a stand mixer until they’re smooth and fluffy. Alternatively, you can use a hand mixer and a large bowl if that’s what you have on hand.
Add the wet ingredients: Next, mix in the eggs, honey, and vanilla extract altogether.
Add the dry ingredients: In a medium bowl, combine your dry ingredients such as flour, oats, baking soda, baking powder, and salt. Whisk to combine. Then, gradually combine the dry ingredients with the wet ingredients. Mix just until everything is combined.
Fold in the chocolate: Once both dry and wet ingredients have been combined to form a cookie dough, stir in both kinds of chocolate chunks until evenly distributed.
Chill the dough: Cover the dough and chill in the refrigerator for 1 hour to allow the flavors to meld and the dough to firm up.
Shape the cookies: Now, take a large cookie scoop and portion out 16 dough balls. Split each one in half, then press the halved cookie dough balls back together with the rough sides facing up.
Bake the cookies. Arrange the cookie dough balls with about 2-inch spaces in between on the prepared baking sheet. Then, bake in the oven for 12–13 minutes until the edges are golden and set, but the centers still look soft.
Allow cookies to cool. Once done, take the baking sheet out of the oven. Leave the baked Copycat Chick-fil-A Cookies for 20 minutes on it before transferring to a cooling rack.
Tips and Tricks to Make This Recipe Even Better
- Chill your dough – This step is crucial for thick, chewy cookies. Don’t skip it! This step is crucial for thick, chewy cookies. Chilling it allows the butter to re-solidify after it’s been creamed with sugars at room temperature. When chilled, cookie dough will be less likely to over spread while baking, leading to a flat cookie.
- Use chocolate chunks instead of chips – Chunks melt better and give you that irresistible ooey-gooey texture, unlike milk chocolate chips.
- Scoop evenly – A large cookie scoop helps ensure even baking and perfect size. When you use a cookie scoop, this ensures your cookies bake evenly and you end up with the perfect size with just a little bit of crispy edges.
- Don’t overbake – Once you take the cookies out of the oven, the cookies will bake continuously because of carry over cooking. This is when food continues to cook after it has been removed from the heat source because of the internal heat it accumulated in the cooking process.
- Split and stack trick – When you split and stack the cookie dough, it gives the cookies that craggy, bakery-style top.
Why You Need to Make These Cookies
These Best Ever Copycat Chick-Fil-A Cookies taste like the real deal. In fact, they may even taste better. They’re decadent, comforting, and better than any drive-thru dessert. Each giant cookie is packed with flavor, loaded with chocolate, and it’s easy enough to follow if you’re baking for the first time. Once you try these Copycat Chick-Fil-A Cookies, you wouldn’t want to buy store bought or drive-thru again.
Frequently Asked Questions (FAQ's)
Yes you can, but chunks give a more authentic texture and melt better.
When you chill your cookie dough, you allow the butter to solidify again, helping you avoid cookies that spread too much when you bake at room temperature. Another key point to chilling the dough is you allow the flavors to meld better. Given these points, you end up with better tasting cookies as a result.
Absolutely! Scoop the dough and form them into individual balls. Next, arrange them on a tray and freeze. Once they’ve solidified enough, transfer the dough balls to a freezer bag. Bake them straight from the freezer, adding a minute or two to the time.
Oats give these Copycat Chick-Fil-A Cookies its unique texture. You can leave them out, but the final cookie will be less chewy.
Yes! You can use what you love, but the blend of semi-sweet and milk chocolate is heavenly. Alternatively, I use dark chocolate with milk chocolate when I want a richer flavor profile with a pleasant hint of bitterness.
Light, mild honey works great for this recipe. Avoid strong-flavored varieties such as buckwheat.
Don't! Let them finish baking in the cookie sheet with its internal heat. Baking them in the oven longer will make your cookies dry.
If kept in an airtight container, this Copycat Chick-fil-A Cookies recipe will last for up to 5 days. Although chances are, these will disappear much sooner!
Best Ever Copycat Chick-Fil-A Cookies (Better Than the Original!)
Copycat Chick-fil-A Cookies Recipe
Ingredients
- 1 cup butter softened (salted or unsalted)
- 1 ¼ cups packed dark brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 3 tablespoons honey
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- ¾ cup old-fashioned oats
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chunks
- ¾ cup milk chocolate chunks
Instructions
- In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.1 cup butter, 1 ¼ cups packed dark brown sugar, ½ cup granulated sugar
- Mix in the eggs, honey, and vanilla extract until well incorporated.2 large eggs, 3 tablespoons honey, 2 teaspoons vanilla extract
- Gently fold in the flour, oats, baking soda, baking powder, and salt until just combined. Be careful not to overmix!3 cups all-purpose flour, ¾ cup old-fashioned oats, ½ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
- Stir in the semi-sweet and milk chocolate chunks until evenly distributed. Cover the dough and chill for 1 hour in the refrigerator.¾ cup semi-sweet chocolate chunks, ¾ cup milk chocolate chunks
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a large cookie scoop, portion the dough into 16 large cookies. Split each dough ball in half, press them back together with the ragged edges facing up (this creates an amazing texture when baked!).
- Bake for 12-13 minutes, until the edges are set and lightly golden but the centers still look soft.
- Let the cookies cool on the baking sheet for 20 minutes before transferring them to a wire rack.
Notes
• Store cookies in an airtight container at room temperature for up to 3-4 days.
• For longer storage, keep them in the fridge for up to 7 days.
• Want them warm and gooey again? Just microwave for a few seconds before serving!
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