Warm and gooey Chick-fil-A chocolate chip cookies are one of the greatest simple pleasures in life. And now with this spot on copycat recipe, you can make them in your very own kitchen!
Chick-fil-A Cookie Recipe
Truth be told, I NEVER buy fast food chocolate chip cookies. They all just taste like they came straight out of a tub of store bought cookie dough. Not that there is anything wrong with that, but for my money, homemade is ALWAYS better than store bought!
That was always my belief, until I tried the Chick Fil A chocolate chip cookies! These are not your run of the mill fast food chocolate chip cookies! They are hearty, chewy and gooey and filled with 2 types of chocolate! Served warm and delicious, they can’t possibly be better!
Chick Fil A cookies use just enough oats to make the cookies hearty but not so much that I would classify them as oatmeal cookies. So give these cookies a try and see why the Chick Fil A cookie is the king of fast food cookies!
Ingredients for Chick Fil A Chocolate Chip Cookies
- Vegetable Shortening– I was so surprised when I was doing my research to learn that vegetable shortening was the main fat in Chick fil A’s actual cookies! This is where the crispy edges of the cookies come from
- Butter- This gives the cookie that buttery richness we love.
- Corn Syrup– A little corn syrup in a cookie recipe is fantastic to give you the chewy texture that a cookie needs.
- Molasses– I absolutely love a touch of molasses in recipes that call for brown sugar. It’s just going to make the flavor a little deeper and complex. Chick fil A uses molasses in their cookie as well.
- Flour– All purpose flour will work beautifully for the cookies.
- Oats– Just regular rolled oats is perfect!
- Baking Powder– We will use more baking powder than soda here to help give that cookie a nice lift.
- Baking Soda
- Chocolate Chunks- Chick Fil A uses a combination of semisweet and milk chocolate and they use chunks instead of chips. You can do what you like, but this recipe will get us a true Chick Fil A copycat. I use the Toll House semisweet chocolate chunks. I also chop up a bar of milk chocolate into chunks.
How to Make Chick Fil A Cookies
Preheat the oven to 350 degrees.
With your stand or hand mixer cream together your shortening, butter and brown sugar. Keep mixing until the butter and sugar are light and fluffy. This will take about a minute. This won’t take as long as normal just because we are using majority shortening.
Now add the eggs, corn syrup, molasses and vanilla and mix again until it is combined.
Now add your dry ingredients to the wet ones and mix until just combined. Then fold in the chocolate chunks being careful not to over mix.
Portion your dough into 1/4 cup portions. Roll your cookies into a ball and place 6 on your cookie sheet. You can add a few extra chocolate chunks to the top if you want them to look like Chick Fil A.
Bake the cookies at 350 degrees for 11-13 minutes. The edges will turn golden brown and at the cookies will flatten from a ball and puff up in the center when they are ready to come out of the oven. When you remove them from the oven, allow them to cool on the pan for 10 minutes before transferring them to a cooling rack.
How to Store leftover Cookies
It is best to store them in an airtight container at room temperature. They will keep for about 3 days but are definitely the best on day one. If you’d like to bake the cookies ahead of time, I’d suggest baking and then freezing the cookies as soon as they cool.
How to reheat cookies
You can either pop one cookie in the microwave for about 8 seconds or if you’d like to warm up more than one at a time, 3 minutes in a 350° oven usually does the trick.
More Chick Fil A Copycat Recipes
Copycat Chick fil A Cookies
- 3/4 cup vegetable shortening
- 1/4 cup butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup light corn syrup
- 1 tbsp molasses
- 1 tsp vanilla
- 2 1/2 cups all purpose flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup semi sweet chocolate chunks
- 3/4 cup milk chocolate chunks I chop up a milk chocolate bar
- Preheat the oven to 350°
- In either a bowl of a stand mixer or in a large bowl with an electric hand mixer, cream together the shortening, butter and brown sugar and sugar until light and fluffy.
- Scrape the sides of the bowl and add the egg, corn syrup, molasses and vanilla. Mix until well combined.
- Add in the flour, oats, salt, baking soda and baking powder. Mix until the dough forms.
- Fold in the semisweet chocolate chunks and milk chocolate chunks.
- Portion out the dough into 1/4 cup portions. Roll the dough into a ball and arrange on a parchment or silicone baking mat lined cookie sheet. Place 6 cookies per tray. Place a few extra semisweet chocolate chunks on the top of the cookie dough prior to baking.
- Bake at 350° for 11-13 minutes. Mine are always done right at the 12 minute mark.
- Allow the cookies to cool on the pan for 10 minutes before moving to a cooling rack.
- Serve Warm.