Wendy’s Chocolate Chunk Cookie Dupe

5 from 3 votes

Wendy’s Chocolate Chunk Cookie Dupe

Wendy’s cookies won my fast food cookie taste test, and when you try this dupe you’ll understand why. This Wendy’s Chocolate Chunk Cookie Dupe has buttery melty edges and an insanely chewy interior. With copious amounts of chocolate chunks and a slightly coarse sugar feel, you’re going to be blown away.

Prep Time20

Cook Time13

Course: Dessert

Keyword: fast food dupe, wendy's chocolate chunk cookie dupe

Servings: cookies

Author: Karli Bitner

Ingredients

3/4 cup (143g) vegetable shortening
1/4 cup (56g) salted butter, softened
1 1/2 cups (345g) granulated sugar
1 1/2 Tbsp molasses
2 eggs
3 tsp vanilla
1/2 tsp butter extract
2 3/4 cups (418g) all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups (300g) semi sweet chocolate chunks

Instructions

Preheat the oven to 350°F. Line a cookie sheet with either parchment paper or a silicone baking mat.
In a stand mixer or a bowl with an electric hand mixer, mix the shortening, butter, granulated sugar and molasses until combined.
3/4 cup (143g) vegetable shortening, 1/4 cup (56g) salted butter, softened , 1 1/2 cups (345g) granulated sugar, 1 1/2 Tbsp molasses
Scrape the sides of the bowl and add the eggs, vanilla extract and butter extract to the dough, mixing well.
2 eggs, 3 tsp vanilla, 1/2 tsp butter extract
Add the flour, baking soda and salt, mixing until a soft dough forms.
2 3/4 cups (418g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
Add in the chocolate chunks and mix until evenly distributed.
1 1/2 cups (300g) semi sweet chocolate chunks
Using a heaping #24 scoop, portion out the dough and arrange on the prepared cookie sheet. The cookies will spread so allow room in between the cookies.
Bake at 350°F for 11-13 minutes or until they flatten and the edges are beginning to turn golden brown.
Allow the cookies to cool on the pan.
Store in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy!

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