✔ Updated · new copycat recipe with step photos
This copycat Chick-fil-A chocolate chunk cookie is big, soft and chewy, with a hint of oats and pools of melty chocolate in every bite. It's the cookie you grab at the counter, made by the dozen at home.
How Do You Make a Chick-fil-A Chocolate Chunk Cookie? (Quick Answer)
Cream butter with brown and white sugar, beat in eggs and vanilla, then mix in flour, a little oats, baking soda and salt. Fold in semisweet and milk chocolate chunks, scoop 1/4 cup balls, chill 30 minutes and bake at 350°F for 11 to 13 minutes.
At a glance
The one tip that matters: Pull the cookies when the centers still look underdone. They set as they cool and stay chewy.
Why You'll Love These Chocolate Chunk Cookies
- Big and chewy soft centers with golden edges.
- Two chocolates semisweet and milk chunks together.
- A little oats for that hearty Chick-fil-A chew.
- Freezer friendly bake a few straight from frozen.
- Lunchbox treat one cookie goes a long way.
What Is the Chick-fil-A Chocolate Chunk Cookie?
It's the warm, oversized cookie on the Chick-fil-A dessert menu, made with semisweet and milk chocolate and a touch of whole grain oats.
This homemade version makes 16 big cookies and the dough freezes well for later.
Ingredient Notes
Exact amounts are in the recipe card below.
- Brown sugar: adds moisture and a caramel flavor for chewiness.
- Old-fashioned oats: just enough for texture without tasting like an oatmeal cookie.
- Two kinds of chocolate: semisweet for depth, milk for creaminess.
- Vanilla: pure vanilla extract rounds out the flavor.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Soften, don't melt. Butter should be soft enough to press but not shiny or greasy.
- Chill the dough. Thirty minutes keeps the cookies thick instead of flat.
- Use chunks, not chips. Chopped bars or chunks melt into big puddles of chocolate.
- Press extra chunks on top. Add a few to each dough ball for bakery looks.
- Freeze dough balls. Freeze on a sheet, then bag. Bake from frozen at 350°F for 14 to 16 minutes.
- At our table. Lucy always picks the cookie with the most chocolate showing, so I press extra chunks on hers.
Chick-fil-A Chocolate Chunk Cookie
16
cookies15
minutes12
minutes330
kcal57
minutesA copycat Chick-fil-A chocolate chunk cookie: a big, soft and chewy brown sugar cookie with a handful of oats and plenty of semisweet and milk chocolate chunks. Makes 16 large cookies.
Ingredients
1 cup unsalted butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 cup old-fashioned oats
1 teaspoon baking soda
3/4 teaspoon salt
1 cup semisweet chocolate chunks
1 cup milk chocolate chunks
Directions
- Beat the butter, brown sugar and granulated sugar with a mixer on medium for 2 to 3 minutes, until light and fluffy. Beat in the eggs one at a time, then the vanilla.
- Whisk the flour, oats, baking soda and salt in a separate bowl. Mix them into the butter on low just until combined, then fold in both kinds of chocolate chunks.
- Scoop the dough into 1/4 cup balls and set them 3 inches apart on parchment-lined baking sheets. Chill for 30 minutes while the oven heats to 350°F.
- Bake for 11 to 13 minutes, until the edges are golden and the centers still look a little soft. Cool on the sheet for 5 minutes, then move to a wire rack.
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Storage
Keep cookies airtight at room temperature for up to 4 days, or freeze baked cookies for up to 3 months. Warm one for 10 seconds in the microwave for a fresh baked taste.
More Cookie Copycats
Try my Crumbl chocolate chip cookie and Panera kitchen sink cookies, or see all my Chick-fil-A recipes.
Frequently Asked Questions
Does the Chick-fil-A chocolate chunk cookie have oats?
Yes. It has a small amount of oats along with semisweet and milk chocolate chunks, which gives it a soft, chewy bite.
Why did my cookies spread flat?
The butter was too warm or the dough wasn't chilled. Chill the dough balls for at least 30 minutes before baking.
Can I use chocolate chips?
Yes. Chips hold their shape more, so the cookie won't have the same melty pools, but it will still taste great.
How do I keep them soft?
Store them airtight with a slice of bread. The cookies pull moisture from it and stay soft for days.
Can I make smaller cookies?
Yes. Use 2 tablespoon scoops and bake for 9 to 10 minutes. You'll get about 30 cookies.
