I want to share with you, my absolute favorite Copycat Chick Fil A recipe. This Chick fil A chocolate chip cookie recipe is pretty much always on my counter because they are quite addicting! This is one of our many Chick Fil A Copycat Recipes.
Copycat Chick fil A Chocolate Cookie Recipe
I have to tell you again how yummy these cookies are. Yes, yummy is just about the only word I can use to describe it!
With this recipe, I love using my homemade brown sugar recipe I really feel like it makes all the difference.
I also want to mention that I have recently become addicted to silicone baking mats. They are easier than parchment paper, and they are reusable and life changing!
Related: Feed Me Chick Fil A and Tell Me I’m Pretty T-Shirt
Ingredients for Chick Fil A Chocolate Chip Cookie
2 1/2 cups All-purpose flour
1/2 cup instant oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1 and 1/3 cups brown sugar, packed (we like to use our homemade brown sugar)
1/3 cup granulated sugar
2 eggs
1/2 cup Crisco
1/2 cup unsalted butter, room temperature
3 Tablespoons honey
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips
Instructions
Start by preheating the oven to 350 degrees F.
Next, spray your cookie sheets with cooking spray but I recommend you line your cookie sheets with parchment paper and set aside. You can also use baking mats instead of parchment paper.
In a medium bowl, add in your dry ingredients the oast flour, baking soda, and baking powder. Mix together with a whisk and then set aside.
Then in a larger bowl, cream together Crisco and butter. This would be easily done in an electric mixer. Then combine honey, brown and white sugars, and vanilla with butter mixture, then beat in the eggs.
Related: 20 of the Best Christmas Cookie Recipes
Now gradually add the dry ingredients to the butter mixture and mix well. Don’t go to fast or you will have a mess!
Once combined fold in the chocolate chips.
Using an ice cream scooper, scoop the Chick Fil A Chocolate Chip Cookie dough onto the prepared cookie sheets. Make sure they are placed about 2 inches apart.
This part was hard for me because I kept wanting to eat the cookie dough!!
Bake the cookies for 15 to 18 minutes, or until light and brown.
Remove the cookies from the oven and let them cool before transferring them to a wire rack to cool completely.
Once completely cooled store the Chick Fil A Chocolate Chip Cookie in an airtight container.
Want some more amazing copycat Chick Fil A recipes?
Copycat Chick Fil A Nuggets Recipe
Copycat Chick Fil A Sauce Recipe
Copycat Chick-Fil-A Chicken Salad Sandwich
Copycat Chick Fil A Chocolate Chip Cookie Recipe
Ingredients
Ingredients for Chocolate Chip Chick Fil A Cookies
- 2 1/2 cups All-purpose flour
- 1/2 cup instant oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 and 1/3 cups brown sugar, packed (we like to use our homemade brown sugar)
- 1/3 cup white sugar
- 2 eggs
- 1/2 cup Crisco
- 1/2 cup unsalted butter, room temperature
- 3 Tablespoons honey
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
Instructions
Instructions
- Start by preheating the oven to 350 degrees F.
- Next spray your cookie sheets with cooking spray or line them parchment paper and set aside. You can also use baking mats instead of parchment paper.
- In a bowl, add the oats, flour, baking soda, and baking powder. Mix together with a whisk and then set aside.
- Then in a larger bowl, cream together Crisco and butter. Then combine honey, vanilla, brown sugar and white sugar with butter mixture then beat in eggs.
- Now gradually add in the dry ingredients to the butter mixture and mix well. Go slow or else you will have a big mess.
- Now fold in the chocolate chips.
- Using an ice cream scooper, scoop the dough onto the prepared cookie sheets, placing them about 2 inches apart. This part was hard for me because I kept wanting to eat the cookie dough!!
- Bake the cookies for 15 to 18 minutes, or until cookies are a light golden brown.
- Remove the cookies from the oven and let them cool for a few minutes before transferring them to a wire rack to cool completely.
- Once completely cooled store the cookies in an airtight container.
I am a mom to 5 kids, homeschool mom, blogger, social media junkie, Frugalista, Book Worm, and Closet Want-to-be Chef. We are a Roadschool family (homeschooling on the road while traveling fulltime).
I grew up learning ways to save from my mom and grandma. I started my own coupon journey when my first child was born in 2009 and started the blog on 2010 when baby #2 was born to share my tips with everyone who kept asking about how I was getting diapers for $1 a pack!
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Chik-fil-a’s website says they use dark chocolate and milk chocolate chips. If you want to make these even closer to theirs, maybe 1 cup of each would do the trick.
i like your website and I love Chik fil a’s cookies. i’m a give your recipe a go! Wish me luck!
I made these cookies with a cup of chocolate chips and a cup of dark chocolate chunks. I measured out 2 ounce balls of dough and placed 9 on a pan. They taste awesome!!! Thank you for the recipe.
Not enough oats and not sweet enough. Ok though.
Just made them… they are better with a teaspoon of salt added to the batter. I too would add more oats next time.
I respectfully disagree with the last review — These cookies are perfect!! They taste exactly like the cookies from Chik Fil A. I didn’t bake the first batch long enough. They really do need to be a nice toasty color brown before removing from the oven. These are my new favorite chocolate chip cookie recipe. Thank you so much!!
What are instant iats? The same as quick oats? And if not where do you get them?
Could I sub the Crisco for extra butter? Not something I typically have on hand
The prep time on these is wild!
Sooo close. The texture is spot on, but the sweetness is not quite there. I tried multiple variations of chocolate chips, but didn’t get there. Thank you for sharing!
I read your review so I bought milk chocolate chips instead of the simi sweets
I agree with the comments that it wasnt sweet enough. Mine were pretty flat, but that was probably me. Lol
Re: the last review, I’d suggest refrigerating the dough for 20 mins before scooping & baking. This will prevent the cookies from spreading.