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Freshly baked Chick Fil A Chocolate Chip Cookie Recipe cooling on a wire rack in a home kitchen.

Chick Fil A Chocolate Chip Cookie Recipe

Recreate the warm, chewy magic of Chick Fil A’s iconic chocolate chip cookie at home! This thick, bakery-style copycat recipe blends oats, brown sugar, milk and dark chocolate chips, and just the right amount of salt for a cookie that’s even better than the original.
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 2 hours
Total Time 2 hours 27 minutes
Servings: 12 people
Course: Cookies, Copycat Recipes
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup Unsalted butter Softened
  • 1 cup Brown sugar Packed light or dark
  • 1/2 cup White sugar
  • 2 Eggs Room temperature
  • 2 tsp Vanilla extract Use pure vanilla if possible
  • 2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Old-fashioned rolled oats Not quick oats
  • 1 cup Milk chocolate chips
  • 3/4 cup Dark chocolate chunks Or chopped dark chocolate bar
  • Flaky sea salt optional For sprinkling on top before baking

Equipment

  • 1 Stand Mixer or Hand Mixer For creaming butter/sugar
  • 1 Mixing Bowl For dry ingredients
  • 1 Cookie Scoop About 3 tbsp size
  • 1 Baking Sheet Lined with parchment
  • 1 Wire Rack For cooling cookies

Method
 

  1. Cream the butter and sugars: In a large mixing bowl or stand mixer, cream together the softened butter, brown sugar, and white sugar for 2–3 minutes until fluffy.
  2. Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and oats. Gradually add this mixture to the wet ingredients until just combined.
  4. Fold in the chocolate: Gently mix in the milk chocolate chips and dark chocolate chunks. Reserve a few for topping if desired.
  5. Chill the dough: Cover and refrigerate the dough for at least 2 hours (or overnight for best results).
  6. Preheat and scoop: Preheat oven to 350°F (175°C). Scoop dough into large balls (about 3 tbsp) and place them 2–3 inches apart on a parchment-lined baking sheet.
  7. Bake: Bake for 11–13 minutes, until edges are set but centers are still soft. Do not overbake!
  8. Cool: Let cookies cool on the pan for 5–10 minutes before transferring to a wire rack. Enjoy warm!

Notes

  • For extra visual appeal, press a few chocolate chips on top right after baking.
  • These freeze beautifully, just reheat for a warm, gooey treat anytime.
  • Swap chocolate types or add chopped walnuts if you like a crunchier texture.