Chik fil a chocolate chip cookies

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Chik fil a chocolate chip cookies

These Chick-fil-A chocolate chip cookies are soft, thick, and chewy with just the right amount of chocolate in every bite. Made with oats and two types of chocolate chips, they have that signature bakery-style texture you love.

Prep Time15

Cook Time12

Chilling Time2

Total Time2 27

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 510kcal

Author: Heather Perine

Ingredients

2 ¼ cups (270 g) all-purpose flour (spooned & leveled)
¾ cup (75 g) old fashioned oats
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cornstarch
½ teaspoon salt
¾ cup (170 g, 1 ½ sticks) unsalted butter softened
¾ cup (150 g) packed dark brown sugar
½ cup (100 g) granulated sugar
1 large egg room temperature
1 large egg yolk at room temperature
2 teaspoons pure vanilla extract
¾ cup (127 g) semi-sweet chocolate chips
¾ cup (127 g) milk chocolate chips

Instructions

In a medium bowl, whisk the flour, oats, baking soda, baking powder, cornstarch, and salt together. Set aside. 2 ¼ cups (270 g) all-purpose flour ¾ cup (75 g) old fashioned oats 1 teaspoon baking soda ½ teaspoon baking powder 1 teaspoon cornstarch ½ teaspoon salt
In a large bowl with an electric mixer cream the softened butter, dark brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes on medium speed. Scrape down the bowl as needed. I like to use my stand mixer fitted with the paddle attachment but you can also use a hand mixer (creaming will take a bit longer.) ¾ cup (170 g, 1 ½ sticks) unsalted butter ¾ cup (150 g) packed dark brown sugar ½ cup (100 g) granulated sugar
Add in the egg and egg yolk and beat to combine. Scrape down the bowl. Add in the vanilla extract and beat to combine. 1 large egg 1 large egg yolk 2 teaspoons pure vanilla extract
With a spatula or wooden spoon, stir in the flour mixture and mix together. The dough will be soft and thick. Fold in the chocolate chips. ¾ cup (127 g) semi-sweet chocolate chips ¾ cup (127 g) milk chocolate chips
Using a large cookie scoop that holds ⅓ cup scoop the dough (scoop #12). Roll into balls and place into a parchment lined baking sheet.
Cover the unbaked cookies tightly with plastic wrap and chill in the refrigerator overnight for at least 2 hours, ideally overnight. Alternately, you can chill the bowl of cookie dough and scoop the next day (just allow several minutes at room temperature to allow for easy scooping).
When ready to bake, preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mat. Place cookie dough balls spaced a few inches apart.
Bake the cookies for 11-13 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. When they come out of the oven I like to press a few extra chocolate chips on top for appearance! Cool on the baking sheet for 10 minutes. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

Storage: Store cookies covered at room temperature for up to 1 week.
Freezing: You can also freeze both baked cookies and cookie dough. To freeze the dough, scoop and chill it first, then freeze the dough balls on a baking sheet until solid before transferring to a freezer-safe bag or container. Be sure to label the bag with the cookie name, baking temperature, and bake time for easy use later. When ready to bake, you can bake the cookies straight from frozen—no need to thaw. Just add 1–2 extra minutes to the bake time. For more even spreading, you can bake at 25°F lower than the original temperature. Cookie dough can be frozen for up to 3 months, making it easy to have fresh cookies anytime you want.
Unsalted butter: make sure it’s softened, not melted. If using salted butter, omit the added salt.
Dark brown sugar: adds moisture and that deep, chewy flavor. If you don’t have dark brown sugar you can swap and use light brown sugar but the cookies might not be as chewy.

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