Copycat Chick Recipe

I present my take on Chick Fil A Chocolate Chunk Cookies. This recipe combines 2 cups all-purpose flour, a delightful mix of granulated and brown sugars, unsalted butter, and semi-sweet chocolate chunks with hints of baking soda and salt. Every bite promises a delicious burst of classic cookie charm.

I’ve been working on a cookie recipe that totally nails that famous copycat Chick-fil-A vibe and I wanted to share it with you guys. This recipe is my take on those iconic chocolate chunk cookies you might have had at your favorite fast food spot.

It all starts with simple ingredients like 2 cups of all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and a pinch of salt. Then you mix in 1/2 cup unsalted butter that’s been softened, along with equal parts granulated and light brown sugar for that irresistible crunchy-sweet combo.

I add a large egg and a teaspoon of vanilla extract to bring it all together. Finally, I fold in 1 cup of semi-sweet chocolate chunks to finish it off.

Honestly, this copycat cookies recipe is fun to make and kinda reminds you of the classics everyone raves about. Enjoy experimenting with it and making it your own.

Why I Like this Recipe

I love this recipe because the mix of brown and white sugar gives the cookie a perfect chewy-sweet texture that makes every bite feel like a little treat to myself.
I really appreciate how simple it is to mix up the dough, even if I’m not super skilled in the kitchen. Sometimes I mess up a little, but it still turns out awesome.
The chocolate chunks totally steal the show for me; they melt just right into the cookie and add a rich, chocolaty burst that makes me want to have another.
Lastly, I like that the recipe doesn’t need a lot of fancy techniques – it’s like a fun baking experiment where i can tweak things a little bit, and that makes it even more special for me.

Ingredients

• All-purpose flour: key source of carbohydrates that gives energy and structure, though it’s low in fiber.
• Unsalted butter: adds rich flavor and smooth texture, providing fats that make the recipe luscious.
• Egg: binds ingredients together and offers protein, making for a staple and nutritious component.
• Vanilla extract: infuses a sweet aromatic note that elevates overall taste without adding extra calories.
• Semi-sweet chocolate chunks: delivers bursts of sweetness and slight bitterness, creating a delightful flavor mix.

Ingredient Quantities

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup semi-sweet chocolate chunks

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a small bowl, mix together the flour, baking soda, baking powder, and salt.

3. In a bigger bowl, cream the softened butter with the granulated sugar and brown sugar until well combined and a bit fluffy.

4. Beat in the egg and vanilla extract until the mixture looks smooth.

5. Gradually add the dry ingredients to the wet, mixing just until everything is combined, don’t overdo it.

6. Fold in the chocolate chunks gently until they are evenly strewn.

7. Drop rounded spoonfuls of dough onto the lined baking sheet, leaving about 2 inches between each cookie.

8. Bake for 10 to 12 minutes, or until the edges start to get a light golden color.

9. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes.

10. Then transfer the cookies to a cooling rack to cool completely before diggin in. Enjoy your cookies!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet with parchment paper
3. Small bowl for mixing the dry ingredients
4. Large bowl for creaming the butter and sugars
5. Measuring cups and spoons
6. Mixer (or whisk and spoon for hand mixing)
7. Spatula for folding in the chocolate chunks
8. Spoon or cookie scoop to drop the dough onto the sheet
9. Cooling rack to cool the cookies completely

FAQ

Copycat Chick Recipe Substitutions and Variations

• For all-purpose flour you can use whole wheat pastry flour or a gluten free blend but you might need to adjust the liquid a bit
• If you don’t have unsalted butter, try using margarine or coconut oil which will give a slightly different flavor
• You can substitute granulated sugar with coconut sugar for a richer taste, just be aware the color will change a little
• Instead of a large egg, you could use a flax egg (mix 1 tablespoon flaxseed meal with 3 tablespoons water) as a binding agent
• If you’re out of vanilla extract, a bit of almond extract or even a pinch of cinnamon can work as an alternative

Pro Tips

1. Don’t overmix the dough once you’ve added the dry ingredients. It’s easy to go overboard and end up with tough cookies instead of light, chewy ones.
2. If you have the time, try chilling the dough for about 30 minutes before scooping it out onto the pan. It helps keep the shape and makes for a chewier cookie texture.
3. Make sure your butter is really soft but not melted, and all other ingredients are at room temperature so everything mixes evenly without clumping.
4. Let the cookies cool on the baking sheet for a few minutes before moving them to a rack. This little resting time lets them finish setting up and makes them less crumbly.