photo(53)I am an addict.

I love Chick-Fil-A chocolate chunk cookies.  I can attribute at least 5 pounds on my hips totally to these circles of deliciousness.

That being said, I am a frugal gal who hates to throw down just over a dollar every time my craving wins out.  So what did I do?  I scoured the web along with the Chick-Fil-A ingredient list and tried to come up with an equally delicious cookie.

I think my experiment was a S.U.C.C.E.S.S!  (The house full of teenagers that come to bible study at my house on Wednesday nights agreed.  Three of them actually work at Chick-Fil-A!!)

When digging around online I came across two blogs that have also attempted a copy cat.  Check them out here and here.  I tried both and they were pretty good! The recipe I landed on is a little different than theirs.  After WAY too many batches, I think it is as close as I am going to get without hacking into someone’s computer system!  (No…of course that thought never entered my mind…..)

Stop by and let me know what you think!

Here is the Recipe:  (Step by Step Pictures are below)

2 1/2 Cups All-Purpose Flour

1/2 Cup Quick Oats

1 tsp. Baking Powder

1/2 tsp. Baking Soda

1 1/3 C Dark brown sugar

1/3 C Sugar

1/2 C Crisco or Lard

8 TBS Butter at room temperature (NOT Margarine)

3 TBS Honey or Corn Syrup

2 tsp. Vanilla

2 eggs (at room temperature!!!!!)

1 1/2 cups semi-sweet Chocolate Chunks

1/2 cup milk chocolate chips


Mix the flour, oats, baking powder and baking soda


In a different bowl combine the dark brown sugar, sugar, crisco, butter, honey (or corn syrup) and vanilla



Add room temperature eggs.  This helps the cookies to rise better than using cold eggs.   You also want to wait to add the eggs after your have beat your other wet ingredients so the eggs don’t get over beaten.  This keeps the cookies from getting too dense or tough.  (I know…seems tedious but amazing cookies are in the details!)

Incorporate the dry ingredients and the chocolate.  Don’t over mix, just until all the flour is mixed in.


Use a BIG FAT Ice Cream scoop and dish out on your cookie sheet.

Bake at 350 for 8-11 minutes.  You want to pull them out when you just start to see browning on the edges.

Let cool…….If you can wait :)

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98 Comments (+add yours?)

  1. Tara Mason
    Oct 08, 2014 @ 23:06:57

    Did you use the honey or corn syrup in the batches you make?


  2. 1titantyler
    Nov 01, 2014 @ 18:11:55

    1/4 cup of cream cheese added to any cookie recipe will keep them moist as well


  3. 1titantyler
    Nov 01, 2014 @ 18:13:07

    1/4 c of cream cheese will keep cookies moist just add it to n e recipe


  4. perry
    Nov 16, 2014 @ 23:44:54

    mine didn’t come out thick but flat


  5. Lauren
    Nov 17, 2014 @ 02:04:38

    I have an unhealthy addiction to the Chick-fil-A cookies and stumbled across your recipe. I must say – I’ve never been able to make a chewey, soft cookie…until today! They are delicious, though there is one slightly “different” flavor that I can’t put my finger on. It’s not bad – just different. Maybe the honey? Either way, this recipe will be my go-to from now on. Thanks!


  6. Pascha
    Jan 07, 2015 @ 11:10:38

    My cookies turned out flat with an overwhelming taste of honey. I was very disappointed. My husband loves Chic-fil-A cookies, but these didn’t even taste like them. Does using Crisco over store brand really make that much of a difference?


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