Copycat Chick-Fil-A Chocolate Chunk Cookies
Soft and chewy cookies with a hearty dose of oats, a mix of melty semisweet and milk chocolate chunks, and a dash of flaky salt to finish!
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Servings: 1 dozen large or 3 dozen regular cookies
Ingredients
- ⅔ cup vegetable shortening
- ⅓ cup unsalted butter softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 eggs at room temperature
- 3 tablespoons light corn syrup
- 1 tablespoon molasses
- 2 teaspoons vanilla
- 3¼ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ cup semisweet chocolate chunks
- ¾ cup milk chocolate chunks
- 1 cup old-fashioned rolled oats
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- Whisk together the flour, salt, baking powder, and baking soda in a medium bowl until well combined. Set aside.
- In the bowl of a stand mixer or with a hand mixer, beat the shortening and softened butter together until homogeneous. Add the light brown sugar and granulated sugar to the bowl and cream together for 3-4 minutes until light and fluffy.
- Add the eggs, light corn syrup, molasses, and vanilla, mixing until well combined (the batter may look split, but this is normal). Pour in the dry ingredients, oats, and chocolate, stirring until a dough forms and there are no streaks of flour. At this point, the cookie dough can be refrigerated for up to 48 hours or can be scooped and frozen.1
- For large, Chick-Fil-A style cookies, portion out the cookie dough into ¼ cup balls (you can also use a smaller cookie scoop for regular-sized cookies). Place the cookies 2'' apart on the prepared baking sheet. Bake for 11-13 minutes, rotating the pan halfway through, until the cookies are set and golden around the edges. Larger cookies may need longer in the oven, but do not overcook!
- Once baked, immediately top the cookies with flaky salt and let cool. The cookies are best the day of but will last for 3 days stored at room temperature.
Notes
- If you plan on refrigerating the cookie dough, I recommend scooping it beforehand. Otherwise, the dough will harden and become too difficult to scoop. To freeze, portion the cookie dough onto a baking sheet and place it in the freezer for 1 hour. Place the dough balls into a plastic bag and store in the freezer for 3-6 months. To bake, follow the baking instructions as written (no need to thaw the dough), though the cookies may need a couple of more minutes to cook.