Chick Fil A Cookie Recipe

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Chick Fil A Cookies

Chick Fil A started in the South in the late 1950s, but they quickly moved to Dallas, Texas in 1989. The fast-food company has received many accolades in the past couple of decades for their chicken sandwiches, but they have also been able to expand their business with a series of fast-casual restaurants in the Dallas area. Chick Fil A prides itself on serving up fresh, high-quality sandwiches. They are known for their original Chick Fil sauce, which they serve on Fritos and other favourite Southwestern snacks.

Today I am going to share with you a Copycat Chick Fil A Cookie Recipe that is not only delicious but looks beautiful too. These cookies are made with All-purpose flour, dark chocolate chips, Quick oats, Vegetable shortening and of course, chicory. The classic flavour of this cookie is the one cookie of many I once had in a restaurant. It tasted like Copycat Chick Fil A Cookies. I want to make these cookies myself of course. I didn’t care anymore, though.

Copycat Chick-Fil-A’s cookies are great if you’ve never tried them! They’re thick, chewy, soft, and delicious! In most cases, they will warm them up for you, and that warm chocolate is just heavenly! There’s a secret ingredient in the cookies that makes them a little bit different from your average cookie. No worries, now you can make them at home! All you need are a few common ingredients.

How To Make Copycat Chick Fil A Cookie

Enjoy these Chick-fil-A Chocolate Chip Cookies by following this recipe. The recipe is simple, and the result is delicious. Check out the instructions below to find out exactly how to make these cookies. After collecting all the ingredients, let’s start making Copycat Chick Fil A Cookie Recipe.

Ingredients

All-purpose flour, 2 1/2 cups
Quick oats, 3/4 cup
Baking powder, 1 teaspoon
Baking soda, 1/2 teaspoon
Salt, 1/4 teaspoon
Dark brown sugar, 1 1/3 cups
Granulated sugar, 1/3 cup
Vegetable shortening, 1/2 cup
Salted butter, 1/2 cup
Honey, 3 tablespoons
Vanilla, 2 teaspoons
2 large eggs
Chocolate chips (semi-sweet) , 1 1/2 cups
Milk chocolate chips, 1/2 cup
Chocolate chunks (semi-sweet), 1 cup

Instructions

Step 1

Preheat the oven to 350 degrees Fahrenheit. Use parchment paper or non-stick baking mats to line baking sheets.

Step 2

Combine the flour, oats, baking powder, baking soda, and salt in a medium bowl.

Step 3

Combine the sugars, shortening, butter, honey, and vanilla in the bowl of a stand mixer. Mix until the butter is evenly distributed, but it is likely to be grainy. Pour in the eggs and mix thoroughly.

Step 4

Mix in the dry ingredients and scrape the sides of the bowl as necessary. Combine all the semi-sweet chocolate chips and milk chocolate chips, then half of the chunks.

Step 5

Using a 2″ cookie scoop, scoop out the cookie dough into about 70 gram balls, which are the same size as the cookies served in restaurants.

Step 6

On the prepared sheets, space the dough balls 3″ apart. Press some of the last 1/2 cups of chocolate chunks into the dough balls’ tops.

Step 7

Bake the cookies for 11-13 minutes, or until they are set. Smaller cookies require less baking time if they weigh less than 70 grams each.

Step 8

On the baking sheet, allow the cookies to cool for 3 minutes, then move them to a wire rack to cool completely. Place in an airtight container and store at room temperature.

Also Read: Vegan Chick-fil-a Sauce Recipe

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Prep Time 15

Cook Time 15

Course Dessert

Cuisine American

Servings

Ingredients

2 1/2 cups All-purpose flour
3/4 cup Quick oats
1 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1 1/3 cups Dark brown sugar
1/3 cup Granulated sugar
1/2 cup Vegetable shortening
1/2 cup Salted butter
3 tbsp Honey
2 tsp Vanilla
2 large eggs
1 1/2 cups Chocolate chips semi-sweet
1/2 cup Milk chocolate chips
1 cup Chocolate chunks semi-sweet

Instructions

Preheat the oven to 350 degrees Fahrenheit. Use parchment paper or non-stick baking mats to line baking sheets.
Combine the flour, oats, baking powder, baking soda, and salt in a medium bowl.
Combine the sugars, shortening, butter, honey, and vanilla in the bowl of a stand mixer. Mix until the butter is evenly distributed, but it is likely to be grainy. Pour in the eggs and mix thoroughly.
Mix in the dry ingredients and scrape the sides of the bowl as necessary. Combine all the semi-sweet chocolate chips and milk chocolate chips, then half of the chunks.
Using a 2″ cookie scoop, scoop out the cookie dough into about 70 gram balls, which are the same size as the cookies served in restaurants.
On the prepared sheets, space the dough balls 3″ apart. Press some of the last 1/2 cups of chocolate chunks into the dough balls’ tops.
Bake the cookies for 11-13 minutes, or until they are set. Smaller cookies require less baking time if they weigh less than 70 grams each.
On the baking sheet, allow the cookies to cool for 3 minutes, then move them to a wire rack to cool completely. Place in an airtight container and store at room temperature.