Look! I made you copycat Starbucks chocolate chunk cookies!
To be completely honest I made them for me. And I made them in no-spend January because all I wanted last month was Starbucks cookies. Like I needed these cookies! No, I’m not pregnant and was having cravings. I just really love these cookies and when you can’t have something you want – you want it even more, right? Right. So I wanted these cookies pretty much daily. I thought about them, I wondered if breaking my no-spend was worth it, I might have even dreamed about them.
Which would be completely and totally crazy, but it might have happened.
And then I figured – umm, self, why don’t you just try to make them at home since the grocery store isn’t part of no-spend month? Ok, I didn’t say that last part to myself, but I made sure to pick up the extra ingredients when I went shopping next. Which really wasn’t much – some whole wheat flour and dark chocolate chunks.
And you’re probably wondering how did you know to buy that stuff? I’m a baking genius. And I found the ingredient list on the Starbucks website. [Go with the second answer.]
Even with the ingredient list it wasn’t crystal clear. There were no amounts and what the heck are niacin, reduced iron, thiamine mononitrate, riboflavin?? I’m not sure but with my assistant by my side, we started taste testing cookies one night. I tried different amounts of baking soda and baking powder to see if they fluffed up enough. I tried chilling the dough to see if that made a difference. I tried eating the dough straight from the bowl just to see if that helped.
Although these are not as thick as the Starbucks version, they do have the same consistency. They are slightly crisp on the outside and chewy on the inside. And they are a spot on copycat taste wise. Except I might have made these in my pajamas with my daughter. And when I say I might have, you know that I mean I did. I did make these in my pajamas with my sweet girl. And we ate a bunch of the dough together.
What? I already mentioned the dough eating? Just want to make sure we are clear on where I stand on raw cookie dough consumption.
To recap – I spent a month trying not to spend money. That included trips to the motherlands; Target and Starbucks. To cope with said restrictions I holed up in my house in my pajamas and made a copycat version of the cookie I may or may not have dreamed about. This is that cookie. This should be made as soon as possible and drink it with a huge glass of milk or a dirty iced chai latte. That last part is your call.
- 2 sticks of unsalted butter, softened
- 1 cup of sugar
- 1 cup of brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup dark chocolate chunks
- 1 cup semi-sweet milk chocolate chips
- Preheat oven to 350.
- Cream the butter and the two sugars together until light and fluffy.
- Add in the vanilla and the eggs, one at a time.
- Mix together all the dry ingredients - both flours, baking soda and baking powder.
- Add the dry ingredients to the wet ingredients and mix well.
- Add in both chocolate chips and stir until combined.
- Drop ⅓ cup spoonfuls of dough on a silicone baking sheet and bake for 10-12 minutes, or until the edges are golden brown.
- Remove from oven and place on a wire rack to cool.
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