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.
Starbucks chocolate chip cookie ingredients
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.
It did.
Chocolate chunk cookie consistency
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.
FAQs about these Starbucks chocolate chunk cookies
How many cookies does the recipe make?
The recipe below should make 12 large cookies. Feel free to use less dough per cookie and make smaller ones. Or make larger ones! It’s your call but using 1/3 cup of dough will give you 12.
Can I use a metal baking sheet for these chocolate chunk cookies?
Yup! You can! I would suggest using a silicone baking sheet or a little baking spray. There is nothing worse then a cookie that sticks to the cookie sheet!
Pair a Starbucks chocolate chunk cookie with:
Starbucks Chocolate Chunk Cookies
Ingredients
Instructions
Nutrition Information:
Amount Per Serving:Calories: 415 Cholesterol: 71mg Sodium: 238mg Carbohydrates: 59.4g Fiber: 1.1g Sugar: 41.4g Protein: 4.9g
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Shirley Wellbrock
February 7, 2015 at 2:02 pmIf u add 1/2 tsp cream of tarter – you will love what it does for your CC COOKIE
Kelley
February 7, 2015 at 7:12 pmOhh.. I’ll have to try that Shirley! Thank you!
Julie @ Tastes of Lizzy T
February 9, 2015 at 4:42 pmBig, bakery cookies are my weaknesses. Definitely trying these!
Kelley
February 9, 2015 at 5:34 pmSame here! Thanks Julie!
Beth
February 9, 2015 at 4:50 pmGood for you Kelley for avoiding the motherlands, haha! I somehow seem to find myself at the grocery store a few times a week. I feel like I am convincing myself to make these cookies.. I think I can smell them 🙂
Kelley
February 9, 2015 at 5:35 pmGrocery stores are off limits on no-spend months.. so it was only natural I make things I was craving. haha! Thanks Beth 🙂
Nutmeg Nanny
February 9, 2015 at 5:17 pmI really need to do one of those no-spend months. I think it would be a neat experiment for my husband and I try out. These cookies look great and I love that you used chocolate chunks. That is always my favorite in chocolate chips cookies.
Kelley
February 9, 2015 at 5:36 pmIt was a fun experiment for sure! Glad I make it out alive.. and with a new cookie recipe! haha 🙂
Deb @ Cooking on the Front Burner
February 9, 2015 at 6:25 pmYum, I love chocolate chip cookies – I bet they were divine warm out of the oven!
Kelley
February 12, 2015 at 10:27 amThey were Deb! 🙂
Ginny McMeans
February 9, 2015 at 9:03 pmYep, I like those chunks. The cookies look great!
Kelley
February 12, 2015 at 10:26 amAww thanks Ginny!
Joanie @ ZagLeft
February 10, 2015 at 8:48 amThese look so moist and perfect and I love the chocolate chunks!!
Kelley
February 12, 2015 at 10:26 amThanks Joanie!
Becky | The Cookie Rookie
February 10, 2015 at 2:50 pmThese look SOOOOO awesome. YUM!
Kelley
February 12, 2015 at 10:22 amThanks Becky!
SHARON
February 18, 2015 at 8:48 amHOW DO THESE COOKIES TRAVEL AND DO THEY STAY CRISP AND CHEWEY FOR SEVERAL DAYS HOW TO STORE THEM?
Kelley
February 22, 2015 at 12:49 pmOurs only lasted 3 days before they were all gone! But they stayed nice and chewy. We put them in a plastic bag at night. Worked great!
Chyai
January 1, 2016 at 11:04 pmHow many cookies does it make???
Kelley
January 2, 2016 at 9:05 pmI believe it makes a dozen cookies. They are larger then normal ones. Hope that helps!
Diletta
January 23, 2016 at 5:01 amThank you from Italy! 😀 i was looking for an american recipe, above all about american chocolate cookies that i LOVE.. starbucks doesn’t exist here, so you made me the solution: home made cookies! Thanks 🙂 Diletta
Kelley
January 25, 2016 at 9:15 amHope you enjoy Diletta!
Erika
January 23, 2016 at 8:29 pmOh my goodness, I’m seriously addicted to Starbucks CC cookies warmed. I mean I seriously crave them. I’m super excited to try this recipe. What brand of chips did you use and do you think the brand will make a difference?
Kelley
January 24, 2016 at 12:17 pmHey Erika! I used Scharffen brand chocolate chunks – http://amzn.to/1nhAgyG. They are the best! I’m sure you can use any chips (or chunks) you’d like. These are my favorite. Hope you enjoy!
Kenzie
February 4, 2016 at 7:27 pmHi! Approx how many cookies does 1 batch make? Thanks
Kelley
February 5, 2016 at 1:05 pmIt should make a dozen large cookies. Enjoy!
Janelle
February 24, 2016 at 9:49 amOkay, so the thing that really made me check out this recipe was the photos — how do you get those amazing wrinkles at the outside edges of the cookie?? They’re beautifully perfect! Is that just a result of the large mound of dough sinking into the lower levels as it bakes?
Kelley
February 24, 2016 at 1:42 pmHey Janelle! Thanks so much. And I believe that’s what happened. I dropped the dough on a silicone baking mat and it sort of happened. Hope you enjoy the cookies!
Audrey Schlegel
April 8, 2016 at 2:11 amHi,
how many gramms do “2 sticks of butter” represent? (or pounds, I can make the conversion myself).
I love your recipes, even though they sometimes require a bit of thinking since I currently live in Germany and have to make some adaptations… (it means you created a a recipe website that is also good for your brain!)
Keep on shining! (and… experimenting new recipes. Seriously).
Kelley
April 10, 2016 at 1:36 pm2 sticks of butter equals 226 grams. Or one cup. Thanks so much for the sweet comment! Hope you enjoy the cookies 🙂
Katie
September 21, 2016 at 8:42 pmHow many cookies does this recipe make? Am I missing it? Thank you!
Kelley
September 26, 2016 at 11:48 amShould make 12 large cookies. 🙂
Lizbeth
December 10, 2016 at 10:53 pmI’m new in baking so this might sound like a dumb question but isn’t 1/3 of a cup a lot of cookie dough? Or am i not understanding the directions correctly? Thank you!
Kelley
December 12, 2016 at 11:22 amIt’s a good amount of dough. Most recipes call for a tablespoon or so of dough. If you don’t have a 1/3 cup measuring cup, use a little bigger then a golf ball sized piece of dough.
Erica
February 4, 2017 at 7:39 pmIf I’m using a metal baking sheet do I need to adjust?
Kelley
February 13, 2017 at 11:02 amNo adjustment needed. I used a metal sheet pan with a silicone baking sheet on top. Hope you enjoy!