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Starbucks Chocolate Chunk Cookies

Cookies

Look!  I made you copycat Starbucks chocolate chunk cookies! 

Chocolate chunk cookie recipe - Starbucks copycat!

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. 

Copycat starbucks chocolate chunk cookie recipe - no seriously!

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.]

starbucks copycat recipe

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.

Starbucks chocolate chunk cookie recipe - copycat!

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. 

Starbuck chocolate chunk cookie

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

Starbucks Chocolate Chunk Cookies

Ingredients

  • 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

Instructions

  • 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 1/3 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.
  • Enjoy!
    • Nutrition Information:

    Amount Per Serving: Calories: 415Cholesterol: 71mgSodium: 238mgCarbohydrates: 59.4gFiber: 1.1gSugar: 41.4gProtein: 4.9g
    © Kelley Grant

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    You have got to try this copycat Starbucks chocolate chunk cookie recipe! It tastes exactly the same - with a crisp outside and chewy middle! Click for the recipe
    Kelley
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    Comments

    3. Beth says

      Good 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 🙂

      Reply

      • Kelley says

        Grocery stores are off limits on no-spend months.. so it was only natural I make things I was craving. haha! Thanks Beth 🙂

    4. Nutmeg Nanny says

      I 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.

      Reply

    10. Diletta says

      Thank 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

      Reply

    11. Erika says

      Oh 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?

      Reply

    13. Janelle says

      Okay, 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?

      Reply

      • Kelley says

        Hey 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!

    14. Audrey Schlegel says

      Hi,

      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).

      Reply

      • Kelley says

        2 sticks of butter equals 226 grams. Or one cup. Thanks so much for the sweet comment! Hope you enjoy the cookies 🙂

    16. Lizbeth says

      I’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!

      Reply

      • Kelley says

        It’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.

    18. pk says

      You say you chilled the dough – but I don’t see for long in your recipe – am I missing something? Thanks

      Reply

    19. Memo says

      hello! this recipe seems delicious, but I do not have a silicone baking pan or sheet. Will this work if I use a regular metal baking pan? Thank you!

      Reply

      • Kelley says

        Yes! You can use a regular baking pan. I would add parchment paper or add baking spray so they don’t stick.

    20. Khush says

      I wanna bake these cookies but I’m a vegetarian and do not want to add eggs. I can add Flax eggs without worrying if there was cocoa added, since it would mask the taste. I am concerned that flax eggs may take away from the taste of the recipe. What would you suggest I do? Thanks

      Reply

    21. Khush says

      Also is it okay to put in 2 metal sheet trays at a time in the oven. Does the cooking time change if I’m putting in two versus one. Would love to hear from you. Thanks again

      Reply

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