Look! I made you copycat Starbucks chocolate chunk cookies! And they are spot on taste wise. Plus, these Starbucks cookies are super simple to make at home. Let me show you how to make these copycat Starbucks chocolate chip 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.
What are Starbucks chocolate chunk cookies?
Only the best cookie in the world. Ok, maybe that’s being a bit dramatic. But if you love the chocolate chip cookies you can get from Starbies, than these are the best thing ever. They are almost a classic chocolate chip cookie but have a few extra ingredients that make them even more delicious. The chocolate chunks add a great depth of flavor to these cookies and the wheat flavor is a nice change in texture.
Starbucks chocolate chip cookie ingredients
You don’t need a bunch of fancy ingredients to make these cookies. In fact, you probably already have everything you need at home! 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. To make your own Starbucks chunk cookies you will need:
- 2 sticks of unsalted butter
- 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
Butter – You will want to use unsalted butter for these cookies. Also make sure that it is softened before you get started. Leave it on the counter for 30 minutes to an hour prior to make these double chocolate chip cookies.
Sugars – Both white and brown sugar are needed for these cookies.
Vanilla extract – You know I love using my homemade vanilla extract when I’m baking. It’s nice to have a big homemade jar on hand. Store bought vanilla works just fine.
Wheat flour – This is one of the ingredients that makes these cookies so good. It adds a great texture to these soft and chewy cookies.
Chocolate chunks – These cookies wouldn’t be chocolate chunk cookies without the added chunks! I use dark chocolate because it goes well with the milk chocolate chips, but feel free to use whatever chocolate chunks you’d like.
How to make Starbucks chocolate chunk cookies
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.) Together, we came up with these easy directions on how to make the best chocolate chunk cookies.
Step 1 Cream the sugars
Place your softened butter and the sugars together in a large mixing bowl. Using a hand held mixer or a stand mixer, cream the butter and the sugar together until light and fluffy. Your butter will be pale yellow when it’s readys.
Step 2 Add the vanilla and eggs
In the same bowl, add in the vanilla extract and the eggs. You will want to add the eggs one at a time to make sure they are fully incorporated into the batter. Mix together until smooth.
Step 3 Mix together the dry ingredients
In a separate bowl, mix together your regular flour, wheat flour, baking soda and baking powder. You can use a whisk to mix everything together. If you have a sifter in your kitchen, you can use that as well.
Step 4 Add the dry to the wet ingredients
Add your dry ingredients to your wet ingredients and stir well. You may want to add the flour mixture in batches so that you get everything evenly mixed.
Step 5 Add the chocolate
Now for the best part! Add both of your chocolate chips to the cookie dough. Use a silicone spatula to fold in the chocolate chips. I have found that a silicone spatula works the best for folding in the chocolate chips.
Step 6 Bake
Scoop 1/3 cup of the batter on your prepared baking sheet. Bake the cookies for 10-12 minutes. The edges will be slightly brown when they are ready.
Step 7 Cool and enjoy
Remove the chocolate chunk cookies from the baking sheet and place them on a wire rack to cool.
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. The wheat flour really helps with the texture and flavor of these copycat Starbucks cookies.
Does this really taste like the Starbucks version?
Yup! It sure does! I actually checked the Starbucks website for the ingredients before making these cookies. I had to figure out the amounts on my own, but using the same ingredients they use in the store really helps.
Tips and tricks
These cookies are pretty easy to make, but I have a few tips that can make them easier.
- Make sure your butter is left out for at least a half hour before you start baking. You can also softened your butter in the microwave if you have a softened function.
- If you don’t want to use two bowls, you can sift the flour mixture right in with the butter mixture. It won’t affect the texture too much.
- A silicone spatula works best for folding in the chocolate chips and chocolate chunks into the dough.
- I love using a silicone baking sheet when I make cookies. I know that they won’t stick when they are done baking.
How to store leftovers
Place any leftover cookies in an airtight container, such as a Tupperware of Ziplock bag. You can leave these cookies on the counter, but I like to keep them in the fridge. Both will work and these cookies will stay fresh for 3-4 days.
Can I freeze these chocolate chunk cookies?
Yes! You can. You can freeze the cookies after you bake them or you can freeze the dough before baking the cookies. Place the baked cookies in a Ziplock bag and remove all the air. Stick them in the freezer for up to 3 months
. If you want to freeze the dough, scoop out 1/3 cup of the batter onto the cookie sheet and place it in the freezer. Allow the dough to flash freeze for an hour and then transfer the frozen dough to a Ziplock bag to go back in the freezer. Thaw the dough in the fridge and bake as directed.
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:
These cookies are great on their own, but why not pair them with a great copycat Starbucks drink too? Some of my favorites are:
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.
Starbucks Chocolate Chunk Cookies
Make these delicious copycat Starbucks chocolate chunk cookies at home!
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
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 415Cholesterol: 71mgSodium: 238mgCarbohydrates: 59.4gFiber: 1.1gSugar: 41.4gProtein: 4.9g
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Shirley Wellbrock says
If u add 1/2 tsp cream of tarter – you will love what it does for your CC COOKIE
Kelley says
Ohh.. I’ll have to try that Shirley! Thank you!
Julie @ Tastes of Lizzy T says
Big, bakery cookies are my weaknesses. Definitely trying these!
Kelley says
Same here! Thanks Julie!
Camilla says
I live in Brazil and must say that his recipe is way too easy to make and bake! I just baked it and everyone absolutely loved! Thanks a million, Kelley!!!
Kelley says
Thanks Camilla!! I am so glad you enjoyed them!
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 🙂
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 🙂
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.
Kelley says
It 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 says
Yum, I love chocolate chip cookies – I bet they were divine warm out of the oven!
Kelley says
They were Deb! 🙂
Ginny McMeans says
Yep, I like those chunks. The cookies look great!
Kelley says
Aww thanks Ginny!
Joanie @ ZagLeft says
These look so moist and perfect and I love the chocolate chunks!!
Kelley says
Thanks Joanie!
Becky | The Cookie Rookie says
These look SOOOOO awesome. YUM!
Kelley says
Thanks Becky!
SHARON says
HOW DO THESE COOKIES TRAVEL AND DO THEY STAY CRISP AND CHEWEY FOR SEVERAL DAYS HOW TO STORE THEM?
Kelley says
Ours 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 says
How many cookies does it make???
Kelley says
I believe it makes a dozen cookies. They are larger then normal ones. Hope that helps!
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
Kelley says
Hope you enjoy Diletta!
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?
Kelley says
Hey 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 says
Hi! Approx how many cookies does 1 batch make? Thanks
Kelley says
It should make a dozen large cookies. Enjoy!
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?
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!
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).
Kelley says
2 sticks of butter equals 226 grams. Or one cup. Thanks so much for the sweet comment! Hope you enjoy the cookies 🙂
Katie says
How many cookies does this recipe make? Am I missing it? Thank you!
Kelley says
Should make 12 large cookies. 🙂
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!
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.
Erica says
If I’m using a metal baking sheet do I need to adjust?
Kelley says
No adjustment needed. I used a metal sheet pan with a silicone baking sheet on top. Hope you enjoy!
pk says
You say you chilled the dough – but I don’t see for long in your recipe – am I missing something? Thanks
Kelley says
30 minutes to 2 hours.
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!
Kelley says
Yes! You can use a regular baking pan. I would add parchment paper or add baking spray so they don’t stick.
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
Kelley says
I haven’t baked these with flax egg so I can’t say for sure how they will turn out or taste. Sorry!
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
Kelley says
The baking time does not change if you do 2 trays at a time.
Shelly says
The cookies tasted okay, not like the Starbucks cookie though. I loved the crunchiness when they baked and if you leave them in a few minutes longer they have a nice crisp throughout. The wheat flour never thought it would work.
mikayla says
these cookies are good, but its the first cookie recipe i’ve come across where there is no salt..i was hesitant but followed the directions. In my opinion these cookies need salt. my taste testers still said they were good!
Kelley says
I’m glad they liked them! I normally use salted butter when I make these so I don’t add extra salt. I’ll make a note about it in the post though. 🙂
amani says
is it ok if i do 2 cups of flour instead 1 whole wheat 1 regular?
Kelley says
You can, but they won’t have the same texture.
M. Mizokami says
Can’t wait to try these…. is the one cup of brown sugar loosely, lightly, tightly packed?
Also, Is it light or dark brown sugar?
Kelley says
Tightly packed and dark brown sugar. 🙂