These copycat Starbucks chocolate chip cookies are loaded with both chocolate chunks and chocolate chips, and can be made for a fraction of the cost!
Multiple tries = the best cookie!
I have a hard time forking out 3-5 dollars for one cookie, so I am always on the lookout for copycat recipes I can make at home. I figured that the Starbucks chocolate chunk cookie would be easy — they actually have a recipe posted on their website.
Well, I tried that recipe, and there’s a reason it has bad reviews. It’s horrible! No way is it the one they use. The dough was so dry it crumbled apart. I ended up adding melted butter just so I could roll the dough into balls, but the cookies weren’t nearly sweet enough.
So I looked up the nutritional information they have listed, and those ingredients didn’t match up with the ones they listed in the recipe they posted. What in the world?
It took a few tries, but I finally ended up with a cookie recipe worth sharing!
What are the ingredients in Starbucks chocolate chip cookies?
The ingredients listed on their website are: enriched wheat flour, unsalted butter, brown sugar, milk chocolate chunks, semi-sweet chocolate chips, sugar, eggs, egg yolk, natural flavor, baking soda, and salt.
My cookies have almost the same ingredients. I use salted butter because I think buying unsalted butter is a hassle, so I simply adjusted the amount of salt. You may also notice that my recipe doesn’t call for an egg yolk.
Why no egg yolk? My original recipe called for 3 eggs and one egg yolk. It made a TON of cookies, which I figured most people wouldn’t want. So I cut it in half. But using 1 1/2 eggs and half a yolk is a bit complicated, so I just changed it to 2 eggs. They turned out just about the same.
How to make Starbucks Chocolate Chunk Cookies:
- WET INGREDIENTS – Whisk together the melted butter and sugars in a large bowl for about 2 minutes, then whisk in the eggs and vanilla.
- DRY INGREDIENTS – In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the large bowl with the chocolate chips and chunks. Stir just until combined. (I like using an angled bamboo spatula for mixing cookie dough!)
- CHILL – Cover the dough and let it chill for at least two hours. When ready to bake, preheat your oven to 350 degrees.
- BAKE – Line baking sheets with silicone liners or parchment paper. (Or use cooking spray.) Portion 1/4 cup of dough and roll into a ball. Repeat with the rest of the dough. Place dough balls on prepared baking sheet about 3 inches apart. Bake in a preheated oven at 350° for 12-15 minutes.
- GARNISH – For pretty, bakery style cookies, press a few chocolate chips and chunks on top of the baked cookies. Transfer them to cooling racks to cool completely before storing.
- COOL – Use a metal spatula to transfer cookies to a wire rack to cool completely.
Starbucks Chocolate Chip Cookies Recipe Variations:
- I have also made these with milk chocolate chips and dark chocolate chunks. You could also substitute half white chocolate chips or chunks for a sweeter cookie.
- Try sprinkling the tops with flaky sea salt. It’s oh so good!
- You can of course add a cup of toasted pecans or walnuts for a tasty crunch. Yum!
More cookie recipes :
- Skippy Peanut Butter Cookies
- Crumbl Lemon Cookie Recipe
- Double Chocolate Chip Cookies with powdered sugar
- Classic Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies (whole wheat flour)
- Triple Chocolate Cookies
- Swig Cookies
Better Than Starbucks Chocolate Chip Cookie Recipe
Equipment
- Silicone Baking Mats, Pack of 2, 16.5" x 11.6"
Ingredients
- 14 Tbsp salted butter, melted
- ¾ cup brown sugar (light or dark brown sugar)
- ½ cup white sugar
- 1 ½ tsp vanilla extract
- 2 large eggs
- 2 ¼ cups all purpose flour (11.25 ounces)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup semi sweet chocolate chips (or dark chocolate chips)
- 6 ounces milk chocolate bar, cut in chunks
- flaky sea salt (optional)
Instructions
- Melt the butter in a large glass bowl. Add the sugars and whisk for about 2 minutes, or until smooth. Whisk in the eggs and vanilla.
- In a small bowl, whisk together the flour, soda, and salt. Add to the wet ingredients with the chocolate chips and chocolate chunks. Stir just until combined. (I like to reserve some of the chocolate for the tops of the cookies.)
- Cover the dough and chill for at least 2 hours, but up to 48 hours.
- Take the dough out of the fridge and let it sit at room temperature while you preheat your oven to 350°. Line cookie sheets with silicone liner or use cooking spray.
- Use 1/4 cup to portion the dough, then roll into balls. Place cookie dough balls on a prepared cookie sheet at least 3 inches apart.
- Bake cookies at 350 degrees for 12-15 minutes, or until the edges are starting to turn golden brown and the middle is barely set.
- Immediately press a few chocolate chips and chocolate chunks on top of each cookie. If desired, sprinkle the cookies with a bit of flaky salt. Transfer to a cooling rack to cool completely.
Notes
- Cookies can be stored in an airtight container at room temperature for 4-5 days. They can also be frozen for 5-6 months. For maximum freshness, wrap individually in plastic wrap.
- You can make smaller cookies, just decrease the baking time.
- If you double the recipe, use 3 eggs and an egg yolk instead of 4 eggs. Details are in the post.
Nutrition
Give this Starbucks chocolate chip cookies recipe a try and let me know how you think it compares. Personally, I think it’s better than the original!
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