These copycat Starbucks chocolate chip cookies are packed with both chocolate chunks and chips, and you can make them at a fraction of the price.
Multiple tries = the best cookie!
I don’t like spending $3–$5 for a single cookie, so I tested several copycat versions to recreate the Starbucks chocolate chunk cookie at home. Starbucks posts a recipe on their site, but when I tried it the dough was dry and crumbly, and the cookies weren’t sweet enough. The published ingredient list didn’t match the recipe, so I experimented until I developed a reliable version.
After a few rounds of adjustments, I landed on a recipe that delivers large, chewy cookies loaded with chocolate — a true treat worth sharing.
What are the ingredients in Starbucks chocolate chip cookies?
The ingredients Starbucks lists 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.
This recipe uses very similar ingredients. I prefer salted butter for convenience and adjust the added salt accordingly. You may notice my recipe doesn’t call for a separate egg yolk — originally the larger recipe used 3 eggs plus a yolk, but when halved it became awkward to measure. Using 2 whole eggs produces the same texture and yield for a smaller batch.
How to make Starbucks Chocolate Chunk Cookies:
- WET INGREDIENTS – Melt the butter and whisk it with the brown and white sugars for about 2 minutes until smooth. Add the eggs and vanilla, whisking to combine.
- DRY INGREDIENTS – In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry mixture to the wet ingredients along with the chocolate chips and chopped milk chocolate chunks. Stir until just combined. Reserve some chocolate to press on top before baking if you like a bakery-style appearance.
- CHILL – Cover the dough and chill for at least 2 hours (up to 48 hours). Chilling helps the cookies hold their shape and improves flavor.
- BAKE – Preheat the oven to 350°F (175°C). Line baking sheets with silicone liners or parchment paper, or lightly grease them. Portion 1/4 cup of dough for each cookie and roll into balls. Place the dough balls about 3 inches apart on the prepared sheets. Bake for 12–15 minutes, until the edges are golden and the centers are just set.
- GARNISH – Immediately after removing from the oven, press a few chocolate chips and chunks on top of each cookie for an attractive, bakery-style finish. If desired, sprinkle with a little flaky sea salt. Transfer cookies to cooling racks to cool completely.
- COOL – Use a metal spatula to transfer cookies to a wire rack to cool completely before storing.
Starbucks Chocolate Chip Cookies Recipe Variations:
- Try mixing milk chocolate chips with dark chocolate chunks, or substitute half the chocolate with white chocolate for a sweeter cookie.
- Finish cookies with a light sprinkle of flaky sea salt for a wonderful sweet-salty contrast.
- Fold in a cup of toasted pecans or walnuts to add crunch and flavor.
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
Kara
Pin Recipe
Equipment
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Silicone Baking Mats or Parchment Paper
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Mixing bowls and a whisk
Ingredients
- 14 Tbsp salted butter, melted
- ¾ cup brown sugar (light or dark)
- 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
- 6 ounces milk chocolate bar, cut into chunks
- flaky sea salt (optional)
Instructions
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Melt the butter in a large bowl. Add the brown and white sugars and whisk for about 2 minutes until smooth. Whisk in the eggs and vanilla.
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In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients along with the chocolate chips and chunks. Stir until just combined, reserving some chocolate to press on top if desired.
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Cover the dough and chill for at least 2 hours, up to 48 hours.
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When ready to bake, let the dough sit at room temperature while you preheat the oven to 350°F. Line cookie sheets with silicone liners, parchment paper, or use cooking spray.
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Portion the dough using 1/4 cup measures and roll into balls. Place dough balls on prepared sheets at least 3 inches apart.
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Bake at 350°F for 12–15 minutes, until the edges are golden and the center is set but still soft.
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Immediately press extra chocolate chips and chunks on top and sprinkle with flaky salt if desired. Transfer cookies to a cooling rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for 4–5 days, or freeze for 5–6 months. For best results, wrap individually before freezing.
- To make smaller cookies, reduce the portion size and shorten the baking time.
- If doubling the recipe, use 3 eggs plus 1 egg yolk instead of 4 whole eggs; see the recipe notes above for details.
Nutrition
Calories: 305kcal
Carbohydrates: 37 g
Protein: 3 g
Fat: 17 g
Sugar: 23 g
Give this Starbucks chocolate chip cookies recipe a try and tell me how it compares. I think it’s even better than the original.