Skip the coffee shop lines and make these copycat Starbucks chocolate chip cookies at home instead! Soft, chewy, and packed with chocolate, they look and taste just like the original for a fraction of the cost.
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Every time I grab a Starbucks drink, I like to pick up a sweet treat too. One of my favorites is the chocolate chunk cookies. Have you ever dunked one into a latte? Trust me, it's delicious.
I've been working on some Starbucks copycat recipes for a while now. I started with the lemon loaf, then recreated the marble loaf cake, and most recently, I made the double chocolate brownies. Now, I'm ready to take on their chocolate chip cookie.
Many copycat recipes for Starbucks cookies use regular flour, but Starbucks' ingredient list calls for enriched wheat flour. Initially, I tried using regular wheat flour, but the taste wasn't quite right. Then I tried Golden wheat flour. It adds a subtle nutty flavor that makes these cookies taste more authentic.
After several rounds of testing, I finally created a recipe that looks and tastes just like the ones from the coffee shop. Trust me, you won't be able to tell the difference.
Why You'll Love These Copycat Starbucks Cookies
- Soft and chewy with a crispy edge. Just like the coffee shop version, these cookies have soft centers and slightly golden, crispy edges.
- The secret is in the flour! To get the same flavor profile as the Starbucks cookies, I used golden wheat flour. It sets this recipe apart from the rest!
- Loaded with chocolate. With semi-sweet chocolate chips in the dough and chocolate chunks on top after baking, each cookie has the perfect chocolate-to-cookie ratio.
- Perfect with a cup of coffee. These cookies taste amazing with a salted caramel mocha or a cup of coffee!
If you love recreating Starbucks treats at home, check out this chocolate pistachio loaf next.
Key Ingredients
These copycat Starbucks chocolate chip cookies come together with simple pantry staples and one important flour swap. Scroll down to the printable recipe card for the exact amounts.
- Unsalted Butter: Make sure to set the butter out 30 minutes before you start the dough so it creams well with the sugars.
- Light Brown Sugar: Adds sweetness and moisture. The higher ratio of brown sugar to white sugar is part of what gives these treats their chewy texture.
- Granulated Sugar: Combined with the brown sugar to add sweetness and a slightly crispy edge to each cookie.
- Large Eggs: Bind all the ingredients together and add a richness to the dough.
- Vanilla Extract: Adds a warm, sweet flavor that balances out the nutty wheat flour.
- Baking Soda: Gives the cookies just enough lift and spread without making them too puffy or cakey.
- Golden Wheat Flour: I found King Arthur Golden Wheat Flour at Target. (It was originally known as white whole wheat.) It gave the dough the perfect nutty flavor, making it taste just like the Starbucks cookies.
- Semi-sweet Chocolate Chips: Stirred into the dough so each cookie is loaded with chocolate goodness.
- Chocolate Chunks: I like to see chunks of dark chocolate, so I add these to the tops of the cookies after they come out of the oven. That's totally optional, and you can stir them into the dough if you like.
How To Make Starbucks Chocolate Chip Cookies
Our Starbucks cookie recipe is so easy to make at home. Follow each step, and you will have bakery cookies cooling on your counter in under an hour.
- Make the cookie dough. Beat the butter and sugars in a large bowl until creamy. Add the eggs and vanilla and beat again. Slowly beat in the dry ingredients.
- Add the chocolate. Gently stir the chocolate chips into the dough until they are evenly distributed.
- Scoop and chill. Use a large cookie scoop and a scale to make 12 even dough balls. Place on a pan and refrigerate for 30 minutes.
- Bake. Place 4 chilled dough balls on a baking sheet. Bake until the edges are golden, and the centers look slightly underdone. Remove the pan from the oven and drop it on the counter a few times to create wrinkled edges. While still warm, press chocolate chunks into the tops.
BruCrew Tips
- Try Golden wheat flour! This is the most important tip of the whole recipe. This ingredient is what makes this dessert taste just like the real Starbucks version. If you are worried you won't like the taste, use half wheat and half all-purpose.
- Weigh the dough for consistency. Using a kitchen scale to weigh the dough means each cookie will be the same size and will bake evenly.
- Chill the dough balls. The chilled dough spreads less in the oven, giving you that thick, chewy texture.
- Do not overbake! Pull the pan out of the oven when the edges are set and golden. The cookies will continue to bake on the hot pan.
- Drop the pan after baking. This is my trick for giving the cookies those crinkly edges, just like the ones in the coffee shop pastry case. Lift the pan a few inches, then drop it onto the counter 2-3 times.
- Add extra chocolate. I realize that Starbucks cookies do not have chocolate on top. However, I think the extra chocolate makes them look fancier and prettier.
Storing and Freezing
On the Counter: Keep the cooled cookies in an airtight container for 4-5 days. Add a slice of bread to the container to keep them soft.
In the Freezer: Place cookies in a freezer bag and freeze for 2-3 months. Thaw before serving.
Freeze the Dough: Scoop the dough balls onto a parchment-lined tray and freeze for 1 hour. Transfer to a freezer bag, then freeze for a few months. Bake directly from frozen, adding 2-3 extra minutes to the baking time. Thawing is not necessary.
FAQs
Yes, I used the actual Starbucks ingredient list as my starting point and tested the recipe until the look and taste were just right. The golden wheat flour is the key detail in getting the flavor to match the Starbucks cookies.
You don't have to, but skipping the chill time means the dough will spread more during baking. Your cookies will be thinner and crispier than the original. I recommend chilling the dough for the best results.
More Chocolate Chip Cookie Recipes
- Thick Chocolate Chip Cookies
- Chocolate Chipper Cookies
- M&M Chocolate Chip Cookies
- Crispy Chewy Chocolate Chip Cookies
- Coconut Chocolate Chip Cookies
Do you love a recipe you tried from Inside BruCrew Life?
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Recipe
Copycat Starbucks Chocolate Chip Cookies
Skip the coffee shop lines and make these copycat Starbucks chocolate chip cookies at home instead! Soft, chewy, and packed with chocolate, they look and taste just like the original for a fraction of the cost.
Ingredients
- 1 cup unsalted butter, softened 30 minutes
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, cold
- 1 tablespoon vanilla extract
- 1 ½ teaspoons table salt
- 1 teaspoon baking soda
- 3 cups King Arthur Golden Wheat Flour (339g)
- 1 ¼ cups semi-sweet chocolate chips + extra
- ¼ cup chocolate chunks
Instructions
- Beat the softened butter and both sugars in a large mixing bowl until light and creamy. Add the eggs and vanilla and mix again.
- Slowly mix in the salt, baking soda, and wheat flour until a soft dough forms.
- Gently stir in the 1 ¼ cups of chocolate chips. Scoop the dough into 12 even balls, each weighing 3.5 ounces. Chill the dough balls in the refrigerator for 30 minutes.
- Preheat the oven to 375°F while the dough is chilling.
- Roll and form the dough balls into tall balls (like an egg shape). Place 4 dough balls on a large baking sheet lined with a Silpat, and bake for 10-11 minutes.
- As soon as you remove the pan from the oven, drop it on the counter a few times. This will settle the cookies and give them the wrinkled edges. Round the edges of the cookies with a flat spatula if needed.
- Let the cookies cool on the hot pan for 2 minutes, then gently remove them and place them on a sheet of parchment paper. Press a few chocolate chunks and extra chocolate chips into the tops of the warm cookies.
Notes
- Try Golden wheat flour! This is the most important tip of the whole recipe. This ingredient is what makes these cookies taste just like the real Starbucks version. If you are worried you won't like the taste, use half wheat and half all-purpose.
- Weigh the dough for consistency. Using a kitchen scale to weigh the dough means each cookie will be the same size and will bake evenly.
- Chill the dough balls. The chilled dough spreads less in the oven, giving you that thick, chewy texture.
- Do not overbake! Pull the pan out of the oven when the edges are set and golden. The cookies will continue to bake on the hot pan.
- Drop the pan after baking. This is my trick for giving the cookies those crinkly edges, just like the ones in the coffee shop pastry case. Lift the pan a few inches, then drop it onto the counter 2-3 times.
- Add extra chocolate. I realize that Starbucks cookies do not have chocolate on top. However, I think the extra chocolate makes them look fancier and prettier.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 659Total Fat: 28gSaturated Fat: 16gUnsaturated Fat: 11gCholesterol: 77mgSodium: 432mgCarbohydrates: 99gFiber: 3gSugar: 48gProtein: 9g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Meg says
Can you use all purpose flour in place of golden wheat flour
Jocelyn says
Yes, you can and they will still taste great. The difference is that they will not have that distinct flavor that Starbucks cookies have.