Let’s not normalize paying $4 for a cookie you’ll finish in 4 seconds.
So, you’ve been to Starbucks, and you’ve tried those big, chunky cookies that are perfectly buttery, chewy and chocolately. FYI just because people are boycotting Starbucks, doesn’t meant we’re boycotting chocolate chunk cookies so we’re gonna make them in our own kitchen.
Baking these at home not only gives you control over what goes in them but, let's be honest, it's cheaper in the long run.
So, the next time you get a craving for a Chocolate Chunk Cookie and don’t feel like heading to Starbucks, try this recipe.
It’s a comforting little baking project with delicious results you can share—or not.
No judgment here.
Ingredients for Starbucks Chocolate Chunk Cookies
Flour: The base of the cookie, giving it structure and chew.
Baking soda: This is what gives our cookies their lift. No flat cookies here!
Butter: The creaminess factor, also responsible for that tender crumb.
Brown sugar & granulated sugar: Sweetness, moisture, and a little crunch on the edges, thanks to the caramelization of sugar.
Eggs: Bind everything together; they’re the glue of the cookie world.
Water: Just a touch to balance the dough.
Dark chocolate bars: Rough-chopped for that imperfect look 🙂
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
FAQ
Can I use milk chocolate instead of dark? Yes, feel free to switch up the chocolate based on what you enjoy. Milk chocolate will be sweeter and creamier.
How do I ensure my cookies aren’t too hard? Don’t overbake them. Keep an eye on the oven and pull them out while they still look slightly underdone in the center.
Why are my cookies spreading so much? Make sure your butter isn’t too warm, and chilling the dough is crucial. It keeps your cookies from spreading into cookie pancakes.
Storage tips? Keep them in an airtight container at room temperature to maintain that chewy texture. They’ll last a week, but good luck not eating them before then.
For these Chocolate Chunk Cookies, I use a basic cookie sheet pan (I like this one, comes with a wire rack!). I also recommend using a hand or stand mixer (stand mixers go on sale often so I’d wait until then) to speed up the prep time and for creaming the butter and sugars. Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
More like this
Chewy Toffee Chocolate Chip Cookies: not too sweet, with crunchy toffee and rich chocolate in every bite.
Spiced Double Chocolate Cookies: rich dark and creamy white chocolate with warm hints of cinnamon and nutmeg.
Double Chocolate Peanut Butter Cookies: creamy peanut butter, white chocolate chunks, and a dark chocolate drizzle!
Copycat Starbucks Chocolate Chunk Cookies
- Total Time: 1 hour 28 minutes
- Yield: 24 1x
Description
Ingredients
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cups butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 30 ml water lukewarm
- 1 teaspoon vanilla
- 2 dark chocolate bars cut into 1/2 inch chunks
Instructions
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Preheat oven to 375°F (190°C) and prepare a cookie sheet with parchment paper.
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In a small bowl, combine the flour, baking soda and salt.
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In a medium bowl, combine the butter, brown sugar and sugar until light and fluffy.
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Add the eggs, water and vanilla and mix until well combined.
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Add the flour mixture to the butter mixture.
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Beat everything together and add the chocolate chips to the mixture. Set some chocolate chips aside for the toppings.
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Chill in the refrigerator for 1 hour.
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Using a scooper, portion a ball of cookie dough (50g), roll into a even ball and place on the baking sheet. Add some more chocolate chunks on the cookie dough.
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Bake for 13 minutes. Bake a minute or two less for a softer cookie.
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Let the cookies cool on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
- Prep Time: 1 hour 15 mins
- Cook Time: 13 mins
- Category: Cookies
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