I tried to re-create the Chick-Fil-A Chocolate Chunk Cookie again at home. I know they don't necessarily LOOK like CFA cookies, but they do TASTE a lot like them. This attempt was much better than the previous one. I've poured over chocolate chip cookie recipes as well as the nutritional information from Chick-Fil-A. I ended up doing a reverse recipe construction or something. I know ingredients are listed by weight so I used my favorite chocolate chip cookie recipe and modified it based on the ingredient list from CFA. What I ended up with were some fluffy, chocolatey, fall apart in your hands cookies. My only mistake was that I used melted butter (accidentally.....in the microwave. oops) and I didn't have any milk chocolate chunks. Believe it or not, but the type of chocolate really changes a chocolate chip cookie......I'd even go so far to say that the size and shape of the chocolate matters. Big rectangular chunks or chocolate versus chocolate chips.....I'm all about the chocolate chunks. Anyway, onto the cookie......
Look at the insides of that baby. Chris said it wasn't an appetizing picture because it looks half cooked, but it's soft and fluffy and oh so good. I personally loved it. After letting the cookies cool, that gooey-ness went away and they turned into soft fluffy cookies. Chris said they reminded him of chewy Chips Ahoy cookies. Not cool. I want Chick-Fil-A cookies. Of course, you can't ask someone who has never had a CFA cookie if your copycat recipe tastes like a CFA cookie. How has he never had a CFA cookie? He always goes for the brownie...which is totally sub-par.
I really loved these cookies. I can't wait to try them with the correct kind of chocolate. I'm also swayed to think that CFA uses Ghirardelli chocolate because my cookie tasted so much like theirs. Next time I will try all brown sugar instead of a mix of brown and white. If you want a CFA cookie, do not substitute things like honey, crisco, and oats. CFA uses butter and crisco in their cookies and the honey is a substitute for invert sugar, which keeps the cookies moist and inhibits crystallization. If you just want a really good tasting chocolate chip cookie, you could replace the crisco with butter and skip the honey, but I'd just go for these cookies.
Chick-Fil-A Chocolate Chunk Cookies
makes 18 LARGE cookies
2 3/4 cups all-purpose flour
1 cup brown sugar
2/3 cup white sugar
1 1/2 cups semi-sweet chocolate chips
1/2 cup + 2 tbsp (10 tbsp total) crisco
1/2 cup milk chocolate chunks
1/2 cup oats
6 tbsp butter, softened
3 tbsp honey
2 tsp vanilla
1 tsp baking soda
1 tsp salt
Preheat oven to 350 degrees. Combine crisco, butter, sugars, honey and mix until light and fluffy, about one minute. Add in eggs and vanilla, mixing until well combined. Add flour, salt, oats, baking soda and mix until combined. Fold in chocolate chips and chunks. Scoop one cookie with #40 (1.5 tbsp) cookie scoop onto parchment lined cookie sheet, then top with another cookie scoop of dough so that two scoops of dough are on top of one another. Bake for 12-14 minutes until beginning to brown on top. Immediately lift parchment paper from cookie sheet and place on wire rack to cool. Store in airtight bag or container to keep cookies moist.