Copycat Starbucks Chocolate Chip Cookies – Classic chocolate chip cookies with crisp buttery edges, chewy center, and dark chocolate chips.

I love Starbucks chocolate chip cookies and I have always wanted to know what made these different than other chocolate chip cookies. Today I am sharing Starbucks’ secret… shhh. Friends, they use whole wheat & white flour!

Who knew, right? And despite the fact of the whole wheat flour, my kids still loved these. A win for me! So pour a cup of milk or grab your favorite Starbucks drink, because you will want to sit down and savor every bite of these crispy buttery cookies.

stack of Copycat Starbucks Chocolate Chip Cookies on parchment paper
I pretty much will take a cookie over a cupcake any day. I make cookies at least once a week, just kidding, err, not kidding. If I miss a week, my kids notice and think that I am sick or something.

The truth be told I actually make cookies because of the cookie dough, I love cookie dough. My favorite cookie dough is from my Best Ever Monster Cookies recipe, seriously I would eat the entire batch if I could without making myself sick.

I made some Chocolate Chip Cookie Dough Bites and this paused me making cookies for a bit.  Just a bit though.

Copycat Starbucks Chocolate Chip Cookie wrapped in parchemnt up close with bite taken out

These Copycat Starbucks Chocolate Chip Cookies became my to-go-to comfort food 2 years ago while we were in the process of selling the home most of our babies were born in and building a new home to create even more amazing memories.

If someone ever tells you that getting a home ready to list and sell with 5 little kids under the age of 11 is easy, well then they are crazy. It is insanely hard to keep everything clean and organized. We were lucky in the fact that our home sold very quickly, almost too quick to where our new home wasn’t ready.

My parents were very accommodating and let us move in with them. All 5 kids, Jake and I, our dog, Bruiser, a turtle, and a guinea pig.  Eventually, the guinea pig was rehomed due to the smell and size of the room the girls were in. I thought Jojo would have a hard time with it, but our guinea pig wasn’t the most loving, so it was easier for her than I thought it would be.

stack of Copycat Starbucks Chocolate Chip Cookies separated by parchment squares

When we originally moved in with my parents we thought it was only to be a few short months and it turned into 10! Yes, 10 months. Luckily it went so well and my parents were amazing. But with all the stress I began to stress eat, my comfort. And these cookies were easy to make, irresistible and comforting. I now only make this recipe Copycat Starbucks Chocolate Chip Cookies every other month or so but I enjoy them every time I do.

What I love most about these Copycat Starbucks Chocolate Chip Cookies is that I can make the entire batch for the same cost of buying 2 cookies at Starbucks. Saving money, baking deliciousness, and creating smiles. Enjoy this recipe friends, we sure do. XOXO San

Copycat Starbucks Chocolate Chip Cookie in a parchment holder

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stack of chocolate chip cookies recipe from Starbucks

Love Copycat Starbucks recipes?

Be sure to check out these delicious mouthwatering treats that are just like the ones you love at your favorite coffee place. Copycat Starbucks Michigan Cherry Oat Bars, Copycat Starbucks Devil’s Food Donuts, Copycat Starbucks Flourless Chocolate Cookies, Copycat Starbucks Blueberry Muffins, and Starbucks Lemon Loaf Copycat.

Copycat Starbucks Chocolate Chip Cookies

Prep: 10 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 24
Calories: 257 kcal
Copycat Starbucks Chocolate Chip Cookies - Classic chocolate chip cookies with crisp buttery edges, chewy center and dark chocolate chips.


  • 1 cup butter softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup whole wheat flour
  • 1 ½ cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 3/4 cups dark chocolate chips


  • Preheat oven to 350°F.
  • In a large mixer, I used my KitchenAid, cream together the butter, sugar and brown sugar until light and fluffy.
  • Mix in the vanilla and eggs.
  • In a small bowl stir together all of the dry ingredients; whole wheat flour, all-purpose flour baking soda and baking powder.
  • Gently mix in the dry ingredients to the wet ingredients, making sure to mix well.
  • Stir in 1 ½ cups of the chocolate chunks.
  • Scoop dough with a 1/3 cup measuring cup. Divide the 1/3 cup of dough in half, roll each half into balls, and place on the cookie sheet. Press in a few of the remaining chocolate chunks into the dough. Repeat with remaining dough and chocolate chunks, placing 6 cookies per sheet.
  • Bake for 8-10 minutes or until edges are a golden brown. Remove from oven and place on a wire rack to cool. Enjoy!


Recipe Adapted from The Grant Life
Calories: 257kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 8gCholesterol: 34mgSodium: 135mgPotassium: 145mgFiber: 1gSugar: 21gVitamin A: 255IUVitamin C: 0.1mgCalcium: 62mgIron: 0.8mg
Tried this recipe?Let us know what you think!

This post was recently updated from its original posting date of August 2015.

Copycat Starbucks Chocolate Chip Cookies up close, stack of cookies, cookie with bite taken out

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    1. Agreed. Also – there is no mention of salt in this recipe. Chocolate chip cookies should have some salt to balance sweetness. These cookies were fine (although probably not as good as basic Toll House cookies), but absolutely nothing like Starbucks chocolate chip cookies. Maybe just call them “chocolate chip” so that they aren’t disappointing.

  1. These cookies simply stayed in a ball. We double checked the recipe, but they just didn’t spread out???

  2. The last paragraph is confusing. Do you mean shape dough into 6 cookies? It only makes 6 cookies?
    Thanks –

    1. Sorry about the confusion! It means to just bake 6 cookies per cookie sheet, it will make about 2 dozen cookies total. They are a bit larger than your average cookie and may spread a little bit more so we recommend having more space between them than you normally would.

  3. I absolutely loved these cookies. I usually use amsalted butter and omit salt when I’m baking so it balances out ; )

    1. Hi Carol, I’ve updated the instructions to be a bit clearer. To get the right size cookies, you should scoop the dough with a 1/3 cup measuring cup and then divide that 1/3 cup of dough in half. I hope this helps!

    1. Oh gosh, I am not sure. Do you have a picture? The one thing that can cause that is that your butter was melted or too soft, you can always refrigerate the dough next time for a bit 60-90 min, and then bake. Sorry, that happened to you.

  4. 1 star
    Starbucks cookies have no regular flour, just wheat flour. I wondered why these turned out so light colored. Thanks for making me waste ingredients

  5. hi Sandra I must say these cookies look amazing I was just getting out all my ingredients before reading what I needed here and I’ve just read through your ingredients and I don’t have whole wheat flour can I use all plain flour. thanks Elaine

  6. Hi Sam, do you remember the double thick version of the Starbucks cookie? That was my all time favorite. With iced milk nothing better. What’s your thought on making this double thick?

    1. Oh gosh, I don’t remember that. I will ask my friend who used to work there and circle back if she does.

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