Who doesn’t love the amazing, freshly baked bakery style cookies at Costco’s food court? Bring the deliciousness home with this easy recipe for Copycat Costco Food Court Cookies!
Costco’s new chocolate chip cookies are another great reason to love their food court. They are a wonderful treat to grab after doing a Costco haul. This copycat recipe is an easy way to enjoy one of their jumbo cookies at home.
I am a huge fan of sharing cookie recipes. Some of my other favorite copycat cookies are these Copycat Subway Chocolate Chip Cookies, Copycat Potbelly Cookies, and Copycat Great American Cookies Sugar Cookies.
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💭 What we know about the original cookies
They are a jumbo cookie that are thick (but not super thick). The cookies are made with all butter and both semi-sweet and bittersweet chocolate chunks. They are also super sweet with crisp edges and soft middles.
🍪 Ingredients needed
For these cookies, you will need:
- All purpose flour: For the best results, take your time and measure your flour accurately (see the tips section). Two cups of of flour equals 240 grams, if you’d like to use a scale.
- Sugar and light brown sugar: To sweeten the cookies.
- Salt
- Baking soda: Make sure your baking soda is fresh for the best results.
- Butter: In all of my cookie recipes, I recommend using unsalted butter for the best results. Salted butter has more water content than unsalted butter.
- Egg and egg yolk
- Vanilla extract: If possible, use pure vanilla extract as it will give you the best results.
- Molasses: Be sure to measure carefully as it can be an overpowering if you add too much. This recipe calls for just one teaspoon. The molasses will help the cookies have a darker color and the extra sweet flavor that the original cookies have.
- Corn starch: To help the cookies from falling flat.
- Semi sweet and bittersweet chocolate chips or chunks: I have only been able to find chocolate chunks once locally (which I used in these Copycat Chic-Fil-A cookies). Costco uses chocolate chunks but I used regular chocolate chips in mine since I couldn’t find any chunks. Alternatively, you can also chop up chocolate bars.
🌰 Variations
The original cookies from Costco’s food court do not have any mix-ins but you can add pecans or walnuts if you like. A mix of white chocolate chips or milk chocolate chips are other variations you could try.
⏲️ Recipe instructions (step by step guide)
Make room in your freezer for your baking tray.
Line a baking sheet with parchment paper (not wax) or grease your sheet well.
Melt your butter and let it cool (step 1).
In a mixing bowl, combine your dry ingredients and stir well (step 2). Add in the wet ingredients and mix until just combined with your mixer (step 3). Do not over mix.
Stir in the chocolate chips (step 4).
Form dough balls into tall oval towers (versus round balls) with about three tablespoons of dough. Place all of your cookie dough balls on your baking sheet and freeze for at least one hour, preferably two hours (step 5). Do not bake them all together, only freeze them all together.
Preheat your oven to 350 degrees. Arrange 4 cookies on a baking sheet at a time and bake for 12 to 15 minutes or until the edges are golden (step 6).
Let the cookies rest for 10 minutes before transferring them to a cooling rack. This will help them to finish baking.
👩🏻🍳 Tips
- Make room in your freezer for a baking tray before you start making the dough.
- Make sure you space the cookies out once they are frozen. Do not bake them all together, only freeze them together.
- You must freeze this cookies. If you do not freeze the cookies, they will spread a lot because of the melted butter.
- Measure your flour accurately. Fluff your flour then spoon it into your measure cup. Scrape off the excess with a butter knife.
- Measure the molasses carefully, it is very strong.
🥡 How to store leftovers
Store your leftover cookies in an airtight container at room temperature. They will be good for up to four days after baking.
📋 Recipe FAQs
Yes, you can keep the dough balls in a freezer safe bag and bake when you are ready. The dough will be good for up to three months in your freezer.
Place a slice of white bread into the container with the cookies. The moisture in the bread will keep the cookies from drying out.
There are many reasons why this could be happening. The first is that the dough was not cold enough. The second is there was not enough flour in the recipe or the flour was not measured accurately. The third could be related to weather like humidity or rain. The extra moisture in the air can cause baked goods to fall flat.
Other copycat recipes:
- Copycat Twisted Sugar Sugar Cookies
- Copycat Potbelly Oatmeal Chocolate Chip Cookies
- Copycat Subway Chocolate Chip Cookies
- Copycat Chic Fil A Cookies
- Copycat Great American Cookie Domino Cookies
- Copycat Great American Cookies Chocolate Chip Cookie Recipe
- Copycat Subway White Chocolate Macadamia Nut Cookies
- Copycat Otis Spunkmeyer Chocolate Chip Cookies
If you tried these Copycat Costco Food Court Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Copycat Costco Food Court Cookies
Equipment
- Mixing bowl
- Hand or stand mixer
- Large cookie sheet
Ingredients
- 2 cups all purpose flour *
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup light brown sugar
- ¾ cup white sugar
- 12 tablespoons unsalted butter (¾ cup)
- 1 large egg
- 1 egg yolk
- ½ teaspoon vanilla extract
- 1 teaspoon molasses measure carefully, it is quite strong
- 1 teaspoon corn starch
- 2 cups chocolate chips or chocolate chunks mix of semi-sweet/bittersweet or use your favorite.
Instructions
- Make room in your freezer for your baking tray.
- Line a baking sheet with parchment paper (not wax) or grease your sheet well.
- Melt your butter and let it cool.
- In a mixing bowl, combine your dry ingredients and stir well.2 cups all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, ¾ cup light brown sugar, ¾ cup white sugar, 1 teaspoon corn starch
- Add in the wet ingredients and mix until just combined with your mixer. Do not over mix.1 large egg, 1 egg yolk, ½ teaspoon vanilla extract, 1 teaspoon molasses, 12 tablespoons unsalted butter
- Stir in the chocolate chips.2 cups chocolate chips or chocolate chunks
- Form dough balls into tall oval towers (versus round balls) with about three heaping tablespoons of dough. Place all of your cookie dough balls on your baking sheet and freeze for at least one hour, preferably two hours. **
- Preheat your oven to 350 degrees. Arrange 4 cookies on a baking sheet at a time and bake for 12 to 15 minutes or until the edges are golden.
- Let the cookies rest for 10 minutes before transferring them to a cooling rack. They will finish baking on the sheet.
Anita says
If you want your cookies to be flat I recommend pressing them a bit before baking.