These copycat Great American Cookies chocolate chip cookies are spot on for the originals!
I have a confession. I’m a huge fan of Great American Cookies or AKA mall cookies. I know most people know them by their famous cookie cakes but their regular cookies are amazing too. Almost every time I go to the mall I swing by the Great American Cookie stand and grab a few cookies to take with me, it’s a total guilty pleasure. This copycat recipe is like taking the mall food court home with you!
This copycat great American Cookies chocolate chip cookie recipe is really close! The cookies are thin, chewy, and deliciously buttery and sweet. They practically melt in your mouth. I always get a ton of compliments whenever I make these delicious chocolate chip cookies.
I don’t know about you, but I’m a thin and chewy chocolate chip cookie lover versus a cake-like cookie lover. If you also prefer a soft chewy cookie then you’ll love these.
These cookies are great to make friends or family, bake sales, or for Christmas cookie exchanges since they’re both delicious and easy to make.
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Ingredients needed
To make this cookies, you’ll need:
- White sugar
- Brown sugar
- Butter
- Baking soda
- Vanilla extract
- Salt
- Egg
- All purpose flour
- Chocolate chips
Tips for making this recipe
- For the recipe, it is correct that these cookies use only one egg.
- The recipe makes 12 cookies and I recommend baking them for 14 to 16 minutes but you may need to bake them as long as 18 depending on your oven.
- Be sure to follow the instructions for cooling the butter.
- Leave room on your cookie sheet since these cookies will spread some.
Other copycat recipes that you might like:
- Copycat Great American Cookies Sugar Cookies
- Copycat Bob Evans Chocolate Chip Cookies
- Copycat Subway Peanut Butter Cookies
- Copycat Otis Spunkmeyer Chocolate Chip Cookies
Copycat Great American Cookies Chocolate Chip Cookie Recipe
Ingredients
- ½ cup white sugar
- ¾ cup brown sugar
- 1 ¼ cup all purpose flour
- ½ cup unsalted butter melted and cooled in the fridge (see note)
- 1 teaspoon baking soda
- 1 tablespoon vanilla extract
- 1 egg
- ½ teaspoon salt
- ½ cup semisweet chocolate chips
Instructions
- Melt your butter in the microwave and then let it sit in your fridge to cool down. I recommend letting it cool for 10-15 minutes.
- Preheat your oven to 350 degrees.
- Add the dry ingredients to a large mixing bowl and then stir well with a large spoon.
- Add the vanilla and butter (make sure it has cooled in the fridge or the cookies will turn out way too thin).
- Add the egg and then mix with a hand mixer for two minutes or until well mixed. Do not over mix.
- Add the chocolate chips in with a large spoon.
- Using a medium cookie scoop (about 1 ½ tablespoons), measure out your dough.
- Roll into balls that are tall and cylindrical shaped instead of round. As they bake they will turn into circles.
- Note that the cookies will spread some so leave room while placing your dough on the sheet.
- Bake for 14 to 16 minutes at 350 degrees or until golden brown around the edges.
Jacqueline
This is probably what I miss most about being able to go to the mall! That and the free monthly piece of chocolate at Godiva. And those little cinnamon sugar pretzel bites… I miss the mall.
You have just made the pandemic 1,000% more manageable – thank you for this amazing recipe!!!
Two Pink Peonies
Godiva and pretzel bites also sound really good!! I miss those too!
Savannah Hoban
These look fantastic! Can’t wait to try them!
Mae
Sounds delicious! I think my son will love this!
Bennett Flaherty
Oh my goodness, how have I never heard of these?! I have all the ingredients for these, so I will be adding them to this weekend’s must-make list! Thanks for sharing!
Two Pink Peonies
Hope you enjoy them! Thank you for stopping by.
Sarah Reck
I’m always on the prowl for a great CC cookie recipe. I’m going to have to try this one! Look yummy.
M
Loved these the first time i made them! They tasted exactly like them!! I dont know what im doing wrong now, i cant seem to get them right again, they keep turning out cake like and fluffed 🙁
Two Pink Peonies
Hi there, are you melting the butter and letting it cool? They will be cakey with room temperature butter. Hope that helps!
M
Thank you so much for replying xxx i think the last couple times i let it cool longer than the first time i made them. You’ve mentioned that you should let it cool to avoid scrambling the egg.. i guess i just dont know how long i should set it aside. But honestly that time i got it right, it tasted amazing and everyone was complimenting me and demanding for more!!
Jenny
Hello! Do you use salted or unsalted butter?
Two Pink Peonies
Hi Jenny, unsalted butter is best for this recipe since the amount of salt in salted butter varies from brand to brand.
Mark
These cookies spread out a lot. Give plenty of room for that spread. The flavor is perfect. I think the vanilla makes the cookie. The texture is crispy/chewy. I added only half of the chocolate chips because I like the cookie flavor.
Miadams
When is the egg added? Don’t see it in the steps…
Two Pink Peonies
Hi Miadams, you can add the egg at the end before mixing.
Sondra Barker
The perfect recipe for the holiday season! Looks good!
Laura
Great recipe. Thanks.
Elizabeth
Fabulous recipe! So good!
Sue
Irresistible!
Emily Flint
Everyone loved these, thanks for sharing this recipe!!
Kristina
We really loved these!
FOODHEAL
This recipe seems simple to follow for a beginner. I love it.
Chef Dennis
I am sooo loving this cookie recipe!
Chloe
These look so tasty!
Amanda Marie
I actually think these are better. 😉
Lindsey Johnson
Hello, I’m excited to try this recipe! Which type of chocolate chips do you use? Are they milk chocolate, dark chocolate or semi-sweet? Also, do you think doubling the recipe would compromise the taste?
Two Pink Peonies
Hi Lindsey, the original Great American cookies use semi sweet but you can use milk chocolate or dark too if you prefer those. If you’re doubling the recipe try cooling your butter in your fridge after melting for a few minutes. This will help so the cookies don’t spread too much. I’ll add the note to the recipe. Let me know if you have any other questions.
Lindsey Johnson
Thank you so much for replying!! Have a great week! ❤️
Brandie
Love this recipe, thanks! Would you happento have the Pecan Supreme Cookie recipe also? It’s my favorite!
Two Pink Peonies
Hi Brandie, I have their sugar cookie recipe as well but not the pecan supreme yet- I will try to get it done soon!
Donna Goebel
Have not made yet but sounds so good. There cookie cakes have gone up. Wondering how much to double the recipe for the 16×24 cookie.
Christina
OMG this recipe is exactly like the cookie place!!!! I made a double batch because I was making a cookie cake to see if was like the original and nope its WAY BETTER!! No more spending 30+ dollars I will make this from now on!!!!
Betty Terhark
Can I make this on a 15 inch round stone plate? & do I need to double the recipe?
Laurie Rasor
Have A Good Day
Karen
I bake a lot at Christmas for gifts. Do these cookies freeze well?
Audrey
Hi Karen, I haven’t tried to freeze the cookies before so I’m not sure. I wish I had more information for you.
Bea
These cookies freeze beautifully! I mail cookies every year from NC to Louisiana, Texas & Colorado. I mailed them to Afghanistan & Iraq too, they got lost once for 6 months but the guys said they were the best ever!
Audrey
So glad you are able to mail them! 🙂