This Costco Food Court Cookie recipe is a chewy and gooey recipe, which is made with chocolate chips and brown sugar. It’s a classic, foolproof recipe, ready in about 2 hours and 30 minutes (including freezing time).
Jump to RecipeCostco Food Court Cookie 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
- 1 teaspoon corn starch
- 2 cups chocolate chips or chocolate chunks (mix of semi-sweet/bittersweet or use your favorite)
How To Make Costco Food Court Cookies
- Prepare for freezing: Clear a space in your freezer large enough to fit a baking sheet. Line the baking sheet with parchment paper.
- Mix the cookie dough: Melt the butter and let it cool slightly. In a large mixing bowl, combine the flour, baking soda, salt, both sugars, and corn starch. Add the cooled melted butter, egg, egg yolk, vanilla extract, and molasses. Mix with a hand or stand mixer until just combined. Be careful not to overmix. Stir in the chocolate chips by hand.
- Shape and freeze the dough: Using about three heaping tablespoons of dough for each cookie, form the dough into tall oval towers rather than round balls. Place all of your cookie dough towers on the prepared baking sheet. Freeze for at least one hour, but two hours is preferable.
- Bake the cookies: When ready to bake, preheat your oven to 350°F. Arrange only 4 frozen cookie dough towers on a baking sheet at a time, giving them plenty of space to spread. Bake for 12 to 15 minutes, or until the edges are golden brown.
- Cool and set: Let the cookies rest on the hot baking sheet for a full 10 minutes after removing them from the oven. They will finish baking and setting up during this time. After 10 minutes, transfer them to a wire rack to cool completely.
Recipe Tips
- How to get perfectly chewy cookies? The two most important steps are using melted butter and freezing the dough. Melted butter creates a chewier texture, and freezing the dough prevents the cookies from spreading too much, resulting in a thick, soft center.
- Why shape the dough into tall ovals? This unique shape helps the cookie spread into a perfect circle while baking and helps maintain a thick, gooey center, just like the famous food court version.
- Can I use different chocolate? Yes! This recipe is great with a mix of different chocolate types. Try a combination of semi-sweet chunks, dark chocolate chips, and milk chocolate chips for a complex flavor.
- Why is there molasses in the recipe? The small amount of molasses adds extra moisture and deepens the brown sugar flavor, contributing to the signature chewiness and taste of the cookie.
What To Serve With Food Court Cookies
These giant cookies are a treat all on their own, but they are heavenly with:
- A tall glass of cold milk
- A scoop of vanilla bean ice cream for a decadent cookie sundae
How To Store Food Court Cookies
- Room Temperature: Store baked cookies in an airtight container at room temperature for up to four days.
- Freezing: The unbaked cookie dough balls will keep in a freezer-safe bag for up to three months. You can bake them directly from frozen; just add a minute or two to the baking time.
Food Court Cookie Nutrition Facts
- Serving: 1 cookie
- Calories: 463kcal
- Carbohydrates: 58g
- Protein: 5g
- Fat: 24g
- Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, this is the most critical step for achieving the right texture. Freezing solidifies the butter, which means the cookies spread much slower in the oven. This slow spread is what creates a thick cookie with a soft, chewy center and crisp edges.
Of course. You can make smaller dough balls (about 1.5 tablespoons). You will still need to freeze them, but reduce the baking time to 9-11 minutes.
This is almost always because the dough wasn’t frozen solid. Ensure the dough balls are in the freezer for at least one, and preferably two, full hours before baking.
Try More Recipes:
- Costco Oatmeal Raisin Cookie Recipe
- Costco Chocolate Chunk Cookie Recipe
- Costco Chocolate Chip Cookie Recipe
Costco Food Court Cookie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings20
minutes15
minutes463
kcalA perfect copycat of the giant, chewy, and chocolate-packed cookies from the Costco food court, with crisp edges and a gooey center.
Ingredients
2 cups all purpose flour
½ tsp baking soda
½ tsp salt
¾ cup light brown sugar
¾ cup white sugar
12 tbsp unsalted butter, melted and cooled
1 large egg + 1 egg yolk
½ tsp vanilla extract
1 tsp molasses
1 tsp corn starch
2 cups chocolate chips or chunks
Directions
- Whisk together flour, baking soda, salt, sugars, and corn starch in a large bowl.
- Add the cooled melted butter, egg, egg yolk, vanilla, and molasses. Mix until just combined.
- Stir in the chocolate chips.
- Form dough into tall oval towers (about 3 tbsp each) and place on a parchment-lined baking sheet.
- Freeze the dough towers for at least 1-2 hours until solid.
- Preheat oven to 350°F. Bake only 4 cookies at a time for 12-15 minutes, until edges are golden.
- Let cookies rest on the hot baking sheet for 10 minutes before transferring to a cooling rack.
Notes
- Freezing the dough before baking is the most important step and should not be skipped.
- Shaping the dough into tall ovals instead of round balls is key to the final texture and shape.
- Do not overmix the dough once the wet and dry ingredients are combined; this keeps the cookies tender.
- Baking only a few cookies at a time on a single sheet ensures they bake evenly and don’t run into each other.
