If you’ve ever pulled into a McDonald’s drive-thru just to order a single warm, gooey cookie (or maybe the whole 13-count tote because let’s be real, one’s never enough), then you already know the magic. It’s soft with just the faintest crisp on the edges, studded with melting semi-sweet chips, and always smells like childhood road trips or post-midnight cravings. This McDonald’s Chocolate Chip Cookie copycat brings that same bakery-fresh feel straight to your oven.
What makes this cookie different from your usual bakery batch? It’s the balance of margarine-rich dough, lots of brown sugar, and just enough vanilla to deepen the flavor without turning it into a full-on bakery cookie. These are chewy, just sweet enough, and meant to be eaten warm, maybe even right off the tray with a glass of cold milk.
You can also tweak the recipe to make it dairy-free, less sweet, or crispier around the edges if you like that sort of thing. But the heart of it, the soft middle and generous chocolate, is always there.
Table of Contents
How to Make McDonald’s Chocolate Chip Cookie
Start with room-temperature margarine or a combo of butter and shortening, then whip it together with mostly brown sugar and just a bit of white for structure. Once it’s fluffy, add eggs and vanilla, then mix in the flour and a classic combo of baking soda and baking powder. Stir in a generous helping of semi-sweet chocolate chips (don’t hold back here), then chill the dough for at least 30 minutes. Scoop into 28 g balls, bake just until the edges are set, and let the carry-over heat finish the job. That’s the McDonald’s secret, barely baked centers and a soft, glossy surface.
Nutrition Facts (per cookie, ~22g)
Calories: 170
Total Fat: 8 g
Saturated Fat: 4 g
Carbohydrates: 22 g
Sugar: 15 g
Protein: 2 g
Sodium: 95 mg
Ingredients (makes about 24 cookies)
Prep Time: 10 minutes
Chill Time: 30 minutes
Cook Time: 10–11 minutes
Total Time: 50 minutes
Servings: 24 small cookies
- ½ cup butter, softened
- ¼ cup vegetable shortening or margarine (palm-based preferred)
- ⅔ cup packed light brown sugar
- ⅓ cup white granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1½ cups semi-sweet chocolate chips
- Optional: 1 tsp molasses for a deeper brown sugar note
Tools You’ll Need
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Baking tray
- Parchment paper
- Cookie scoop (1.5 tbsp)
- Wire cooling rack
Instructions
1. Cream the fats and sugars
In a large bowl, beat butter and shortening (or margarine) until smooth. Add brown sugar and white sugar and beat for 2–3 minutes until fluffy and light. (This step gives that soft texture.)
2. Add egg and vanilla
Crack in the egg, then pour in vanilla. Mix until fully incorporated, scraping the bowl as needed.
3. Mix dry ingredients separately
In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to wet mixture and mix just until combined.
4. Stir in the chips
Fold in chocolate chips using a spatula or wooden spoon. Dough will be soft but not sticky.
5. Chill the dough
Cover and chill in the fridge for at least 30 minutes. This helps prevent overspreading and adds flavor.
6. Preheat and portion
Preheat oven to 350°F (175°C). Line trays with parchment. Scoop 1.5-tbsp portions (about 28 g each) and space 2 inches apart.
7. Bake to just set
Bake 10–11 minutes until edges are lightly golden and centers still look soft. Don’t overbake, they’ll firm up as they cool.
8. Cool and serve
Let cool on the tray for 5 minutes before transferring to a wire rack. Or, eat one warm while the chocolate’s still melty.
Tips
- For authentic texture, use 50% margarine or shortening. Butter alone will crisp too much.
- Freeze extra dough in balls for fresh cookies on demand. No thaw needed, just bake 1 extra minute.
- Add a tiny pinch of espresso powder to enhance the chocolate if you’re feeling fancy.
- Want a glossier cookie top like the real deal? Lightly press the dough balls flat before baking.
- For bolder vanilla flavor, use imitation vanilla extract. That’s what chains use to keep it nostalgic.
What to Serve With
Fresh & Crunchy
- Apple slices with peanut butter – That sweet-savory combo with the chocolate is just comforting.
- Cold glass of oat milk – Extra creamy and a great alternative if you want a dairy-free pairing.
- Grapes or strawberries – The bright pop of acidity balances out the sugar.
Comforting Treats
- A scoop of vanilla bean ice cream – For a soft-baked cookie sundae, just like childhood birthdays.
- Caramel popcorn – Adds crunch and echoes the brown sugar and butter tones.
- Homemade hot cocoa – Especially good on cold evenings. Dunk the cookie in. You’ll thank yourself.
Savory Counterpoints
- Sea salt potato chips – Salty and sweet are best friends.
- Crispy bacon strips – If you’re doing breakfast-for-dinner, this combo is unexpectedly delightful.
- Toasted cheese sandwich – The ultimate cozy contrast to a soft cookie.
Variations
Mini Cookie Bites
Use a 1-tsp scoop and reduce bake time to 7–8 min for snackable nibbles.
Crispier Edges
Add 1 tbsp corn syrup to the dough and bake 2 minutes longer.
Vegan Version
Swap butter for plant butter, use flax egg (1 tbsp ground flax + 3 tbsp water), and choose dairy-free chips.
Nutty Twist
Add ½ cup chopped walnuts or pecans to the dough for extra richness.
Double Chocolate Chip
Replace ¼ cup flour with unsweetened cocoa powder. Use milk chocolate chips.
Ingredient Substitutes
- Butter – Margarine, plant butter, or all shortening for softer cookies
- Brown sugar – Coconut sugar (for a deeper caramel note) or muscovado sugar
- Chocolate chips – Chopped chocolate bar, milk chocolate chunks, or white chocolate chips
- All-purpose flour – Use 80% all-purpose flour plus 20% cake flour for a more tender result
- Egg – Substitute with ¼ cup unsweetened applesauce or 1 flax egg (1 tbsp ground flax + 3 tbsp water) for a vegan version
- Vanilla extract – Use imitation vanilla or vanilla bean paste depending on what’s on hand
Ingredients
- ½ cup butter, softened
- ¼ cup vegetable shortening or margarine (palm-based preferred)
- ⅔ cup packed light brown sugar
- ⅓ cup white granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp salt
- 1½ cups semi-sweet chocolate chips
- Optional: 1 tsp molasses for a deeper brown sugar note
Instructions
1. Cream the fats and sugars
In a large bowl, beat butter and shortening (or margarine) until smooth. Add brown sugar and white sugar and beat for 2–3 minutes until fluffy and light. (This step gives that soft texture.)
2. Add egg and vanilla
Crack in the egg, then pour in vanilla. Mix until fully incorporated, scraping the bowl as needed.
3. Mix dry ingredients separately
In another bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to wet mixture and mix just until combined.
4. Stir in the chips
Fold in chocolate chips using a spatula or wooden spoon. Dough will be soft but not sticky.
5. Chill the dough
Cover and chill in the fridge for at least 30 minutes. This helps prevent overspreading and adds flavor.
6. Preheat and portion
Preheat oven to 350°F (175°C). Line trays with parchment. Scoop 1.5-tbsp portions (about 28 g each) and space 2 inches apart.
7. Bake to just set
Bake 10–11 minutes until edges are lightly golden and centers still look soft. Don’t overbake—they’ll firm up as they cool.
8. Cool and serve
Let cool on the tray for 5 minutes before transferring to a wire rack. Or, eat one warm while the chocolate’s still melty.
Notes
Calories: 170 Total Fat: 8 g Saturated Fat: 4 g Carbohydrates: 22 g Sugar: 15 g Protein: 2 g Sodium: 95 mg
