Crumbl Chocolate Chip Cookie Recipe (Copycat)

why make this recipe

Crumbl Chocolate Chip Cookies are known for their big size and soft texture. This copycat recipe brings that same delicious flavor right to your kitchen. You get to enjoy warm, gooey chocolate chips in every bite. Plus, making cookies at home gives you the joy of baking and the happiness of sharing!

how to make Crumbl Chocolate Chip Cookie Recipe

Ingredients:

• 1 cup butter (room temp, salted or unsalted (2 sticks))
• 1 ¼ cups light brown sugar (packed, *high altitude reduce to 1 cup)
• 1/2 cup granulated sugar (I used organic cane sugar, stays the same for high altitude)
• 2 large eggs (room temperature)
• 1 tablespoon vanilla extract
• 3 cups unbleached all-purpose flour (add 2 tablespoons for high altitude)
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• 1 ¼ teaspoons kosher salt (add ¼ teaspoon if using unsalted butter)
• 2-3 cups milk chocolate chips (I used 1 1/2 11.5 oz pkg Ghirardelli)

Directions:

1. Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven. Line a cookie sheet (half-sheet pan) with parchment paper for the best results. I usually use 3 cookie sheets.
2. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, about 3-5 minutes. Scrape down the sides of the bowl halfway through. A stand mixer works best here.
3. Add eggs one at a time, mixing on medium speed for 1 minute per egg. Then mix in the vanilla. Scrape the sides of the bowl to combine everything fully.
4. In a medium bowl, combine the dry ingredients: flour, baking soda, corn starch, and salt. Whisk well.
5. With the mixer on low speed, add the flour mixture to the wet ingredients a little at a time. Mix just until combined; do not overmix if you want chewy, soft cookies.
6. Add the chocolate chips by folding them in by hand or using the lowest mixer setting.
7. Scoop out a heaping ⅓ cup of cookie dough (about 4.2 ounces or 117 grams) and pinch the dough ball in half. Turn the top piece upside down on the bottom piece, jagged side up. Place cookie dough balls 2-3 inches apart on prepared baking sheets. A large cookie scoop works well.
8. This is a no-chill cookie recipe. However, if your dough is very soft due to heat or humidity, chill it in the refrigerator for 10-20 minutes before baking.
9. Bake for 10-12 minutes but not longer! The cookies should look barely golden at the edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
10. Store cookies in an airtight container on the counter. They may be frozen for up to 3 months. To freeze dough balls, place them on a tray and flash freeze for one hour until firm. Then transfer to an airtight container and freeze for up to 3 months. Bring dough balls to room temperature before baking.

how to serve Crumbl Chocolate Chip Cookie Recipe

These cookies are best served warm. You can enjoy them on their own or with a glass of milk. For a special treat, try pairing them with ice cream for a delicious cookie sandwich!

how to store Crumbl Chocolate Chip Cookie Recipe

Store leftover cookies in an airtight container at room temperature. If you want to save some for later, you can freeze the dough balls or baked cookies. Just make sure to bring them to room temperature before baking or enjoying.

tips to make Crumbl Chocolate Chip Cookie Recipe

• Make sure your butter is at room temperature for easy mixing.
• Don’t overmix the dough; it helps keep the cookies soft and chewy.
• Use quality chocolate chips for the best flavor.
• If you like a little extra sweetness, add a sprinkle of flaky sea salt on top before baking.

variation

You can add nuts like walnuts or pecans for extra crunch. If you want to switch up the flavor, try using dark chocolate or white chocolate chips instead of milk chocolate.

FAQs

1. Can I use margarine instead of butter?
Yes, but the flavor and texture may be slightly different. Butter usually gives a richer taste.

2. How do I know when the cookies are done baking?
The edges should be barely golden, and the centers should be slightly firm. They will continue to cook on the baking sheet after you take them out.

3. Can I add more chocolate chips?
Absolutely! Feel free to add up to 4 cups of chocolate chips if you want a more chocolatey cookie.

Crumbl Chocolate Chip Cookies

Enjoy big, soft, and gooey chocolate chip cookies with this easy copycat recipe that brings the Crumbl experience to your kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup butter (room temp, salted or unsalted) 2 sticks
• 1 ¼ cups light brown sugar (packed) *high altitude reduce to 1 cup
• ½ cup granulated sugar (I used organic cane sugar, stays the same for high altitude)
• 2 large eggs room temperature
• 1 tablespoon vanilla extract

Dry Ingredients

• 3 cups unbleached all-purpose flour add 2 tablespoons for high altitude
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• 1 ¼ teaspoons kosher salt add ¼ teaspoon if using unsalted butter

Mix-ins

• 2-3 cups milk chocolate chips (I used 1 ½ 11.5 oz pkg Ghirardelli)

Method

 

Preparation

1. Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven. Line a cookie sheet with parchment paper.
2. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, about 3-5 minutes.
3. Add eggs one at a time, mixing on medium speed for 1 minute per egg. Then mix in the vanilla.

Mix Dry Ingredients

1. In a medium bowl, combine flour, baking soda, corn starch, and salt. Whisk well.
2. With the mixer on low speed, add the flour mixture to the wet ingredients a little at a time. Mix just until combined; do not overmix.

Combine Ingredients

1. Fold in the chocolate chips by hand or using the lowest mixer setting.

Form and Bake

1. Scoop out a heaping ⅓ cup of cookie dough and pinch the dough ball in half. Turn the top piece upside down on the bottom piece, jagged side up. Place cookie dough balls 2-3 inches apart on prepared baking sheets.
2. Bake for 10-12 minutes. The cookies should look barely golden at the edges and slightly firm in the center.
3. Leave them to cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

Store cookies in an airtight container. Cookies can be frozen for up to 3 months. For freezing dough balls, place them on a tray to flash freeze for an hour, then transfer to an airtight container.