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Copycat Crumbl Chocolate Chip Cookie

Kathleen

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With hundreds of rave reviews here and on Pinterest, this Crumbl Chocolate Chip Cookie recipe is one you don’t want to miss! Loaded with milk chocolate chips and no-chill dough, these cookies are soft, chewy, and just like the bakery version. Plus, I’ve included expert tips and high-altitude adjustments to make sure they come out perfect every time.

Reader Carina says, “Best chocolate chip cookie ever! My teens and hubby are always begging me to make these!”

Crumbl cookie with milk chocolate chips.
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Try our other crazy popular copycat recipes and read to the end for more Crumbl cookie copycat recipes. Try these Panera Orange Scones, Honey Bran Muffin, and this decadent Chocolate Chocolate Chip Nothing Bundt Cake.

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!

These are hands-down the best Chocolate Chip Cookies! This Crumbl Chocolate Chip Cookie recipe is the most popular on my site, and it’s become a go-to for countless families. I’ve baked this recipe more times than I can count, and it’s always a huge hit with friends and family—they’re constantly asking for more!

With thousands of people making and saving this recipe, and hundreds of comments shared here and on Pinterest, you’ll find plenty of tips and feedback from bakers who love them. I reveal the secrets to avoiding flat cookies and share other expert baking tips to help you achieve perfectly thick, bakery-style cookies every time. I’ve made sure this recipe is as foolproof as it gets!

I’ve also included adjustments for high-altitude bakers so your cookies turn out just right, no matter where you live. Whether you’re new to baking or a seasoned pro, this recipe is sure to become a favorite in your home too!

Made these last night after having some Chocolate Chip Cookie from Crumbl this week and wanted more. This is amazing and tastes the same as the original. Absolutely perfect! Can’t thank you enough.

Dian
Hand holding giant copycat crumbl cookie with more cookies on cooling rack in background.
  • That delicious, store-bought taste without ever having to leave the house!
  • Easy to freeze and sure to please, these are great to prepare in bulk.
  • Big or mini, this Crumbl cookie recipe works for both bite-sized and giant treats!
  • Butter | Use high quality, real butter, nothing soft, straight from the fridge; I use salted. Unsalted butter may also be used, just add ¼ – ½ teaspoon of salt.
  • Brown Sugar | I used packed light brown sugar, I did not test with dark brown sugar! If you try it let me know how it worked!
  • Granulated Sugar | I used organic cane sugar, white sugar may be used as well
  • Eggs | We’ll use large, room-temperature eggs, if you forgot, submerge eggs in warm (not hot) water for 5-7 minutes.
  • Pure Vanilla Extract | Again use a quality vanilla here, I love Rodelle Vanilla
  • All-Purpose Flour | I used unbleached organic all purpose flour
  • Corn Starch | This is my secret ingredient, gives the flour a “cake flour” like texture
  • Milk Chocolate Chips | What sets apart Crumbl Chocolate Chip cookies from the rest? They don’t use the traditional semi-sweet chocolate chips.

Get the full recipe in the recipe card below.

Labeled ingredients for copycat Crumbl chocolate chip cookie recipe.
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How to make Crumbl Cookies at home

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.

Copycat Crumbl cookie recipe, broken in half with a glass of milk.

Step 1 | Beat (cream) butter and sugar

In a standing mixer, beat the softened butter until light and fluffy 2-3 minutes. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through.

(You may use a hand mixer, but I believe a stand mixer does better creaming the butter and sugars here).

Add eggs one at a time, mixing on medium speed, 1 minute per egg — then mix in the vanilla. Again, be sure to scrape the sides of the bowl to mix the ingredients completely.

Creaming sugar with butter for crumbl cookies.
Add sugar to butter
Adding packed light brown sugar into batter for crumbl cookies.
and light brown sugar, cream well
adding eggs one at a time into batter for crumbl cookies.
add eggs, one at a time
Add vanilla extract to crumbl cookie batter.
Mix in vanilla extract

Step 2 | Combine dry ingredients

In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.

Adding corn start to dry ingredients for crumbl cookies.
Add corn starch to flour
Adding salt and baking soda to dry ingredients for crumbl recipe.
Add salt and baking soda
Whisking dry ingredients together for chocolate chip crumbl cookies.
Whisk well to combine

Reduce the mixer to the lowest speed and slowly add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies.

Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.

Slowly adding flour mixture into crumbl cookie batter.
Slowly mix in flour mixture
Adding milk chocolate chips to batter.
Add milk chocolate chips
Chocolate chip cookie batter with milk chocolate chips mixing in.
Stir in low

For true copycat Crumbl Chocolate Chip Cookies, scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up.

Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.

Giant cookie dough ball with scoop in background.
Scoop giant scoop
Pinching cookie dough ball in half for baking.
Pinch dough in half
Placing jagged edges of cookie dough half on top of other half for giant Crumbl cookies.
Invert top half jagged side up

To make Mini Crumbl Chocolate Chip Cookie recipe (aka normal cookie sizes) see the instructions below.

Sorry about that! Can we change the text in this one to this: This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, butter was too soft; then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.

Crumbl chocolate chip cookie dough balls on baking sheet.
Break cookie dough balls in half and invert jagged edge onto top.

Bake for 10-12 minutes, and not a minute longer! The cookies should be just barely golden at their 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. 

Baked giant Copycat Crumbl Chocolate Chip Cookies on baking sheet cooling.

Crumbl Cookies Recipe Variations & Substitutions

Use all-natural cane sugar, if possible. It’s less processed and has a delicious, more caramel flavor. You will, however, need to beat the mixture longer to give the coarser grains time to dissolve. It’s worth it!

If you want treats that look like they just came from the bakery, press a few chocolate chips into the top of the cookies while they cool. 

Try different combinations of baking chips such as semisweet, dark, white chocolate chips, peanut butter or butterscotch for a different flavor!

I love adding a sprinkle of flaky sea salt to the tops of my chocolate chip cookies, check out these giant pan banging chocolate cookies!

  • Reduce brown sugar to 1 cup, packed
  • Keep granulated sugar at ½ cup
  • Add 2 tablespoons all-purpose flour to the 3 cups
  • Proceed as directed, watch your timing in the oven

How to Make Crumbl Mini Chocolate Chip Cookies

What Crumble calls “mini” I call a regular sized cookie, these cookies are about 2.5 inches in diameter and are just perfect.

Using a medium cookie scoop, scoop a generous portion of cookie dough and place on a parchment lined baking sheet, no need to split the cookie in half for these.

Bake, about 8-9 minutes in a 375°F (190° C) oven, remove let cool on pan 10 minutes before removing to cooling rack.

Regular sized or mini crumbl cookie dough on parchment lined baking sheet.
Mini Crumbl Cookies
Mini Chocolate Chip Cookies on cooling rack.
Cool on wire rack
Mini Crumbl chocolate chip cookies with one cookie in a pink pedestal and other mini cookies surrounding.
Enjoy!
Regular Crumbl chocolate chip cookies with one in focus and the ones under surrounding that mini cookie.
Copycat Mini Crumbl Cookies
  • Don’t use any buttery blends in this Crumbl cookie recipe! Use real butter, no shortening, and you’ll get perfect cookies every time.
  • Remember: if your butter is soft when refrigerated, it’s a blend! The higher the quality of butter (higher fat content and less water), the better these giant cookies will turn out. I used a European grass-fed butter.
  • The original Crumbl cookies are served warm. Reheat for 10-15 seconds in the microwave before serving for that ooey-gooey texture or pop back on a cookie sheet in a preheated 350°F (175° C) oven for 3 minutes to soften.
  • To avoid excessive spreading when the dough bakes, be sure to pinch the cookie in half and invert the jagged part on top of the bottom as shown in the pictures.
  • For these cookies it is really important that your oven be at the correct temperature. If you are unsure, as many ovens run a little hot or cold, use an oven thermometer to determine if your oven runs hot or cold and adjust accordingly.
  • Split the cookie dough in half | be sure to use the split the cookie dough ball in half, placing the jagged side up method! This will ensure that the cookies do not spread too much, keeping with the classic Crumbl thick cookies.
  • Crater Method | I have had success creating a crater by pressing a large round tablespoon into the top of the cookie dough ball slightly. I like the look and texture of the jagged edge cookie better.
  • Use quality ingredients; do not use self-rising flour and I have not tested with bread flour or whole wheat flours; I recommend a quality unbleached AP flour. If you have cake flour, you may substitute half of the all-purpose flour with cake flour and OMIT the corn starch.
Crumbl cookie with milk chocolate chips on pedestal.
Do Crumbl chocolate chip cookies freeze well?

They absolutely do! Once baked, they can be stored in the freezer for up to 3 months. Be sure to use an airtight container or storage bags. Thaw to room temperature or serve warm by popping onto a cookie sheet for 3-5 minutes in a 325 degree F oven.

You can also freeze the dough balls. Portion it out before freezing to make it easier when it’s time to bake. Allow to thaw most of the way in the fridge before baking, then bring them to room temperature for about 20 minutes before baking.

Are Crumbl chocolate chip cookies big?

YES! Each giant cookie is actually 4 servings or ¼ of a cookie per serving. With this recipe, you can make them any size that you’d like. You’ll get either 12 of the traditional large size or 24-32 regular sized cookies. 

Do I need to chill Crumbl cookies?

This is a no chill cookie dough recipe, however; if your butter is low quality or was too soft to begin with you may benefit from chilling the cookie dough. When you allow it to cool, the fats in the dough cool and solidify. This will keep the cookies from spreading too much while they bake, keeping them full and chewy!

Once baked, however, they are fine to keep at room temperature in a sealed container on the counter.

Crumbl Cookie Calories?

A serving size for a crumbl chocolate chip cookie is ¼ of a cookie, each quarter is 140 calories, half a cookie is 280 calories and a full cookie is 560 calories. Which is why these cookies were made for sharing. Sharing is caring! 🙂

The Fresh Cooky copycat Crumbl chocolate chip cookie on top and bottom is bought crumbl chocolate chip cookie.
The cookie on the bottom is from crumbl with my copycat version on the top.
Giant copycat crumbl chocolate chip cookie cut into quarters on parchment with glass of milk and crumbl cookie cutter in background.

More from The Fresh Cooky

Copycat Crumbl Chocolate Chip Cookie recipe with image of giant chocolate chip cookie and crumbl cookie box in background.

My huge thanks to Let’s Dish for her tip on breaking the cookie dough apart!

I hope you loved this Crumbl Chocolate Chip Cookie Recipe — if you did, would you share your creation on Instagram, Facebook and Pinterest? And be sure to comment below!

Like this recipe?

Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!

Recipe Card
Crumbl cookie with milk chocolate chips.

Crumbl Chocolate Chip Cookie Recipe (Copycat)

5 from 101 readers
Author: Kathleen Pope
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 large cookies (32 mini cookies)
Print Pin
This classic Crumbl chocolate chip cookie recipe is a perfect copycat of the real thing. Just as thick, just as big (with option to make smaller) and just as chewy and soft. Packed with milk chocolate chips, this no chill copycat Crumbl cookie recipe will become a family favorite.

Video

Equipment

Ingredients 
US Customary – Metric

  • 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
  • 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 ½ 11.5 oz pkg Ghirardelli

Instructions

  • 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.
  • Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through. (You may use a hand mixer, but I believe a stand mixer does a better job creaming the butter and sugars here)
  • Add eggs one at a time, mixing on medium speed, 1 minute per egg — then mix in the vanilla. Scrape the sides of the bowl to mix the ingredients completely.
  • In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.
  • With mixer on low speed, add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies.
  • Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.
  • Scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up. Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.
  • This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, too soft or water of butter, then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.
  • Bake for 10-12 minutes, and not a minute longer! The cookies should be just barely golden at their 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. 
  • Store cookies in airtight container on counter. May be frozen up to 3 months. To freeze dough balls, place dough balls on tray and flash freeze for one hour until firm, then transfer to an airtight container and freeze up to 3 months. Bring dough balls to room temperature before baking.
Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

High Altitude Crumbl Cookie Recipe Adjustments
  • Reduce brown sugar to 1 cup, packed
  • Keep granulated sugar at ½ cup
  • Add 2 tablespoons all-purpose flour to the 3 cups.
  • Everything else stays the same.
It is really important that your oven be at the correct temperature. If you are unsure, as many ovens run a little hot or cold, use an oven thermometer to determine if your oven runs hot or cold and adjust accordingly.
Variations
  • For a bakery-style treat, press a few chocolate chips into the top of the cookies while they cool. 
  • Try different combinations of baking chips such as semisweet, dark, white chocolate chips, peanut butter or butterscotch for a different flavor! 
  • I love adding a sprinkle of flaky sea salt to the tops of my chocolate chip cookies, check out these giant pan banging chocolate cookies!
How to Make Crumbl Mini Chocolate Chip Cookies
What Crumble calls “mini” I call a regular sized cookie, these cookies are about 2.5 inches in diameter and are just perfect.
Using a medium cookie scoop, scoop a generous portion of cookie dough and place on a parchment lined baking sheet, no need to split the cookie in half for these, bake, about 8-9 minutes in a 375 degree oven, remove let cool on pan 10 minutes before removing to cooling rack.
Fresh Tips
  • Don’t use any buttery blends in this Crumbl cookie recipe! Use real butter, no shortening, and you’ll always get perfect cookies. The higher the quality of butter (higher fat content and less water) the better these giant cookies will turn out. I used a European grass-fed butter.
  • The originals are served warm. Reheat for 10-15 seconds in the microwave before serving for that ooey-gooey texture or pop back on a cookie sheet in a preheated 350°F oven for 3 minutes to soften.
  • To avoid excessive spreading when the dough bakes, be sure to pinch the cookie in half and invert the jagged part on top of the bottom, as shown in the pictures.
  • If your kitchen is too warm, your butter too soft, your cookies may spread more, it might be smart to chill the dough for 30 minutes before baking.

Nutrition

Serving: 1cookie | Calories: 582kcal | Carbohydrates: 80g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 474mg | Potassium: 194mg | Fiber: 1g | Sugar: 53g | Vitamin A: 518IU | Calcium: 61mg | Iron: 2mg
Crumbl cookie with milk chocolate chips.
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Kathleen Pope

Meet Kathleen

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen.

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  3. Samantha

    5 stars
    They turned out good, with a soft and tender crumb which is everything I love about a cookie. I just scooped them on the cookies tray so they don’t have that crumbl look but I didn’t care, I also made them way smaller so they last longer. And just my personal preference I used semi sweet chips because I really don’t care for milk chocolate but that’s just me.

    Reply

  4. Tennessa

    5 stars
    Oh my god! I have struggled for so long trying to find even a good normal chocolate chip cookie recipe. This will from now be my go to when ever making cookies. Best recipe ever. Wanting to go a white chocolate macadamia nut cookies next!

    Reply

  5. Regan

    5 stars
    These are 100% going into my all time favorite chocolate chip cookie recipe rotation. If you like cookies that are underdone in the center these are PERFECT!! A million times better than crumbl too. Can’t wait to make them again.

    Reply

  6. Lily

    5 stars
    I use this recipe every single time I wanna make cookies. This is probably one of the best cookie recipes I’ve ever used.

    Reply

  8. Amber

    5 stars
    I made these gluten free by swapping the ap flour with Bobs Red Mill 1:1 gluten free flour blend.
    I used to work at Crumbl and the semisweet chocolate chip cookies were my favorite, so I made these semisweet instead and sprinkled some sea salt on top.
    These are wonderful! I’m definitely going to use this recipe more, thanks for sharing it

    Reply

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