Copycat Crumbl Chocolate Chip Cookie Recipe
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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. Learn how to make these incredibly popular cookies right at home!
Crumbl cookies have taken the world by storm and I love creating a great Crumbl copycat recipe! We love crumbl cookies, but one cannot go on a regular basis! These copycat Crumbl cookies taste just like what you’d buy in the Crumbl Cookie shop!
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 {Mimi’s Copycat}, and this decadent Chocolate Chocolate Chip Bundtlets and Bundt Cake.
I’ve spent that past few months testing this recipe dozens of times to get just the right flavor, texture and size for these delicious cookies. That’s a LOT of chocolate chip cookies and a lot of purchased Crumbl Chocolate Chip Cookies to taste test against!
Oh and since I bake at high altitude, I provide adjustments for baking these perfectly at high altitude or at sea level.
Give me enough time and I might have a Crumbl recipe for each of the Crumbl bakery cookies. But let’s start with their classic milk chocolate chip, because after all isn’t the chocolate chip cookie the perfect cookie? And we know this is a crazy popular recipe since it is always on their rotating menu!
Why You Will Love This Crumbl Chocolate Chip Cookie Recipe!
- 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!
Simple Ingredients
The full instructions and measurements are in the printable recipe card at the end of this post.
- 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!
- Granulated Sugar | I used organic cane sugar, white sugar may be used as well
- Eggs | We’ll use large, room temperature eggs
- 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 set’s apart Crumbl Chocolate Chip cookies from the rest, they don’t use the traditional semi-sweet chocolate chips.
How to Make this Crumbl Cookie Recipe
Preheat your oven to 375 degrees F 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.
Chefs Tip
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.
Step 1
In a standing mixer, beat the softened butter until light and fluffy. 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. Again, be sure to scrape the sides of the bowl to mix the ingredients completely.
Step 2
In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and 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.
Step 3
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.
To make Mini Crumbl Chocolate Chip Cookie recipe (aka normal cookie sizes) see the instructions below.
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.
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.
Variations
- Use all-natural cane sugar, if possible. It’s less processed and has a delicious, deep flavor. You will, however, need to beat the mixture longer to give the coarser grains time to dissolve. It’s totally 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! Of course they will just be regular chocolate chip cookies.
- 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, just 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 get perfect cookies every time. Remember: if your butter is soft when refrigerated, it’s a blend! In fact, 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.
- As I’m sure you know, 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 degree 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.
Frequently Asked Questions
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.
YES! Each giant cookie is actually 4 servings or 1/4 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.
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.
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 qhy these cookies were made for sharing. Sharing is caring! 🙂
Top Tips
- Please use real butter, no blends here. If it’s soft coming out of the fridge it’s a blend, butter should be very hard coming out of the fridge.
- 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 also had some 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.
More Copycat Crumbl Cookie Recipes
- Copycat Crumbl Sugar Cookies Recipe | A chilled buttery sugar cookie served with a with a sweet almond icing.
- Chocolate Oreo Crumbl Cookies | A deep chocolate cookie with real crushed Oreos mixed right in, topped with delicious vanilla buttercream frosting.
- Crumbl Cookie Dough Cookie
- Copycat Crumbl Cinnamon Swirl Cookies
Our most Popular Cookie Recipes
- Shortbread Recipe (crazy popular)
- Chocolate Chip Pudding Cookies
- Our favorite Chocolate Chip Cookie but Gluten-Free!
- Greek Butter Cookies (Koulourakia)
- Pfeffernusse Cookies (German Spice Cookies)
- Eggnog Gooey Butter Cookies (from scratch)
- Thick & Chewy m & m Chocolate Chip Cookies
- Oatmeal Sandwich Cookies with Maple Brown Sugar Buttercream
Love it? Pin it!
My huge thanks to Let’s Dish for her tip on breaking the cookie dough apart!
I hope you loved these copycat Crumbl cookies! If you did, pop below the recipe card and leave a 5 star rating and a comment! I love hearing from my bakers!
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Copycat Crumbl Chocolate Chip Cookie Recipe
Equipment
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
Instructions
- Preheat your oven to 375 degrees F 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.
Video
✱ Kathleen’s Tips
- 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.
- 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!
- 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! In fact, 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.
- As I’m sure you know, 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 degree 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.
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
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. Read more about Kathleen here.
DELISH! Tastes like the real deal!
Thank you so much, Teresa!
10/10 absolutely the best chocolate chip cookie recipe I’ve made. I’m definitely saving this as my new go-to chocolate chip cookie! I love that there’s no chill time
Thank you so much Krista! You made my day!
LOVED them…made them for my 53 yr.old son ..for his birthday…He said please make them for me….again@!!
Love it, Kathryn! We’re never too old for chocolate chip cookies are we!! Happy birthday to your son!
Just made these – scrumptious – really. Thank you.
Thank you so much, so glad you liked them!
Sorry to hear that Tina, perhaps your butter was too too warm, I haven’t had many not like these cookies. Happy to try and trouble shoot them with you.
These cookies were delicious! They are really soft, almost cake-like. I measured mine out with an ice cream scope and the recipe made 18 cookies. I followed the lower 10 minute time and did not use parchment paper (I did spray the sheet). I will be making these again.
So glad you loved them, Jill. Thanks for your tips
Please add Pinterest links on your photos! I cannot pin most of your recipes!
Hi Deb, if you have the Pinterest extension it will pull up several pins or use my Pinterest button (desktop) and I always attach one pin at the end of the post, right before the recipe.
You say in comment below baking powder/ baking soda expired. I didn’t see powder as ingredient. I am making right now and they have baked perfectly, just don’t tast like crumbl
Thanks, Alisa, I just had it there because expiration is important for both. Glad you like them.
Perfect. These are perfect. My daughter brought two to school and said the kids were crowding around the lunch table to get a piece. Your Oreo copycats were also a huge hit. My family thought they were better than crumbl. Thank you!
YAY! So glad you loved them and that they were a hit with your daughter and friends!
I am having trouble reading your recipe and site. I can only see 4×7″ of space due to adds and social media buttons on the side. Can you adjust? This is not user friendly.
The stuff on the left covers the boxes in the comment box.
Hi Millie, on my end it’s not covering it, sometimes it’s the device you are using and unfortunately I cannot control that. If you hit the print recipe button it will show the entire recipe without ads (and you don’t need to print). So sorry you are experiencing this tho!
I’ve always struggled to get a recipe just right. This one however, I found a week ago and admittedly have already made three batches! My husband and young sons tear through them! Best we’ve ever had and so easy to make.
One question..I did the jagged split the cookie trick but mine still spread out a lot and aren’t as thick as yours look. Any tips?
So glad you love them so much!
There are a couple of tips you can use; the most likely culprit is one of three or a combination; 1) your butter was too soft, 2) your oven is too hot and 3) your baking powder/soda are expired.
Most ovens run about 25 degrees hot or cold, mine runs cold personally, it’s great to keep an oven thermometer in the oven as even during baking temps can sometimes change — especially after opening and close the door.
If your butter was too soft, you can remedy this by chilling the dough for 15-30 minutes to see if that helps. So glad you love them, I’m working on another crumbl cookie post right now, here are some of the tips I’m putting in there for flat cookies.
Your Oven is Too Hot or Cold – This is the top problem; most ovens are off by 25-50 degrees! Mine is consistently cool by 25 degrees, use an oven thermometer to check the temperature of your oven.
Butter was too soft – yes, there is such a thing, especially on a hot day or when you soften your butter near a stovetop. If this happened in your first batch of dough, stop the process, and rescue the rest by chilling your cookie dough for about 30-60 minutes to firm the butter back up.
Creaming the Butter and Sugar too long – Overcreaming the butter and sugar can actually warm the butter back up. Cream just until the sugar granules aren’t obvious.
You didn’t chill the cookie dough – In some recipes chilling the cookie dough is necessary to form the right cookie, like in my Scotch shortbread cookies. We don’t need to chill this graham cracker cookie recipe unless your butter was too soft.
Not enough flour – In America, we tend to dip our measuring cups into the flour which results in inaccurate measurements. Usually, we add too much flour, but in this case it might mean you didn’t add enough. Be sure to scoop and level your flour.
Granulated Sugar may also be the culprit, if you added more than necessary that could be the reason your cookies baked flat.
Baking Soda or Baking Powder Expired – Be sure to check the expiration dates on your raising agents, this is a common reason.
Hot Baking Trays – Another common mistake, I have several baking sheets so that when one comes out of the oven, I don’t need it again until it has cooled. Hot trays will begin the baking process (i.e. melting the butter) before they are even in the oven. To cool your trays quickly, run them under cold water, dry and use them.
Greasing Cookie Sheets or Unlined – Baking directly on the pan will cause your cookies to flatten, if you greased the cookie sheet, even more so, they have nothing to hold on to when the heat hits them. Use parchment paper or use a Silpat or similar silicone liner.
This is the best chocolate chip cookie I have ever had!! I made a batch for a get-together, and by the time the day was over there were only crumbs left on the plate. These are definitely my favorite go-to recipe.
Thank you so much, Amara! You made my day!
I just made these and they came out incredibly well! Very pleased! Thank you for the recipe!
Thank you so much, Max, so appreciate your kind words and am glad you loved them!
Delicious. I l>ve at 7000 feet and they puffed up beautifully!
Fabulous Kathie!! Thank you so much!
Thank you so much for this amazing recipe! My cookies turned out still a little bit hard after chilling on the rack… and one more question could you use cake flour mixed with all purpose?
Thanks!
Hi Alex, if too hard probably baked them a little long, take them out when the edges are from and the tops are still soft, just a little glossy, they’ll finish baking in the pan.
You can try mixing with AP flour, but my testing the texture just wasn’t right, but maybe with a mixture it would work. Let me know if it works!
I have tried so many different chocolate chip cookie recipes. Each time I said, “this is my #1 go to recipe.” Well, this by far the best recipe I’ve tried. I plan to add 1/2 vanilla extract and 1/2 Anise extract. I love baking with anise. Thank you for sharing your recipe. I am ditching all others.
Ooh that sounds amazing, Marion! Thank you for your sweet comment! You made my day!
These are amazing! I’m giving them as Christmas gifts.
I know I’d be over the moon to receive these as a Gift! Thank you so much!
Turned out perfect and tasted delicious!
So glad you love them Emily!!
These are pretty close to crumbles and I must say, this is my FAVORITE chocolate chip cookie recipe I’ve ever made!
Yay!! Thank you so much Karlee!
The absolute best chocolate chip cookie I have ever had. That layered technique is a game changer by the way and your simple instructions broken down for an amateur like me. Greatly appreciated. I know what perfection taste like, and this is it!
Thank you SO much Tess, so glad you loved them, my 19 year old son just made them recently too and commented how easy they were! Thanks for making my month!
Made these and the Oreo Crumbl cookies for my adult kids who are obsessed with Crumbl Cookies. They were both a big hit! I used the smaller cookie version of the CC chip recipe and the larger version for the Oreo version. Amazing and easy! 😋
SO glad that you loved them and made your kids day!! Thanks so much!
Hope they loved them!! Thank you so much Dawn!
We finally got a Crumbl Cookie shop in our area, and I gotta say yours are even better! YUM!
Thank you, Sheila!
I love this recipe. I made an M&M version as well with 1 cup candies and 1.5 cups chocolate chips. It turned out great! This will definitely be my new base recipe for future cookies creations 🙂 thanks for sharing!
Thank you Ashley, I love hearing that!!
Can I thank you and scold you at the same time? You have effectively killed my diet with this recipe…it it just too delicious. Sadly, I don’t have the necessary self-control with this cookies in the house!
Sorry, or not sorry! 🙂
My husband couldn’t stop raving about how good these cookies taste!
The best compliment ever! Thanks so much Char!
Thank you for this amazing recipe! You nailed it! Absolutely delicious cookies that are even better than Crumble! I appreciate the high altitude suggestions as well. I used raw turbinado sugar instead of granulated sugar and arrowroot powder (I was out of corn starch) and they came out perfectly! My husband said they truly taste like a $5 bakery cookie – crispy on the outside & warm gooey goodness on the inside. Thank you for all your efforts in your test kitchen to get this keeper of a recipe!
So glad you lobed them Amy! Appreciate the time you took to write a kind word!
I wish I could grab one or two cookies right now. Looks fantastic. Pinned to bake these soon.
Hope you love them!
Oh my goodness gracious! These are phenomenal! Definitely going on the top of my cookie list. I never would have thought to use cornstarch. Thank you so much 💓
Fabulous Cathy, thank you so much for your kind words — and using cornstarch was the only way I was able to get those larger cookies to hold their shape! So glad you loved them!
Love these cookies. Turned out beautifully! Thanks for the recipe
So glad to hear Julie, thank you so much!
Made these. Perfect. Huge hit.
YAY! So glad that you loved them!
Amazing recipe! So thrilled that I can now make my favorite chocolate chip cookies at home!
So happy to help you make them at home!!
I made these cookies for the family last night, and they’re the best chocolate chip cookies I’ve ever made! They’re just spectacular.
Love hearing that — thank you so much Beth!
OMG so soft and gooey! Just the way I like my cookies. This is my new go-to recipe!
Love to hear that, thanks so much for your kind words!
These look so good. I have family this weekend and the kids and adults will love these. Thanks!
Perfect to make for family!!
Every bite does indeed look amazing! All of the flavors are incredible. And I love these vibrant colors.
So glad you liked them!
This recipe is a spot on match! They taste JUST like the Crumbl cookie!
Thanks so much, hopefully even a bit better!
Whipped up a batch of these this afternoon and they did not disappoint! So easy and delicious; exactly what I needed to cure my sweet tooth!
Thank you! They are so satisfying!
I absolutely LOVE crumbl cookies and I’m so excited to try to recreate them at home with your recipe!! These look amazing!
You will love them!
I have never had a crumbl cookie before. But I’m going to make this for my kids cause they love chocolate chip cookies. I’m sure it tastes better homemade!
Homemade always wins in my book!
Wow! These crumbl cookies were divine! Definitely my new favorite chocolate chip cookie recipe.
Thanks so much Tristin, a favorite for sure!
I think you know how much I love a thick cookie and these are just perfect! We love the large size and soft and chewy texture. And a great recipe for having my girls help with. 🙂
Right, and yes, they are the perfect cooke to have kids help with Tasia!
So soft and delicious! I love that these use milk chocolate chips, too.
A signature of the Crumbl chocolate chip cookie!
I was VERY underwhelmed with Crumbl’s chocolate chip cookie, and this one was delish! Thanks for a BETTER recipe, Kathleen!
Right Lynn, I felt the same, so wanted to make one that tasted amazing!
These tasted just like the Crumbl cookies!! So good!!
Thank you!
Your cookies are amazing! I’m obsessed with your sugar crumbl cookies but I’ve got to say that these are a new favorite!
Love hearing that!! I’m a little obsessed with these cookies myself!