Copycat Crumbl Chocolate Chip Cookie Recipe {The Best}
As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure policy.
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 Cookie (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!
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!
Equipment
Ingredients
- 1 cup butter room temp, salted or unsalted
- 1 ¼ cups light brown sugar packed, see notes for high altitude
- 1/2 cup granulated sugar I used organic cane sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 3 cups unbleached all-purpose flour see notes for high altitude
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1 ¼ teaspoons kosher salt add ¼-½ teaspoon if using unsalted butter
- 2 cups milk chocolate chips I used 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.
Fresh 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.
