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 made with no-chill dough, these cookies are big, soft, chewy, and taste just like the bakery version. I’ve also included my tested high-altitude and gluten-free versions, so they turn out right no matter where or how you bake.
⭐️⭐️⭐️⭐️⭐️ Carina says, “Best chocolate chip cookie ever! My teens and hubby are always begging me to make these!”
Originally posted in 2022. Updated October 2026: Now with my tested gluten-free version, tips for flat cookies, and new FAQs. Same cookie you love, just even better!
My Family Picked These Over Real Crumbl Cookies (in a Blind Taste Test!)
I kept hearing about Crumbl. Then one opened up near us, and I spent way too much money on those pink boxes. My boys were hooked!
But my chocolate chip cookies were already famous among friends. They were the very first recipe on my blog. So I thought, I can make these myself.
It took a few tries. Three or four test batches, tweaking the flour and the brown-to-white sugar ratio. One batch baked up into giant lumps that didn’t spread at all. The next spread all over the pan. Then I got the shape just right, but the texture still wasn’t quite Crumbl.
A little research led me to cornstarch. Just 2 teaspoons softens the crumb into that thick, tender bakery texture. That did it. A star was born!
Then came the real test. A blind taste test with my family, my cookies against the real thing. Mine won, hands down. Our oldest loved them just as they are. Our youngest liked my semi-sweet test batch best. And my husband? He happily ate them all.
Now it’s the most popular recipe on my site, with hundreds of comments from bakers who make them again and again.
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
Why You Will Love This Crumbl Chocolate Chip Cookie Recipe!
- Get that delicious, store-bought taste without ever leaving 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!
Copycat Crumbl Cookie Ingredients
- Butter | Use real, high-quality butter. Salted or unsalted both work. If you use unsalted, add ¼ teaspoon more salt.
- You want it softened but still cool, just a little below room temperature if your kitchen is warm. Press it with your finger. It should dent, but not look shiny or greasy. Here at altitude in my dry Denver kitchen, that’s about 30 to 45 minutes on the counter. Warm kitchens get there faster.
- Quick quality check: if your butter is soft right out of the fridge, it’s probably a blend. Skip it for these, or for any cookie for that matter.
- Brown Sugar | I used packed light brown sugar; I didn’t test 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 | Use large eggs at room temperature. Forgot to set them out? Submerge them in warm (not hot) water for 5 to 7 minutes.
- Pure Vanilla Extract | Again, use a quality vanilla here; I love Rodelle Vanilla
- All-Purpose Flour | I use unbleached organic all-purpose flour. Measure it with the spoon-and-level method: spoon it into the cup, then level the top. No packing!
- Cornstarch | This is my secret ingredient; it gives the flour a “cake flour” like texture.
- Baking Soda | Helps the cookies rise and brown. Make sure it’s fresh. Old baking soda can taste bitter or metallic.
- Kosher Salt | I use Diamond Crystal, which is lighter and less salty than other brands. Using Morton kosher salt? Use about ¾ teaspoon. Table salt? A heaping ½ teaspoon. If you use unsalted butter, add an extra ¼ teaspoon Diamond Crystal.
- Milk Chocolate Chips | What sets apart Crumbl Chocolate Chip cookies from the rest? They don’t use the traditional semi-sweet chocolate chips. But you can, and many readers do use semi-sweet chocolate chips.
Get the full recipe in the recipe card below.
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.
Step 1: Beat (called creaming) butter and sugar
In the bowl of a stand mixer, beat the softened butter until light and fluffy, 1 to 2 minutes. Add both sugars and beat until creamed and smooth, about 3 to 5 minutes. Scrape down the sides of the bowl about halfway through. Using all-natural cane sugar? Go for the full 5 minutes so those coarser grains dissolve.
(You may use a hand mixer, but I think a stand mixer creams the butter and sugars better here.)
Add eggs one at a time, mixing on medium speed, about 1 minute per egg. Then mix in the vanilla. Again, scrape down the sides of the bowl to fully mix the ingredients.
Step 2: Combine dry ingredients
In a large bowl, whisk together the dry ingredients: flour, baking soda, cornstarch, and salt.
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: Form cookie dough balls
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 balls 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.
To make Mini Crumbl Chocolate Chip Cookie recipe (aka smaller cookies) see the instructions below.
This is a no-chill cookie recipe. But if your dough feels really soft, pop it in the refrigerator for 10 to 20 minutes before baking.
Bake for 10-12 minutes, no 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.
Crumbl Cookies Recipe Variations & Substitutions
- Use all-natural cane sugar, if possible. It’s less processed and has a delicious, more caramel flavor. You’ll need to beat the mixture longer to give the coarser grains time to dissolve. It’s worth it!
- For treats that look like they just came from the bakery, press a few chocolate chips into the tops 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!
Can I make Crumbl cookies gluten-free?
I’ve tested these gluten-free, and they’re every bit as soft and chewy. Swap the 3 cups of all-purpose flour for:
- 2 ¼ cups gluten-free 1:1 flour blend (I like King Arthur Measure for Measure)
- ½ cup certified gluten-free oat flour
- ¼ cup almond flour
Keep the cornstarch. Everything else stays the same.
The oat and almond flours are my secret. They add flavor and a tender, bakery-style texture that a GF blend alone can’t give you.
One extra step: chill the dough for 20 to 30 minutes before scooping. Gluten-free flours need time to absorb moisture (hydrate). Skip it, and your cookies can turn out gritty or spread more.
Baking at high altitude? Add 2 extra tablespoons of the gluten-free blend.
Love gluten-free cookies? Try my gluten-free chocolate chip cookies too.
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
- Proceed as directed, watch your timing in the oven
How to Make Crumbl Mini Chocolate Chip Cookies
What Crumbl calls “mini,” I call a regular-size cookie. They’re about 2.5 inches across and just perfect.
Scoop a generous portion of dough with a medium cookie scoop onto a parchment-lined baking sheet. No need to split these in half. Bake 8 to 9 minutes at 375°F (190°C). Cool on the pan for 10 minutes, then move to a cooling rack.
Crumbl Cookie Recipe Top Tips
- Real butter only | No shortening, no buttery blends. Higher-fat, lower-water butter makes a better cookie. I use a European grass-fed butter.
- TIP: Most American butter is 80% butterfat, the legal minimum. The rest is mostly water. European and European-style butters are 82% or higher, so they have less water. Less water means less spread and a richer cookie. Look for “European-style” or the fat percentage on the label.
- Flour | Use a quality unbleached AP flour. Skip self-rising flour. I haven’t tested bread flour or whole wheat. Have cake flour? Swap it in for half the all-purpose flour and leave out the cornstarch.
- Check your oven | These cookies are touchy about temperature. Lots of ovens run a little hot or cold. An oven thermometer tells you for sure, so you can adjust.
- Split the dough ball | This is the secret to thick, bakery-style cookies that don’t spread. Pull each dough ball in half, flip the top half over, and set it jagged side up on the bottom half. The photos above show how. I learned this trick from Let’s Dish, and it’s a game changer. Huge thanks!
- Crater method | Another option: press a large round tablespoon gently into the top of each dough ball. It works, but I like the look and texture of the jagged top better.
- Serve them warm | That’s how Crumbl does it. Microwave 10 to 15 seconds for that gooey center. Or pop them on a cookie sheet in a 350°F (175°C) oven for about 3 minutes.
Crumbl Cookie Recipe FAQs
Usually it’s the butter. Too soft, too warm, or a blend instead of real butter. A hot kitchen does it too, especially in summer. Chill the dough balls for 10 to 20 minutes and use the split-and-flip method.
Another sneaky cause: how you measure your flour. I use the spoon-and-level method. Spoon the flour into your measuring cup, then sweep off the top with a knife. Don’t pack it down or tap the cup.
Still flat? Check your oven with a thermometer. A cool oven gives the dough time to spread before it sets.
Milk chocolate, not semi-sweet. That’s the biggest difference from a regular chocolate chip cookie. I use Ghirardelli milk chocolate chips.
I haven’t tested it in this recipe. Bread flour has more protein, so your cookies will be denser, chewier, and spread less. If you try it, add a bit more cornstarch to soften the texture. Let me know how it goes!
Nope! This is a no chill dough. But if your butter got too soft, or you’re using a lower-fat butter, chill the dough balls for 10 to 20 minutes. Cold fat holds its shape longer in the oven, so your cookies stay thick and chewy instead of spreading.
Absolutely. I do it all the time. Scoop the dough balls onto a tray and freeze for about an hour until firm. Then move them to a freezer bag for up to 3 months. For best results, bake within the first month.
Thaw overnight in the fridge, then let them sit on the counter about 20 minutes. Baking straight from frozen? Add a couple of minutes.
Yes! Baked cookies keep up to 3 months in the freezer in an airtight container or freezer bag. Thaw on the counter. Or warm them up on a cookie sheet at 350°F (175°C) for 3 to 4 minutes.
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 about 32 regular-sized cookies.
One giant cookie is about 580 calories. A quarter is about 145, and half is about 290. That’s why I cut them into quarters, just like Crumbl. These were made for sharing! 🙂
The exact number depends on how many chocolate chips you add. The recipe calls for 2 to 3 cups.
More Copycat Crumbl Cookie Recipes
- Copycat Crumbl Chilled Sugar Cookies
- Salted Caramel Cheesecake Cookie (Crumbl Copycat)
- Chocolate Oreo Crumbl Cookies
Our Most Popular Cookie Recipes
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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Crumbl Chocolate Chip Cookie Recipe (Copycat)
Video
Equipment
- KitchenAid Classic Stand Mixer
Ingredients
- 1 cup butter softened but still cool, 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 spoon and level (add 2 tablespoons for high altitude)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 ¼ teaspoons Diamond Crystal kosher salt (¾ teaspoon Morton, or a heaping ½ teaspoon table salt). Add ¼ teaspoon if using unsalted butter.
- 2 to 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, 1 to 2 minutes. Add both sugars and beat until creamed and smooth, 3 to 5 minutes, scraping down the sides of the bowl halfway through. Use the full 5 minutes for cane sugar.(You may use a hand mixer, but I believe a stand mixer does a better job creaming the butter and sugars here)1 cup butter, 1 ¼ cups light brown sugar, ½ cup granulated sugar
- Add eggs one at a time, mixing on medium speed, about 1 minute per egg. Then mix in the vanilla. Scrape the sides of the bowl to mix everything completely.2 large eggs, 1 tablespoon vanilla extract
- In a medium bowl, combine the dry ingredients; flour, baking soda, cornstarch and salt and whisk well to combine.3 cups unbleached all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking soda, 1 ¼ teaspoons Diamond Crystal kosher salt
- 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.2 to 3 cups milk chocolate chips
- 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. If your dough feels really soft from a warm kitchen, humidity, or butter that got too soft, chill the dough balls for 10 to 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. See notes for timing on making mini Crumbl cookies.
Notes
- Real butter only. No blends or shortening. European-style butter (82% fat or higher) works best.
- Spoon and level your flour. Packed flour or too little flour both throw off the cookie.
- Split the dough ball. Pull it in half and set the top half jagged side up. This keeps them thick.
- Too soft? Warm kitchen or soft butter, chill the dough balls 10 to 20 minutes.
- Check your oven. Many run hot or cold. An oven thermometer tells you for sure.
- Serve warm. Microwave 10 to 15 seconds, or bake on a cookie sheet at 350°F (175°C) for 3 to 4 minutes.
- Reduce brown sugar to 1 cup, packed.
- Add 2 tablespoons flour to the 3 cups.
- Everything else stays the same.
- Replace the 3 cups flour with 2 ¼ cups GF 1:1 blend, ½ cup certified GF oat flour, and ¼ cup almond flour.
- Keep the cornstarch.
- Chill dough 20 to 30 minutes before scooping.
- High altitude: add 2 tablespoons extra GF blend.
Scoop with a medium cookie scoop. No need to split the dough. Bake 8 to 9 minutes at 375°F (190°C). Cool on the pan 10 minutes, transfer to wire rack. Makes about 32. Storage
- Baked cookies: Store in an airtight container on the counter, or freeze for up to 3 months.
- Dough balls: freeze on a tray for 1 hour, then move to a freezer bag for up to 3 months. Thaw overnight in the fridge, then let them sit on the counter for 20 minutes before baking.
Swap in semisweet, dark, white chocolate, peanut butter, or butterscotch chips. Press a few extra chips on top while they cool for that bakery look. Or finish with flaky sea salt, like my giant pan banging chocolate chip cookies.
Nutrition
Ruth West
Finally a thick, chewy cookie!
Thank you, Ruth, so glad you liked them!
Lexi
I don’t typically comment on things/leave a rating but I have been on a the hunt for a good crumbl copy cat bc I am very obsessed with crumbl cookies and these are definitely the best!! Now im wondering if you have any other crumble copy cat recipes? Or, if you could make one? I love their pink sugar cookie they typically have and have been looking for a copy cat of that one but all the ones I’ve tried just aren’t crumbl like!! Anyways, thank you for this recipe. It is going to be my go to choc chip recipe.
I do have the pink sugar cookie and we love it, also the cookie dough cookie (new!), Oreo and Biscoff stuffed. If you type “Crumbl” into the search it’ll bring them all up! Thanks for your sweet comment!
Usama
This is the closest copycat I’ve found for the milk chocolate chip — the cornstarch in the dough really does give that soft, slightly underdone center Crumbl is known for. I also started weighing my flour after a few flat batches, and that fixed the spread for me. Thanks for sharing the full breakdown!
Reading your comment makes me so happy, Usama! Thank you!
Stephanie Wells
Hey there, I absolutely love this cookie, I was asked to make a cookie cake and I wanted to possibly use this same recipe; do you have any recommendations, like a double batch? Pan size? Best way to make it work
Hi Stephanie! Thank you so much, I’m thrilled you love these cookies! A cookie cake is such a fun idea. Good news, you don’t need to double it. One batch makes plenty of dough.
Two 9-inch round pans: divide the dough evenly between them. Perfect if you want two cakes, or to stack them with frosting in the middle!
One 9×13 pan: use the whole batch for one big, thick, bakery-style cookie cake.
Line your pans with parchment paper and press the dough in evenly. Bake at 350°F instead of 375°F so the center cooks through before the edges get too dark. Start checking the 9-inch rounds at about 22 minutes and the 9×13 at about 28 minutes. You want golden edges and a center that looks just set. If the edges brown before the middle is done, lay a piece of foil loosely over the top.
Let it cool completely in the pan before lifting it out and decorating. It firms up as it cools!
I’d love to hear how it turns out!
Elaine Whitebook
First the recipe says to use butter straight from the refrigerator and later it says to use softened butter. Which is it?
Hi Elaine, thank you so much for catching that! You were right, my directions were confusing. I’ve updated the whole post. You want the butter softened but still cool, just a little below room temperature. It should dent when you press it but not look shiny or greasy. Thanks for helping me make this recipe even better!
Stephanie
This is mine and my family’s favorite cookies! I was asked to bake them for a wedding in 4 days, can I pre make these? Is it best to roll them in balls and place in the fridge or, put the whole thing in the fridge and scoop them out to size when needed? Do they have to get to room temp first?
I’d bake them straight from the fridge. They might need a minute or so longer rest a few in the first batch but yes you can prep the dough balls ahead of time.
zeke
THESE WERE GOOD BUT 2 STICKS OF BUTTER IS OVERKIL! TASTED LIKE EATING A RAW STICK OF BUTTER.
That’s pretty typical for cookies Zeke, you did use just 1 cup of butter right? 8 ounces total? Some of the butters now come in 1 cup packages, so they are not sticks.
Lori
Hi! Love this recipe! Been using it for a few years now and started putting them out in my bakery farm stand this spring! They’re HIT! Do you roll the dough in a ball and then pinch/split or just leave jagged from scoop? I found they don’t get as big if rolled into ball. Thanks!
I love that Lori! I typically don’t roll them but sounds like you figured it out! Thanks for your sweet comment!
Juls
Love this recipe! I use brown butter and make the cookies 1.5 ounces. Bake for 8 and cool on sheet for 2 before moving to a wire rack.
I love that, Juls!! Thanks for sharing your twist!
Steph
these are mine, my friends and families FAVORITE cookies, I got asked to make them for a wedding, and was curious how far in advance can I make the dough and freeze it? does. freezing them change how they bake and turn out? Thank you!
Hi Steph, So glad you loved them! While they can be frozen up to 3 months, they’d probably be best if you used the dough in the first month. They’ll take a smidge longer to bake, unless you thaw them overnight in the fridge, then they should be about the same, but I do it all the time. FYI, the baked cookies also freeze fabulously, and you can rewarm them and freshen them up by putting them on a parchment lined baking sheet in a 350°F oven for 3-4 minutes. Hope that helps, they’ll be a huge hit, I’ve made them for many a party!
Jennifer
Are the metric measurements accurate?
Hi Jennifer, I actually have not tested them, it’s an auto calculation with my recipe card, and I know they can be off sometimes. I will try and remake them soon on weighing in grams so I can put accurate measurements in there.
Erin
I do not understand the pinch the dough in half part. I’m trying so hard to picture it lol
Hi Erin, I’ve got a video showing how it’s done in the post and I believe on the recipe card. Basically you pull the cookie dough ball in half, turn or half over and place it on top of the other. But you only need to do this if you are making the giant Crumbl sized cookies. Hope that helps.
Dawn E. Lowenstein
I followed your recipe and used semi-sweet chocolate chips (2 cups). I’d also used BLEACHED all-purpose flour. The balance of ingredients was kept as recipe directed.
This is a really good recipe and I’m glad that I tried it out!
I’m so glad you tried it too Dawn! Thanks for your details! Have a great day!
Elah Holmes
hey! I am 13 years old and I have been making these cookies for 5 years! I have made them for bake sales parties and for other people who ask for them! I always like to try different methods to see how they turn out but they’re always amazing! I just made some and thought it was time that I made a comment!! please try theseeeeeee! 1000/10!!
Elah, thank you so so much! What a fun and kind comment to wake up to today! Keep baking cookies, keep following your passion! Thank you again!
elah
Just made them again today for my Spanish teacher and some extras for my family!! they turned out perfectly!! I also tried something with a few extras that yall should try too-nutella stuffed cookies! I put little blobs of Nutella on a paper plate and froze them until they were firm enough to scrape up with a knife[abt 20 minutes] I flattened out a dough ball placed the Nutella in and covered it up with the dough all the way around it! it was soooooooooooo delicious my sister loved them! ty to my bestie who gave me the ideaaaaa
Oh my!! I’m drooling!
Allison
My favorite recipe! Make only these!! Always get asked for the recipe!
Thank you Allison, you made my year!!!
Felicia
I’ve been making these for over a year now but my last few batches come out flat and don’t seem to be getting cooked all the way.. I don’t think I have changed anything.. is there something I am doing wrong?
Hi Felicia, most likely it’s the warmth of your kitchen, or if you changed butter brands. Try chilling the dough for 10-20 minutes, especially if your butter gets too soft. But cookies in the summer can oftentimes bake flatter. Try your butter a little cooler.
Britt
This is the chocolate chip recipe I’ve been looking for! I only had semi sweet chocolate chips so I ended up using loosely crushed mini eggs and they were soooooo good!
Oooo love your twist Britt! Thanks for your sweet comment!
Erin M
These might be the best chocolate chip cookies I’ve EVER made. This recipe is perfection. The cookies came out perfect, I did bake mine for 15, and they’re thick and chewy. I topped with maldon sea salt out of the oven and it elevated them even more. 13/10 will make these again.
Drooling now!! So glad you loved them, Erin!
Linda
I made your recipe and they were gone quickly. My daughter even took some home for her and my grandson. Thank you.
So glad you all liked them, Linda! Thank you 😘
Allison H
This is my favorite recipe. They are so so good!
Thank you so much, Allison!!
Kristin
Could I sub arrowroot for cornstarch?
Hi Kristin, while I haven’t tried it, yes that should work fine in a 1:1 or 1:1.5 ratio. You might have to play with it, I’d start with the exact replacement and if you don’t get the “chewiness” you want then next time add a little more.
bakergirlmd
I made these cookies and the baking soda came through so strongly that it made the cookies inedible. Will not use this recipe again. So disappointed to have wasted ingredients.
I’m so sorry to hear that Bakergirlmd, wasting ingredients is never something I like to hear. It only calls for a teaspoon which is completely normal. I can only think that perhaps you either missed a clump when you were whisking the dry ingredients or you accidentally used more.
Deseray
Fail proof! Loved them large and “mini” style. Will be the new chocolate chip cookie in our house. Thank you for sharing 🍪❤️
Love it! Thanks Deseray!!
Jenn M.
Loved these! Just perfect. Was wondering if you could use bread flour if out of ap? If so how to sub? Thanks so much
Hi Jenn, so glad you like them! Yes you can use bread flour. But the cookies will be more dense, rise higher and spread less and be a little chewier, due to the higher protein content. You can balance this if you want by adding more cornstarch (my research shows about 2-3 tablespoons per cup of flour to neutralize some of the additional protein.) You might also want to add an extra tablespoon of liquid since they tend to be a little dryer. Let me know if you make any of these tweaks and how they turn out. I personally haven’t tried it with my cookies.
Kate
These are SOOOO delicious!
If I wanted to make even smaller than the minis one any idea how long I’d bake them for? 7minutes?
I’d start checking them at about 6 minutes you’ll just need to play with the time. So glad you love them!