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Best Copycat Crumbl Chocolate Chip Cookie Recipe

ByKathleen Pope

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This classic Crumbl chocolate chip cookie recipe is a perfect copycat of the real thing. 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! 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.

Crumbl Chocolate Chip Cookie Recipe with giant cookie on cutting board with milk chocolate chips surrounding.

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!

Plus I have tested at high altitude and sea level, I provide adjustments for baking these perfectly at high altitude or at sea level.

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!

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!

Simple Ingredients

The full instructions and measurements are in the printable recipe card at the end of this post.

Labeled ingredients for copycat Crumbl chocolate chip cookie recipe.

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, 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 set’s apart Crumbl Chocolate Chip cookies from the rest, they don’t use the traditional semi-sweet chocolate chips.

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.

Crumbl chocolate chip cookie copycats on wood board with one cookie halved with gooey and soft chocolate chips.

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 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

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

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.

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.

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.

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. 

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

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!

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

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! 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.
Copycat Crumbl chocolate chip cookie on pink pedestal with crumbl cookie cutter in background and chocolate chips laying about.

Frequently Asked Questions

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 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. 

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 qhy these cookies were made for sharing. Sharing is caring! 🙂

Store bought Crumbl chocolate chip cookie comparison to homemade crumbl cookie.
The cookie on the right is from crumbl with my copycat version on the left.

Top Tips for the Best Crumbl Cookies

  • 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.
Giant copycat crumbl chocolate chip cookie cut into quarters on parchment with glass of milk and crumbl cookie cutter in background.

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 comment below the recipe!

Crumbl Chocolate Chip Cookie Recipe with giant cookie on cutting board with milk chocolate chips surrounding.

Copycat Crumbl Chocolate Chip Cookie Recipe

Author: Kathleen Pope
4.52 from 190 votes
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.
Print Save Pin Recipe Rate
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Sweets
Cuisine American
Servings 12 large cookies (32 mini cookies)
Calories 582 kcal

Equipment

  • USA Pan Half Sheet Baking Pan
  • KitchenAid Classic Stand Mixer

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° 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.

Video

✱ Kathleen’s Tips

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: 1 cookie Calories: 582 kcal Carbohydrates: 80 g Protein: 4 g Fat: 28 g Saturated Fat: 17 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 72 mg Sodium: 474 mg Potassium: 194 mg Fiber: 1 g Sugar: 53 g Vitamin A: 518 IU Calcium: 61 mg Iron: 2 mg

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.

Tried this recipe?Let us know how it was!
Kathleen Pope, The Fresh Cooky.

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.

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116 Comments

  4. 5 stars
    These cookies are HEAVENLY! Thank you for writing such a great detailed post/recipe and also including the calorie info. My teen sons are trying to bulk up- and at over 500cal per cookie this will def help them!

    The inside of the cookies were chewy and looked a little “under done”- but that is a good thing.

    I have had crumbl cookies and I’m
    So pleased to have a copycat recipe at home!

    Reply

  5. 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.

    Reply

  6. 5 stars
    These cookies turned out great! I had never tried rolling into balls then separating and stacking like that. The cookies are large and very soft and slightly underbaked which is just how I wanted them. Yum!

    Reply

  9. I just have a question. 4.2 ounces equals just over 1/2 cup but you state it’s one-third cup which would actually only be 2.67 ounces. Please clarify the correct measurement for this recipe as I would like to purchase the correct size cookie scoop. Thank you for your prompt response.

    Reply

    1. Hi Carol – sorry about that; it’s an “overflowing” large cookie scoop. I use the scoop to pull out the dough, and then I tend to weigh if I’m being geeky. The scoop just gets me to roughly the right amount. The scoop holds 3 tablespoons, but as mentioned, it’s actually more than that. However, that being said, any large scoop will work; it doesn’t have to be exact; just watch your baking time for your desired doneness. I’ll email you directly as well with a link to the scoop I used.

      Reply

  12. 5 stars
    Amazing! I made the chocolate chip cookies and made white chocolate chip and macadamia cookies using the same dough and my neighbors can’t stop talking about them!

    Reply

  14. 5 stars
    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

    Reply

  18. 5 stars
    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.

    Reply

  20. 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

    Reply

  21. 5 stars
    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!

    Reply

  22. 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.

    Reply

    1. 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!

      Reply

  23. 5 stars
    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?

    Reply

    1. 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.

      Reply

  24. 5 stars
    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.

    Reply

  27. 5 stars
    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!

    Reply

    1. 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!

      Reply

  28. 5 stars
    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.

    Reply

  32. 5 stars
    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!

    Reply

  33. 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! 😋

    Reply

  35. 5 stars
    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!

    Reply

  36. 5 stars
    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!

    Reply

  38. 5 stars
    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!

    Reply

  40. 5 stars
    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 💓

    Reply

  49. 5 stars
    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!

    Reply

  51. 5 stars
    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!

    Reply

  53. 5 stars
    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. 🙂

    Reply

  55. 5 stars
    I was VERY underwhelmed with Crumbl’s chocolate chip cookie, and this one was delish! Thanks for a BETTER recipe, Kathleen!

    Reply