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, and this decadent Chocolate Chocolate Chip Nothing Bundt Cake.
I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, use the Jump to Recipe to head straight there!
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
I’ve spent the 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, providing adjustments for both.
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!
Copycat Crumbl Cookies Ingredients
- Butter | Use high quality, real butter, nothing soft, straight from the fridge; I use salted. Unsalted butter may also be used, just add ¼ – ½ teaspoon of salt.
- Brown Sugar | I used packed light brown sugar, I did not test with dark brown sugar! If you try it let me know how it worked!
- Granulated Sugar | I used organic cane sugar, white sugar may be used as well
- Eggs | We’ll use large, room-temperature eggs, if you forgot, submerge eggs in warm (not hot) water for 5-7 minutes.
- Pure Vanilla Extract | Again use a quality vanilla here, I love Rodelle Vanilla
- All-Purpose Flour | I used unbleached organic all purpose flour
- Corn Starch | This is my secret ingredient, gives the flour a “cake flour” like texture
- Milk Chocolate Chips | What sets apart Crumbl Chocolate Chip cookies from the rest? They don’t use the traditional semi-sweet chocolate chips.
Get the full recipe in the recipe card below.
How to Make the Best Crumbl Cookie Recipe
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 (cream) butter and sugar
In a standing mixer, beat the softened butter until light and fluffy 2-3 minutes. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through.
(You may use a hand mixer, but I believe a stand mixer does better creaming the butter and sugars here).
Add eggs one at a time, mixing on medium speed, 1 minute per egg — then mix in the vanilla. Again, be sure to scrape the sides of the bowl to mix the ingredients completely.
Step 2 | Combine dry ingredients
In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.
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 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.
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Sorry about that! Can we change the text in this one to this: This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, butter was too soft; then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.
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
- Proceed as directed, watch your timing in the oven
Crumbl Cookies Recipe Variations & Substitutions
Use all-natural cane sugar, if possible. It’s less processed and has a delicious, more caramel flavor. You will, however, need to beat the mixture longer to give the coarser grains time to dissolve. It’s worth it!
If you want treats that look like they just came from the bakery, press a few chocolate chips into the top of the cookies while they cool.
Try different combinations of baking chips such as semisweet, dark, white chocolate chips, peanut butter or butterscotch for a different flavor!
I love adding a sprinkle of flaky sea salt to the tops of my chocolate chip cookies, check out these giant pan banging chocolate cookies!
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.
Copycat Crumbl Chocolate Chip Cookie Recipe 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.
- For these cookies it is really important that your oven be at the correct temperature. If you are unsure, as many ovens run a little hot or cold, use an oven thermometer to determine if your oven runs hot or cold and adjust accordingly.
- Split the cookie dough in half | be sure to use the split the cookie dough ball in half, placing the jagged side up method! This will ensure that the cookies do not spread too much, keeping with the classic Crumbl thick cookies.
- Crater Method | I have had success creating a crater by pressing a large round tablespoon into the top of the cookie dough ball slightly. I like the look and texture of the jagged edge cookie better.
- Use quality ingredients; do not use self-rising flour and I have not tested with bread flour or whole wheat flours; I recommend a quality unbleached AP flour. If you have cake flour, you may substitute half of the all-purpose flour with cake flour and OMIT the corn starch.
Copycat Crumbl Cookies Recipe FAQs
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 ¼ of a cookie per serving. With this recipe, you can make them any size that you’d like. You’ll get either 12 of the traditional large size or 24-32 regular sized cookies.
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! 🙂
More Copycat Crumbl Cookie Recipes
- Copycat Crumbl Sugar Cookies Recipe
- Salted Caramel Cheesecake Cookie (Crumbl Copycat)
- Chocolate Oreo Crumbl Cookies
- Crumbl Cookie Dough Cookie
- Copycat Crumbl Cinnamon Swirl Cookies
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More from The Fresh Cooky
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!
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Chocolate Chip Copycat Crumbl Cookies
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Print Pin Save RateEquipment
- 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
- ½ cup granulated sugar I used organic cane sugar, stays the same for high altitude
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 3 cups unbleached all-purpose flour add 2 tablespoons for high altitude
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1 ¼ teaspoons kosher salt add ¼ teaspoon if using unsalted butter
- 2-3 cups milk chocolate chips I used 1 ½ 11.5 oz pkg Ghirardelli
Instructions
- Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven. Line a cookie sheet (half-sheet pan) with parchment paper for the best results, I usually use 3 cookie sheets.
- Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through. (You may use a hand mixer, but I believe a stand mixer does a better job creaming the butter and sugars here)
- Add eggs one at a time, mixing on medium speed, 1 minute per egg — then mix in the vanilla. Scrape the sides of the bowl to mix the ingredients completely.
- In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.
- With mixer on low speed, add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies.
- Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.
- Scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up. Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.
- This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, too soft or water of butter, then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.
- Bake for 10-12 minutes, and not a minute longer! The cookies should be just barely golden at their edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
- Store cookies in airtight container on counter. May be frozen up to 3 months. To freeze dough balls, place dough balls on tray and flash freeze for one hour until firm, then transfer to an airtight container and freeze up to 3 months. Bring dough balls to room temperature before baking.
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Notes
- 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 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
Sarah Sutton
Have you ever made 1.5 of your recipe or double the amount you make at one time? If so is it best to just double everything in the recipe?
Yes, in fact I just made double the recipe the other day. Make sure your mixer is a workhorse! LOL! It’s definitely a lot. And no, I didn’t make any changes! Let me know what you think!
Mindy
Loved them as my entire family did!
So happy to hear that, Mindy! Thank you!
James Jaramillo
I’m making these cookies for my wife’s birthday. They look amazing! How many of the large cookies does this recipe yield?
Hi James, It’s on the recipe card, near the top, it makes 12 large cookies. They are amazing and your wife will be thrilled! Happy Birthday to her! Great hubby for making these for her! Have a great time!
Lori Trotter
The first time I made these they were perfection! However, I made them yesterday and they all went flat 🙁 I followed recipe exact and even tried chilling the second pan. What did I do wrong? So disappointed. I will definitely try again as I know they can be fabulous! Please give me some advice!!
HI Lori,
I’m so sorry about that, go figure right! So there could be a few factors in play:
The typical culprit is your baking soda is gassed, you can test it by adding a couple of teaspoons of vinegar to a jar or cup, add ¼ teaspoon baking soda, if it fizzes up violently it’s good, if not, that’s the culprit grab a new one.
Your kitchen temperature could also be at play, was your butter super soft when you started? If too soft, it will make the dough spread too fast, if your cookie dough feels really sticky, you can always pop it back in the fridge for 10-20 minutes to firm things back up. Also your butter matters, did you use a different brand of butter, some of them include more water, which will make things softer.
Oven’s can also be finicky, if your oven is running cooler than normal (which a lot of ovens do) that can be the problem.
Undermeasuring your flour can also cause it or over-mixing the dough.
Did you bake them on a different pan, dark pans can wreak havoc on cookies in my opinion.
I guess you can see why baking is a science! Hopefully as you make them you will get the “feel” for what the dough should look like. Happy to try and help you troubleshoot.
Kathleen
Carina T.
Best chocolate chip cookie ever! My teens and my hubby are always begging me to make these! Thank you for this recipe:0)
Thank you so much, Carina! You brought me joy today!!
Sierra
These are THE best chocolate chip cookies I’ve ever had. I’m an avid baker and I bake a lot for my friends and family and when I ask them what’s their favorite dessert I’ve made, one of their choices will always be these cookies! I did tweak the recipe and used a 6 pack milk chocolate hershey chocolate bars (9.3 oz.) and shard them, giving large and medium sized chunks, and then adding around 2 oz. milk chocolate chips for small chunks, totaling to 11.5 oz of chocolate, and this tastes soo yummy! I’ve made this recipe multiple times and I DEFINITELY recommend these!! 10/10
Thank you so much Sierra! So glad you love them – and I love your tweaks, chocolate chunks, yes please!!!
Kelsey
Where are the measurements????
Hi Kelsey they are in the printable recipe card at the end of the post. https://www.thefreshcooky.com/copycat-crumbl-chocolate-chip-cookie-recipe/
Paula
I was wondering about the butter in one part you say it needs to be cold from the refrigerator and then in the recipe it says for room temperature?
Hi Paula, Sorry for the confusion, I am referring that it should be real butter (and real butter is not soft coming straight from the fridge, but is a blend, which means not 100% butter). Can you tell me where you read that so I can clarify it a bit more? Your butter should be room temperature for this recipe.
beth
i made this recipe with dark brown sugar and then light brown sugar and I actually preferred the dark brown sugar! thank you for the recipe, its perfect
That’s great to know Beth! I’ll have to try it!
Marsha G
I love these cookies and am so glad to have come across your recipe. I want to make these for my daughter’s wedding shower but would love to do some of the work ahead of time. Do you think making the dough ahead of time and freezing the cookie dough balls for a week or so would change the cookie at all? Or do I bake them and freeze once cooled? What would you suggest?
Hi Marsha, what a fabulous idea, I know I’d love being a guest at that wedding with those treats! 🙂 I have had very good luck in freezing the dough, though it does change the texture slightly. If you choose to freeze, flash freeze the dough balls on a cookie sheet for about an hour until they are firm, then transfer them to an airtight baggie or container. Thaw overnight in fridge before baking. Personally, for the wedding to make less work for you, I would bake them (cool completely) and then freeze them. If you want them warm for the wedding, place them in the oven at 325° for just a few minutes after they’ve been thawed and you will have warm cookies. Hope that helps!
Congratulations, let me know what you decide. Kathleen
Ale Villalobos
Soo Good Love This recipe!! The best cookies ever
Thank you so much!! So made my day!
Courtney Connors
How many ounces of cookie dough would you recommend for the mini cookies? I don’t have a medium size cookie scoop and want to be sure I make the correct size.
Hi Courtney, Just a normal cookie dough ball size Courtney, about the size of a large walnut? These are just regular sized cookies, hope that makes sense. I’ve never measured that part.
Hope that helps! And hope you love them!
Donna McElmurry
Hi! On the Crumbl Chocolate chip, you mentioned the other day a substitute for the cornstarch or baking powder. I don’t see it now. Could you tell us again, please?
Hmm, was it on a social platform Donna? Like Pinterest or Facebook? I’m not sure I’ve mentioned leaving out the baking soda, you need baking soda in them for rise, but I think I had a reader ask if she could leave out the cornstarch since she didn’t have any. My testing revealed not quite as chewy of a cooky without the cornstarch, but they will still turn out delish enough! Let me know!
Betty
Absolutely delicious I used my small pampered chef scoop,baked x13 min , my grandson will love these for sure and this will be my go to recipe for chocolate chip cookies!!
I love hearing that Betty, thank you so much for your sweet comment!
Marcie
Seriously the best chocolate chip recipe! I ended up following the recipe to a “T” but baking the cookies for about 9 minutes! Slightly crispy edges with gooey insides and smooth chocolate in each bite! I will NEVER use any other recipe for chocolate chip cookies again! Go to recipe for sure!
Awe thank you so much Marcie!!
Jo
I made these with gluten free measure for measure flour- my first batch had milk chocolate chips and my second batch had white, milk, and dark chips. They turned out perfect! The only change I made was baking for 13 mins.
Yay!! That is great to hear Jo! So glad they turned out perfect!! Thanks for your kind comment!
McKenzie
AMAZING recipe! It may be my elevation but my dough was still sticky so I added a 1/4 of flour ( did the spoon and level method) and I baked for 5 more minutes. It is soft on the inside and firm on the edges it is delicious. My husband said it would be hard to top another recipe
Wonderful to hear McKenzie! Glad you adjusted for your altitude, sometimes it can also be your butter — but sounds like you auto-corrected perfectly! So glad you loved them and they worked for your family!
Penney Rante
These cookies are amazing! I made them to bag and give as individual gifts to my student teachers. They loved them. My husband said the only change I needed to make was to make more for him! I followed the recipe exactly as written. I questioned taking them out of the oven at 10-12 minutes, but they were perfect! Thank you!
That’s a great change to make! So glad that you loved them and that you have to student teachers. That’s a gift I wouldn’t mind receiving.
Brit
These are super easy and delicious! So soft! Everyone loved them! Make them!
Thank you so much Brit, I so appreciate your sweet words!
Danae
My batter was very sticky and the cookies kind of had a greasy look to them when done and weren’t very fluffy. What do you think I did wrong?
Hi Danae, I’m not sure, the batter should not be sticky. Was your kitchen really warm and the butter super soft? Was your butter real butter? Really cheap butters add a lot of water to the butter, so that might have affected things. What type of flour did you use? Did you measure your flour by the spoon and scrape method? I would love to dialog with you to figure out what it might have been.
Teresa
Made the mini crumble version just like you said and they turned out fantastic. Used my new kitchen aide mixer which helped !! I baked them 8 and 1/2 minutes. Thanks for this new now my favorite chocolate chip cookie recipe !!!
Love this Teresa, thank you so very much!! So glad you loved them, a great way to break in the new KitchenAid!
Sara
Can I make the smaller version of these without cornstarch? I am out of cornstarch!
Hi Sara,
I would go ahead and try, during my testing I found they weren’t quite as soft and chewy without the cornstarch, so yes, they will work out, but may not quite come out the same, but I think they will still be great. Let me know how it turns out!
Sara
Thanks for your super quick reply!! I made a pan with just 1 regular cookie scoop size and they came out puffy but too small so I did a bigger size & I feel like they’re perfect for me! If I’d know how to post pictures I would show you!
I know Sara! I wish there was a way to post a picture on the blog too! Email it to me Kathleen @ thefreshcooky .com and I’ll feature in my newsletter! So glad they worked!
YAY Sara, so glad that they turned out so well!
Jill
These came out perfect!! Thank you for the recipe. I scarfed one down and decided to use the rest for ice cream sandwiches.
Fabulous to hear that Jill!! Love using them for ice cream sandwiches. Double the deliciousness! Thank you for your sweet comment!
Dorothy
Soft and chewy, slight outer crisp. Highly recommend. Definitely a keeper. My new go to recipe for chocolate chip cookies.
Oh thank you so much Dorothy! You made my day!
Haley
These cookies are AMAZING! I replaced the flour with cake flour, and everything still worked out perfectly. I made them for my husband to bring to work, and he said the entire batch was gone by the end of his shift. Great recipe!
Thank you so much Haley, love your tweak!! Happy baking!
Sara
Too much butter . Should be only 1/2 C which is 1 stick , not 2 as listed .
Hi Sara, Most chocolate chip cookie recipes are two sticks (1 cup of butter), trust the reviews, it’s a fabulous recipe, that I make regularly! Hope you try it!
The butter ratio is correct Sara, most ccc recipes have a cup of butter. It should be real butter. Not a blend. Trust the reviews.
Shanni
I recently tried my very first Crumbl cookie and am obsessed. This recipe was the perfect recreation and they even freeze well!!
Thank you so much Shanni, you are so dear!!
Bekah
Every time I make these I do not think I have cooked them long enough when I take them out. Every time they are PERFECT. Many times I have been told they are the best cookies anyone has ever had. Thank you for this amazing recipe!
My dear Bekah, thank you so much for your sweet words! THANK YOU! It’s that little secret, since they keep baking after you take them out of the oven.
Sherry Morton
I am NOT a good baker. BUT I have baked these Crumbl copycat cookies twice-PERFECT! Thank you!
So tickled to hear this Sherry!! That’s amazing! And I would rephrase what you call yourself — you are a good baker!
Susan
Hi what is considered high altitude?
Thank tou
Hi Susan, generally anything above 3500 feet is considered high altitude. If you haven’t needed to adjust recipes before you shouldn’t need to adjust this one.
Sarah
Amazing ! Thank you for the recipe, better than Crumbl
Yay!! Thank you, Sarah!
Neha
These cookies look so thick and chewy! Also the fact that these are no chill cookies is making me even more excited to try these. I hate to wait around to bake my cookies. 😉
Me too!! And thank you, Neha!
Sara Welch
Whipped up a batch of these for an afternoon treat, and they did not disappoint! Turned out rich, decadent and delicious; exactly what I needed to cure my sweet tooth!
Thanks so much!
Justine
These were not a copycat cookie – these were WAY BETTER, Crumbl has nothing on these, I swear. Oh my gosh, served warm they were BEYOND yummy.
Awe, thank you for making my month!!
Julia
I love these cookies!perfectly chewy and not overly sweet!
So glad you enjoyed them!
Dina and Bruce
Baked these for a friend today. Good thing we made a double batch. Wow!! Better than the original!!
Right?!? So glad you loved them.
Lynnette Allred
These are by far the best chocolate chip cookies that I have made! I didn’t have light brown sugar, so I used the dark, still amazing. Thank you so much!!!
Thank you so very much, Lynnette!! ???????? glad to hear they worked with dark brown sugar!
Anna
I’ve made these 3 times now and my kids are obsessed – huge hit!
Thank you so much Anna! So grateful to hear that!!
Melanie
Huge hit! Super moist! I used room temperature butter “Sam’s Club Members Choice” unsalted butter brand & the cookies made a huge difference in flavor. I normally buy “Great Value” brand unsalted butter but, nothing compares to flavor in the Sam’s Club brand. It’s all about the quality of good butter! These cookies were a huge hit, super moist & used parchment paper to Avoid spreading & sticking to cookie sheet. I wish I could post pics of my cookies!
Thank you so much Melanie!! Email me pics of your cookies and I’ll feature them on my newsletter! And yes quality butter makes a huge difference!
Brittany Henson
I love this recipe. The first two batches that I made were perfect and the last 3 or 4 have spread and very thin. I can’t figure out what I am doing different. Unless it is my house temperature. They still taste great but are thin and floppy. Any suggestions would be greatly appreciated to help make them thick again.
Shoot Brittany! Did you change your butter by chance? I would also make sure your baking soda is fresh, it could have lost its oomph. And lastly maybe your oven isn’t quite heating up. Those are the usual culprits.
Nadia
For years, I’ve used air-bake cookie sheets. I’m about to try this scrumptious-looking recipe but wondered if I should make any modifications to bake time or temperature? Thanks for the recipe and thanks for your help, Kathleen!
Hi Nadia, gosh I’m so sorry I don’t know anything about air baked cookie sheets. I would modify it how you normally modify your cookies. Maybe bake a small batch first and adjust from there! Let me know how it goes.
Nadia
Thanks SO much for your kindness and speedy reply, Kathleen! Since I enjoy soft-baked cookies with a crunchy exterior, the insulated (air-bake) cookie sheets have enabled me to consistently achieve that goal. This afternoon, I prepared the dough exactly as you described except I halved the proportions to test my options. I baked five “monster” (Crumbl-style) cookies on my air-bake cookie sheet for eleven minutes. Then I baked one “mini” (normal-sized 😉 cookie for 9 minutes and one “monster” cookie for eleven minutes on a traditional cookie sheet. Although they were ALL delicious and looked quite similar, the air-baked cookies were underbaked in the center. The “mini” and the “monster” cookies on the traditional cookie sheet were near perfection – delectable. Moving forward, I’ll follow your recipe “to a T”: maximum time, traditional cookie sheets. Thank you for all you’ve done to produce and share this OH-SO-delicious recipe! 🙂
YAY!! So glad that they turned out like you expected and thanks for letting me know; these comments help other readers too! Have a lovely holiday season, Nadia!!
Amanda Dietz
D E L I S H! Thank you!
Thanks!!
Whittney
What do you consider “high altitude”?
Anything above 3000 feet is typically considered high altitude.
James Adams
This recipe made me an office celebrity. Best chocolate chip cookie ever!
Wahoo! Love it when that happens!!
Jessica
I’ve made these twice now. The first time they came out perfect! I even bought Crumbl chocolate chip cookies for comparison. Mine tasted better, in my opinion. The only thing I did differently was instead of kosher salt, I used Himalayan sea salt (my go-to in anything I bake). The second time I made them, there must have been more humidity in the air, the first batch spread way too much. I threw the batter in the fridge for about 10 minutes, and the rest of them came out near perfect again. Delicious!!!
Love how you figured it out!!
Rebekka Smith-Pine
Looks and tastes exactly like the Crumbl version!
So glad to hear that!
Jules
I love your crumbl cookie recipes and boy, you can’t eat just one!
Thank you so much! and I agree!! ????
Jessica Frazee
Just fyi crumbl uses guittard chocolate chips. Ghirardelli is a very fruit forward chocolate that the cookies can take on.
Thanks for that tip!
Ma Tonna
Amazing.. all I can say
Thank you so much!
Ashley
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!
Thank you so much, Ashley!! And yes! That should definitely help them bulk up! Haha!!
Diane
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.
YAY! Thank you so much, Diane!!
Maria
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!
Yay! So glad you loved them.
Gail
Great recipes
Thanks!
Jen Nowlan
Very good recipe! Everyone loved these cookies!
Yay!! Thanks!
Carol Schilling
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.
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.
Alexis Thompson
Amazing cookies! ???? Family favorite! Such a great recipe!
Thank you so much, Alexis!
Carol Schilling
Thank you so much!
So glad you loved them, Carol!
Erica
Getting ready to make these…any adjustments if I’m going to add walnuts?
Not at all, it’ll be delicious!!
Tammy
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!
Yum!! That sounds amazing! Love your twist, Tammy!
Teresa
DELISH! Tastes like the real deal!
Thank you so much, Teresa!
Krista
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!
Kathryn
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!
Anita
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.
Jill Lima
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
Deb Diner
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.
Alisa
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.
Katie
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!
Millie
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!
Marybeth
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.
Amara W
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!
Max Ulman
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!
Kathie
Delicious. I l>ve at 7000 feet and they puffed up beautifully!
Fabulous Kathie!! Thank you so much!
Alex
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!
Marion W.
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!
Christine
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!
Emily Magiera
Turned out perfect and tasted delicious!
So glad you love them Emily!!
Karlee
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!
Tess
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!
Dawn Vandermillen
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!
Sheila
We finally got a Crumbl Cookie shop in our area, and I gotta say yours are even better! YUM!
Thank you, Sheila!
Ashley
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!!
Lynn Spencer
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! 🙂
Char Gilliland
My husband couldn’t stop raving about how good these cookies taste!
The best compliment ever! Thanks so much Char!
Amy V.
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!
kushigalu
I wish I could grab one or two cookies right now. Looks fantastic. Pinned to bake these soon.
Hope you love them!
Cathy :)
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!
Julie
Love these cookies. Turned out beautifully! Thanks for the recipe
So glad to hear Julie, thank you so much!
Anita
Made these. Perfect. Huge hit.
YAY! So glad that you loved them!
Mindy
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!!
Beth
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!
Cara
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!
Amanda Wren-Grimwood
These look so good. I have family this weekend and the kids and adults will love these. Thanks!
Perfect to make for family!!
Suja MD
Every bite does indeed look amazing! All of the flavors are incredible. And I love these vibrant colors.
So glad you liked them!
Tayler
This recipe is a spot on match! They taste JUST like the Crumbl cookie!
Thanks so much, hopefully even a bit better!
Sara Welch
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!
Anjali
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!
Mirlene
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!
Tristin
Wow! These crumbl cookies were divine! Definitely my new favorite chocolate chip cookie recipe.
Thanks so much Tristin, a favorite for sure!
Tasia ~ two sugar bugs
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!
Megan
So soft and delicious! I love that these use milk chocolate chips, too.
A signature of the Crumbl chocolate chip cookie!
Lynn @ Fresh April Flours
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!
Michaela Kenkel
These tasted just like the Crumbl cookies!! So good!!
Thank you!
Jules
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!