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 no-chill dough, these cookies are soft, chewy, and just like the bakery version. Plus, I’ve included expert tips and high-altitude adjustments to make sure they come out perfect every time.
Reader Carina says, “Best chocolate chip cookie ever! My teens and hubby are always begging me to make these!”
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.
This Crumbl Cookie Recipe is the best ever!
These are hands-down the best Chocolate Chip Cookies! This Crumbl Chocolate Chip Cookie recipe is the most popular on my site, and it’s become a go-to for countless families. I’ve baked this recipe more times than I can count, and it’s always a huge hit with friends and family—they’re constantly asking for more!
With thousands of people making and saving this recipe, and hundreds of comments shared here and on Pinterest, you’ll find plenty of tips and feedback from bakers who love them. I reveal the secrets to avoiding flat cookies and share other expert baking tips to help you achieve perfectly thick, bakery-style cookies every time. I’ve made sure this recipe is as foolproof as it gets!
I’ve also included adjustments for high-altitude bakers so your cookies turn out just right, no matter where you live. Whether you’re new to baking or a seasoned pro, this recipe is sure to become a favorite in your home too!
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!
- 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 Cookie 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 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 (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.
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.
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!
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 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.
Crumbl Cookie 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 why 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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Video
Equipment
- 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.
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
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!