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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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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Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Crumbl Chocolate Chip Cookie Recipe (Copycat)
Video
Equipment
- KitchenAid Classic Stand Mixer
Ingredients
- 1 cup butter 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
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!