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
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.