Copycat Crumbl Chocolate Chip Cookies

Why You’ll Love This Recipe

These homemade Crumbl-style chocolate chip cookies are thick, soft, and bursting with milk chocolate chips, just like the ones from the bakery. They have a chewy center with crisp edges, offering the perfect balance of texture and flavor. Plus, they’re easy to make and require no chilling time, so you can satisfy your sweet tooth quickly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup salted butter, softened

• ¾ cup granulated sugar

• ¾ cup packed light brown sugar

• 2 large eggs, at room temperature

• 1 tablespoon vanilla extract

• 2¼ cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon kosher salt

• 2 teaspoons cornstarch

• 2 cups milk chocolate chips (Ghirardelli recommended)

Directions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in vanilla extract.

4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, kosher salt, and cornstarch.

5. Mix Wet and Dry Ingredients: Gradually add dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.

6. Add Chocolate Chips: Fold in the milk chocolate chips evenly throughout the dough.

7. Shape Cookies: Using a 1/3 cup cookie scoop, portion dough onto the prepared baking sheet. Flatten slightly with your palm.

8. Bake: Bake for 10–12 minutes, until edges are golden and centers are set.

9. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Servings and Timing

• Servings: Approximately 12 large cookies

• Prep Time: 15 minutes

• Cook Time: 10–12 minutes

• Total Time: 25–27 minutes

Variations

• Swap milk chocolate chips for semi-sweet or dark chocolate chips for richer flavor.

• Add 1 cup chopped walnuts or pecans for crunch.

• Place a caramel piece or marshmallows in the center of each dough ball for a gooey surprise.

Storage/Reheating

• Store cookies in an airtight container at room temperature up to 5 days.

• Freeze unbaked dough balls on a baking sheet until solid; transfer to a freezer-safe bag. Bake from frozen, adding extra baking time.

• Reheat cookies in the microwave for 10–15 seconds to enjoy soft and gooey.

FAQs

How do I achieve the thick texture of Crumbl cookies?

Using baking soda, baking powder, and cornstarch helps create thick, chewy cookies.

Can I use unsalted butter instead of salted?

Yes, but add ½ teaspoon extra salt to balance flavors.

Why are these cookies so large?

Using a 1/3 cup cookie scoop makes them large and bakery-style.

Can I use a different type of chocolate chip?

Yes, semi-sweet, dark, or white chocolate chips work.

Do I need to chill the dough?

No, chilling is not required.

Can I make smaller cookies?

Yes, adjust scoop size and baking time accordingly.

How can I make these gluten-free?

Substitute flour with a 1:1 gluten-free blend; ensure baking soda and powder are gluten-free.

Can I add other mix-ins?

Yes, add up to 1 cup chopped nuts, dried fruit, or candy pieces.

How can I make these dairy-free?

Use dairy-free butter and chocolate chips.

Can I freeze baked cookies?

Yes, freeze in airtight containers for up to 3 months; thaw before serving.

Conclusion

These Copycat Crumbl Chocolate Chip Cookies replicate the beloved bakery treat with thick, soft texture and rich chocolate flavor. Perfect for any occasion, they are sure to become a favorite indulgence.

Copycat Crumbl Chocolate Chip Cookies

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 10–12 minutes
• Total Time: 25–27 minutes
• Yield: Approximately 12 large cookies
• Category: Dessert, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

Copycat Crumbl Chocolate Chip Cookies are thick, soft, and loaded with milk chocolate chips, featuring a chewy center and crisp edges just like the bakery original. Easy to make with no chilling required.

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Ingredients

1 cup salted butter, softened

¾ cup granulated sugar

¾ cup packed light brown sugar

2 large eggs, at room temperature

1 tablespoon vanilla extract

2¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

2 teaspoons cornstarch

2 cups milk chocolate chips (Ghirardelli recommended)

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
4. In a separate bowl, whisk flour, baking soda, baking powder, kosher salt, and cornstarch.
5. Gradually add dry ingredients to wet mixture, mixing until just combined. Avoid overmixing.
6. Fold in milk chocolate chips evenly throughout dough.
7. Using a 1/3 cup cookie scoop, portion dough onto baking sheet. Flatten slightly with palm.
8. Bake for 10–12 minutes until edges are golden and centers are set.
9. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

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Notes

Swap milk chocolate chips for semi-sweet or dark chocolate chips for richer flavor.

Add 1 cup chopped walnuts or pecans for crunch.

Place a caramel piece or marshmallow in the center of each dough ball for a gooey surprise.

Use unsalted butter plus ½ teaspoon salt as substitute for salted butter.

Adjust scoop size and baking time for smaller cookies.

Substitute flour with gluten-free blend for gluten-free version; ensure baking soda and powder are gluten-free.

Add other mix-ins like dried fruit or candy pieces up to 1 cup.

Use dairy-free butter and chocolate chips for dairy-free cookies.

Freeze baked cookies up to 3 months in airtight containers; thaw before serving.

Freeze unbaked dough balls on baking sheet until solid, then transfer to freezer bag; bake from frozen, adding extra time.

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Nutrition

• Serving Size: 1 large cookie
• Calories: approx. 250-300 kcal
• Sugar: 18-22 g
• Sodium: 150-200 mg
• Fat: 12-15 g
• Saturated Fat: 7-9 g
• Unsaturated Fat: 3-5 g
• Trans Fat: 0 g
• Carbohydrates: 30-35 g
• Fiber: 1-2 g
• Protein: 3-4 g
• Cholesterol: 40-50 mg