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.

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

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

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.

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