Crumbl Chocolate Chip Cookie Recipe
You guys, I DID IT! I made a perfect copycat recipe of the famous Crumbl Chocolate Chip Cookie! These cookies are the same size as Crumbl cookies (large and in charge), they’re ultra thick (scroll down to see photos showcasing this feature), SOFT (like super soft even the following day), chewy, and sheer cookie perfection.
It took me several tries to perfect this recipe, which I’m attributing as a good thing because I learned a lot of cookie baking science along the way.
Tips for making Crumbl Cookies
Tip #1: Bake at the right temperature.
If you were to Google, “how to make thick cookies” you’d be instructed to crank the oven temperature up high, like 400°F or hotter. The high heat essentially shocks the cookie so that you’ll have a really thick cookie. I tried this method but I didn’t love it. If you turn the oven *too* hot, the cookies will bake to be quite small (due to minimal spreading) and the center of the cookies can be quite doughy. Ultimately, the end result doesn’t look anything like a large, thick, and chewy Crumbl cookie.
Another thing I noticed when I baked the cookies at high heat was that the outside edges were much darker and the cookie lacked a uniform color.
The best temperature to bake a Crumbl cookie? 375°F. Not too hot, but hot enough to set the cookie and prevent it from overspreading.
Tip #2: Use the right proportions of ingredients.
A cookie needs enough butter to stay moist. Too little butter and the cookie will be crumbly and break apart; not to mention day old cookies would be hard and undesirable.
Tip #3: Portion the dough into large and equal cookie dough balls. Use a kitchen scale to ensure precise proportions.
Having the cookie dough balls the same size helps the cookies bake uniformly.
- All purpose flour
- Cornstarch – this ingredients makes cookies nice and chewy. Don’t skip this ingredient.
- Baking powder – a leavening agent. Baking powder helps the cookie rise in the oven, giving us a nice thick cookie.
- Baking soda – another leavening agent because 2 is better than 1 when it comes to these cookies.
- Salt – for flavor.
- Butter – I use unsalted butter in this recipe but you’re welcome to use salted. Just lower the amount of salt used in the recipe if you go this route.
- Brown sugar – I use more brown sugar than granulated sugar because brown sugar helps the cookie stay more moist than regular sugar.
- Granulated sugar
- Large egg – make sure the egg is at room temperature.
- Vanilla extract – use a good vanilla extract because the vanilla flavor is important.
- Guittard milk chocolate chips – this is one of the signature ingredients to a true Crumbl chocolate chip cookie. They use the large baking chip milk chocolate chips… so that’s exactly what we use too!
- Whisk the dry ingredients. In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt.
- Cream the butter and sugars. On medium speed, cream the butter, brown sugar, and granulated sugar for about 2 minutes. I use my stand mixer for this (makes it soooo much easier) but a hand mixer will work just as well. Once the butter and sugars are creamed, beat in the egg and vanilla extract and mix until those ingredients are completely combined.
- Combine dry + wet ingredients. Add the dry ingredients to the wet ingredients and mix until almost/just combined. Stir in the chocolate chips.
- Portion the dough. You can either bake the cookies immediately, or chill the dough. If you choose to chill the dough, continue reading as I go over a few tips and tricks for chilling cookie dough. When you’re ready to bake the cookies, portion the dough into equal 1/2 cup sized balls, about 5-5.5 oz each.
- Bake. Place the large cookie dough balls on a large baking sheet lined with parchment paper or a baking mat. I bake 2 cookies per sheet. Bake at 375°F for 9-12 minutes. The tops will be lightly golden.
- Let the cookies set after baking. Remove the baking sheet from the oven and allow the cookies to sit on the tray for 10 minutes. The cookies will continue to bake and set while they are sitting on the hot baking sheet. After the 10 minutes, carefully transfer the cookies to a wire rack to cool for at least 10 minutes before eating. The cookies might appear a tad under-baked, but they will set up as they cool.
- Store the cookies. You can store these cookies at room temperature in an airtight container for up to 5 days (they won’t last that long). You can also freeze the cookie dough (I would portion the cookie dough into the 5 oz balls prior to freezing. Place the dough balls in a freezer safe ziplock bag and store in the freezer for up to 3 months. When ready to bake, remove them from the freezer and let them thaw before baking).
One thing I love about these cookies is that they stay soft for several days after making them! I left one cookie out on the counter (not wrapped or covered) and the following day it was still super soft. I was thrilled!!
Chilling the dough isn’t necessary or required. I chill my cookie dough to develop and deepen the flavor. Giving the cookie dough time to sit lets the flavors meld together. The end result is an irresistible thick and chewy big chocolate chip cookie. If you chill the dough, place the cookie dough in an airtight container and place in the refrigerator for 1-24 hours. When ready to bake, remove the cookie dough from the fridge and let it come to almost room temperature. You want the dough to be slightly chilled but soft enough to scoop and portion into balls. Bake the cookies at 375°F for 9-12 minutes or until the tops are set and lightly golden.
If you don’t have time to chill the cookie dough for 24 hours (totally fine, I get that!) you can bake the cookies immediately after making them. They bake up beautifully and they still taste AH-MAZING!
If you’re going for a perfect Crumbl copycat recipe, then yes, use those chips. If you prefer semi-sweet chocolate over milk chocolate then by all means, use the semi-sweet 😄
Anywhere from 650-750 calories per cookie.
For proper storage you can store these cookies in an airtight container at room temperature. They do not need to be stored in the refrigerator.
Cookie recipes worth making:
- Double Chocolate Chip Cookies – if you’re a chocolate person, these are for you!
- Oatmeal Chocolate Chip Cookies – the most perfect oatmeal cookie ever.
- Soft Oatmeal Raisin Cookies – I’m not a raisin person but I LOVE these cookies!
- Brown Butter Chocolate Chip Cookies – secret ingredients (oat flour and brown butter) turn these basic cookies into something extraordinary!
- Brownie Cookies – these cookies take only 15 minutes to make AND bake. You’ll have one in your hand in no time!
- Chocolate Chip Cookies – a classic chocolate chip recipe that everyone loves.
- Tahini Chocolate Chip Cookies – careful, my husband claims the tahini makes these cookies extra addicting.
Did you make this recipe? I’d love to hear about it! Click here to leave a star rating and review.
Crumbl Chocolate Chip Cookies
- 2 1/4 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cups unsalted butter - at room temperature
- 3/4 cup brown sugar - packed
- 1/2 cup granulated sugar
- 1 large egg - at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups Guittard baking chips - See note #1
- Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt.
- Cream the butter, brown sugar, and granulated sugar on medium speed (with paddle attachment) for 2-3 minutes, scraping down the sides of the bowl as needed.
- Add the egg and vanilla, beat on medium speed for 1 minute.
- Add the dry ingredients and mix until JUST combined. Stir in the chocolate chips.
- Using a ½ cup measuring cup, portion the dough into equal 1/2 cup size balls (I like to use a kitchen scale to get the balls equally portioned. Each dough ball should weigh 5-5.5 oz each). See note #2. Place the dough balls on the prepared baking sheet. Leave enough space between each cookie, I do 2 per tray.
- Bake for 9-12 minutes. The tops will be lightly golden and the tops set. Remove the baking sheet from the oven and allow the cookies to sit on the tray for 10 minutes (the cookies will continue to bake/set while on the sheet). Transfer to a wire rack to cool for at least 10 minutes before eating. The cookies need time to set. (Refer to the notes section for more tips).
- Store cookies in an airtight container. See note #3
- Crumbl uses Guittard milk chocolate baking chips in their cookies. If you don’t like milk chocolate, use semi-sweet instead. Also, you can use more than 1 1/4 cups of chocolate chips. I like to form the cookie dough balls and then place some chocolate chips on the tops of the balls… it makes the cookies look like they came out of a bakery 🙂
- Rather than bake the cookies immediately, you can chill the dough. Chilling the cookie dough for an extended period of time helps the cookies flavors meld together, develop, and deepen. It’s not necessary, but we love to do this when making chocolate chip cookies. If you choose to chill the dough here’s what you do: Place the cookie dough in an airtight container and place it in the refrigerator to chill for 1-24 hours. (the longer it chills the better it’ll taste). After the dough chills, remove it from the fridge and let it sit at room temperature for 30 minutes or until just soft enough to scoop into balls. Portion the dough into about 5-5.5 oz dough balls. Bake as directed in the recipe card.
- One thing I love about these cookies is that they stay soft for several days after making them! I left one cookie out on the counter (not wrapped or covered) and the following day it was still super soft. I was thrilled!!