Crumbl Chocolate Chip Cookie Recipe
I’m so excited to share this Crumbl Chocolate Chip Cookie Recipe! I made a perfect copycat Crumbl cookie recipe of their famous Crumbl Chocolate Chip Cookies! These cookies are the same size as Crumbl cookies (large and in charge), they’re ultra thick, soft(like super soft cookies, even the following day), chewy, and sheer cookie perfection. Now you can make chocolate chip Crumbl cookies right at home!
If your love of Crumbl cookies brought you here, then be sure to check out my Crumbl Cookie Copycat Recipes! I have an entire section dedicated to my copycat Crumbl cookie recipes. If you are looking for more delicious versions of chocolate chip cookies, I recommend my Small Batch Chocolate Chip Cookies, Brown Butter Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, and these classic Nestle Toll House Chocolate Chip Cookies!
Why This Recipe Works
- Big, thick cookies. If you want to get the same big cookie size as Crumbl bakery, then you’ll want to use 1/2 cup to portion out the cookie dough (or about 5 oz if using a kitchen scale). This will give you the most amazing giant cookies. However, you can also use a 1/4 cup (this is the size I use for most all my cookie recipes on my site.
- Soft and chewy. It took me several tries to perfect this Crumbl chocolate chip cookie recipe, which I’m attributing as a good thing because I learned a lot of cookie baking science along the way! The result is a copycat Crumbl cookie recipe that yields big, soft, and chewy cookies!
- Perfect copycat recipe. These delicious cookies taste freshly homemade, are perfectly sweet, and are perfectly baked (not too soft and not too hard!). They are the perfect Crumbl cookie recipe!
Ingredient Notes
- All Purpose Flour: I baked these copycat Crumbl chocolate chip cookies at sea level. See my Recipe Tips and Recipe FAQs sections for details on baking at higher elevation (which will require adjusting the flour).
- Cornstarch: The cornstarch will hold onto the moisture in the cookie dough, which will help the cookies stay soft and thick and have a chewy texture!
- Baking Powder and Baking Soda: Since these cookies are so big, we use a tad more baking powder and baking soda to help get the best rise.
- Unsalted Butter: The fat content in cookies is what helps them stay soft and chewy. If using salted butter, reduce the amount of salt in the recipe by 1/2 tsp.
- Brown Sugar: Using a combination of brown sugar and granulated sugar will give us the perfect combination of soft and sweet. The higher ratio of brown sugar than granulated sugar is what helps the cookie stay more moist.
- Guittard Baking Chips: Crumbl uses the big milk chocolate chips in their famous Crumbl chocolate chip cookie recipe. To get the same result, you’ll want to use the big milk chocolate chips too. However, feel free to use whatever chocolate chips you prefer.
Step-by-Step Instructions
- Combine dry ingredients. Add the flour, corn starch, baking soda, baking powder and salt to a medium bowl and whisk until combined.
- Cream the wet ingredients together. Add the butter, brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a hand mixer. Cream until well combined. Scrape down the sides of the bowl. Add the egg and vanilla extract and beat on medium speed for 1 minute.
- Combine dry and wet ingredients. Add the flour mixture to the wet mixture. Stir until just combined. Do not over mix! Using a spatula, stir in the chocolate chips.
- Portion into dough balls. Using a 1/2 cup (if you want them the same size as Crumbl’s chocolate chip cookies) or you can use a 1/4 cup for a bit smaller size, portion into dough balls. Place the dough balls on a baking sheet lined with parchment paper. If using a 1/2 cup (or 5 oz dough balls), I only do 2 cookies per cookie sheet.
- Bake the Crumbl chocolate chip cookies. Bake in an oven preheated to 375°F for 9-12 minutes or until the tops are lightly golden, no longer shiny, and the edges are set. Remove from the oven. Using a very large round biscuit cutter or cookie cutter, place over each cookie and swirl in a hula hoop motion around the cookie to make it perfectly circular.
- Let cool. Let the cookies sit on the cookie sheet for 10-15 minutes (they’ll continue to bake and set up while cooking). Transfer to a wire rack and let cool for 15 minutes before eating. Enjoy!
Recipe Tips
Crumbl serves these as milk chocolate chip 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 🙂
Feel free to 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. To chill, place the cookie dough in an airtight container in the refrigerator for 1-24 hours. Remove and let sit at room temperature for 30 minutes or until just soft enough to scoop into balls.
Make sure your oven is heated to 375°F. I have an oven thermometer in my oven to make sure it’s heated properly.
If your cookies have baked the full 10 minutes and they appear VERY under baked, keep them in until they are lightly golden in color and the tops have set.
After you remove them from the oven, it’s important the cookies stay on the baking sheet for the 10 minutes. The cookies will continue to set up while on the tray.
How to Get the Perfect Crumbl Cookie
- Bake at the right temperature. Many places online will tell you the higher the oven temperature, the thicker the cookie (like 400°F or hotter). The high heat shocks the cookie and helps it bake super fast so the cookie won’t have time to spread as much and you’ll have a really thick cookie. I tried this and didn’t love it. You get a thick cookie, but the centers can be quite doughy and the edges much darker
- 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.
- 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.
Make Ahead, Storing, and Freezing
This dough will stay good chilled in the fridge in an airtight container for 2-3 days prior to baking it. Remove from the fridge and let come to room temperature so you can scoop it into dough balls and bake following the instructions.
You can store these Crumbl chocolate chip cookies at room temperature in an airtight container for up to 5 days (if they last that long before you eat them all!).
You can also freeze the cookie dough. Portion the cookie dough into 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!!
My post on Freezing Cookie Dough goes through everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough! My Freezing Cookies post has tips and tricks on how to freeze baked cookies.
Recipe FAQs
If you’re going for a perfect Crumbl copycat recipe, then yes, use those chips. If you prefer semi-sweet chocolate chips over milk chocolate then by all means, use the semi-sweet.
Anywhere from 650-750 calories per cookie.
Yes! Although their menu changes each week, they always serve their chocolate chip cookie and their Crumbl Sugar Cookies.
These are big cookies! So one thing that can help them spread so they aren’t baked as tall dough balls is to slightly flatten the dough balls to resemble thick disks. This will help the cookies bake at an even thickness, having a more uniform bake.
This could be due to a change in elevation where you are at. These cookies were baked at sea level. If you are baking at high altitude, you may need to add additional flour (up to 1/4 cup) and reduce the sugar by 1 tablespoon. Use some of your baking instincts. If the dough is super super sticky, you’ll want more flour!
A few commenters and reviews have mentioned their cookies have turned out dry. This is super crazy because whenever I make them they are super soft and moist! So, a few things to note: I bake these at sea level. If you are at a different elevation, you’ll want to adjust the amount of flour. If you are finding your dough is fairly crumbly, you have too much flour. Reduce the flour by a few tablespoons. The dough should be soft, moist, easy to come into a ball, not crumbly, but not overly sticky.
More Cookie Recipes
- 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!
- 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.
Crumbl Chocolate Chip Cookie Recipe
Ingredients
- 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
Equipment
- oxo
Instructions
- 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; some cookies may have uneven edges. To fix this, use a very large round biscuit cutter or cookie cutter and immediately after removing the cookies from the oven, gently use the cutter in a circular motion around the cookies to tuck in the edges (think hula hoop motion). We don’t want to cut the cookie. We just want to make the cookies uniformly circle before they set. 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
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172 Comments on “Crumbl Chocolate Chip Cookie Recipe”
I was craving a crumbl cookie and came across this copycat recipe and it was great! I didn’t chill my dough before baking and they still turned out great! Thank you for a delicious cookie recipe.
They taste just like Crumbl if not better, Thanks!
I expected them to taste really similar to crumbl cookies but I just didn’t taste it. They still came out good tho. 🙂
These are beautiful! I did have an issue with not cooking all the way through though. I couldn’t leave them in longer because the bottoms were browning and I didn’t want them to burn. Any advice?
I followed all the steps but don’t have an oven thermometer. So maybe that would take care of it?
Hi! Oven thermometers really help, especially with this recipe. Did you make the dough balls the same size as recommended in the recipe?
You did it! These are amazing!
These are soooo good. She nailed the recipe. We used semi sweet chocolate chips instead of milk chocolate and I’d recommend less chips as well IF your family is like mine- more of the cookie lover and not the chocolate lover. Other than that, this will be a go to recipe!! Thank you
These were so good and soo easy – I am getting to make a batch; some to bake now and some to freeze for the next time we have a cookie craving!!
I really wanted to become a master at a Crumbl cookie and this recipe was it! I actually baked this recipe plus another copycat recipe and this one LOOKED way better by far! The flavor was really great, possibly could have been better if I had chilled the dough longer than 30 minutes, but I was pleased. My butter was cold, not softened at all, which was a tip I took from the other recipe and didn’t affect the final product negatively I think. I made my cookies 3 oz so I could bake 6 to a pan. My baking time was slightly longer but really only a minute or two. I’m so glad I found this! Thank you!
Am I crazy, or are there no ingredient measurements listed?
I can see measurements. Let me know if they still aren’t showing up for you.
Better than Crumbl! Nice work!
Holy cookies! Best cookies, I’ve ever made. Thank you for the recipe.
I was in Colorado and discovered Crumbl Cookies. I have been obsessed with their chocolate chip ever since. We don’t have a Crumbl in Northern California, so I thought I’d try making one. And then I discovered THIS recipe! I followed the directions exactly and the cookies are PERFECT! Well, I made one simple change—I puled the ball of dough apart, in half, flipped the top half over and put it back on the bottom half before I baked them. It’s a technique to create a more mounded cookie. Anyway, my family cannot believe how delicious these cookies are. Thank you, Whitney!
Thanks for the cookie tip Deborah! I’m so glad you and your family loved this recipe!
I like these better than Crumbl!! Made these for a family gathering and they were a huge hit! Thank you for this recipe!
Yay!! Glad they were a hit!
What adjustments would you make if I wanted a smaller version? Like maybe 1/4 or a 1/3 of the size? Thanks!
So you have multiple options: 1) you can half the recipe and make as is. Meaning, the cookies will still be large, but you’ll have fewer. This is a good option because you can just cut the cookies in half or fourths if you’d like. 2) you can make this recipe as is, but instead of forming the dough into 5 oz balls, you can make them into 2.5 oz balls. If you choose to do this, they won’t bake the same. You will want to watch them in the oven because they won’t need as long to bake. 3) you can make my chocolate chip cookies. You can find the recipe here: https://saltandbaker.com/chocolate-chip-cookies/
Enjoy the cookies! After you make them, report back with your thoughts. Thanks Felicia!
I made these with my husband for a date night and they were a HUGE hit. We baked two cookies on one sheet at a time (because they are deliciously big) and they came out great. I think the elevation difference here affects our bake time. I baked them for about 12 minutes and it was perfect. I recommend letting them sit on the baking sheet like instructed. They are PERFECT! I like them better than Crumbl and Chip.
I used semisweet chocolate chips but other than that I followed the instructions exactly and the cookies were delicious! They were soft on the inside but had a nice crunchy outside layer. I would say the cookies are better than the ones from Crumbl.
AMAZING! Seriously just like the CRUMBL cookies. I actually substituted the milk chocolate chips with white chocolate and they still turned out great. Will definitely use this recipe again!
Thanks for your comment Jane ❤️ So glad you loved the cookies!!
This looks amazing! We love Crumbl. But I will seriously be in trouble if you create a copycat for their Snickerdoodles. They are my favorite!
I haven’t tried the snickerdoodle cookie from Crumbl, but once I do, I’ll have to make a copycat version of it!
Omg so excited to make these with my daughter tonight but unfortunately the cookie did not bake all the way through. We baked for the suggested 10min but when timer went off it was still not cooked so we kept it in for another 4 min n it did look more cooked through and there was a slight yellow color to it so we took it out n let it set for additional time hoping it would bake a bit more but when we broke through the cookie dough was still not baked through. So disappointed. May try this recipe one more time to see how it goes.
Hi Lucy. Thanks for your comment! Let me give you a few pointers and tips before you try this recipe again:
1- do you have an oven thermometer? My oven runs 10°F cooler than what’s noted on the dial. So I have to put my oven at 385°F in order to get the oven temperature to 375°F (like noted in the recipe). I’m guessing this might be something you might be dealing with? I’ve baked several batches of these cookies, and I never had any issues with them being under baked and doughy.
2- You can bake the cookies a little longer than 10 minutes. When you noticed the cookies looked a tad undone, I’m glad you put them back in the oven a tad longer. If your oven isn’t heated to 375, they will need longer to cook. But referring back to #1- I suggest you get an oven thermometer to help. (I’m so glad I have mine).
3- Did you keep the cookies on the baking sheet for 10 minutes after removing them from the oven? The cookies will appear a *tad* under baked when you remove them from the oven, however, they will continue to bake and set up while on the baking sheet.
4- After the cookies have baked, and they’ve set on the baking sheet, transfer them to the cooling rack and let them sit for at least 10 minutes. You may even want them to be sit on the rack for 30 minutes before you eat them. Again, this just gives them time to set.
Let me know if this helps! And good luck!
I’ve been waiting for a perfect Crubml copycat recipe! This is AMAZING. I hugely recommend.
Thanks Camille! They’re the best Crumbl cookies ever!
I moved away from the US and I miss these cookies so much! I am so happy I found this recipe!!! It is excellent and my cookies turned out great!
Thank you, thank you, thank you.