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, and my Oatmeal 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!
- 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.
- 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!
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.
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
- 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; 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