Go Back
+ servings
A homemade Crumbl chocolate chip cookie being torn in half.

Crumbl Chocolate Chip Cookies

A perfect Crumbl copycat recipe. What you get is a thick, chewy, and large chocolate chip cookie that tastes JUST like a cookie from Crumbl.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 cookies
Calories 752kcal


  • 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


  1. 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 :) 
  2. 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. 
  3. 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!! 
Tip: make sure your oven is heated to 375°F. I have an oven thermometer in my oven to make sure it's heated properly. 
Tip #2: 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 top has 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. 


Calories: 752kcal | Carbohydrates: 106g | Protein: 8g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 102mg | Sodium: 434mg | Potassium: 174mg | Fiber: 2g | Sugar: 67g | Vitamin A: 844IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 3mg