Crumbl Cookies Recipe

I am confident this is the BEST copycat recipe for the Chocolate Chip Crumbl Cookie! Thick, buttery, soft, and loaded with milk chocolate chips !

Make sure to try my Ultimate Chocolate Chip Cookies recipe too! It’s a duper for Gideon’s Bake shop and it’s SO good!

Crumbl Chocolate Chip Cookies are a gold standard chocolate chip cookie. If you’re lucky enough to have tried one of their chocolate chip cookies you probably noticed a few things that makes them unique. First, they are milk chocolate chip cookies, using all milk chocolate in their classic cookie, second they are huge, and third they have a distinct soft/cookie dough type of a texture, while still having crisp edges. I wanted to recreate their famous chocolate chip cookie at home, and after some trial and error, I am confident to say that I nailed it. We even tried them side by side and my recipe is an absolute dupe. AND I might have made mine even prettier than theirs with a few extra milk chocolate chips pressed into the top! I think I need to work on a Crumbl Sugar Cookies recipe next!

Crumbl Bakery is a cookie shop that can now be found all over the US! I have ordered them online for years, as far back as when I did the second year of my Online Bakery Cookie Taste Test! We loved them, and the pretty presentation. Since then we have had a few stores pop up near us, so we have been able to enjoy them more frequently! They’re delicious and definitely a special treat to pick up! They specialize in creating delicious cookies with fun and unique flavors. Every week they have a new rotating menu and we have tried so many. A few favorites are the Frosted Sugar cookie (of course), the Cinnamon Roll cookie (with cream cheese frosting!), The Chocolate Oreo Crumbl cookies, and the Cornbread cookie (SO GOOD!) Along with their creative recipes, they always have their famous chocolate chip cookie on the menu.

Crumbl Cookie Recipe (Copycat Chocolate Chip Cookie)

This copycat Crumbl Cookie recipe is SPOT ON! I have nailed the texture and flavor of the famous milk chocolate chip cookie!

Prep: 10min

Total: 20min

Yield: 12

Ingredients:

• 1 cup butter, room temperature
• 1 1/4 cups light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 tablespoon cornstarch
• 3 cups all purpose flour
• 2 1/4 cups milk chocolate chips, plus more to press into the top of the dough after baking

Instruction:

1. Preheat your oven to 375°F. LIne a large baking sheet with parchment paper and set aside.
2. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, light brown sugar, and granulated sugar on medium speed for 3 minutes.
3. Add in the eggs, vanilla, baking soda, salt, and cornstarch and mix for 1 minute, scraping the sides of the bowl as necessary.
4. Turn the mixer to low and mix in the flour until just combined. Stir in the chocolate chips.
5. Portion out a rounded 1/3 cup of cookie dough (4.2- ounces) and roll into a ball. Break the cookie dough ball in half, turn the dough so the jagged broken edge facing up and then press back together with the to create a craggily top. *See note. Place the cookie dough onto the prepared baking sheet 3- inches apart. I bake 5 cookies at a time.
6. Bake for 10 – 11 minutes, until the edges and top are slightly golden. Don’t over-bake.
7. Press additional chocolate chips on top of the baked cookies for a bakery-style appearance. Allow to cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely.

Copycat Crumbl Chocolate Chip Cookie Recipe

This classic Crumbl chocolate chip cookie recipe is a perfect copycat of the real thing. Just as thick, just as big (with option to make smaller) and just as chewy and soft. Packed with milk chocolate chips, this no chill copycat Crumbl cookie recipe will become a family favorite.

Prep: 15min

Total: 25min

Yield: 12

Serving Size: 1 cookie

Nutrition Facts: servingSize 1 cookie, calories 482 kcal, Carbohydrate 68 g, Protein 4 g, Fat 22 g, Saturated Fat 14 g, Trans Fat 1 g, Cholesterol 77 mg, Sodium 481 mg, Fiber 1 g, Sugar 42 g, unSaturated Fat 5 g

Ingredients:

• 1 cup butter (room temp, salted or unsalted (2 sticks))
• 1 ¼ cups light brown sugar (packed, *high altitude reduce to 1 cup)
• 1/2 cup granulated sugar (I used organic cane sugar, stays the same for high altitude)
• 2 large eggs (room temperature)
• 1 tablespoon vanilla extract
• 3 cups unbleached all-purpose flour (add 2 tablespoons for high altitude)
• 2 teaspoons corn starch
• 1 teaspoon baking soda
• 1 ¼ teaspoons kosher salt (add ¼ teaspoon if using unsalted butter)
• 2-3 cups milk chocolate chips (I used 1 1/2 11.5 oz pkg Ghirardelli)

Instruction:

1. Preheat your oven to 375 degrees F and position your rack in the middle of the oven. Line a cookie sheet (half sheet pan) with parchment paper for the best results, I usually use 3 cookie sheets.
2. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through. (You may use a hand mixer, but I believe a stand mixer does a better job creaming the butter and sugars here)
3. Add eggs one at a time, mixing on medium speed, 1 minute per egg — then mix in the vanilla. Scrape the sides of the bowl to mix the ingredients completely.
4. In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.
5. With mixer on low speed, add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies.
6. Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.
7. Scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up. Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.
8. This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, too soft or water of butter, then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.
9. Bake for 10-12 minutes, and not a minute longer! The cookies should be just barely golden at their edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
10. Store cookies in airtight container on counter. May be frozen up to 3 months. To freeze dough balls, place dough balls on tray and flash freeze for one hour until firm, then transfer to an airtight container and freeze up to 3 months. Bring dough balls to room temperature before baking.

Making Crumbl Cookies At Home | But Better