CopyCat Crumbl Chocolate Chip Cookies Recipe
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If you’ve ever wanted to create a warm, delicious, bakery-style chocolate chip cookie like the ones served at Crumbl, here’s a foolproof recipe for making delectable, homemade CopyCat Crumbl Chocolate Chip Cookies!
More of our favorite chocolate chip cookies include these Perfect Chocolate Chip Cookies, these Brown Butter Chocolate Chip Cookies and our Soft Batch Chocolate Chip Cookies! Pure Nirvana!
What Makes Crumbl Cookies So Unique & Delicious?
In my opinion, a Crumbl chocolate chip cookie, is THE CLASSIC soft and thick chocolate chip cookie you’ve been dreaming of! I finally got to sample these cookies when I went to Florida last month, when I was visiting family and I have to say, these cookies are incredible! I tried 6 different kinds! Had to!
As far as Crumbl Chocolate Chip Cookies, these beauties are packed with milk chocolate chips, perfectly crisp cookie on the outside with a soft and chewy center on the inside, they are way too hard to resist!
You can make this copycat recipe at a fraction of the price to get all the goodness of a Crumbl chocolate chip cookie recipe you’ll want to make over and over again!
From choosing the right ingredients to the perfect baking time and temperature, you can make the most mouth-watering Crumbl cookies ever. Just follow the recipe and instructions to be baking your own homemade copycat Crumbl Chocolate Chip Cookies in no time.
Why You’ll Love This CopyCat Crumbl Chocolate Chip Cookies Recipe
- Super-easy to make, using very basic ingredients, requiring NO CHILL TIME! So you get them sooner, rather than later!
- A SOFT & THICK mouth-watering chocolate chip cookie that has a delicious cookie dough like texture!
- Make this homemade Crumbl copycat recipe at a fraction of the price.
- Packed with milk chocolate chips! Our favorite chocolate!
- Impress friends and family with a batch for birthdays and special occasions!
Ingredients You Need For Our CopyCat Crumbl Chocolate Chip Cookie Recipe
With this simple recipe, you’ll be able to impress your family and friends with a homemade alternative to the popular Crumbl Chocolate Chip Cookies!
CopyCat Crumbl Chocolate Chip Cookie Recipe
- all purpose flour
- cornstarch – keeps the cookies from developing a cakey texture, plus adds a soft, chewy texture.
- baking powder
- baking soda
- salt
- unsalted butter – straight from fridge, cut into large cubes to make it easier when mixing – cold butter helps give the crispy texture to these cookies and helps the cookie dough not spread so much once it hits the hot oven.
- brown sugar – makes cookies chewy
- granulated sugar
- egg
- vanilla extract
- 2 cups milk chocolate chips, I used Ghirardelli Milk Chocolate Chips , but you could use Guittard Milk Chocolate Chips or Nestle Milk Chocolate Chips.
How to Make Homemade Crumbl Chocolate Chip Cookies
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt; set aside.
- Using a mixer, cream the cold-cubed butter, brown sugar, and granulated sugar on medium speed for 4 minutes.
- Add the egg and vanilla and beat on medium speed for 1 minute.
- Add in the dry ingredients and mix until just combined.
- Stir in the milk chocolate chips.
- Using a ⅓ or ½ measuring cup, portion the dough into equal ⅓ or ½ cup size dough balls (4-5 ounces each). (I took a ¼ cookie scoop
and put two cookie dough scoops together and rolled them in balls. Add more chocolate chips on top, if desired.) You can also just heap cookie dough into a 1/4 cookie dough scoop cookie, to get 1/3 cup. To be more accurate, use a food kitchen scale.
- Place 4-6 cookie dough balls on the prepared baking sheet, leaving enough space between each cookie to bake evenly.
- Bake cookies for 9-12 minutes. Baked cookies should appear lightly golden with tops set, not wet.
- Allow the cookies to cool on your cookie sheets for 10 minutes before transferring them to a wire rack. The slightly underbaked cookies need time to set while they are cooling. Enjoy them warm or room temperature!
- Store cookies in an airtight container at room temperature for 3-4 days.
CopyCat Crumbl Chocolate Chip Cookies Recipe Tips
- Use unsalted butter straight from fridge, cut into large cubes to make it easier when mixing – cold butter helps give the crispy texture to these cookies and helps the cookie dough not spread so much once it hits the hot oven.
- It is important to not crowd the pan, these are large cookies and will bake into each other. I put 6 large cookies on a baking sheet at a time.
- Portion cookies all the same size for even baking. You can also rotate your cookie sheet half-way through for more even baking.
- Don’t over bake the cookies! You want these cookie doughy-like, but the tops must not be wet, yet set and slightly golden brown. Allow the cookies to cool on your cookie sheets for 10 minutes before transferring them to a wire rack. These slightly underbaked cookies need time to set while they are cooling.
- Store cookies in an airtight container at room temperature for 3-4 days.
Freezing Cookies
- Freeze baked cookies in an airtight container or zip-top bag for up to 30 days and thaw at room temperature.
Ultimately, Crumbl chocolate chip cookies are a gourmet classic and definitely worth the melt-in-your-mouth deliciousness. With its super soft centers, perfectly light and crispy edges, and silky milk chocolate chips, Crumbl cookies truly taste like bakery-style. So why not spoil yourself and try baking these easy and quick Crumbl chocolate chip cookies today?
More Dessert Delights!
- Homemade Chocolate Peanut Butter Eggs
- Starbucks Banana Bread
- Best-Ever Chocolate Chip Cookies
- 20 Smashing Pumpkin Breads for Fall!
- “CopyCat” Starbucks Pumpkin Pound Cake
- Starbucks CopyCat Lemon Loaf
- Thick and Chewy Loaded Chocolate Chip Cookies
- Crumbl Sugar Cookies Recipe
- Crumbl Churro Cookies – Copycat Recipe
- Gummy Worm Dirt Brownie Cookies
CopyCat Crumbl Chocolate Chip Cookies Recipe
Ingredients
- 2 ¼ cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cups unsalted butter straight from fridge, cut into large cubes
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chips I used Ghirardelli, use more if desired.
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt; set aside.
- Using a mixer, cream the cold-cubed butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes.
- Add the egg and vanilla and beat on medium speed for 1 minute.
- Add in the dry ingredients and mix until just combined.
- Stir in the chocolate chips.
- Using a ⅓ or ½ measuring cup, portion the dough into equal ⅓ or ½ cup size dough balls (4-5 ounces each). (I took a ¼ cookie scoop and put two cookie dough scoops together and rolled them in balls. Add more chocolate chips on top, if desired.)
- Place 4-6 cookie dough balls on the prepared baking sheet, leaving enough space between each cookie to bake evenly.
- Bake cookies for 9-12 minutes. Baked cookies should appear lightly golden with tops set, not wet.
- Allow the cookies to cool on your cookie sheets for 10 minutes before transferring them to a wire rack. The cookies need time to set while they are cooling.
Notes
- Store cookies in an airtight container at room temperature for 3-4 days.
- For 1/3 cup cookies, you'll get 12-14 large cookies. If making 1/2 cup cookies, you'll get 6-8 large cookies. I made 1/3 cup cookies for this recipe.
