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These huge, soft Crumbl Chocolate Chip Cookies are studded with milk chocolate chips and oh so good! Just like the ones from the popular bakery.
A Crumbl cookie shop recently opened in my area, and as soon as I tried their cookies, I knew I had to try and recreate a Copycat Crumbl Chocolate Chip Cookie at home.
We have several cookies shops in my town, and believe me, I’ve tried them all! The Crumbl cookies are by far my favorite.
Of course, they have all kinds of delicious flavors, which change every week. But there’s nothing like a good old chocolate chip cookie, so I decided to start there.
“These are excellent! Very close replica of Crumbl. Will be my go to recipe for chocolate chip cookies from now on!!”
Gwen
It took me a couple of tries to get this recipe just right. The texture is as important as the flavor, but I think I’ve figured it out. And these cookies sure are amazing!
They’re also enormous (just like the ones at Crumbl), so you might want to share with a friend. Then again, you might not! Either way, for the true Crumbl experience, you’ll want to eat your cookie warm, so the chocolate chips are just a little bit gooey.
Tips for making this recipe
- For cookies that are all the same size, use a kitchen scale to measure your dough.
- If you have problems with your cookies going flat, refrigerate the pan of cookies after forming the dough balls for 15-20 minutes before baking.
- To reheat cookies, wrap them in a paper towel and microwave them on high for about 15 seconds.
If you’ve never had a Crumbl cookie, don’t let that stop you from trying this recipe. If you love your cookies slightly crispy on the outside and soft in the middle, you ware going to love these!
I usually use semi-sweet chocolate chips in my cookies, buy since Crumble uses milk chocolate, that’s what I did. And I was not disappointed in the results. It’s really what sets the cookies apart from the rest.
“Thank you for this recipe! I’ve made it twice already and I’m getting ready to make again today, though I’ve used bread flour in place of cake flour each time since I have that on hand already, and they have turned out great. My family thoroughly enjoyed these enchiladas last night for dinner. Looking forward to making this again!”
Jessica
The secret to getting that bumpy Crumbl texture is to pull your ball of dough apart, then put it back together with the jagged edges facing the outside. Of course, you can skip that step if you want nice, smooth, cookies.
They’ll still be delicious, but won’t really be like Crumbl cookies at all.
If you’re looking for the perfect chocolate chip cookie to share with friends and family, and to satisfy all your cookie cravings, you’ve got to try these Copycat Crumbl Chocolate Chip Cookies.
FAQS
Can I make smaller cookies?
Absolutely! You’ll want to cut down the baking time by a few minutes for smaller cookies.
What kind of chocolate chips should I use in this recipe?
You can use any variety you like, but for an authentic Crumbl copycat, use milk chocolate chips.
How do I ensure my cookies stay soft?
For cookies that stay soft for several days, be sure not to overbake them. They should be just starting to turn golden on the edges, and the top should be barely set when you remove them from the oven.
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what do I need to make this recipe?
- Butter – I use unsalted
- Brown sugar – packed
- White sugar
- Eggs
- Vanilla – I recommend real vanilla extract, not imitation
- Cake flour – very important for the texture of the cookie
- All-purpose flour
- Baking soda
- Salt – I use kosher salt. Cut the amount by 1/2 if you use table salt
- Milk chocolate chips – you can also use semi-sweet, or a combination
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What people are saying about this recipe
Yes!!! My go to cookie recipe! Always get tons of compliments when I make ‘em! ~ Lisa
Really good cookies! First time making them today. They turned out great. Only issue I had is with the cooking time. I had to bake them around 15-18 minutes to get golden brown. Other than that, great recipe. Thanks for sharing! ~ Kd
Thank you so much Danelle for this awesome recipe! My kids and I decided to do a bake off for Valentines Day and we made 3 different recipes…. yours was one and the absolute best! ~ Keysha
I made these and my partner said these were BETTER than Crumbl Cookies. I used semi-sweet chocolate chip cookies to balance out the sweetness. I will definitely be using this recipe again. Thank you so much for sharing! ~ Lela
Copycat Crumbl Chocolate Chip Cookies
These huge, soft cookies are studded with milk chocolate chips and oh so good! Just like the ones from Crumbl bakery.
4.50 from 2374 votes
Print Pin Save
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 1 dozen
Calories: 523kcal
Author: Danelle
Ingredients
- 1 cup cold butter cut into small pieces
- 1 1/4 cups brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups milk chocolate chips
US Customary – Metric
Instructions
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
In a large bowl, beat the 1 cup cold butterr and 1 1/4 cups brown sugar and 1/2 cup white sugar on high speed for 3-5 minutes, occasionally scraping down the sides of the bowl.
Add 2 eggs and 2 teaspoons vanilla and beat for 1 minute more.
Mix in 1 1/2 cups cake flour, 1 1/2 cups all-purpose flour, 1 teaspoon baking soda and 1 teaspoon salt. Stir in 2 cups milk chocolate chips.
Measure 1/3 cup of dough and form into a ball. Pull the ball in half, then press it back together with one of the jagged edges facing up. Place the dough balls on the prepared cookies sheets, 2 inches apart (6 cookies per sheet).
Bake for about 10 minutes, or until cookies are just golden. Do not over bake. Let sit on cookie sheet for ten minutes before removing to a wire rack to cool completely.
Video
Nutrition
Serving: 1g | Calories: 523kcal | Carbohydrates: 69g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 443mg | Fiber: 2g | Sugar: 41g
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Who Dished It Up First: Adapted from Modern Honey
Hello! I’m Danelle. Thanks for visiting.
Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. Making meal time easy, but doing it in style!
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Last Updated on 2024-04-18 by Danelle
