If you love Crumbl’s famous chocolate chip cookies, this copycat recipe will bring that same thick, chewy, and buttery goodness straight to your kitchen. These cookies are soft in the center, slightly crisp on the edges, and loaded with gooey chocolate chips.
Copycat Crumbl Chocolate Chip Cookie Recipe
12
servings15
minutes15
minutes452
kcal30
minutesKeep the screen of your device on
Ingredients
- Wet Ingredients:
226 g 1 cup unsalted butter
200 g 1 cup brown sugar
100 g 1/2 cup sugar
2 2 eggs
1 tablespoon 1 tablespoon vanilla extract
- Dry Ingredients:
375 g 3 cup flour
1 teaspoon 1 teaspoon baking soda
1/2 teaspoon 1/2 teaspoon baking powder
1 teaspoon 1 teaspoon salt
- Mix-ins:
340 g 2 cup semi-sweet chocolate chips or chunks
Equipment
Large mixing bowl- Electric mixer
- Cups (US measurement)
- spoon
- Baking sheet
- Parchment paper
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Mix in the eggs, one at a time, until well incorporated. Then add the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients. Mix until just combined (don’t overmix).
- Gently stir in the chocolate chips using a spatula.
- Using a large cookie scoop or spoon, scoop out dough balls and place them on the baking sheet, leaving 2 inches apart.
- Bake for 12-15 minutes, until the edges are light golden brown but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes for thicker cookies (optional but recommended).
What makes Crumbl cookies different from regular chocolate chip cookies?
Crumbl cookies are known for their large size, thick texture, soft and chewy center, and buttery flavor. They also have a perfect balance of sweetness and rich chocolate chips, making them extra indulgent.
Can I make these cookies smaller?
Yes! If you prefer smaller cookies, scoop about 2 tablespoons. Reduce the baking time to 9-11 minutes to prevent overbaking.
Do I need to chill the dough?
Chilling the dough is optional but recommended. 30 minutes of chilling helps enhance the flavors and gives you a thicker cookie. However, if you’re short on time, you can bake them right away.
Can I use milk or dark chocolate chips instead of semi-sweet?
Yes! Feel free to use milk chocolate for a sweeter cookie or dark chocolate for a richer, less sweet version. A mix of chocolate chips and chocolate chunks also works great!
Why did my cookies turn out flat?
If your cookies spread too much, try these fixes:
✔️ Chill the dough before baking.
✔️ Use room temperature butter—not melted.
✔️ Measure flour correctly (spoon and level, don’t scoop).
✔️ Make sure your baking soda is fresh for proper leavening.
How do I store these cookies?
- Keep them in an airtight container at room temperature for up to 5 days.
- To keep them extra soft, place a slice of bread in the container—it helps retain moisture!
Can I freeze the dough or baked cookies?
Yes!
✔️ For dough: Scoop into balls, freeze on a baking sheet, then store in a ziplock bag for up to 3 months. Bake straight from frozen—just add 2 extra minutes to the baking time.
✔️ For baked cookies: Store in a freezer-safe container for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds for that fresh-from-the-oven feel.
What’s the best way to get perfectly round cookies?
Right after baking, use a large round cookie cutter or a glass to gently swirl around each cookie while they’re still warm. This gives them a perfectly round shape!
Can I add nuts or other mix-ins?
Of course! Add chopped walnuts, pecans, or almonds for extra crunch. You can also mix in toffee bits, caramel chunks, or shredded coconut for a fun twist!
