Copycat Crumbl Chocolate Chip

This Copycat Crumbl Chocolate Chip Cookie recipe recreates those gloriously thick, bakery-style cookies that have taken social media by storm. I developed this recipe after countless batches and taste tests to achieve that perfect balance of crisp edges and soft centers that make Crumbl cookies so irresistible.

I first made these during quarantine when my family was missing our favorite cookie shop. My daughter declared them even better than the originals, and they've become our go-to celebration cookie ever since.

Ingredients

• Butter: The foundation of flavor and texture. Room temperature is crucial for proper creaming with sugar
• Light brown sugar: Creates moisture and chewiness while adding caramel notes
• Granulated sugar: Provides structure and helps create those crispy edges
• Eggs: Bind everything together and add richness
• Vanilla extract: A full tablespoon for that signature Crumbl flavor depth
• All-purpose flour: The structure of your cookies. Measure carefully for best results
• Corn starch: The secret ingredient that makes cookies exceptionally tender
• Baking soda: Gives the perfect rise without being cakey
• Kosher salt: Enhances all flavors and balances sweetness
• Milk chocolate chips: Ghirardelli chips melt beautifully for authentic Crumbl texture

Step-by-Step Instructions

Prep Your Station:

Preheat oven to 375°F and line cookie sheets with parchment paper. Using parchment rather than silicone mats ensures proper spreading and those crispy edges everyone loves.

Cream Butter and Sugars:

Beat softened butter until light and fluffy for a full minute. Add both sugars and beat for 3-5 minutes until properly creamed. This extended creaming process incorporates air that creates the perfect texture and is worth every second.

Add Wet Ingredients:

Mix in eggs one at a time, allowing each to fully incorporate for a full minute. Add vanilla and scrape down the bowl thoroughly. The slow addition ensures proper emulsification for the best cookie structure.

Combine Dry Ingredients:

Whisk flour, corn starch, baking soda and salt in a separate bowl. This even distribution prevents any pockets of salt or baking soda in your finished cookies.

Mix Carefully:

Add dry ingredients to wet ingredients on low speed, mixing just until combined. Overmixing activates gluten which creates tough cookies, so stop mixing as soon as the flour disappears.

Add Chocolate:

Fold in chocolate chips by hand or on the lowest mixer setting. Using milk chocolate instead of semi-sweet is key to the authentic Crumbl experience.

Form Cookie Dough Balls:

Scoop heaping 1/3 cup portions about 4.2 ounces each. Split each ball in half and place the rougher side up to create that signature crackly top that Crumbl cookies are known for.

Bake Strategically:

Bake for exactly 10-12 minutes until just barely golden at the edges. They will look underdone in the center which is exactly what you want for that gooey interior.

Pin it

The cornstarch is my non-negotiable ingredient in this recipe. I discovered its magic after testing dozens of cookie recipes, and it creates that tender melt-in-your-mouth quality that distinguishes bakery cookies from homemade versions.

High Altitude Adjustments

Living at 5,280 feet required some tweaking of this recipe. Reduce brown sugar to 1 cup, increase flour by 2 tablespoons, and consider adding an extra 1/4 teaspoon of salt. The reduced sugar and increased flour compensate for faster spreading and quicker moisture evaporation at altitude.

Cookie Troubleshooting

If your cookies spread too much, your butter was likely too warm. The butter should be room temperature but still slightly firm to the touch. You can also chill the dough for 15 minutes before baking or add an extra 2 tablespoons of flour to the recipe.

If your cookies don't spread enough, you might have used too much flour. I recommend weighing flour rather than using measuring cups for precision. You can also slightly flatten the dough balls before baking or ensure your butter is soft enough.

The Texture Secret

The specific texture of Crumbl cookies comes from the unique combination of the high ratio of brown to white sugar, the extended creaming process, and the exact baking time. Pull them from the oven when they still look slightly underdone in the center for that perfect gooey interior that firms up as they cool but never becomes dry.

Frequently Asked Questions

→ Can I use dark chocolate instead of milk chocolate?

Yes, you can substitute dark chocolate for milk chocolate to adjust the sweetness and flavor profile to your liking.

→ Why is my dough too soft to shape?

Soft dough can occur due to heat or overly softened butter. Chill the dough for 10-20 minutes before baking to prevent spreading.

→ Can I make smaller cookies with this dough?

Yes, simply scoop smaller portions of dough. Adjust the baking time to slightly less, around 8-9 minutes.

→ How do I freeze cookie dough for later use?

Scoop dough into balls, flash freeze them on a tray for one hour, and store them in an airtight container for up to 3 months. Bake directly from frozen or thaw slightly.

→ What type of flour works best for this recipe?

Unbleached all-purpose flour is ideal, as it provides a perfect balance of structure and softness for the cookies.