Why You’ll Love This Recipe
I love this recipe because it delivers bakery-quality cookies in just 25 minutes with no chill time needed. The texture is exactly what I expect from Crumbl: soft centers, slightly crisp edges, and melty chocolate in every bite. Whether I’m making the full-sized versions or the mini ones, they’re always a hit and never last long.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
▢ 1 cup butter, room temperature (2 sticks)
▢ 1 ¼ cups light brown sugar, packed
▢ ½ cup granulated sugar
▢ 2 large eggs, room temperature
▢ 1 tablespoon vanilla extract
▢ 3 cups unbleached all-purpose flour
▢ 2 teaspoons cornstarch
▢ 1 teaspoon baking soda
▢ 1 ¼ teaspoons kosher salt
▢ 2–3 cups milk chocolate chips
Directions
-
I preheat the oven to 375°F and line a baking sheet with parchment paper.
-
I beat the softened butter until light and fluffy, then add both sugars and cream them together for about 3–5 minutes until smooth.
-
I add the eggs one at a time, beating for 1 minute after each, then mix in the vanilla extract.
-
In a separate bowl, I whisk together the flour, cornstarch, baking soda, and salt.
-
With the mixer on low, I slowly add the dry ingredients to the wet ingredients, mixing just until combined to avoid overworking the dough.
-
I fold in the chocolate chips using a spatula or the lowest mixer setting.
-
I scoop a heaping ⅓ cup of dough per cookie, split each ball in half, flip the top half jagged-side up, and press it back on top for that signature bakery look.
-
I place the dough balls 2–3 inches apart on the baking sheet. If my dough is very soft, I chill it for 10–20 minutes.
-
I bake the cookies for 10–12 minutes until just golden on the edges. I let them cool on the pan for 10 minutes before moving them to a wire rack.
Servings and Timing
This recipe makes 12 large cookies or 32 mini cookies.
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25 minutes
Variations
-
I love adding flaky sea salt to the tops after baking for a sweet-salty finish.
-
When I want to switch it up, I use white chocolate, dark chocolate, or butterscotch chips.
-
For a classic Crumbl mini cookie, I use a medium cookie scoop and bake for just 8–9 minutes.
-
Pressing extra chocolate chips on top while the cookies are still warm makes them look bakery-fancy.
Storage/Reheating
I store my cookies in an airtight container at room temperature for up to 4 days.
They freeze well too — baked cookies or dough balls can be frozen for up to 3 months. I flash freeze the dough balls first, then transfer to a sealed container.
To reheat, I pop a cookie in the microwave for 10–15 seconds or warm it in a 350°F oven for about 3 minutes to bring back that gooey center.
FAQs
How do I get that signature Crumbl cookie texture?
I use real butter and make sure not to overmix the dough. Splitting and flipping the dough ball gives that craggy, bakery-style top.
Can I make these ahead of time?
Yes, I often freeze the dough balls and bake them later. I just let them sit at room temperature before baking.
Why did my cookies spread too much?
It could be that the butter was too soft or the kitchen was too warm. I chill the dough for 20–30 minutes if it seems too soft.
What kind of chocolate chips work best?
I like milk chocolate for the classic flavor, but semisweet, dark, or a mix all work great. I often use Ghirardelli for that rich, melty finish.
Can I make them smaller?
Definitely. I use a medium cookie scoop and bake for about 8–9 minutes for Crumbl mini-sized cookies — perfect for parties or portion control.
Conclusion
This Crumbl chocolate chip cookie copycat recipe brings everything I love about the original — big, chewy, chocolate-packed cookies — straight into my kitchen. They’re easy to make, always turn out delicious, and taste just as indulgent as the ones from the bakery. Whether I bake them large or mini, they’re always a crowd favorite.
Print
Crumbl Chocolate Chip Cookie Recipe (Copycat)
- Total Time: 25 minutes
- Yield: 12 large cookies (or 32 mini cookies)
- Diet: Vegetarian
Description
A perfect replica of the iconic Crumbl cookie—thick, chewy, and packed with milk chocolate chips. No chill time needed and made to impress!
Ingredients
Cookie Dough:
1 cup butter, room temp (salted or unsalted)
1¼ cups light brown sugar, packed (reduce to 1 cup for high altitude)
½ cup granulated sugar (organic cane sugar used)
2 large eggs, room temperature
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour (add 2 tbsp for high altitude)
2 teaspoons corn starch
1 teaspoon baking soda
1¼ teaspoons kosher salt (add ¼ tsp if using unsalted butter)
2–3 cups milk chocolate chips (used 1½ bags of Ghirardelli 11.5 oz)
Instructions
Preheat oven to 375°F (190°C). Position oven rack in the center. Line baking sheets with parchment paper.
Beat softened butter until light and fluffy (about 1 minute). Add both sugars and beat 3–5 minutes until smooth and creamy. Scrape bowl as needed.
Add eggs one at a time, beating 1 minute after each. Mix in vanilla. Scrape bowl again.
In a separate bowl, whisk flour, corn starch, baking soda, and salt.
On low speed, slowly add dry ingredients to wet ingredients. Mix until just combined—do not overmix.
Fold in chocolate chips by hand or on lowest mixer speed.
Scoop ⅓ cup dough (about 4.2 oz/117g). Pinch ball in half, flip top half upside down on the bottom, jagged side up. Place 2–3 inches apart on cookie sheet.
Bake for 10–12 minutes—cookies should be lightly golden at edges and soft in center.
Cool on baking sheet for 10 minutes before transferring to a wire rack.
Optional: Press extra chocolate chips into tops of cookies while still warm.
Notes
High Altitude Adjustments:
Reduce brown sugar to 1 cup
Add 2 tbsp additional flour
Keep all other ingredients and steps the same
Storage:
Store in airtight container at room temp
Freeze baked cookies or dough balls up to 3 months
For frozen dough, thaw before baking
Mini Cookie Version:
Use medium scoop (~2.5” cookies)
No need to split dough
Bake 8–9 minutes at 375°F
Cool 10 minutes on pan before transferring
Pro Tips:
Use high-quality butter (preferably European, grass-fed)
Avoid butter blends or shortening
Serve warm for gooey texture—microwave 10–15 seconds or reheat at 350°F for 3 minutes
If dough is very soft, chill 10–30 minutes before baking to avoid spreading
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
