Description
The ultimate copycat of Crumbl’s giant chocolate chip cookies, loaded with melty milk chocolate chips and a soft, chewy center—just like the real thing, fresh from the bakery.
Ingredients
1 1/2 cups (333g) salted butter, softened
3/4 cup (173g) granulated sugar
1 1/2 cup (369g) brown sugar
2 eggs
1 1/2 tbsp vanilla extract
4 1/4 cups (646g) all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups (400g) Guittard milk chocolate chips
Instructions
Preheat oven to 375°F (190°C).
In a stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs and vanilla. Mix until the mixture becomes light in color and creamy.
Gradually add flour, baking soda, baking powder, and salt. Mix until fully combined.
Fold in the chocolate chips.
Portion dough into 1/2 cup-sized balls. Break each in half, then press the two halves together with the rough edges facing up.
Place 6 cookie dough balls per baking sheet. Add extra chocolate chips on top if desired.
Bake for 12–15 minutes until edges are golden brown.
Let cookies cool on the baking sheet for 20 minutes before transferring or serving.
Notes
For an authentic Crumbl look, make sure to break and press the dough for a rustic top.
Guittard milk chocolate chips are key to that signature Crumbl flavor—don’t substitute if possible.
Cookies are best served warm or microwaved for a few seconds before eating.
Yields very large cookies; you can halve the portion size for smaller cookies and reduce baking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
