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Crumbl Cookies are a rich, GIANT Chocolate Chip Cookie Recipe loaded with milk chocolate chips and best served warm.
Crumbl Copycat Chocolate Chip Cookie
A Crumbl chocolate chip cookie, in my opinion, is THE PERFECT chocolate chip cookie. An enormous cookie studded with big milk chocolate chips. It is thick and crisp on the outside, while still being chewy and perfect on the inside. This copy cat recipe will give you all the chocolate chip goodness of a Crumbl cookie, but at a fraction of the price!
What are Crumbl Cookies?
If you have never had a Crumbl cookie, you are missing out. Every week they feature 4 different flavors of cookies (I personally love the Chocolate Oreo and Raspberry Cheesecake Cookie) but ALWAYS every week they have their best selling, classic chocolate chip cookie and Chilled Sugar. My copy cat recipe will give you that same Crumbl experience in your very own kitchen. Which is a game changer for the budget. Keep tabs with all of my Crumbl Copycat Recipes!
One of the best things about these copy cat cookies is the SIZE! They are absolutely HUGE! We usually cut them in halves or fourths, but no judgement here if you tackle one of these bad boys by yourself. I guarantee you will want to.
Ingredients In Crumbl Chocolate Chip Cookies
- Butter- I use salted butter, but if you are using unsalted, just add a few extra pinches of salt to the recipe…because salt makes everything taste better.
- Granulated Sugar
- Brown Sugar- The recipe calls for more brown sugar than white because brown sugar is key to taste and texture. It helps create that perfect chewy texture that you want in a cookie!
- Eggs
- Vanilla Extract– Read the recipe carefully, that is TABLESPOONS of vanilla, not teaspoons. All that vanilla is really going to help us replicate the Crumbl flavor.
- Flour- Plain old All Purpose flour will work perfectly.
- Baking Soda
- Baking Powder– Using both baking soda and baking powder will help us get a thick chewy cookie.
- Salt
- Chocolate Chips– Crumbl infamously uses the big Guittard milk chocolate chips, they are high quality. They melt well and stay soft in the cookie, but if you can’t find them, or if you have a preferred brand that is okay too. Every now and then Crumbl will do a semi sweet chocolate chip cookie as their cookie of the week. So it wouldn’t be totally blasphemous to use semi sweet in this recipe if that’s your thing.
How To Make Chocolate Chip Cookies from Crumbl
Start by preheating the oven to 375 degrees. I bake this cookie at a slightly higher temperature because we want the insides of these cookies to stay nice a gooey while the outside has that nice golden color.
With your stand or hand mixer cream together your butter and sugar. Keep mixing until the butter and sugar are smooth, about 2 minutes, then add the eggs and vanilla and mix again. You will want to keep mixing until it is light in color and creamy.
Now add your dry ingredients to the wet ones and mix until just combined. You do not want to over mix the flour or you will begin to activate the gluten and give your cookies more of a bread/cake like consistency, and you do not want that! That would spoil what makes this cookie AMAZING!
Fold the chocolate chips in gently and divide into 1/2 cup portions. Roll your cookies into a ball and place 6 on your cookie sheet. You can add a few extra chocolate chips to the top if you want them to look fancy.
Bake for 12-15 minutes. When the cookies start to turn a nice golden brown, remove them from the oven but keep them on the baking sheet for another 20 minutes. This will allow them to continue to cook as they cool. After 20 minutes transfer them to a cooling rack or dig in and enjoy! They will still be warm, don’t worry!
Can I make smaller Crumbl Cookies?
I warned you earlier that these cookies are huge, that is part of why they feel so special and indulgent. This recipe makes 12 BIG cookies, but if you prefer you can make them smaller. Just reduce the bake time. You can also easily half the recipe if desired.
Cookie Storage Recommendations
the cookies will store great in an airtight bag or container for 3 days.
And that’s it! All the decadent indulgence of a Crumbl cookie but for a fraction of the cost, and in your own kitchen, where the cold milk is always close by.
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More Amazing Crumbl Cookie Recipes
- Salted Caramel Cheesecake
- Snickerdoodle Cupcake Cookies
- Crumbl Birthday Cake Cookie
- Easy Sugar Cookie Recipe
- Cosmic Brownie Cookies
- Crumbl Copycat Recipe Roundup
- Cadbury Egg Cookie
More Recipes You Will Love
Crumbl Chocolate Chip Cookie Recipe
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
- 4 1/2 cups (684g) 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°.
- Cream together the butter, granulated sugar and brown sugar.1 1/2 cups (333g) salted butter, softened , 3/4 cup (173g) granulated sugar, 1 1/2 cup (369g) brown sugar
- Add the eggs and vanilla. Mix until light in color and creamy.2 eggs, 1 1/2 tbsp vanilla
- Add in the dry ingredients (flour, baking soda, baking powder and salt), mix into the dough. Mix until completely combined.4 1/2 cups (684g) all-purpose flour, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt
- Fold in the chocolate chips.2 cups (400g) guittard milk chocolate chips
- Portion out the dough into 1/2 cup portions. Roll into a ball, break the ball in half and squish the two halves together, leaving the rough edges up. Arrange 6 onto each cookie sheet. Add extra chocolate chips to the top if desired.
- Bake for 12-15 minutes, until the cookies are turning golden brown.
- Allow the cookies to cool on the pan for 20 minutes before serving or transferring to a wire rack.
These cookies are my go to when my family wants chocolate chip cookies. In fact swerve tried a lot of your crumbl copycat recipes and love them! Just wondered if you’ve ever made the cookie dough ahead of time and put them in the freezer to bake another day. I’m starting to get requests for your cookies and was trying to think of how I can be more efficient lol.
Yes! This dough freezes really well. Freeze them as cookie balls and use within 3 months.
Amazing, taste just like a Crumbl chocolate chip cookie.
Ridiculously good. Love, love. Certainly a treat and not able to keep in the house too long. Need to play with making a little healthier version!
This recipe is amazing. I love how puffy the cookies turned out (I prefer ones that don’t spread much). Definitely keeping this recipe close by!
Fantastic recipe! Threw away all my other choc chip cookie recipes! What size KitchenAid do you have? Your glass bowl looks much bigger than mine. I am jealous! Thank you for all you do!
I have a 5qt bowl! Thank you for all of the support!
This recipe is by far one of the best I have ever used. Thank you for making some amazing recipes!
I use gluten free flour, roll golf ball-sized dough balls in my hands, and flatten with a cup. It only takes 11 minutes to bake this way.
These cookies are SO good. I didn’t want really huge cookies so I used a cookie scoop that gave me slightly less than 1/4 cup per cookie. I’m not really sure how many cookies this made, because I couldn’t stop myself from sampling the dough, and I watched them and took them out of the oven when they were just barely golden brown. I will certainly be making these again!
I’m not sure what I did wrong here. The flavor was great but they baked flat and really crispy. Maybe chilling the dough?
Hey – try adding 1/4 cup of flour to the dough and see if that helps!
Hi, I’m going to make these this week. Do you have any suggestions for high altitude?
Hi Sarah – I bake at 4,200ft!
I spent 2 years on a mission to find the perfect chocolate chip cookie. I’ve tried KAB recipes, Sally’s Baking Addiction recipes, and more and the search has ended with this recipe. I roll my dough balls in 1/4 cup scoops instead of 1/2 cup and bake for 13 minutes. The result is a rich and decadent cookie that is crispy on every edge even top and bottom but soft and chewy in the center. It’s also an easy recipe. I have easily made these cookies at least 4 times in the last month for various occasions.