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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
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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.
I made with the intention to both eat dough and cookies, so I heat treated my flour. Given that eggs are now $6+/dozen near me, I used flax eggs instead. I mixed 2 heaping tablespoons of ground flax in a bowl with 1/3 cup warm water, and it for gelly as the butter and sugar got happy.
In both dough and cookie form, this was amazing, delicious, and totally hit the spot!
Wow, thanks for sharing the substitutes, Sydney! Glad you loved them.
I will say this recipe was super easy to follow. My daughter told me at 6pm that we needed to take cookies to school. She had previously mentioned this recipe and I read all the notes to prepare myself. I started baking at 9ish pm and it was so straight forward and most importantly the cookies came out amazing! My daughter is picky and she said they were just like the originals. Saving this one to my collection of go-to recipes and will be trying some of your others.
These are the best cookies ever. They were so easy to make and I brought them to my kids in class and they thought the were amazing.:)
these turned out amazing !! i made these while fasting bc its ramadan and i am NOT a professional baker (im 13) and this seemed pretty easy so i figured i could give it a try. id give it a 4.5 if i could due to the fact that the bottom of the cookie was slightly hard to cut thru with a knife and so were the edges even tho i put them in for 13 mins instead of 15 but it was still great! i made 6 big cookies and i froze the rest of the cookie dough for another time. overall tho these were the best chocolate chip cookies ive ever made (and ive made A LOT) so thanks so so much karli!
Can we reduce the sugar I am afraid that it might be too sweet.
Thank You
You can definitely adjust the amount of sugar you add, but it will impact the flavor of the cookie!
I love these cookies! They are the ones I give out to the neighbors and every time, without fail, ai get a message about how phenomenal these cookies are.
Credit where credit is due, Karli has her stuff together. These crumbl cookie recipes are excellent!
The BEST chocolate chip cookie recipe!! Delicious and does not flatten out like many others I’ve tried. Made regular size cookies and they came out perfect.
In your recipe it says Roll into a ball, break the ball in half and squish the two halves together, leaving the rough edges up. In your video you showed make them round and bake in a cookie sheet. So which way is right?
Hi Rosalie, it’s just a matter of preference. I like to break the ball in half and squish them together to create the Crumbl-like texture on top.
Can you make these cookies regular size cookies?
Yes, you can. If you want them to be small, use a 1.5Tbsp scoop. If you want them slightly oversized, use 3Tbsp.
You will need to reduce the baking time – I would start with 10 minutes and add additional time as needed.