Crumbl Chocolate Chip Cookie Recipe (Copycat)

If you're a fan of Crumbl Cookies' chocolate chip cookies (raising hand high) but can't always make it to your local Crumbl or you don't have one nearby, then you're in luck. This copycat Crumbl Chocolate Chip Cookie Recipe lets you recreate those deliciously soft and thick cookies right in your own kitchen. With a few simple ingredients and some easy-to-follow steps, you'll be impressing friends and family in no time. And, if you're like me, you'll want to be sure to have some fresh cold milk in the fridge so you can break in half and dunk.

Two large chocolate chip cookies on a white plate, with a bottle of vanilla extract, a mixing bowl, and a glass of milk in the background.

You'll need common baking staples that you probably have in your pantry like flour, baking soda, and salt. Don't forget the key ingredients that make these cookies unique: a generous amount of chocolate chunks, and a hint of corn starch to keep them soft. Make sure to chill the dough before baking; it’s one of the secrets to getting that perfect Crumbl texture.

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These cookies are not just big in size but also in flavor. Your end result should be golden brown on the outside and wonderfully gooey on the inside, just like the real thing. Ready to get started? Follow the steps closely and you'll be enjoying your homemade Crumbl-style cookies soon!

This was inspired by my other copycat dessert recipes: Little Bites Muffins Recipe, Nothing Bundt Cakes Red Velvet Cake Recipe, and my Starbucks Lemon Loaf Recipe.

Key Takeaways

  • This recipe helps you make Crumbl-style cookies at home.
  • Corn starch and chilling the dough are key for the texture.
  • You only need basic baking ingredients.

Recipe Ingredients and Substitutions

When making Crumbl Chocolate Chip Cookies, you'll need specific ingredients to get that perfect taste and texture. Below is a breakdown of essential items and possible substitutions to tailor the recipe to your needs.

Essential Ingredients

To achieve those soft, chewy cookies that everyone loves, you need a good balance of wet and dry ingredients. Flour, baking soda, and cornstarch are key for structure, while butter and sugars add richness.

  • Flour: All-purpose flour is commonly used.
  • Baking Soda and Cornstarch: These help the cookies rise and stay soft.
  • Baking powder
  • Butter: Use unsalted butter, softened to room temperature.
  • Sugars: Both brown sugar and white sugar contribute to sweetness and moistness.
  • Eggs: Eggs bind the ingredients and add moisture.
  • Vanilla Extract: Adds depth of flavor.
  • Milk Chocolate Chips or chocolate chunks: These chips make the cookies extra delicious.

Alternative Ingredients

In case you are looking to tweak the recipe, several substitutions can be made without sacrificing too much flavor or texture.

  • Gluten-Free Flour: A 1:1 gluten-free flour can replace all-purpose flour for those avoiding gluten.
  • Coconut Oil: This can replace butter for a different, slightly tropical flavor profile.
  • Coconut Sugar: A lower glycemic index sweetener that can replace brown sugar.
  • Dark Chocolate Chips: For a less sweet option, consider using dark chocolate chips instead of milk chocolate.

Adjust the quantities as needed to achieve your desired gourmet cookies experience.

See recipe card for quantities.

Baking Techniques and Tips

To perfect the Crumbl Chocolate Chip Cookie Recipe, pay close attention to preparation methods, baking and cooling, and presentation and serving suggestions. Each part plays a vital role in achieving the soft, moist cookies you aim for.

Preparation Methods

A top-down view of neatly arranged ingredients for making chocolate chip cookies, including flour, brown sugar, white sugar, butter, eggs, chocolate chips, salt, and vanilla extract, all laid out on a rustic wooden surface.

In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt, then set aside.

A white mixing bowl containing softened butter, brown sugar, and white sugar, ready to be creamed together for the cookie dough.

In a separate mixing bowl, mix the sugars and butter until fluffy.

A white mixing bowl showing flour added to creamed butter, sugar, and eggs, about to be mixed to complete the cookie dough preparation.

After scraping the side of the mixing bowl, add the egg, egg yolk, and vanilla, then continue whisking for two minutes.

A white mixing bowl containing creamed butter and sugar with two raw eggs in the middle, ready to be incorporated into the cookie dough.

Gradually add the dry ingredients until fully mixed and smooth.

Let the cookie dough sit in the refrigerator for 30 minutes.

A white mixing bowl filled with freshly prepared chocolate chip cookie dough, showing a creamy and rich texture with chunks of chocolate throughout.

Spoon out about a cup of cookie dough and form into a ball 2-3” in diameter.

Cover a baking sheet with parchment paper and place the dough balls 2” apart. You can bake them as dough balls or form the dough into a flatter cookie shape.

A close-up shot of a thick, soft chocolate chip cookie with a bite taken out of it, revealing a gooey center, stacked on a white plate with a glass of milk in the background.

Bake at 350º F for 15 minutes.

Let cookies rest on baking sheet for 10 minutes and then transfer to a backing rack. 

Tips

Whisk your dry ingredients. In a medium bowl, mix flour, cornstarch, baking powder, baking soda, and salt. The cornstarch helps create a softer cookie. When these are well mixed, combine them with the beaten butter and sugar.

Preparing your ingredients correctly is vital. Start by beating softened butter until light and fluffy. This usually takes 2-3 minutes. Add in both brown and granulated sugar. Continue beating for 3-5 minutes until the mixture becomes smooth and creamy.

Presentation and Serving Suggestions

A baking sheet lined with parchment paper, featuring three stages of cookie dough: a ball, a flattened disk, and a half-baked cookie, ready for the oven.

Presentation matters when serving these cookies. For a professional touch, consider pressing a few extra chocolate chips into the tops of the dough balls before baking. This adds a visually appealing finish once baked.

Serve the cookies slightly warm for the best texture experience. Use a cookie jar or airtight container to store them. This keeps the cookies moist and soft for longer.

📖 Recipe

Crumbl Chocolate Chip Cookies at Home

Craving those famous Crumbl Cookies Chocolate Chip? Try this easy homemade recipe to recreate them in your kitchen.
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A baking sheet lined with parchment paper, featuring three stages of cookie dough: a ball, a flattened disk, and a half-baked cookie, ready for the oven.
Prep Time:15 minutes
Cook Time:15 minutes
Chill:30 minutes

Ingredients

Instructions

  • In a mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt, then set aside.
    2 ½ cups flour, 1 teaspoon cornstarch, ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
  • In a separate mixing bowl, mix the sugars and butter until fluffy.
    1 cup butter, ¾ cup light brown sugar, ¼ cup granulated sugar
  • After scraping the side of the mixing bowl, add the egg, egg yolk, and vanilla, then continue whisking for two minutes.
    1 large egg, 1 egg yolk, 2 teaspoons vanilla extract
  • Gradually add the dry ingredients until fully mixed and smooth.
  • Fold in 1 cup of the chocolate chunks.
    1 ½ cups chocolate chunks
  • Let the cookie dough sit in the refrigerator for 30 minutes.
  • Spoon out about a cup of cookie dough and form into a ball 2-3” in diameter
  • Cover a baking sheet with parchment paper and place the dough balls 2” apart. You can bake them as dough balls or form the dough into a flatter cookie shape.
  • Bake at 350º F for 15 minutes.
  • Let cookies rest on baking sheet for 10 minutes and then transfer to a backing rack.
    flaky sea salt

As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.

Nutrition

Serving: 1g | Calories: 869kcal | Carbohydrates: 98g | Protein: 10g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 508mg | Potassium: 392mg | Fiber: 5g | Sugar: 51g | Vitamin A: 1050IU | Calcium: 89mg | Iron: 6mg
Servings: 6 cookies
Calories: 869kcal
Author: Mary Beth
Cost: $6.00

If giving as a gift, allow the cookies to cool thoroughly and then stack the cookies and wrap them in clear cellophane with a ribbon for a simple yet attractive presentation. Adding a small tag with the flavor can also be a nice touch.

Signature Block - with photo of Mary Beth, your homemaking coach, and a pink stand mixer

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