Crumbl Cookies (Copycat Chocolate Chip Cookie)

Ever bite into a Crumbl cookie and wonder, “how do they do that?”

I’ve asked myself the same question. The oversized, impossibly soft, and perfectly chunky cookie is a masterpiece. It’s so big it comes in its own box and feels like a warm hug in dessert form.

Well, I’m thrilled to tell you that you don’t need to drive to the nearest store to get your fix. We’re going to create the ultimate Crumbl Chocolate Chip Cookie right in your own kitchen. This isn’t just about replicating a cookie; it’s about capturing the magic—the thick center, the craggy top, and the melty pockets of chocolate.

This recipe is proof that the best things in life are the ones you make with your own hands.

So, tie on that apron, and let’s get baking!

What’s the Game Plan?

Let’s get our plan in order. This recipe is designed to be straightforward, but with a few key techniques that turn a simple cookie into a masterpiece. We’re talking about a quick prep, a fast bake, and a result that will make you feel like a pro baker, even if it’s your first time.

The good news? The total time is just 20 minutes!

• Prep Time: 10 minutes
• Bake Time: 10-11 minutes
• Total Time: 20 minutes
• Servings: 12 cookies (easily doubled!)
• Difficulty: I’d call this a beginner-to-intermediate recipe. While the steps are simple, a few professional tips (like the “craggy top” technique) will make all the difference. Don’t worry, I’ll walk you through every one of them.

Gear You’ll Need

The main piece of equipment you’ll need is a stand mixer with a paddle attachment. This is a crucial tool for properly creaming the butter and sugar, which gives the cookies their signature fluffy texture. Don’t have a stand mixer? A hand mixer will also work, but be prepared to mix for a bit longer to get that light, creamy consistency.

For the bake, you’ll need a large baking sheet and some parchment paper to prevent sticking.¹

Prep Like a Pro

This recipe is a fantastic choice for making ahead. You can make the dough ahead of time and store it in the fridge for up to 3 days, or even freeze the individual dough balls for up to 3 months. This means you can have warm, freshly baked cookies anytime a craving strikes.

Let’s Talk Ingredients

The ingredients for these cookies are simple and classic. But, how we handle them is what makes all the difference. We’ll be using standard pantry staples, but I’ll share some tips to help you get the best results.

Here’s a breakdown of the star players and why they’re so important.

Ingredient	Amount	Role in the Cookie	Pro Tip
Unsalted Butter	1 cup	Creates air pockets for a light, fluffy cookie.	Must be at room temperature! You should be able to press a small indent into it.
Light Brown Sugar	1 1/4 cups	Adds a chewy texture and deep molasses flavor.	Essential for that classic, gooey center.
Granulated Sugar	1/2 cup	Gives the cookies a subtle crispness.	Balances the brown sugar and helps with spread.
Eggs	2 large	Binds the ingredients and adds richness.	Make sure they are at room temperature to emulsify better.
Vanilla Extract	2 teaspoons	Provides a rich, aromatic flavor.	Don’t skimp on the vanilla! Use a good quality pure extract.
Baking Soda	1 teaspoon	Helps the cookies rise and spread.	Works with cornstarch to control the spread.
Cornstarch	1 tablespoon	Acts as a tenderizer and prevents the cookies from spreading too much.	The secret ingredient for a thick, chewy cookie.
Kosher Salt	1 teaspoon	Enhances flavor and balances the sweetness.	A little bit of salt makes the chocolate taste even better.
All-Purpose Flour	3 cups	The foundation of the dough.	Don’t overmix! Overworking the gluten will make the cookies tough.
Milk Chocolate Chips	2 1/4 cups	Melts beautifully and adds a creamy sweetness.	We’re going for a true Crumbl copycat, so use lots of milk chocolate!

Baking to Perfection: Step-by-Step

Let’s get our hands dirty and make some dough! I’ll guide you through each stage, sharing what to look, feel, and listen for along the way.

Step 1: The Creaming Stage

First, preheat your oven to 375°F (190°C) and get your baking sheet ready with some parchment paper. This cookie is all about the details, so let’s start with the most important one: creaming the butter and sugar.

In the bowl of your stand mixer, add your softened butter, light brown sugar, and granulated sugar. Turn your mixer on to medium speed and let it go for a full 3 minutes. I know it seems like a long time, but this is where we build the foundation of our cookie. You’ll see the mixture transform from a clumpy mess into a light, fluffy, and pale-yellow cloud. This is the visual cue you’re looking for—it should look almost like a creamy frosting.

This air we’re whipping in will give our cookies their signature puffy, cake-like texture.

Step 2: Adding the Wet Ingredients

Once your butter and sugar mixture is perfectly fluffy, it’s time to add the rest of the wet ingredients. With the mixer still running, crack in your two room-temperature eggs, one at a time, followed by the vanilla extract. Let the mixer go for about 1 minute. During this time, make sure to use a spatula to scrape down the sides and the bottom of the bowl. This ensures everything is fully incorporated. You’re looking for a smooth, even mixture with a rich, sweet aroma.

Step 3: The Flour and Chocolate Chips

Now, for the last mixing stage. Turn your mixer to its lowest speed and add in the flour, baking soda, salt, and cornstarch. Mix just until the flour disappears and the dough comes together. The key here is to avoid over-mixing. We don’t want to overwork the gluten, as this will result in a tough, dense cookie. The dough should look and feel sturdy, not sticky or wet. Finally, with the mixer off, use a spatula to fold in your generous portion of milk chocolate chips. Make sure they are evenly distributed, so every bite is packed with chocolatey goodness!

Step 4: The Signature Shape

This is where we go from a homemade cookie to a true Crumbl copycat. Portion out a rounded 1/3 cup of dough for each cookie—about 4.2 ounces. Roll the dough into a ball. Now, for the magic trick: break the dough ball in half. It feels wrong, I know, but trust me! Turn the dough so the jagged, broken edge is facing up, and then gently press the two halves back together. This creates that beautiful, craggy top that is so characteristic of Crumbl cookies. It helps them bake up thick and prevents them from spreading into a flat pancake.

Step 5: Baking to Perfection

Place your dough balls on the prepared baking sheet, leaving about 3 inches of space between each one. I find that baking 5 cookies at a time is the perfect number to give them room to expand without touching. Pop them into your preheated oven and bake for 10-11 minutes.

Keep a close eye on them. The cookies are done when the edges are slightly golden and the top is just set. The center should still look a little underbaked and gooey—that’s exactly what we want!

Once they come out of the oven, immediately press a few extra chocolate chips into the top of each cookie. This is a pro-tip for that perfect, fresh-from-the-bakery look. Let them cool on the baking sheet for 5 minutes. This is a crucial step that allows them to continue cooking from the residual heat, helping them set up properly. After 5 minutes, you can carefully transfer them to a wire rack to cool completely.

Make it Your Own!

One of the best things about this recipe is its versatility. Once you’ve mastered the classic chocolate chip, you can let your creativity run wild!

Dietary Modifications

• Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your blend contains xanthan gum to help with the cookie’s structure.
• Vegan: Replace the butter with a high-quality vegan butter stick and the eggs with a flax egg (1 tbsp flax meal + 3 tbsp water per egg) or your favorite egg substitute.

Flavor Variations

• Oatmeal: Add 1 cup of old-fashioned oats to the dough for a chewy, hearty texture.
• Nutty Twist: Fold in 1 cup of toasted pecans or walnuts along with the chocolate chips.
• Spiced: Add a teaspoon of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, cozy flavor.
• Fancy vs. Everyday: For an extra decadent touch, use high-quality chocolate bars (like Ghirardelli or Lindt) and chop them into large chunks instead of using chips. For an everyday version, feel free to use your favorite store-brand chocolate chips.

Serve & Store

These cookies are best enjoyed warm, with the chocolate still gooey and the center impossibly soft.

• Plating: The most authentic way to serve these is in their own box! But for a more elegant presentation, place them on a clean, simple plate. For a little something extra, consider drizzling them with a touch of sea salt or a bit of melted chocolate.
• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. They will remain soft and delicious.
• Reheating: To get that “fresh from the oven” experience, pop a cookie in the microwave for 10-15 seconds. The chocolate will melt and the cookie will soften, tasting as good as the first bite.

Make-Ahead and Freezing

• Dough: Prepare the dough as directed, form the balls, and then place them on a baking sheet to freeze for 1 hour until solid. Transfer the frozen dough balls to a freezer-safe zip-top bag and store for up to 3 months. When you’re ready to bake, place the frozen dough balls on a baking sheet and bake for 12-14 minutes, or until the edges are golden.
• Baked Cookies: Store baked cookies in a freezer-safe container for up to 2 months. Thaw on the counter for an hour or reheat in the microwave as described above.

I hope you have the best time baking these Crumbl cookies. Enjoy every single warm, chocolatey, and glorious bite! Happy baking!

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