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Crumbl Cookies (Copycat Chocolate Chip Cookie)

A broken cookie on a plate, showing its soft, crumbly texture
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Craving that famous oversized, super-soft Crumbl cookie? This is the ultimate copycat recipe that captures all the magic of the original—thick, chewy, and packed with melty chocolate. No need to drive to the store; you can make this bakery-worthy treat right at home.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 1/4 cups (250g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tbsp cornstarch
  • 1 tsp kosher salt
  • 3 cups (360g) all-purpose flour
  • 2 1/4 cups (380g) milk chocolate chips, plus more for topping

Instructions

  1. Prep: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Cream Butter & Sugars: In a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed for a full 3 minutes. The mixture should become light, fluffy, and pale in color. This step is key for a pillowy cookie.
  3. Add Wet Ingredients: With the mixer still running on medium, add the eggs one at a time, then the vanilla extract. Mix for about 1 minute, scraping down the sides of the bowl to make sure everything is combined.
  4. Mix in Dry Ingredients: Turn the mixer to the lowest speed. Add the flour, baking soda, salt, and cornstarch. Mix just until the flour disappears. Do not overmix. Use a spatula to fold in the chocolate chips until they are evenly distributed.
  5. Shape & Bake: Scoop 1/3 cup of dough for each cookie. Roll into a ball, then tear it in half and press the two halves back together with the jagged side facing up. This creates that signature craggy top. Place cookies on the prepared baking sheet, leaving about 3 inches between them. Bake for 10-11 minutes. The edges should be golden, and the centers should look slightly underbaked.
  6. Cool: Immediately press a few extra chocolate chips onto the tops of the hot cookies. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to finish cooling.

Notes

  • Serving Suggestions: These cookies are best enjoyed warm with a glass of milk. For an extra touch, sprinkle with a pinch of sea salt.
  • Pro Tip: The “break and re-attach” method for shaping the dough is the secret to a thick, bakery-style cookie. It prevents them from spreading too much.
  • Storage & Reheating: Store in an airtight container at room temperature for up to 3 days. To enjoy them warm again, microwave a cookie for 10-15 seconds.
  • Make-Ahead Dough: You can store the prepared dough balls in the fridge for up to 3 days or freeze them for up to 3 months. To bake from frozen, add a few extra minutes to the baking time.

Find it online: https://recipesh.com/crumbl-cookies/