These copycat Crumbl chocolate chip cookies are just like the real deal!
Thick, chewy, and studded with milk chocolate chips, they’re spot-on perfect. Even the size is a GIANT four ounces of cookie bliss.
WANT TO SAVE THIS RECIPE?
So, what’s the secret to Crumbl's iconic recipe? Okay, I’ll cave, it’s. . . cornstarch!
Slightly crisp outside, ultra-tender inside, they’re 100 percent delish. Grab a tall glass of milk, you’ll need it!
Why You'll Love These Crumbl Chocolate Chip Cookies
Spot-On Crumbl: With its generous size, soft texture, and irresistible flavor, this recipe is just like Crumbl's. And you don’t have to spend big bucks on only one cookie!
Crispy Yet Chewy Texture: Adding cornstarch delivers perfectly crispy golden edges and soft, gooey centers that stay tender for days.
Giant Size: Each generous portion bakes into an impressive 4-inch cookie that's perfect for sharing (or not!).
Bakery-Worthy: The unique method of breaking and re-pressing the dough balls creates those coveted scraggly tops. The varied texture is a bakery-worthy touch!
Ingredients
- Unsalted Butter: It's essential for the soft and chewy texture. I use unsalted for better salt control.
- Light Brown and Granulated Sugar: Brown sugar adds a hint of molasses flavor and promotes chewiness, while granulated sugar contributes to spread and crisp edges.
- Eggs: Use room-temperature eggs to bind the ingredients together and help achieve a tender texture.
- Vanilla Extract: A few teaspoons add warmth and depth of flavor.
- All-Purpose Flour: It provides structure and stability for the thick, bakery-style cookies.
- Cornstarch: The magical ingredient! It helps create a tender and soft texture, preventing the cookies from becoming too dense.
- Baking Soda: It helps the cookies rise and spread evenly.
- Kosher Salt: It balances the sweetness and enhances the flavors.
- Milk Chocolate Chips: A must for the signature Crumbl flavor. Use a quality brand like Guittard or Ghirardelli.
How to Make Crumbl Chocolate Chip Cookies
This tried and tested recipe delivers that signature Crumbl texture and flavor you crave with basic pantry staples and easy-to-follow steps!
1. Preheat the oven. Set the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
2. Cream the butter and sugars. Mix the softened butter, brown sugar, and granulated sugar on medium speed for 3 minutes until fluffy.
3. Add the eggs and vanilla. Beat in eggs one at a time, then mix in the vanilla.
4. Combine. Whisk the flour, cornstarch, baking soda, and salt in a separate bowl. Then, gradually mix the dry ingredients into the wet ingredients on low speed.
5. Fold in the chocolate chips. Gently incorporate the milk chocolate chips.
6. Portion the dough. Use a 1/3 cup scoop to form dough balls and place six per baking sheet. Break and reassemble halves for jagged tops if desired.
7. Bake. Bake for 12-15 minutes until edges are golden and centers look slightly underbaked.
8. Shape. Use a round cookie cutter to swirl around each cookie for a perfect shape.
9. Cool. Cool the cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Tips for the Best Crumbl Chocolate Chip Cookies
I did a whole lot of taste-testing (tough job, I know) to get these cookies just right. And I must say, I’ve outdone myself! Here are a few tips I learned along the way.
- Quality is key. Use Guittard milk chocolate chips, which are what Crumbl uses. If you can't find Guittard, Ghirardelli is a good choice.
- Room temperature is a must. Let the butter and eggs come to room temperature before mixing for a smoother dough.
- Be accurate. I recommend weighing your flour and sugars using a digital kitchen scale. You’ll get better results.
- Don't skip the sifting. Sift the flour, cornstarch, baking soda, and salt to prevent clumps and create a lighter dough.
- Don’t overmix! Mix the dough just until the dry ingredients are fully incorporated to prevent tough, dense cookies.
- Let it chill. Refrigerate the cookie dough for at least 30 minutes (or overnight). This will enhance the flavor and reduce spreading during baking.
- Change up the chocolate. Try using just semi-sweet chocolate chips or half semi-sweet and half milk chocolate. Or, use white chocolate for sweeter results.
- Get a step ahead. You can prep the cookie dough up to 72 hours in advance. Store it in an airtight container and refrigerate. You can also freeze the dough balls for up to 3 months. Just add 1-2 minutes to the baking time if frozen.
How to Store
Skip the trip to Crumbl and make extra cookies to keep on hand! Just follow these storage tips:
To Store: Place the cooled cookies in an air-tight container at room temperature for up to 3 days. For longer freshness, store them in an airtight container in the refrigerator for up to 2 weeks.
To Freeze: Flash freeze the cooled cookies on a baking sheet until solid. Then, transfer to a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature and warm in the microwave for 10-20 seconds if desired.
Crumbl Chocolate Chip Cookies
12
servings15
minutes15
minutes406
kcalThese thick, soft, and chewy Crumbl chocolate chip cookies are a perfect replica. They’re easy to make and loaded with milk chocolate chips for a bakery-style treat!
Ingredients
1 cup unsalted butter, softened
1 1/4 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
3 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 1/2 teaspoons kosher salt
2 cups milk chocolate chips (preferably Guittard or Ghirardelli)
Instructions
- Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, light brown sugar, and granulated sugar on medium speed for about 3 minutes until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- In a separate bowl, whisk the flour, cornstarch, baking soda, and salt until combined. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Gently fold in the milk chocolate chips using a spatula or wooden spoon.
- Using a 1/3 measuring cup or cookie scoop (about 4.2 ounces per cookie), portion out the dough into large balls. Place six dough balls per baking sheet, leaving ample space between them. For bakery-style cookies, break each dough ball in half and press the two halves back together with the jagged edges facing up.
- Bake for 12-15 minutes on the middle rack until the edges are golden brown, but the centers still look slightly underbaked.
- Immediately after removing from the oven, use a large round cookie cutter to gently swirl around each cookie to create a perfectly round shape.
- Cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Notes
- Bake one tray at a time. Bake one sheet in the center of the oven for even heat circulation, ensuring consistent texture and color.
- Rotate the pan halfway. Turn the baking sheet around halfway through baking to avoid uneven browning.
- Underbake for softness. Remove the cookies from the oven when the edges are golden but the centers look slightly underdone. They’ll set as they cool.
- Make smaller cookies. For smaller cookies, use a medium cookie scoop (about 2 tablespoons of dough). Adjust the bake time to around 8–10 minutes to keep them soft.
1 Comments
Your amounts of flour and sugar are not given in grams or ounces even though it’s written best to use a digital kitchen scale.