Crumbl Triple Chocolate Chip Cookies

Satisfy your chocolate cravings with these irresistible copycat Crumbl triple chocolate chip cookies!

These giant treats feature three types of chocolate chips nestled in rich, fudgy dough. With Dutch cocoa, and semi-sweet, milk, and white chocolate chips, they’re a chocoholic’s dream. 

Ready in under 30 minutes, these bakery-style treats are perfectly soft and chewy. And now, you can save a little money by making them at home. 

Warning: They won’t last long! 

Why You’ll Love These Crumbl Triple Chocolate Chip Cookies

Weekend Project Perfect: These decadent cookies are ideal for a relaxing weekend baking session. Despite their appearance, they have easy steps and a quick 30-minute total prep time. Delicious and achievable!

Triple the Fun: With three types of chocolate chips: milk, semi-sweet, and white, each bite is complex and interesting. While I love classic chocolate chip cookies, these totally dial up the deliciousness. 

Budget-Friendly: Making these cookies at home costs significantly less than purchasing them from Crumbl. They still deliver the same great taste and giant size that made the original famous!

Ingredients

• Chocolate Chips: Three types of chocolate create depth and visual appeal. Semi-sweet adds rich bitterness. Milk chocolate adds creamy sweetness and white chocolate adds buttery vanilla notes.

• Unsalted Butter: It adds moisture and a rich, buttery flavor. It also ensures the cookies are tender and soft.

• Brown & Granulated Sugar: A one-two punch of sweetness. Brown sugar provides a chewy texture, while granulated sugar aids in crispiness around the edges.

• Eggs: They provide structure, moisture, and a glossy finish on the top. They also help the cookies spread properly while baking.

• Corn Syrup: It keeps the cookies moist and chewy by preventing the crystallization of sugar.

• Vanilla Extract: It enhances the chocolate and sweet flavors with its aromatic warmth.

• All-Purpose Flour: The backbone of the cookie. It provides the necessary structure without overpowering the other ingredients.

• Dutch-Processed Cocoa Powder: It delivers an intense, smooth chocolate flavor with a darker color.

• Cornstarch: The secret ingredient for an ultra-soft texture. It thickens the dough slightly without the need for excess flour.

• Baking Soda: It helps the cookies rise and creates that perfect cookie crackle.

• Salt: It balances the sweetness, enhances flavors, and helps control the cookie spread. 

How to Make Crumbl Triple Chocolate Chip Cookies

Believe it or not, copycat Crumbl cookies are surprisingly easy to make! Just follow these simple steps. 

1. Prepare. Preheat the oven to 350 degrees, and line two baking sheets with parchment paper. 

2. Cream and mix. Cream together the softened butter and sugars until smooth. Then, add the eggs, corn syrup, and vanilla. Mix well. 

3. Mix the dry ingredients. Whisk the flour, cocoa powder, cornstarch, baking soda, and salt in a separate bowl. 

4. Combine. Gradually add the dry ingredients to the wet mixture. Beat at a low speed until just combined. Evenly fold in the three varieties of chocolate chips. 

5. Portion and bake. Scoop the dough into 1/4 cup portions. Roll them into balls and place 6 balls on each sheet. (Leave about 2 inches between them.) Bake one sheet at a time for 10 to 12 minutes. 

6. Cool and serve. Let the cookies cool on the baking sheets for 10 minutes. Finish cooling on a wire rack, then serve and enjoy! 

Tips for the Best Crumbl Triple Chocolate Chip Cookies

The most important thing you can do for this recipe is to use high-quality chocolate! Stick to top brands like Ghirardelli, Guittard, or Callebaut for the best taste and texture. Here are a few other tips. 

• Room temperature is a must. Ensure both the butter and eggs are at room temperature before mixing. Soft butter creates a creamy texture. Room-temperature eggs blend more evenly and prevent curdling.

• Be accurate. Use the spoon-and-level method for measuring flour. Packing too much into a measuring cup can lead to dense, dry cookies.

• Don't skip the sifting. Sifting the Dutch-processed cocoa powder prevents lumps. This, in turn, ensures a smooth, evenly chocolatey dough.

• Give the dough some chill time. Refrigerate the dough for 15 to 20 minutes after mixing. This helps control spreading and enhances the cookie’s chewy texture.

• Bake with care. For even baking, place only one tray in the oven at a time. Additionally, use the middle rack to ensure even browning. Finally, underbake slightly. The edges should be set, but the centers should still look slightly underdone. 

• Want smaller cookies? Use a smaller cookie scoop (about 2 tablespoons of dough). Reduce the bake time to 7 to 9 minutes to avoid overbaking.

• Add fun toppings. Press extra chocolate chips onto the tops of the dough balls before baking. This will result in a bakery-style look and an extra chocolatey flavor. For another variation, slightly increase the vanilla extract to 1 1/2 tablespoons. It will give you a more fragrant, flavorful dough.

How to Store

If you’ve ever seen a Crumbl cookie, you know how big they are. Chances are you’re going to have some leftovers. Here’s how to store them (and make-ahead directions). 

To Make Ahead: Prepare the dough up to 3 days in advance and store it in the fridge. For longer storage, freeze pre-portioned dough balls for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the bake time.

To Store: Place cooled cookies in an air-tight container at room temperature for up to 5 days. Refrigerate them for up to 2 weeks. For best results, add parchment paper between layers to prevent sticking.

To Freeze: Flash freeze the cookies on a parchment-lined baking sheet for about 1 hour until solid. Transfer them to a freezer-safe container with parchment paper between layers. Freeze for up to 3 months. When ready to enjoy, thaw at room temperature for about an hour. Or warm slightly in the microwave for 10 to 15 seconds for a fresh-baked taste.