Craving the warm, gooey, giant-sized perfection of a Crumbl milk chocolate chip cookie? You’ve come to the right place. This Copycat Crumbl Chocolate Chip Cookies recipe delivers that iconic bakery-style experience right from your own oven. Forget the weekly store runs and the expense; with a few key techniques, you can bake up these viral-worthy treats anytime. We’ve cracked the code to their famously soft, thick, and chewy texture, packed with pools of luscious milk chocolate.
This isn’t just another cookie recipe; it’s your ticket to becoming a dessert legend among family and friends. Get ready to bake the best chocolate chip cookies of your life.
That satisfying cookie pull is what baking is all about.
Why You’ll Love This Copycat Crumbl Chocolate Chip Cookie Recipe
There are countless reasons to adore this recipe, but here’s what makes it truly special:
Perfect Texture: We nail the signature Crumbl texture—a slightly crisp edge giving way to a soft, dense, and incredibly chewy center.
Bakery-Quality at Home: Impress everyone with massive, gourmet cookies that look and taste like they came from a high-end bakery.
Simple & Straightforward: The instructions are easy to follow, using standard pantry ingredients to create something extraordinary. Making deliciousness like these festive funfetti cookies is easier than you think.
Crowd-Pleasing Size: These aren’t your average cookies. Their giant size makes them perfect for sharing or for an indulgent treat all to yourself.
What Makes Crumbl Cookies So Special?
The magic of a Crumbl cookie lies in a few distinct characteristics. First, their sheer size makes a bold statement. They are designed to be a shareable, decadent experience. Second, the texture is key. They aren’t flat and crispy; they’re thick, soft-baked, and wonderfully doughy in the middle. Finally, they use high-quality ingredients, like large milk chocolate chips that create those irresistible melted pools of chocolate. This recipe replicates every one of those beloved features.
Key Ingredients for the Perfect Crumbl Cookie
While most ingredients are pantry staples, their quality and preparation are crucial for achieving the perfect copycat result.
Cold Butter: Unlike many cookie recipes that call for softened butter, we use cold, cubed butter. This is a critical step that prevents the cookies from spreading too much, helping them maintain their signature thickness.
All-Purpose Flour & Cornstarch: This combination mimics the effect of cake flour, resulting in a more tender and soft crumb. Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off.
Brown & Granulated Sugar: A higher ratio of brown sugar to white sugar provides moisture, chewiness, and a rich, caramel-like flavor.
Large Milk Chocolate Chips: Don’t skimp here! High-quality, large milk chocolate chips are essential for that classic Crumbl taste and melt.
Egg + Egg Yolk: An extra egg yolk adds richness, fat, and chewiness that helps bind the dough and create a softer texture.
How to Make Copycat Crumbl Chocolate Chip Cookies (Step-by-Step)
Follow these steps carefully, and you’ll be rewarded with the ultimate cookie experience. The process is simple, but the details matter.
Look at that texture! The key to a perfect cookie is not overbaking.
1. Prepare the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Whisking ensures everything is evenly distributed, which is key for a uniform cookie texture. Set this mixture aside.
2. Cream Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the cold, cubed butter with the brown sugar and granulated sugar. Mix on medium speed for about 2-3 minutes, until the mixture is light and fluffy. It won’t be perfectly smooth due to the cold butter, and that’s okay.
3. Add Eggs and Vanilla
Add the egg, egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until just combined. Be sure to scrape down the sides of the bowl to ensure everything is incorporated evenly.
4. Combine Wet and Dry Ingredients
With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined, being careful not to overmix. Overmixing develops gluten, which can lead to tough cookies. Gently fold in the milk chocolate chips with a spatula.
5. Chill the Dough (Crucial Step!)
This is the most important step for thick, bakery-style cookies. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 4-6 hours, or preferably overnight. Chilling the dough solidifies the fat, preventing the cookies from spreading into thin, flat discs while baking.
6. Portion and Bake
When you’re ready to bake, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Scoop out large balls of dough, about 1/2 cup each. Place them 3-4 inches apart on the prepared baking sheet. Gently press a few extra chocolate chips on top for that picture-perfect look. Bake for 10-12 minutes, or until the edges are just set and lightly golden brown, but the centers still look slightly underdone. This is the secret to a gooey middle.
7. Cool and Enjoy
Let the cookies cool on the baking sheet for at least 10 minutes. This allows them to set up properly. If you move them too soon, they will fall apart. After 10 minutes, transfer them to a wire rack to cool completely. Or, if you can’t resist, enjoy one warm!
Pro Tips for Bakery-Perfect Results
Want to guarantee your cookies are flawless every time? Follow these expert tips.
Don’t Overbake: The biggest mistake is leaving the cookies in the oven for too long. The residual heat from the pan will continue to cook them after you pull them out. A slightly underdone center is the goal.
Use a Cookie Scoop: For uniformly sized cookies that bake evenly, use a large cookie scoop or an ice cream scoop. This ensures every cookie is the perfect giant size.
Bang the Pan: For perfectly crinkled tops and a fudgy texture, you can try the “pan-banging” method. Halfway through baking, carefully lift the baking sheet a few inches and drop it flat on the oven rack. Do this once or twice. This collapses the center, creating a chewier texture.
Quality Matters: Use good quality butter, vanilla, and chocolate chips. The flavor of these simple ingredients truly shines through in the final product, much like in these delightful Raspberry White Chocolate Cookies.
Storage and Freezing Instructions
These cookies are best enjoyed fresh, but they also store very well.
To Store: Keep leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
To Freeze Dough: Portion the cookie dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the dough balls to a zip-top freezer bag. They can be frozen for up to 3 months. You can bake them straight from frozen; just add 2-3 minutes to the baking time.
For those who love preparing treats in advance, having frozen cookie dough is a game-changer, just like having a go-to for easy baking recipes on hand for any occasion.
Using cold butter is the key to thick cookies. Unlike softened butter, which causes cookies to spread, cold butter melts more slowly in the oven, helping the cookies hold their shape and create that signature dense, tall Crumbl texture.
Yes, absolutely! Chilling the dough for at least 4-6 hours is the most critical step in this recipe. It solidifies the fat (the cold butter), which prevents the cookies from spreading. It also allows the flour to hydrate, resulting in a chewier texture and more developed flavor.
For the most authentic Crumbl taste, use large, high-quality milk chocolate chips. Brands like Guittard or Ghirardelli offer larger chips that melt beautifully and create those iconic pools of chocolate. Avoid small, mini chocolate chips.
The most common reasons for flat cookies are not chilling the dough long enough or using softened or melted butter instead of cold butter. Also, ensure your baking soda is fresh, as expired leavening agents won’t give the cookies enough lift.
Yes! This dough is perfect for making ahead. You can store it in the refrigerator for up to 3 days before baking. You can also freeze the portioned dough balls for up to 3 months and bake them directly from frozen by adding a few extra minutes to the baking time.
The Ultimate Cookie Awaits
You now have the ultimate recipe for Copycat Crumbl Chocolate Chip Cookies. It’s a treat that brings joy, comfort, and a touch of gourmet indulgence into your kitchen. We know you’ll love making—and eating—these incredible cookies. If you bake them, please leave a comment below and share your masterpiece on Pinterest! We can’t wait to see your creations.
Recreate the famous Crumbl cookie at home with this easy-to-follow copycat recipe!
Copycat Crumbl Chocolate Chip Cookies Recipe
FL Recipes
Copycat Crumbl Chocolate Chip Cookies: The Ultimate Recipe
The ultimate Copycat Crumbl Chocolate Chip Cookies recipe! Learn how to make giant, thick, and chewy cookies with crisp edges and a gooey, melted milk chocolate center. This is the only recipe you'll ever need!
2cupsLarge Milk Chocolate Chipslike Guittard or Ghirardelli
Equipment
1 Stand Mixer or Hand Mixer
2 Baking Sheets
Parchment Paper
1 Large Cookie Scoop (1/2 cup)
Method
In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
In a large bowl with a stand mixer or hand mixer, beat the cold, cubed butter, packed brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
Add the egg, egg yolk, and vanilla extract. Beat until just combined. Scrape down the sides of the bowl as needed.
On low speed, gradually add the flour mixture to the butter mixture. Mix only until a dough forms. Do not overmix. Gently fold in the milk chocolate chips.
Cover the dough and chill in the refrigerator for at least 4-6 hours, or overnight for best results. This is a critical step for thick cookies.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Use a large scoop (about 1/2 cup) to create large dough balls. Place them 3-4 inches apart on the baking sheet.
Bake for 10-12 minutes. The edges should be set and lightly golden, but the centers will look soft and slightly underdone.
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This helps them set.
Nutrition
Calories: 410kcalProtein: 4gFat: 20gFiber: 2g
Notes
For the most authentic taste, use high-quality, large milk chocolate chips. Chilling the dough is mandatory for this recipe to prevent the cookies from spreading too thin. The cookies will appear underdone in the center when you pull them from the oven. This is key to achieving the gooey Crumbl texture.
Keyword copycat recipe,crumbl cookies,giant chocolate chip cookies
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
