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A close-up macro shot of a freshly baked Copycat Crumbl Chocolate Chip Cookie, highlighting the gooey, melted milk chocolate pools and soft texture.
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!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 large cookies
Course: Dessert, Snack
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups All-Purpose Flour spooned and leveled
  • 1/4 cup Cornstarch
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter cold and cubed
  • 1 1/4 cups Light Brown Sugar packed
  • 1/2 cup Granulated Sugar
  • 1 Large Egg room temperature
  • 1 Large Egg Yolk room temperature
  • 2 teaspoons Vanilla Extract
  • 2 cups Large Milk Chocolate Chips like Guittard or Ghirardelli

Equipment

  • 1 Stand Mixer or Hand Mixer
  • 2 Baking Sheets
  • Parchment Paper
  • 1 Large Cookie Scoop (1/2 cup)

Method
 

  1. In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.
  2. 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.
  3. Add the egg, egg yolk, and vanilla extract. Beat until just combined. Scrape down the sides of the bowl as needed.
  4. 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.
  5. 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.
  6. 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.
  7. Bake for 10-12 minutes. The edges should be set and lightly golden, but the centers will look soft and slightly underdone.
  8. 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

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