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This giant copycat Crumbl chocolate chip cookie is everything you want in a cookie and is going viral on social media! A thick, cakey cookie that's gooey and buttery in the center, yet crispy and caramelized on the edges. The best part? They're very easy to make! It might even take the top spot for my favorite cookie over my classic chocolate chip cookie recipe.
I love all types of Crumbl cookies, especially the sugar cookies and churro cookies, but you can't beat the classic chocolate chip. If you've never had a Crumbl cookie, immediately get one shipped to your door! Every time I pass their cute pink shop in my neighborhood, I get drawn in from the wafting fresh cookie smell. Ugh, so good. Now imagine your whole kitchen and house smelling like that... yeah, let's get to baking!
What's In This Blog Post
- Chocolate Chip Copycat Crumbl Cookie Ingredients
- How to Make the Cookie Dough
- How to Form and Bake the Cookies
- FAQ
- More Cookie Recipes You'll Love
Chocolate Chip Copycat Crumbl Cookie Ingredients
How to Make the Cookie Dough
- Prepare a cookie sheet with a piece of parchment paper.
- Bring your butter and eggs to room temperature. I like to put my eggs (still in the shell) in a bowl of hot water for 5 minutes. Room temperature eggs and butter ensures that everything creams up nice and fluffy and you get that craggly top to your cookies.
- In a separate bowl, combine the flour, baking soda, baking powder, and salt.
- In the bowl of your stand mixer with the paddle attachment, add the butter and mix it until smooth. I'm using myBosch Universal Plusmixer, but you can use a KitchenAid, or hand mixer as well.
- Add both the sugars and cream them together on medium speed until it's pale and fluffy. About 3-5 minutes. Don't forget to scrape the bowl!
- Add the egg and mix on medium until fully incorporated.
- Gradually add the flour mixture and mix until just combined. If your batter is WAY too thick and crumbly and doesn't form into balls, you can add a "little" bit of egg. Not all eggs weigh the same, but a typical large egg in the US weighs about 1.6 ounces.
- Add the chocolate chips and mix until evenly distributed. (Save a few to use on the tops of your cookies.) For authentic Crumbl Cookies, use large milk chocolate chips. I actually used mini Hershey's kisses for this batch.
How to Form and Bake the Cookies
- Scoop and measure the dough into 5 ounce balls. (Or about the size of a tennis ball.)
- Place 4 dough balls onto a cookie sheet, evenly spaced.
- Press them down slightly. This batch will make 8, 5 oz cookies so divide them onto 2 separate trays.
- (optional) Add a few chocolate chips on top to get Pinterest-worthy cookies.
- Preheat your oven to 375°F.
- Chill the dough in the refrigerator for 30 minutes or overnight. This allows the flour to absorb the liquid in the cookies and will prevent spreading.
- Bake on the middle rack for 10-12 minutes. Do not overbake these! They will still look slightly raw in the center and be lightly browned on the edges.
- Cool the cookies for 5 minutes on the pan, then transfer them to a cooling rack. Store in an airtight container for up to 1 week.
- These cookies are best server warm, so I like to heat them in the microwave for a few seconds.
FAQ
Can I make smaller Crumbl cookies?
Yes, you can make smaller cookies by measuring out 3oz or 4oz pieces. Just bake for 8-10 minutes and note that they may not be as chewy in the center as the larger cookies.
Do Crumbl cookies require chilling?
Yes! If you want that classic, puffy Crumbl cookie, you must chill your cookies for a minimum of 30 minutes. This allows the flour to absorb the liquid in the cookies and will prevent spreading.
More Cookie Recipes You'll Love
Master Chocolate Chip Cookie Recipe
Chewy Double Chocolate Chip Cookies
Authentic Snickerdoodle Cookies
Lofthouse Cookies (Copycat Recipe)
Chocolate Macarons
Recipe
Copycat Chocolate Chip Crumbl Cookie
Looking for a true copycat Crumbl cookie recipe? Big dense and chewy milk chocolate chip cookies with that signature craggily look on top. Put them in that cute little pink box and you'll hardly be able to tell the difference!
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Prep Time: 10 minutes minutes
Cook Time: 11 minutes minutes
Chilling: 30 minutes minutes
Total Time: 51 minutes minutes
Course: Dessert
Cuisine: American
Servings: 8 5 oz cookies
Calories: 547kcal
Author: Elizabeth Marek
Ingredients
- 4 ounces butter softened, but not melted (½ cup)
- 5.25 ounces brown sugar (¾ cup)
- 5.25 ounces white sugar (¾ cup)
- 11.25 ounces all purpose flour (2 ¼ cups)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg cold (room temperature egg if you want your cookies to spread more)
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chips extra large! (I actually used mini Hershey's kisses)
US Customary - Metric
Instructions
Making the dough
Prepare a cookie sheet with a piece of parchment paper.
In a separate bowl, combine the flour, baking soda, baking powder, and salt.
In the bowl of your stand mixer with the paddle attachment, add butter and mix until smooth.
I'm using my Bosch Universal Plus mixer, but you can use a KitchenAid, or hand mixer as well.
Add both sugars and cream together on medium speed until pale and fluffy. About 3-5 minutes.
Add the egg and mix until fully incorporated. Add the vanilla.
Gradually add the flour mixture and mix until just combined.
Add the chocolate chips and mix until evenly distributed. (Save a few to use on the tops of your cookies.)
Forming and baking the cookies
Scoop and measure the dough into 5 ounce balls. (Or about the size of a tennis ball.)
Place 4 dough balls onto a cookie sheet, evenly spaced. Gently press them down slightly. This batch will make 8, 5 oz cookies so divide them onto 2 separate trays.
(optional) Add a few chocolate chips on top to get pinterest-worthy cookies.
Preheat your oven to 375°F
Chill the dough in the refrigerator for 30 minutes or overnight.
Bake in a 375°F oven on the middle rack for 10-12 minutes. Do not overbake these! They will still look slightly raw in the center and be lightly browned on the edges.
Cool the cookies for 5 minutes on the pan, then transfer them to a cooling rack. Store in an airtight container for up to 1 week.
Pro-Tip: I like to warm these cookies up in the microwave and eat them warm for that gooey-chocolate experience!
Video
Notes
- If your batter is WAY too thick and crumbly and doesn't form into balls, you can add a "little" bit of egg. Not all eggs weigh the same, but a typical large egg in the US weighs about 1.6 ounces.
- To get results as close as the cookies from Crumbl it is important to follow the chilling and baking instructions.
- It is important to not crowd the pan, these are large cookies and will bake into each other. When too many cookies are on the pan they don't bake as evenly and can spread more than they do with more space. More space around the cookie allows more even air flow and makes a prettier cookie.
Nutrition
Serving: 1cookie | Calories: 547kcal | Carbohydrates: 86g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 409mg | Potassium: 131mg | Fiber: 1g | Sugar: 54g | Vitamin A: 388IU | Calcium: 50mg | Iron: 2mg
Tried this recipe?Let us know how it was!
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