Crumbl Cookie Recipe (Copycat Recipe)

I am confident this is the BEST copycat recipe for the Chocolate Chip Crumbl Cookie! Thick, buttery, soft, and loaded with milk chocolate chips!

Make sure to try my Ultimate Chocolate Chip Cookies recipe too! It’s a duper for Gideon’s Bake shop and it’s SO good!

This Is A Spot-On Copycat Crumbl Cookie Recipe!

Crumbl Chocolate Chip Cookies are a gold standard chocolate chip cookie. If you’re lucky enough to have tried one of their chocolate chip cookies you probably noticed a few things that makes them unique. First, they are milk chocolate chip cookies, using all milk chocolate in their classic cookie, second they are huge, and third they have a distinct soft/cookie dough type of a texture, while still having crisp edges. I wanted to recreate their famous chocolate chip cookie at home, and after some trial and error, I am confident to say that I nailed it. We even tried them side by side and my recipe is an absolute dupe. AND I might have made mine even prettier than theirs with a few extra milk chocolate chips pressed into the top! I think I need to work on a Crumbl Sugar Cookies recipe next!

What Are Crumble Cookies?

Crumbl Bakery is a cookie shop that can now be found all over the US! I have ordered them online for years, as far back as when I did the second year of my Online Bakery Cookie Taste Test! We loved them, and the pretty presentation. Since then we have had a few stores pop up near us, so we have been able to enjoy them more frequently! They’re delicious and definitely a special treat to pick up! They specialize in creating delicious cookies with fun and unique flavors. Every week they have a new rotating menu and we have tried so many. A few favorites are the Frosted Sugar cookie (of course), the Cinnamon Roll cookie (with cream cheese frosting!), The Chocolate Oreo Crumbl cookies, and the Cornbread cookie (SO GOOD!) Along with their creative recipes, they always have their famous chocolate chip cookie on the menu.

Reasons You’ll Love This Cookie Recipe:

These are a DELICIOUS chocolate chip cookie, so I don’t know if I need to elaborate anymore, BUT I will:

• A THICK soft chocolate chip cookie that has a cookie dough like texture!
• If you love Crumbl Cookies, this is a must-try as this is a spot-on Crumbl copycat recipe!
• These are easy to make, use very simple ingredients, and require NO CHILL TIME! 
• They bake evenly every time!

Chocolate Chip Copycat Crumbl Cookie Ingredients:

• Salted butter at room temperature
• Light brown sugar, packed
• Granulated sugar
• Large eggs at room temperature
• Vanilla extract
• Baking soda
• Kosher salt
• Cornstarch
• All purpose flour
• Milk chocolate chips. I found that they use Ghirardelli brand chocolate chips after doing some research online. I bought mine on Amazon, but I am sure they aren’t too hard to find in-store. They are creamy milk chocolate and a little larger than a standard chip!

How to Make this Crumbl Cookie Recipe:

1. Preheat your oven to 375°F. Line a large baking sheet with parchment paper and set aside. 
2. In the bowl of your stand mixer fitted with the paddle attachment mix together the butter, light brown sugar, and granulated sugar on medium speed for 3 minutes. You can use a hand mixer as well if you don’t have a stand mixer.
3. Add in the eggs, vanilla, baking soda, salt, and cornstarch and mix for 1 minute, scraping the sides of the bowl as necessary. 
4. Turn the mixer to low and mix in the flour until just combined. Stir in the chocolate chips.
5. Portion out a rounded 1/3 cup of cookie dough (4.2- ounces) and roll into a ball. Break the cookie dough ball in half and press back together to create a craggily top. Place the cookie dough onto the prepared baking sheet 3- inches apart. I bake 5 cookies at a time.
6. Bake for 10 – 11 minutes, until the edges and top are slightly golden. Don’t over-bake.
7. Press additional chocolate chips on top of the baked cookies for a bakery-style appearance. Allow to cool on the cookie sheet for 5 minutes and then transfer to a wire rack to cool completely. 

How to Form and Bake the Cookies

The recipe is great however you make them, BUT there is a trick to making these cookie LOOK like Crumbl cookies. Again, I have never worked in a Crumbl, but after years of baking cookies I have a tried and true method for creating perfectly shaped cookies with those “craggly” tops. I broke it down briefly in the recipe, but here is how you do it: 

1. Portion the dough out. To ensure that all the cookies bake evenly and are the same size you will need to measure the dough. Whether you choose to use a food scale or simply a measuring cup, it’s up to you. Of course a scale is the most precise, but a measuring cup works too. I portioned out 4.2- ounces of dough using a large cookie scoop, which works out to be a rounded 1/3 cup. You can even use your measuring cup to scoop out the dough. I researched the exact recipe and found they use 5.5 ounces of dough, but I made mine slightly smaller. hey still turn out huge though!
2. Form the Dough: Once you portion out the dough, roll it into a ball. Break the ball in half and then press it back together leaving the broken sides face up to give that rough texture on top, but still in a round shape. 
3. Place the dough on the baking sheet: Once you have the cookie dough formed, place them on a parchment lines baking sheet 3- inches apart. The cookies will spread while baking. I use a large baking sheet and bake 5 cookies at a time. 
4. Shape them: As soon as they are done baking use a spatula to form them into perfect circles. This cookie dough bakes very evenly, but if you have some imperfect edges just use a spatula to press them back into shape. You can only do this while they are still hot, because as soon as they cool the edges set and you can’t manipulate the cookie. 
5. Press extra chips on top: Crumbl doesn’t actually press any extra chocolate chips into the top, but I like the look, so this is a totally optional step!

Why Add Cornstarch?

Cornstarch adds texture to these cookies. Crumbl cookies have a very distinct texture, and the cornstarch aids in achieving that. I don’t know if they use cornstarch in their recipe, but I found in testing versions that it aided in the thick, melty, almost cookie dough like consistency. 

The Comparison:

I bought a Crumbl cookie fresh from the bakery the day I thought I perfected the recipe just to do a side by side comparison. I was pretty confident that they were just as good, and I was right! My cookie is on the right and the authentic Crumbl cookie is on the left in the image above.

• You can see that my cookie looks a little “prettier” just due to the extra chips I pressed into the top after they were done baking. This is totally optional.
• And another thing to note are my cookies are slightly smaller. I did this on purpose. I researched the recipe online and found that their cookies are 5.5 ounces. You could absolutely make my recipe that size, you will just need to add 1 – 2 minutes more bake time. The reason I made mine slightly smaller was I couldn’t get the texture perfect at the larger size. I don’t have a commercial oven and my cookies always got a little too brown on the outside when I baked them long enough for them to bake. I couldn’t get it right, so I reduced the size a little which seemed to do the trick!
• The taste test proved the cookies tasted so similar I couldn’t really tell a difference. The only thing I could note is that the authentic Crumbl cookie was slightly drier, especially at the edge than mine, and I imagine that is again due to the size.

Recipe Tips and Advice

1. These cookies are pretty straightforward and easy to make. But to really make them “authentic” copycats I definitely recommend measuring the dough. This helps not only in the size and appearance, but also ensures that all the cookies bake evenly. 
2. Rotate your pan halfway through baking can help ensure even baking for all your desserts. This will never hurt doing, although I don’t always remember!
3. Let these cookies cool on the pan! The higher baking temperature is what gives these the golden tops, but also can trick you into thinking the insides are baked properly. This is a slightly “under-done” cookie recipe, so don’t move these cookies from the baking sheet too soon, as you will get some carry-over baking on the warm baking sheet. They are a heavy cookie, so moving them right to the cooling rack can cause the centers to fall/ooze slightly through the rack.

Variations:

If you are looking for an exact dupe, don’t make any changes to the recipe. But of course this is just a chocolate chip cookie recipe that can ALWAYS be adapted to create your own Crumbl cookie flavors! Here are a few ideas:

• Use semi-sweet chocolate chips (or chunks) in place of the milk chocolate chip if you like a darker chocolate to cut the sweetness. 
• Add in the peanut butter chips along with the milk chocolate chips to get that Reese’s vibe!
• Try using a little almond extract/almond flavor and add in some chopped nuts and toffee bits!
• Chop up a Snickers Bar or Twix and add that to the mixture for a chocolate caramel treat! This cookie dough is study enough to hold up to most candy bars mixed in!

Storing the Cookies:

This recipe makes 12 large cookies, which is fantastic, but if you’re not serving them to guests you might have some leftover. Just store them airtight at room temperature for up to 3 days for best freshness. You can also freeze these in an airtight container or zip-top bag for up to 30 days for best freshness!

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