Name: Crumbl Chocolate Chip Cookies Copycat Recipe
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 1/2 cups 333g salted butter, softened – Salted butter enhances the flavor, but if using unsalted, just add a pinch more salt.; 3/4 cup 173g granulated sugar – Adds sweetness and helps with slight crispiness on the edges.; 1 1/2 cups 369g brown sugar – Brown sugar gives these cookies that soft, chewy texture; 2 large eggs – Eggs help bind the dough and add richness.; 1 1/2 tablespoons vanilla extract – Use a generous amount to replicate the classic Crumbl flavor.; 4 1/2 cups 684g all-purpose flour – Provides structure without making the cookies too dense.; 2 teaspoons baking soda – Helps cookies rise and gives a nice texture.; 1 teaspoon baking powder – Works with baking soda for a thick (chewy cookie.); 1 teaspoon salt – Enhances flavor and balances sweetness.; 2 cups about 340g milk chocolate chips – High-quality chips melt beautifully and stay soft.

Do Share Recipe

I have to admit, I’ve always been obsessed with Crumbl Chocolate Chip Cookies Copycat Recipe. The first time I made this copycat recipe at home, I couldn’t believe how close it tasted to the original. Each cookie is enormous, gooey in the center, and perfectly crisp on the edges. Making them myself saved me money and allowed me to enjoy them whenever I wanted.

Today, I’m excited to share this recipe so you can enjoy these decadent treats at home too, especially if you already love classic desserts like the Italian Wedding Cookies Recipe that are perfect for celebrations and gatherings.

Ingredients

Here’s what you’ll need to make these giant, soft, and chewy chocolate chip cookies:

1 1/2 cups (333g) salted butter, softened – Salted butter enhances the flavor, but if using unsalted, just add a pinch more salt.
3/4 cup (173g) granulated sugar – Adds sweetness and helps with slight crispiness on the edges.
1 1/2 cups (369g) brown sugar – Brown sugar gives these cookies that soft, chewy texture.
2 large eggs – Eggs help bind the dough and add richness.
1 1/2 tablespoons vanilla extract – Use a generous amount to replicate the classic Crumbl flavor.
4 1/2 cups (684g) all-purpose flour – Provides structure without making the cookies too dense.
2 teaspoons baking soda – Helps cookies rise and gives a nice texture.
1 teaspoon baking powder – Works with baking soda for a thick, chewy cookie.
1 teaspoon salt – Enhances flavor and balances sweetness.
2 cups (about 340g) milk chocolate chips – High-quality chips melt beautifully and stay soft.

Note: This recipe makes 12 large, bakery-style cookies, so plan your servings accordingly.

Variations

You can easily tweak this recipe to suit different dietary preferences or flavor experiments, making it just as flexible as comfort dishes like the Smoked Gouda Mashed Potatoes Recipe that work well for both casual meals and special occasions:

Dairy-free: Replace butter with vegan butter and use dairy-free chocolate chips.
Sugar-free: Swap granulated and brown sugar with your preferred sugar substitute.
Add-ins: Sprinkle in nuts, toffee bits, or white chocolate chips for extra flavor.
Flavor twist: Add a pinch of cinnamon or espresso powder to enhance the chocolate flavor.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes

Equipment You Need

Stand mixer or hand mixer – For creaming butter and sugar evenly.
Mixing bowls – For combining dry and wet ingredients.
Cookie scoop – Ensures uniform cookie sizes.
Baking sheet – To bake your cookies to perfection.
Cooling rack – Helps cookies cool without becoming soggy.

How to Make Crumbl Chocolate Chip Cookies Copycat Recipe

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). This slightly higher temperature helps create a golden exterior while keeping the inside soft. Line your baking sheet with parchment paper or a silicone mat for easy cleanup.

Step 2: Cream Butter and Sugar

Using a stand or hand mixer, beat together the butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2 minutes. Then, add eggs and vanilla, mixing until fully incorporated.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Overmixing can make the cookies tough.

Step 4: Fold in Chocolate Chips

Gently fold in the chocolate chips with a spatula, making sure they are evenly distributed without overworking the dough.

Step 5: Scoop and Bake

Divide the dough into 1/2 cup portions and roll into balls. Place them on the prepared baking sheet, leaving space for spreading. Bake for 12–15 minutes until edges are golden, then let cookies rest on the sheet for 20 minutes to finish cooking.

Additional Tips for Making This Recipe Better

I like chilling my dough for 30 minutes before baking to prevent excessive spreading.
I always add a few extra chocolate chips on top for a bakery-style look.
Use a cookie scoop for consistent size and even baking.
I sometimes sprinkle a tiny bit of sea salt on top before baking for enhanced flavor.

How to Serve Crumbl Chocolate Chip Cookies Copycat Recipe

These cookies are best served warm, straight from the oven. Pair with a glass of cold milk or a scoop of vanilla ice cream for a decadent dessert. For presentation, stack cookies on a decorative plate or serve on a wooden board with chocolate chips scattered around.

Nutritional Information

Here’s an approximate breakdown per cookie:

Calories: 450 kcal – Rich and indulgent, perfect as a treat.
Protein: 5g – From eggs and butter.
Carbohydrates: 60g – Mostly from sugars and flour.
Fat: 20g – Butter adds richness and texture.

Make Ahead and Storage

Storing

Store baked cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and chewy.

Freezing

Cookie dough can be frozen for up to 3 months. Scoop the dough onto a tray, freeze, then transfer to a freezer-safe bag. Bake directly from frozen with an extra 2 minutes.

Reheating

Warm cookies in the microwave for 10–15 seconds or in a preheated oven at 350°F for 5 minutes. They’ll taste freshly baked again.

Why You’ll Love This Recipe

Here’s why this copycat recipe is a game-changer:

Incredible flavor: Just like the Crumbl originals with a perfect balance of chewy and crisp.
Easy to make: Simple ingredients and straightforward steps.
Customizable: Add-ins or dietary swaps make it versatile.
Budget-friendly: Enjoy bakery-style cookies at a fraction of the cost.
Giant portions: Big, indulgent cookies perfect for sharing (or not!).

Ben Carraoli