Crumbl Chocolate Chip Cookies Copycat Recipe

Ben Carraoli

Crumbl Chocolate Chip Cookies Copycat 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.

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Prep Time 10

Cook Time 15

Ingredients Method Notes

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.

Method

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

Notes

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.