If you consider yourself a chocolate chip cookie connoisseur, Crumbl Chocolate Chip Cookies may redefine your idea of perfection. With their rich, chewy texture and tons of chocolate chips, these copycat cookies should be on the bucket list of any cookie lover.
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What makes Crumbl Chocolate Chip Cookies the must-try chocolate chip cookie
Classic chocolate chip cookies, perfected—that’s the best way to describe this Crumbl copycat recipe. If you haven’t heard of Crumbl cookies, you’re in for a treat. These giant cookies are loaded with chocolate chips and offer a dense, chewy bite that’s pure cookie nirvana.
Why you’ll love this recipe
Chocolate Chip Crumbl Cookies are tasty, but the cost is definitely on the pricey side. If you don’t want to spend six bucks or more per cookie, you can now make them at home for a fraction of the cost.
Copycat Crumbl Chocolate Chip Cookies are easy to make, freeze well, and bake from frozen, so you can have fresh, warm cookies whenever you crave them.
Special equipment that is recommended
Baking is like a science experiment you can eat. For accuracy, the pros always measure by weight and not volume. If you want your Chocolate Chip Crumbl Cookies to be as close as possible as to the ones you buy at the store, you need to get yourself a kitchen scale and weigh out your ingredients. However, if you don’t have one, you can still make this recipe using the approximate volumes included in the recipe list below.
Ingredients you will need
For this copycat Crumbl Cookie recipe Chocolate Chip variety, you’ll need:
- Salted butter (2 sticks of butter)
- Light brown sugar (6 ounces = about 3/4 cup)
- White granulated sugar (4 ounces = about 1/2 cup)
- Vanilla extract
- Large Eggs
- All-purpose flour (16 ounces = about 3 2/3 cups)
- Cornstarch
- Baking soda
- Salt
- Milk chocolate chips (10 ounces = about 1 2/3 cups)
How to make Crumbl Chocolate Chip Cookies
To prepare store-quality copycat Chocolate Chip Crumbl Cookies at home:
- While you gather the other ingredients, leave the butter on the counter to soften for about 15 minutes.
- With a stand mixer or an electric hand mixer with a paddle attachment, cream together the softened butter, light brown sugar, and granulated white sugar. Mix until very airy and the color lightens. For the best cookies, don’t rush this step. It should take between three and five minutes.
- Use a rubber spatula to scrape down the sides of the bowl. Add the vanilla extract and one of the eggs. Mix on low just to break up the egg. Then add the other egg and mix until that one is broken up. Don’t fully incorporate the egg at this stage.
- In a separate bowl, whisk together the dry ingredients (flour, cornstarch, baking soda, and salt).
- With the mixer running on low, gradually add the flour mixture to the creamed butter. Do not overmix. You want the dough to have a wet sand consistency that will hold together when pressed into a ball.
- Use a rubber spatula to fold in the chocolate chips.
- Weigh out 5.5-ounce portions of the dough. If you don’t have a kitchen scale, form the dough into balls about the size of tennis balls. Press the cookie dough balls into a half-inch disk.
- Place the dough disks on a parchment paper-lined baking tray and freeze for at least an hour to overnight. Chilling dough makes it denser and chewier.
- Bake the dough in a 350°F oven for 14 to 16 minutes until golden. Leave the cookies on the pan for at least five minutes before transferring them to a wire rack to finish cooling.
What to serve with copycat Crumbl Chocolate Chip Cookies
A glass of cold milk or hot tea goes well with these cookies, but consider pairing them with one of these instead:
- Other Crumbl cookies. Variety makes everything better. Try baking a batch of rich Crumbl Ultimate Peanut Butter Cookies, celebratory Crumbl Birthday Cake Cookies, or classic Crumbl Sugar Cookies to go along with these copycat Crumbl Chocolate Chip Cookies.
- Mexican Coffee. This unique half coffee, half hot chocolate hot drink is super unique and tasty. The warm baking spices in Mexican Coffee offer another layer of flavor that pairs perfectly with these cookies.
- Ice Cream. Transform two Crombl Chocolate Chip Cookies into the best ice cream sandwich you’ve ever had. Freezing the cookies ahead of time will make it much easier to spread your favorite store-bought ice cream on them. Try making homemade French Vanilla Ice Cream for something extraordinary.
Can you make the dough ahead of time and freeze it?
Yes. You can freeze the formed cookie dough and then bake it from frozen.
How to store the baked cookies
Always store baked Chocolate Chip Crumbl Cookies in an airtight container either on the counter or in the freezer.
How long do they last?
Room-temperature cookies will last about three days, while frozen ones are good for about a month.
More Copycat Cookie Recipes
- Crumbl Sugar Cookies
- Crumbl Birthday Cake Cookies
- Crumbl Peanut Butter Cookies
- Girl Scout Lemonades
- Girl Scout Samoas
- Girl Scout Tagalongs
- Girl Scout Thin Mints
- Panera Lemon Drop Cookies
- Walkers Shortbread Cookies
Favorite Chocolate Chip Treats
- Chocolate Chip Cookie Dough Cheesecake
- Pecan Pie with Chocolate Chips
- Toll House Chocolate Chip Pie
- Turtle Brownies
Check out more of my easy recipes for cookies and the best copycat fast food recipes on CopyKat!
Crumbl Chocolate Chip Cookies
Ingredients
- 8 ounces salted butter, softened (2 sticks)
- 6 ounces brown sugar
- 4 ounces granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs room temperature
- 16 ounces all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 10 ounces milk chocolate chips
Instructions
- In a stand mixer or using a hand mixer, cream the butter, brown sugar, and granulated sugar until light and airy, scraping down the sides of the mixer as needed. Don’t cut the time short on this step; it should take 3 to 5 minutes for the mixture to be fully creamed.
- Add the vanilla and one of the eggs. Mix on low until the yolk is broken. Add the remaining egg and mix on low until the second yolk is broken. The eggs should not be fully incorporated into the creamed butter mixture at this time.
- In a small bowl, mix the flour, cornstarch, baking soda, and salt.
- Add the flour mixture to the creamed butter. Mix on low until just incorporated; do not overmix. The batter may resemble wet sand instead of a cohesive batter, but it will hold together if you compress a small ball of dough in your hands. Fold in the chocolate chips.
- Form the cookie dough into 5.5-ounce balls. Press each ball into a disk about 1/2 inch thick.
- Cover the cookies and refrigerate overnight or for at least 1 hour.
- Preheat the oven to 350°F. Place the chilled cookies on a parchment-lined baking sheet and bake until the cookies are golden brown, about 14 to 16 minutes. Remove the cookies from the oven and let them cool in the pan for 5 minutes.
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