Enjoy your favorite bakery cookies at home thanks to this Crumble Chocolate Chip Cookie recipe. They are soft and loaded with chocolate chips for the best copycat crumbl cookie recipe.
This easy cookie recipe is loaded with chocolate flavors and one of our favorite crumble copycat recipes. The crispy edges and chewy center makes these a family favorite.
The next time you are in the mood for some homemade chocolate chip cookies, make these large Crumbl Cookies.
Table of Contents
What are Crumbl Cookies?
Crumble cookies started a few year ago in Utah and now these bakeries are popping up all over the United States. They are known for making fabulous gourmet cookies with jagged edges. Once you try one, you will be hooked.
However, at the average price of about $4 per cookie, it can get pricey. We are going to show you how to make these huge and gooey cookies at home for a fraction of the price.
It is the best chocolate chip cookie recipe. They are huge and delicious.
- Unsalted Butter
- Light Brown Sugar
- Granulated Sugar
- Large Eggs
- Vanilla Extract
- All Purpose Flour
- Baking Soda – You can also use Baking Powder
- Large Milk Chocolate Chips. Traditionally, these cookies use Guittard milk chocolate chips. However, if you can’t find them try Ghirardelli chocolate chips. Semi-Sweet Chocolate Chips will work as well.
Scroll to the bottom to see the full recipe and ingredients in the recipe card.
Step by Step Instructions
Step 1 – Add the room temperature butter and both types of sugar to a large bowl. You can use a stand mixer with paddle attachment or hand held mixer to cream these ingredients.
Step 2 – First, scrape down the sides of the bowl. Then go ahead and add in the eggs and vanilla extract. You will need to beat this for 1 to 2 more minutes until it is mixed together really good.
Step 3 – Stir in the flour, baking soda and salt by hand and mix until just combined. Make sure to do the dry ingredients and wet ingredients by hand and not with the mixer. Also, do not over mix.
Step 4 – Gently add the chocolate chips and fold into the mixture.
Step 5 – These cookies are large so we won’t be using a cookie scoop. Instead, use a measuring cup and take ½ cup of the dough and roll it into a ball.
Step 6 – As you make the cookie dough balls, place them about 2 inches apart on a cookie sheet. Each baking sheet should fit 6 cookies on it. If you prefer, top each cookie with extra chocolate chips.
- Step 7 – The cookies will bake for 12 to 15 minutes on the middle rack or until the cookies are slightly golden brown. Oven times can vary and you want to be very careful not to overcook the cookies.
- Step 8 – Let the cookies cool on the baking pan for 15 to 20 minutes. Then move to a wire rack to cool completely.
- Parchment paper. I like to line the baking pans with parchment paper for easy clean up.
- Room temperature. Don’t forget to leave the eggs and butter out before mixing. They need to be at room temperature.
- Chocolate. Use a good quality chocolate for the best taking cookies. Crumble uses guittard milk chocolate chips.
Sometimes these are hard to find so feel free to use your favorite milk chocolate. I prefer Ghirardelli for the most similar tasting cookie.
- Chill the dough. Place the dough in the fridge to chill it slightly before baking. This will help them not to spread soo much and have that soft center everyone loves. The cookies will have the texture and taste Crumbl cookies are known for.
- Don’t overbake. The cookies will look really soft and like they are not done. Resist the urge to bake them longer.
- After baking, let the cookies sit. It is important that you allow the cookies to stay on the baking pan for the instructed time before moving to a cooling rack. They will not hold their shape if you move them too soon.
- Vanilla extract. This helps to make the cookies taste like the ones at Crumble bakery. Don’t reduce the amount or substitute with almond extract. They will not taste the same.
- Substitutions. It is best to follow the recipe as written. If you make any substitutions, the results will not be similar to Crumble cookies from the bakery.
Can You Freeze?
Yes, it is an easy way to enjoy cookies any day of the week.
- First, make the cookie dough as instructed and roll into dough balls.
- Instead of baking, place the cookie sheet in the freezer to flash freeze the cookie balls. This takes about an hour usually.
- Remove the cookies from the freezer and place inside a freezer container or bag.
Now, you can enjoy cookies anytime you want. It is so easy to grab one or two for a quick snack.
When ready to enjoy, bake as normal. You may need to add a couple of extra minutes to the cooking time.
Find more great tips on how to freeze cookies for baking.
Frequently Asked Questions
Crumble cookies are known for being huge. If you prefer to make them more “normal” size, just use a cookie scoop to make them.
The cookie scoop that is about 3 tablespoons should yield a more normal size cookie. The cooking time needs to be adjusted if you are making smaller cookies.
I would bake them for 7 to 8 minutes.
This size is perfect for little hands or when you just need more cookies. However, the large size really provides such a “wow” factor and looks like the ones from the bakery.
The cookies can be stored inside an air tight container at room temperature. They will keep up to to 1 week.
Crumbl copycats recipes taste so delicious they will not last long.
More Easy Cookie Recipes
- Peanut Butter Hershey Kiss Cookies
- Soft and Chewy Gingerbread Cookies
- Chocolate Chip Pudding Cookies Recipe
- Chocolate Crinkle Cookie Recipe
- 3 ingredient Oatmeal Cookies
- Coconut Chocolate Chip Cookies Recipe
More Copycat Recipes
- Copycat Starbucks Cake Pops Recipe
- How to make Ice Cream Cake (Copycat Dairy Queen cake)
- Copycat Little Debbie Brownies Recipe
- Copycat Ding Dong Cake Recipe
We love to hear from you. If you make these Crumble Chocolate Chip Cookies, please leave us a comment or a star review.
Copycat Crumbl Chocolate Chip Cookies
- Preheat the oven to 375 degrees F.
- Beat together the butter and sugars in a large bowl with a stand up or hand held mixer. Scrape down the sides of the bowl.
- Then add in the eggs and vanilla extract. Beat for 1-2 more minutes until well combined.
- Then stir in the flour, baking soda and salt by hand and mix until just combined. Be careful not to over mix. Then fold in the large milk chocolate chips.
- Take approximately ½ cup of the dough and roll it into a ball. Place the balls on the baking sheet approximately 2 inches apart. You should be able to fit 6 on a baking sheet. You can top with extract chocolate chips if you prefer.
- Bake for 12-15 minutes until the cookies are slightly golden brown. Be careful not to overcook.
- Allow the cookies to cool on the baking pan for 15-20 minutes and then move to a wire rack to cool completely.
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