Soft, chewy, and loaded with chocolate chips, this Crumbl Chocolate Chip Cookie recipe recreates the bakery favorite at home. Perfect for dessert, snack time, or cookie gifting.
These Crumbl Chocolate Chip Cookies are soft, chewy, and loaded with chocolate chips, just like the bakery favorite. Made with simple ingredients and easy-to-follow steps, they’re perfect for satisfying a sweet craving, sharing with friends and family, or gifting for special occasions.
Every bite delivers rich, buttery flavor and gooey chocolate that keeps you coming back for more.
Chocolate fans might also like Triple Chocolate Cookies Recipe.
What's in this post: Crumbl Chocolate Chip Cookie Recipe
What Are Crumbl Cookies?
Crumbl Cookies are a popular bakery chain known for their large, soft, and thick cookies that come in a variety of rotating flavors each week. They are famous for their signature chocolate chip cookie, but the menu also includes flavors like sugar cookies, snickerdoodle, peanut butter, and seasonal or specialty creations.
Each cookie is typically served warm, with a soft and chewy center, making them a fan favorite for dessert lovers.
Ingredients
- Unsalted Butter: Adds richness and helps create a soft, chewy texture.
- Light Brown Sugar: Provides sweetness and a hint of molasses flavor for depth.
- Granulated Sugar: Balances sweetness and helps with spreading during baking.
- Large Eggs: Room-temperature eggs help bind ingredients and create structure.
- Vanilla Extract: Enhances the overall flavor of the cookies.
- All-Purpose Flour: The base of the cookie dough; spooned into the cup for accurate measurement.
- Baking Soda: Helps the cookies rise and spread; baking powder can be used as a substitute.
- Salt: Enhances taste and balances sweetness.
- Large Milk Chocolate Chips: Traditionally Guittard milk chocolate chips, but Ghirardelli or semi-sweet chocolate chips also work, adding pockets of melty chocolate in every bite.
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 a paddle attachment or a 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 really well.
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 with crispy edges. 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.
Pro Tips
- Room Temperature Ingredients: Make sure butter and eggs are at room temperature for smooth mixing and even baking.
- Measure Flour Accurately: Spoon flour into the measuring cup instead of scooping to prevent dense cookies.
- Chill the Dough (Optional): Chilling the dough for 30–60 minutes can help control spreading and intensify flavors.
- Evenly Sized Cookies: Use a cookie scoop to make uniform cookies that bake evenly.
- Baking Sheet Prep: Line with parchment paper or a silicone mat to prevent sticking and ensure an even bake.
- Don’t Overbake: Remove cookies when edges are lightly golden; centers will continue to cook as they cool.
- Chocolate Chips: Use high-quality chocolate for the best melt and flavor; large chips create gooey pockets of chocolate.
Storage
Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing Dough: Cookie dough can be scooped and frozen on a baking sheet, then transferred to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time. Find more great tips on how to freeze cookies for baking.
Freezing Baked Cookies: Baked cookies can be frozen in an airtight container or freezer bag for up to 2 months. Thaw at room temperature before serving.
Softening Cookies: If cookies lose freshness, warm them in the microwave for 5–10 seconds to restore softness.
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
- Buckeye Brownie Crumbl Cookie Recipe
Bake a batch of these irresistible Crumbl Chocolate Chip Cookies today and enjoy soft, chewy, chocolate-packed perfection at home! Don’t forget to leave a star rating and comment to share how your cookies turned out.
Copycat Crumbl Chocolate Chip Cookies
Ingredients
- 1 cup Butter softened at room temperature
- 1 1/4 cups Brown Sugar
- 1/2 cup Granulated Sugar
- 2 Large Eggs room temperature
- 2 tsp Vanilla Extract
- 3 cups All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 2 cups Large Milk Chocolate Chips
Instructions
- 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.
