Crumbl Chocolate Chip Cookie Recipe (Copycat)
If you’re a fan of warm, gooey chocolate chip cookies, then you’re in for a treat with this Crumbl Chocolate Chip Cookie Recipe! This copycat version captures the essence of those delicious cookies made famous by Crumbl Cookie shops and brings them right into your kitchen. With just the right amount of sweetness, rich chocolate chips, and a soft, chewy texture, these cookies are perfect for any occasion.
Why Make This Recipe
Making these cookies at home means you get to enjoy the fresh-baked aroma wafting through your kitchen and savor them warm from the oven. It’s a perfect project for any day, or for when you’re craving something sweet. Plus, they are easy to make and you can customize them to your liking. What better way to treat yourself or impress your friends and family?
How to Make Crumbl Chocolate Chip Cookie
Ingredients:
- 1 cup butter (room temp, salted or unsalted, 2 sticks)
- 1 ¼ cups light brown sugar (packed; high altitude reduce to 1 cup)
- 1/2 cup granulated sugar (I used organic cane sugar; stays the same for high altitude)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 3 cups unbleached all-purpose flour (add 2 tablespoons for high altitude)
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1 ¼ teaspoons kosher salt (add ¼ teaspoon if using unsalted butter)
- 2-3 cups milk chocolate chips (I used 1 1/2 11.5 oz pkg Ghirardelli)
Directions:
- Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven. Line a cookie sheet (half-sheet pan) with parchment paper for the best results. You might want to use 3 cookie sheets.
- Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, around 3-5 minutes. Scrape down the sides of the bowl halfway through.
- Add eggs one at a time, mixing on medium speed for 1 minute per egg. Then mix in the vanilla. Scrape sides of the bowl to combine everything well.
- In a medium bowl, combine the dry ingredients: flour, baking soda, corn starch, and salt. Whisk well to combine.
- With the mixer on low speed, add the flour mixture to the wet ingredients a little at a time. Mix just until combined with no visible flour streaks. Don’t overmix if you want chewy, soft cookies.
- Add the chocolate chips. You can fold them in by hand or use the lowest speed on your mixer.
- Scoop out a heaping ⅓ cup of cookie dough and pinch the dough ball in half, turning the jagged side up. Place the cookie dough balls 2-3 inches apart on prepared baking sheets. A large cookie scoop works great here.
- This is a no-chill cookie recipe! However, if your dough is too soft due to heat or humidity, chill it in the refrigerator for 10-20 minutes before baking.
- Bake for 10-12 minutes, but not a minute longer! Cookies should be just barely golden at the edges and slightly firm in the center. Leave them on the pan to cool for 10 minutes, then move them to a wire rack to cool completely.
- Store cookies in an airtight container on the counter. You can freeze the dough balls for up to 3 months. To freeze, place dough balls on a tray and flash freeze for one hour until firm, then transfer to an airtight container. Let dough balls come to room temperature before baking.
How to Serve Crumbl Chocolate Chip Cookies
These cookies are best served warm, right out of the oven. You can enjoy them on their own or pair them with a glass of milk for the classic combination. They also make a great treat to share at gatherings or as a sweet gift for friends.
How to Store Crumbl Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them for up to 3 months. Just remember to let them thaw before devouring!
Tips to Make Crumbl Chocolate Chip Cookies
- Make sure your butter is at room temperature for the best texture.
- Don’t overmix the dough; a few flour streaks are okay.
- Use high-quality chocolate chips for rich flavor.
- If you like a little extra flavor, try adding a pinch of cinnamon to the dough!
Variation
You can easily make these cookies your own by adding nuts, swapping out chocolate chips for white chocolate or butterscotch chips, or even throwing in some crushed candy bars for a fun twist.
FAQs
1. Can I use margarine instead of butter?
While you can use margarine, it’s best to stick with butter for the best flavor and texture.
2. How can I make cookie dough ahead of time?
You can freeze the dough balls and bake them whenever you want fresh cookies. Just allow them to come to room temperature before baking.
3. What should I do if my cookies spread too much?
If your cookies spread too much, try chilling the dough for a little while before baking or check that you are using the right measurements for flour.
Now you are ready to bake these delightful cookies! Enjoy the deliciousness of homemade Crumbl Chocolate Chip Cookies with your family and friends. Happy baking!
Crumbl Chocolate Chip Cookie
Ingredients
Wet Ingredients
- 1 cup butter (room temp, salted or unsalted, 2 sticks) Make sure butter is at room temperature for the best texture.
- 1.25 cups light brown sugar (packed; high altitude reduce to 1 cup)
- 0.5 cups granulated sugar (I used organic cane sugar; stays the same for high altitude)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
Dry Ingredients
- 3 cups unbleached all-purpose flour (add 2 tablespoons for high altitude)
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1.25 teaspoons kosher salt (add ¼ teaspoon if using unsalted butter)
Mix-ins
- 2-3 cups milk chocolate chips (I used 1 1/2 11.5 oz pkg Ghirardelli) Using high-quality chocolate chips enhances flavor.
Instructions
Preparation
- Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven. Line a cookie sheet (half-sheet pan) with parchment paper.
- Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, around 3-5 minutes.
- Add eggs one at a time, mixing on medium speed for 1 minute per egg. Then mix in the vanilla.
- In a separate bowl, combine the dry ingredients: flour, baking soda, corn starch, and salt. Whisk well to combine.
- With the mixer on low speed, add the flour mixture to the wet ingredients a little at a time. Mix just until combined.
- Add the chocolate chips and fold them in by hand or use the lowest speed on your mixer.
Baking
- Scoop out a heaping ⅓ cup of cookie dough and place the dough balls 2-3 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until just barely golden at the edges and slightly firm in the center.
- Leave cookies on the pan to cool for 10 minutes, then move them to a wire rack to cool completely.
