If you love Crumbl cookies, you'll love this copycat Crumbl chocolate chip cookie recipe. It is an amazing copycat recipe of the huge, milk chocolate chip cookies you can buy at the retail stores.
This is the perfect copycat recipe for Crumbl chocolate chip cookies.
The Crumbl bakery makes some delicious cookies. And one of these is the classic chocolate chip cookie.
These copycat cookies are large (like, really large), just like the originals. They are soft and have the same oozing milk chocolate chips when eaten warm.
Luckily, you don't have to drive out to the Crumbl baker since we've created this copycat Crumbl cookie so you can make your own at home.
These milk chocolate chip cookies have a soft and chewy texture and are a fairly thick cookie.
You can store any leftover chocolate chip cookies in an airtight container in the fridge or on the counter for about 4-5 days.
I will say the flavor of the cookies isn't as good on the 4th day. They are still good, but you can tell they aren't as fresh tasting as they were on days 3 and before.
Ok, so you can mix up what you add to these cookies. If you change out the milk chocolate chips for something else, it won't be quite the same as the ones you get at the store. But, you'll still get the large cookies and same texture.
If you are a major chocolate lover, add extra chocolate chips to make it extra chocolatey.
If you don't love chocolate quite as much, lower the amount of chocolate chips or leave them out.
You can swap out the chocolate chips for:
- white chocolate chips
- butterscotch chips
- this recipe calls for milk chocolate chips, but you can easily substitute for a different type of chocolate chip such as milk chocolate, semi sweet chocolate chips, or dark chocolate chips
The Guittard large milk chocolate chips are what Crumbl cookies are made from. The Guittard milk chocolate chips melt really well in the oven.
Make sure not to overmix after adding the dry ingredients. If you mix too much, it will cause the cookies to become tough.
You might be wondering if you should use salted or unsalted butter. We use unsalted butter in this recipe and that's what I would suggest using.
If you find the Crumbl cookies too large for you, you can make these copycat cookies smaller. Instead of using the large cookie scope, use a medium or small size. Make sure to take a few minutes off the cook time (so 8-10 minutes).
If you want puffier cookies, use cold butter. Use softened, room temperatur butter for soft and chewy cookies.
2 parchment lined baking sheets
Electric hand or stand mixer
Large Cookie scooper
- butter, softened
- granulated sugar
- brown sugar
- vanilla extract
- all-purpose flour
- corn starch
- baking soda
- baking powder
- Guittard milk chocolate chips
How to Make Crumbl Chocolate Chip Cookies Copycat
Step 1: Preheat the oven to 350°F. Line baking sheets with parchment paper and set aside.
Step 2: Add all-purpose flour, corn starch, baking soda, baking powder, and salt to a medium bowl. Stir together until well mixed and set aside.
Step 3 Add the butter, granulated sugar, and brown sugar to a large mixing bowl and cream together.
Step 4: Add the eggs and vanilla to the butter and sugar mixture. Cream together until light in color and creamy.
Step 5: Pour the flour mixture into the batter and mix into the dough until just combined.
Step 6: Fold in the chocolate chips using a wooden spoon or spatula. The dough is thick.
Step 7: Portion out the dough using a large cookie scoop (about 3 tablespoons), roll the cookie dough into a dough ball and arrange the cookie dough balls onto the cookie sheets. You should be able to do about 6 dough balls per cookie sheet.
Step 8: Bake in your preheated oven for 12-14 minutes. Just until the edges are golden brown.
Step 9: Allow the cookies to cool on the pan for 15 minutes, then move to a wire rack.
Note: The cookies will be puffy when they comes out of the oven. They will become less puffy after they cool, but they are still thick cookies.
Copycat Crumbl Chocolate Chip Cookies
- 2 baking sheets
- 2 parchment paper size of baking sheets
- 1 large cookie scoop
- ¾ cups butter softened
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour scooped and leveled
- 1 ½ teaspoon corn starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups milk chocolate chips
- Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.
- Add all-purpose flour, corn starch, baking soda, baking powder, and salt to a medium bowl. Whisk together.
- Add butter, granulated sugar, and brown sugar to a large mixing bowl and cream together.
- Add the egg and vanilla to the butter and sugar mixture. Cream until light in color and creamy.
- Pour the flour mixture into the batter mix into the dough. Mix until just combined.
- Fold in the chocolate chips.
- Portion out the dough using a large cookie scoop (about 3 tablespoons). Roll cookie dough into a ball and space out on the perpared cookie sheets. About 6 balls per sheet.
- Bake in your preheated oven for 12-14 minutes. Just until the edges are lightly golden.
- Allow the cookies to cool on the pan for 15 min before removing to a wire rack.
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