Crumbl Chocolate Chip Cookie Recipe (Copycat)

Name: Crumbl Chocolate Chip Cookie Recipe (Copycat)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup butter (room temp, salted or unsalted); 1 ¼ cups light brown sugar (packed); ½ cup granulated sugar; 2 large eggs (room temperature); 1 tablespoon vanilla extract; 3 cups unbleached all-purpose flour; 2 teaspoons corn starch; 1 teaspoon baking soda; 1 ¼ teaspoons kosher salt; 2-3 cups milk chocolate chips

There’s something undeniably special about a warm, freshly baked chocolate chip cookie. The sweet aroma that lingers in the kitchen, the soft, gooey center, and those little pockets of melted chocolate come together to create an experience that evokes warm memories of home and happiness. With this Crumbl Chocolate Chip Cookie recipe, you’ll bring the delightful essence of those decadent cookies right into your own home. Ideal for cookie lovers of all ages, this copycat recipe gives you every bit of that beloved bakery-style indulgence, minus the drive!

Why Make This Recipe

Decadently Chewy: These cookies boast a perfect balance of crispy edges and a soft, tender center.
Simple Ingredients: You probably have most of these ingredients in your pantry, making it easy to whip up a batch on a whim.
Customize Your Cookies: Feel free to mix in your favorite chocolate or add nuts for a little extra crunch!

The Crumbl Chocolate Chip Cookie recipe is special because it captures the essence of the famed cookie experience in a way that’s accessible in your home kitchen. Plus, the thrill of pulling a tray of sculpted perfection from the oven is genuinely unmatched!

Step-by-Step Guide to Making Crumbl Chocolate Chip Cookies

Creating these delightful cookies is easier than you think. With just a few simple steps, you’ll be on your way to impressing family and friends—or simply indulging in something truly scrumptious!

Ingredients Needed

1 cup butter (room temp, salted or unsalted, which is 2 sticks)
1 ¼ cups light brown sugar (packed; for high altitude, reduce to 1 cup)
½ cup granulated sugar (I used organic cane sugar; this remains 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 package of Ghirardelli)

Directions

Preheat and Prepare: Preheat your oven to 375°F (190°C) and position your rack in the middle of the oven. Line a half-sheet pan with parchment paper for optimal baking results; I typically use three cookie sheets to keep things organized.
Cream the Butter and Sugars: In a mixing bowl, beat the softened butter until it’s light and fluffy, which should take about 1 minute. Add in both sugars and continue beating until creamy and smooth, around 3 to 5 minutes, taking the time to scrape down the sides of the bowl halfway through. It’s worth noting that while you can use a hand mixer, a stand mixer will yield the best results for creaming.
Add the Eggs and Vanilla: Introduce the eggs, one at a time, mixing on medium speed for a full minute per egg. Don’t forget to blend in the vanilla extract, and be sure to scrape the sides of the bowl thoroughly to incorporate everything.
Combine Dry Ingredients: In a separate medium bowl, whisk together the dry ingredients: flour, baking soda, corn starch, and salt until thoroughly mixed.
Mix Wet and Dry Ingredients: With your mixer on low speed, gradually add the flour mixture to the wet ingredients, pausing to mix only until combined—this is key to achieving those chewy, soft cookies! If you see no more visible streaks of flour, you’re good to go.
Add Chocolate Chips: Stir in the chocolate chips either by hand or using the lowest speed setting on your mixer for the best incorporation.
Scoop the Dough: Use a large cookie scoop to grab a heaping ⅓ cup of dough (or 4.2 ounces/117 grams, if you’re feeling precise!) Pinch the dough ball in half and flip the top piece upside down on the bottom piece, with the jagged side facing up. Place these formed cookie balls onto the prepared baking sheets, leaving 2–3 inches between each one.
Consider Chilling (Optional): Though this is a no-chill cookie recipe, if the dough is excessively soft due to factors like heat or humidity, consider popping it in the fridge for about 10-20 minutes before baking.
Bake with Care: Slide the cookies into the preheated oven and bake for 10-12 minutes—no longer! They should appear slightly golden at the edges, staying soft and just firm in the center. Allow them to cool on the pan for 10 minutes before transferring them to a wire rack to continue cooling.
Store Properly: Make sure to store any leftover cookies in an airtight container at room temperature. They can even be frozen for up to three months! If you decide to freeze the dough balls, simply place them on a tray and flash freeze for one hour until firm before transferring them to an airtight container for storage. Remember to bring the dough balls back to room temperature before you bake them!

Storing Leftover Crumbl Cookies

Proper storage can help keep these delectable cookies fresh for longer. Here are some tips to consider:

Container: Store cookies in an airtight container on the counter.
Short-term Storage: Room temperature for up to a week.
Long-term Storage: Can be frozen for up to 3 months.

Best Ways to Serve Crumbl Cookies

These cookies are a treat best enjoyed fresh, but they can also be served in delightful ways to make them even more special!

Classic Enjoyment: Serve warm, with a tall glass of cold milk for that quintessential chocolate chip cookie experience.
A La Mode: For a decadent twist, place a warm cookie in a bowl, add a scoop of your favorite vanilla ice cream, and drizzle with chocolate sauce.
Flavor Combinations: Enhance their flavor by sprinkling a pinch of sea salt over them for a delightful contrast to the sweetness.

Tips to Make Crumbl Chocolate Chip Cookies

To take your cookies to the next level, here are some handy tips:

Check Your Butter: Ensure your butter is at room temperature. Cold butter won’t cream properly, impacting the texture of your cookies.
Avoid Overmixing: When incorporating the dry ingredients, mix just until combined. Overmixing can yield tough cookies.
Room Temperature eggs: Use eggs at room temperature—they blend more easily and evenly into the batter.

Variations

Feel free to play around with this recipe to suit your taste:

Nutty Addition: Add in chopped pecans or walnuts for a delightful crunch alongside the chocolate.
Dark Chocolate: Swap milk chocolate chips for dark chocolate or even white chocolate chips for a whole new flavor profile.

Frequently Asked Questions

Q: Can I use margarine in place of butter?
A: While margarine can be used, butter provides the best flavor and texture balance in cookies.

Q: How can I keep my cookies soft?
A: Be sure to not overbake them. They should stay soft and chewy when taken out of the oven, and they’ll continue to firm up as they cool.

Q: What if I want to make these cookies without gluten?
A: You can use a 1:1 gluten-free baking flour in place of all-purpose flour as a substitute without changing the overall recipe significantly.

Bite into a freshly baked Crumbl Chocolate Chip Cookie, and you’ll feel like you’ve been whisked back to a carefree childhood spent savoring sweets after school. Whether shared with loved ones or indulged alone while reminiscing, this cookie recipe invites you to create delicious moments in your kitchen. Enjoy every crumb!

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