These Crumbl Chocolate Chip Cookies are soft, thick, gooey and delicious cookies studded with milk chocolate chips. This Crumbl copycat recipe is easy to make and make the most amazing giant cookies just like the ones sold at the Crumbl bakery.
This copycat recipe makes the most perfect Crumbl chocolate chip cookies that are super soft and chewy inside, a little crisp outside and totally gooey and decadent with warm chocolate chips. Although I think they are best served warm, I also love them served at room temperature.
These Crumbl chocolate chip cookies just like their chilled Crumbl sugar cookies made with almond extract and topped with their fun pink icing, are always on the store’s weekly rotating menu. They have become super popular and now you can make them at home!
Note: As I publish this post, I’ve learned that Crumbl’s pink sugar cookie is no longer on their weekly rotation. If I didn’t have a copycat crumbl sugar cookies recipe I would certainly be upset as it was one of my absolute favorites.
- You can make crumbl cookie copycat recipes that are just as amazing as the ones as the ones at the crumbl cookie shop for a fraction of the price.
- Simple ingredients and easy prep that produces the best results. The perfect cookie!
- If you don’t have a Crumble store near you, making their milk chocolate chip cookies will not only satisfy your sweet tooth but also show you why their delicious soft cookies are so popular and loved by all.
Crumbl is the fastest-growing franchised cookie company in the US. They sell deliciously buttery, soft, gooey, cake-like thick cookies that are baked in their open-concept kitchen stores, and packed in a cute pink box. Their menu rotates weekly and has featured a variety of flavors (more than 200 so far). I don’t think I can pick just one favorite cookie but some of the flavors that come to mind are churro cookies, banana cream pie, chocolate oreo crumbl cookies, key lime pie, fruity pebbles, apple pie, twix and cosmic brownie.
Be sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities.
- Butter: Unsalted butter or salted butter can be used. Make sure your butter is at room temperature
- Flour: I use a combination of cake flour and all-purpose flour.
- Sugar:This chocolate chip cookie recipe uses a combination of brown sugar and granulated sugar. Brown sugar adds flavor and produces softer and chewier cookies.
- Eggs: I use large eggs. Eggs provide structure to the dough.
- Flavorings: Vanilla extract and salt.
- Leavening: Baking soda and baking powder.
- Chocolate Chips: Crumbl uses milk chocolate chips (like Guittard milk chocolate chips). I always have semi-sweet chocolate chips at home so that’s what I used for this recipe.
For the full recipe and detailed instructions check the recipe card below.
- Prep: Preheat the oven and line a cookie sheet with parchment paper. You may need 2 cookie sheets)
- Mix dry ingredients: In a medium bowl, whisk together the cake flour and all-purpose flour, baking soda, baking powder and salt.
- Cream butter:Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy, scraping the bottom and sides of the bowl as needed.
- Mix wet ingredients: Add the eggs and vanilla and beat until combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients to wet ingredients and mix until combined. Fold in the chocolate chips (you can save some to put on top of the cookies).
- Roll: Portion out and roll the dough into cookie dough balls. Arrange on the prepared baking sheets leaving 2-inches between each cookie. (6 per sheet). Add extra chocolate chips on top of each cookie (optional)
- Bake:Bake for 10-12 minutes or until the cookies become lightly golden.
- Cool: Remove from the oven and allow to sit on the baking sheet for about 10 minutes before placing them on a wire rack.
Do these crumbl chocolate chip cookies have to stay on the baking sheet for 10 minutes after baked?
Yes! These are large, thick and gooey cookies that need some time to set before you can remove them from the baking sheet pan.
Do I have to use cake flour to make crumbl chocolate chip cookies?
I highly recommend that you use a combination of all purpose flour and cake flour to make this recipe. The cake flour is essential if you want to achieve the soft, tender and fluffy texture of the original crumbl choco chip cookie. If you don’t have cake flour, check my quick substitution on the chef’s notes of the recipe card below.
Make Ahead: You can make the crumble cookie dough in advance. Keep the cookie dough covered in the refrigerator for 2 days. When ready to bake, allow the dough to come to room temperature before portioning them, rolling them and baking them.
Storage: Store the Crumbl chocolate chip cookies in an airtight container in the fridge for about 5 days.
Freezing: Cool the cookies completely, store them in an airtight container or freezer bag and freeze them for about 2-3 months. Thaw at room temperature for about 2 hours or until ready to eat. The cookie dough also freezes well. Wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn.
- Don’t over bake the cookies! When you remove the cookies from the oven they will still look doughy.
- After removing from the oven, allow the cookies to sit on the baking sheet for at least 10 minutes before transferring them to a cooling rack.
- Crumbl store uses Guittard chocolate chip cookies but you can use any type of chocolate chip you prefer.
- The cookie dough will expand while baking. Leave at least 1 inch between each cookie dough ball when placing the on the baking sheet.
- If you don’t have cake flour, use 3 cups of all-purpose flour sifted together with 2 tablespoons of cornstarch.
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Ingredients
- 1 1/2 cups cake flour, scooped and leveled (see notes)
- 1 1/2 cups all-purpose flour, scooped and leveled
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 cup butter, softened
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 cups milk chocolate chips , (reserve a few chips to place on the top of each cookie if desired)
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a mixing bowl, whisk together the cake flour and all-purpose flour, baking soda, baking powder and salt.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar for about 3-4 minutes or until light and fluffy, scraping the sides and bottom of the mixing bowl as needed.
- Add the eggs and vanilla and beat until combined.
- Gradually add the flour mixture and mix until combined. Fold in the chocolate chips and mix until they are well distributed.
- Portion out the dough into 1/3 cup portions and roll each portion into a ball. Arrange dough balls on the prepared baking sheets leaving 2-inches between each cookie (6 per sheet). Add extra chocolate chips on top( if desire)
- Bake for 10-12 minutes or until the cookies become lightly golden. Don’t over bake them! Remove from the oven and allow to sit on the baking sheet for about 10 minutes before placing them on a cooling rack.
Notes
- If you don’t have cake flour, use 3 cups of all-purpose flour sifted together with 2 tablespoons of cornstarch.
- Don’t over bake the cookies! When you remove the cookies from the oven they will still look doughy.
- After removing from the oven, allow the cookies to sit on the baking sheet for at least 10 minutes before transferring them to a cooling rack.
- Crumbl store uses Guittard chocolate chip cookies but you can use any type of chocolate chip you prefer.
- The cookie dough will expand while baking. Leave at least 1 inch between each cookie dough ball when placing the on the baking sheet.
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