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Copycat crumbl chocolate chip cookie cut in half showing gooey chocolate
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5 from 4 votes

Crumbl Chocolate Chip Cookies

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.
Course Baking, Dessert
Cuisine American
Keyword Crumbl Chocolate Chip Cookies, Crumbl chocolate chip cookies recipe, crumbl copycat recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies
Calories 478kcal


  • 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)


  • 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.



  • 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.


Calories: 478kcal | Carbohydrates: 67g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 431mg | Potassium: 96mg | Fiber: 1g | Sugar: 42g | Vitamin A: 513IU | Calcium: 40mg | Iron: 1mg