Crumbl cookie with milk chocolate chips.

Chocolate Chip Copycat Crumbl Cookies

This classic Crumbl chocolate chip cookie recipe is a perfect copycat of the real thing. Just as thick, just as big (with option to make smaller) and just as chewy and soft. Packed with milk chocolate chips, this no chill copycat Crumbl cookie recipe will become a family favorite.

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Prep Time 15

Cook Time 10

Total Time 25

Servings large cookies (32 mini cookies)

Calories 582kcal

Author Kathleen Pope

Equipment

USA Pan Half Sheet Baking Pan
KitchenAid Classic Stand Mixer

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

US Customary - Metric

Instructions

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, I usually 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, between 3-5 minutes, scraping down the sides of the bowl about halfway through. (You may use a hand mixer, but I believe a stand mixer does a better job creaming the butter and sugars here)
Add eggs one at a time, mixing on medium speed, 1 minute per egg -- then mix in the vanilla. Scrape the sides of the bowl to mix the ingredients completely.
In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.
With mixer on low speed, add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies.
Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.
Scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up. Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.
This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, too soft or water of butter, then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.
Bake for 10-12 minutes, and not a minute longer! The cookies should be just barely golden at their edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
Store cookies in airtight container on counter. May be frozen up to 3 months. To freeze dough balls, place dough balls on tray and flash freeze for one hour until firm, then transfer to an airtight container and freeze up to 3 months. Bring dough balls to room temperature before baking.

Video

Notes

Reduce brown sugar to 1 cup, packed
Keep granulated sugar at ½ cup
Add 2 tablespoons all-purpose flour to the 3 cups.
Everything else stays the same.

It is really important that your oven be at the correct temperature. If you are unsure, as many ovens run a little hot or cold, use an oven thermometer to determine if your oven runs hot or cold and adjust accordingly.

Variations

For a bakery-style treat, press a few chocolate chips into the top of the cookies while they cool.
Try different combinations of baking chips such as semisweet, dark, white chocolate chips, peanut butter or butterscotch for a different flavor!
I love adding a sprinkle of flaky sea salt to the tops of my chocolate chip cookies, check out these giant pan banging chocolate cookies!

How to Make Crumbl Mini Chocolate Chip Cookies

What Crumble calls "mini" I call a regular sized cookie, these cookies are about 2.5 inches in diameter and are just perfect.

Using a medium cookie scoop, scoop a generous portion of cookie dough and place on a parchment lined baking sheet, no need to split the cookie in half for these, bake, about 8-9 minutes in a 375 degree oven, remove let cool on pan 10 minutes before removing to cooling rack.

Fresh Tips

Don’t use any buttery blends in this Crumbl cookie recipe! Use real butter, no shortening, and you’ll always get perfect cookies. The higher the quality of butter (higher fat content and less water) the better these giant cookies will turn out. I used a European grass-fed butter.
The originals are served warm. Reheat for 10-15 seconds in the microwave before serving for that ooey-gooey texture or pop back on a cookie sheet in a preheated 350°F oven for 3 minutes to soften.
To avoid excessive spreading when the dough bakes, be sure to pinch the cookie in half and invert the jagged part on top of the bottom, as shown in the pictures.
If your kitchen is too warm, your butter too soft, your cookies may spread more, it might be smart to chill the dough for 30 minutes before baking.

Nutrition