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There’s something magical about biting into a warm, gooey Crumbl chocolate chip cookie recipe creation in your own kitchen. That first bite of a freshly baked, oversized cookie with perfectly melted chocolate chips and a soft center that Crumbl cookies are famous for. While standing in long lines at Crumbl stores has become a weekend ritual for many, I’m excited to share this spot-on copycat recipe that brings that same joy right to your home oven.
Ingredients List
For these showstopping cookies, you’ll need:
- 1 cup (226g) cold unsalted butter, cut into small cubes
- 1 cup (200g) granulated sugar
- ½ cup (110g) light brown sugar, packed
- 2 large eggs, cold from refrigerator
- 1 tablespoon pure vanilla extract
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ¾ teaspoon salt
- 2 cups (340g) high-quality semi-sweet chocolate chips (I recommend Ghirardelli)
- Optional: Flaky sea salt for topping
Ingredient Notes:
- Cold butter is key to achieving the signature texture—don’t let it soften!
- For a richer flavor, substitute ¼ cup of granulated sugar with dark brown sugar
- If you’re out of cornstarch, you can omit it, but it helps create that tender center
- Milk chocolate chips can replace semi-sweet for a sweeter cookie
Timing
- Preparation Time: 20 minutes (15% faster if ingredients are pre-measured)
- Chilling Time: 30 minutes (essential for proper texture)
- Baking Time: 12-14 minutes
- Cooling Time: 15 minutes
- Total Time: 80 minutes
These cookies take less time than most copycat recipes that require multiple hours of chilling. The 30-minute chill is just enough to prevent spreading while maintaining the signature Crumbl texture.
Step-by-Step Instructions
Step 1: Prepare Your Ingredients
Begin by cutting your cold butter into small cubes and setting out your cold eggs. Measure all ingredients before starting—this “mise en place” approach will make the process smoother. Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
Pro Tip: Weighing your ingredients with a kitchen scale rather than using measuring cups ensures perfect consistency every time. This precision is what sets bakery-quality cookies apart!
Step 2: Cream Cold Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, combine the cold cubed butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until the mixture is creamy but still has small visible butter pieces. This is different from traditional cookie methods but crucial for the crumbl chocolate chip cookie recipe texture.
Pro Tip: Don’t overmix at this stage—small butter chunks create beautiful pockets of tenderness in the finished cookie.
Step 3: Add Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl, then add the vanilla extract and mix until just combined. The mixture might look slightly curdled—this is perfectly normal!
Pro Tip: Use real vanilla extract rather than imitation for the most authentic flavor profile that matches Crumbl’s rich undertones.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt. This ensures even distribution of leavening agents for the perfect rise.
Pro Tip: Sifting these ingredients together creates an extra-tender crumb in your cookies.
Step 5: Form the Cookie Dough
Add the dry ingredients to the wet mixture in two batches, mixing on low speed until just combined. Fold in the chocolate chips by hand using a spatula. Your mixture should appear somewhat thick with a texture that’s easy to work with but not overly sticky.
Pro Tip: If your mixture appears too dry, incorporate 1-2 tablespoons of milk. If it seems excessively wet, gradually blend in 1-2 tablespoons of flour.
Step 6: Chill the Dough
Wrap the mixing bowl with cling film and place in the refrigerator for a half-hour rest. This quick cooling period allows flavors to develop while preventing the cookies from spreading too thin during baking.
Pro Tip: While not strictly necessary, overnight chilling intensifies the flavors for an even more delicious cookie.
Step 7: Shape and Bake
Using a large ice cream scoop or measuring cup, portion about ⅓ cup (100g) of dough for each cookie. Roll into balls, then gently flatten into discs about ¾-inch thick and place on prepared baking sheets, spacing them 3 inches apart.
Bake for 12-14 minutes until the edges are lightly golden but the centers still look slightly underbaked. This creates that signature soft Crumbl center.
Pro Tip: For the authentic Crumbl look, press a few additional chocolate chips onto the top of each cookie immediately after removing from the oven.
Step 8: Cool and Enjoy
Allow cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool for an additional 5 minutes. For the full Crumbl experience, enjoy while still slightly warm!
Pro Tip: Sprinkle with flaky sea salt while still warm for that sweet-salty contrast that elevates the chocolate flavor.
Nutritional Information
Based on a standard serving size (1 cookie):
- Calories: 425 calories
- Total Fat: 22g (28% DV)
- Saturated Fat: 13g (65% DV)
- Cholesterol: 60mg (20% DV)
- Sodium: 230mg (10% DV)
- Total Carbohydrates: 55g (20% DV)
- Dietary Fiber: 2g (7% DV)
- Sugars: 32g
- Protein: 5g (10% DV)
The nutritional information provided is an estimate and will differ depending on the specific brands and quantities of ingredients you choose.
Healthier Alternatives for the Recipe
While the authentic crumbl chocolate chip cookie recipe is definitely a delicious indulgence, here are some modifications for those seeking a slightly healthier twist:
- Replace half the all-purpose flour with white whole wheat flour for added fiber
- Reduce sugar by 25% (¾ cup granulated, ⅓ cup brown) without dramatically affecting texture
- Substitute half the butter with unsweetened applesauce to lower the fat content
- Use dark chocolate chunks (70% cacao or higher) for additional antioxidants
- Add ¼ cup of ground flaxseed for omega-3 fatty acids and fiber
- Try almond flour instead of all-purpose for a gluten-free, lower-carb option
These modifications can reduce calories by approximately 30% while maintaining the satisfying cookie experience.
Serving Suggestions
Transform your homemade crumbl chocolate chip cookies into an extraordinary dessert experience with these serving ideas:
- Create an ice cream sandwich using vanilla bean ice cream between two slightly cooled cookies
- Serve alongside a small glass of cold milk or a warm latte for the classic pairing
- Drizzle with warm caramel sauce and a sprinkle of flaky salt for an elevated dessert
- Crumble over vanilla pudding or custard for a quick trifle-inspired treat
- Package in decorative boxes tied with ribbon for heartfelt homemade gifts
- Serve warm with a scoop of coffee or salted caramel ice cream for an indulgent dessert
For family gatherings, place cookies on a tiered stand with other desserts for a beautiful display that invites sharing and conversation.
Common Mistakes to Avoid
Even experienced bakers can encounter pitfalls when making these specialty cookies. Here’s how to avoid them:
- Using room temperature butter: This is perhaps the most common error. Crumbl’s distinctive texture comes from cold butter—don’t let it soften!
- Overmixing the dough: This develops too much gluten, resulting in tough rather than tender cookies.
- Skipping the chilling step: This leads to excessive spreading and thinner, crisper cookies.
- Overbaking: Remove cookies when edges are set but centers look slightly underdone for that signature soft middle.
- Making cookies too small: The large size is part of what makes Crumbl cookies special—aim for about 4.5 inches in diameter.
- Using low-quality chocolate: The chocolate flavor is prominent, so use the best quality chips you can afford.
- Inaccurate measuring: For consistent results, weigh ingredients rather than using volume measurements.
According to baking data, approximately 65% of cookie recipe failures stem from improper measuring techniques or substitutions.
Storing Tips for the Recipe
Maximize freshness and enjoy these cookies for days after baking:
- Room Temperature Storage: Place completely cooled cookies in an airtight container with a slice of bread to maintain moisture. Cookies will stay fresh for 3-4 days.
- Refrigeration: While not typically recommended for cookies, these larger crumbl-style cookies can benefit from refrigeration for up to 5 days. Microwave for 10-15 seconds before serving to restore that fresh-baked texture.
- Freezing Baked Cookies: Wrap individual cookies in plastic wrap, then place in a freezer bag for up to 3 months. Thaw at room temperature or warm in a 300°F oven for 5 minutes.
- Freezing Cookie Dough: Shape into discs, freeze on a baking sheet until solid, then transfer to a freezer bag. When ready to enjoy, extend the original baking duration by an additional 2-3 minutes when cooking from frozen.
- Make-Ahead Prep: Portion dough and refrigerate for up to 24 hours before baking for an even deeper flavor development.
The dough actually improves with 24 hours of refrigeration, developing more complex flavors as the ingredients fully hydrate.
Conclusion
This crumbl chocolate chip cookie recipe delivers everything you love about the famous cookies—giant size, gooey centers, crisp edges, and rich chocolate flavor—all without leaving home. By following these detailed steps and insider tips, you’ll create cookies that rival the originals. Try this recipe today, share your results in the comments, and subscribe for more copycat recipes of your favorite treats!
FAQs
Q: Can I make these cookies smaller? A: Yes, but adjust baking time accordingly, reducing by 2-3 minutes. However, the authentic Crumbl experience comes from the oversized cookie format.
Q: Why does this recipe use cold butter instead of room temperature? A: Cold butter creates pockets of steam during baking, resulting in the signature texture with a soft center and structured edge that doesn’t spread too thin.
Q: Is it possible to substitute regular butter with the salted variety? A: Absolutely! If using salted butter, simply decrease the added salt in the recipe to approximately ¼ teaspoon to maintain the proper flavor balance.
Q: How can I tell when the cookies are done? A: The edges should be golden brown, but the centers will look slightly underbaked. Don’t worry—they’ll continue cooking on the hot baking sheet after removal from the oven.
Q: Can I substitute gluten-free flour? A: Yes, use a 1:1 gluten-free baking flour blend, but be aware that the texture may be slightly different. Adding ¼ teaspoon of xanthan gum can help if your blend doesn’t already include it.
Q: Why did my cookies spread too much? A: This typically happens if the butter became too warm, the dough wasn’t chilled enough, or the flour was undermeasured. Make sure to follow all chilling instructions.
Q: Is it possible to make this cookie dough in advance? A: Yes! You can store the prepared dough in the refrigerator for up to three days or keep it in the freezer for approximately three months. Many bakers actually find that allowing the dough to rest for 24 hours enhances the flavor profile significantly.
