These big, fat Crumbl chocolate chip cookies are thick, chewy, and loaded with melty chocolate chips in every bite. The edges bake up golden and slightly crisp while the centers stay soft and gooey. I first tried a real Crumbl cookie at my sister's birthday party last year, and I couldn't stop thinking about that perfect texture. So I spent a few weekends testing batches until I nailed it, and now I can make them whenever the craving hits.
If you love a good homemade chocolate chip cookie that tastes bakery-quality, you'll want to keep this recipe close. For more sweet treats that bring that same cozy feeling, try my Chocolate Chip Muffins or this Brownie in a Mug when you need something fast.
What Makes This Crumbl Chocolate Chip Cookies Copycat So Good
This Crumbl Chocolate Chip Cookies recipe uses a few simple tricks to get that signature thick, chewy texture. The secret is in the cornstarch, which keeps the cookies tender, and the right balance of brown sugar to granulated sugar for chewiness and spread. You're also using a generous amount of dough per cookie, about half a cup, which gives you those giant bakery-style cookies everyone loves.
The Crumbl Chocolate Chip Cookies is straightforward and doesn't require any chilling time, so you can have warm cookies in about 30 minutes from start to finish. The dough comes together quickly, and the baking process is foolproof.
These Crumbl chocolate chip cookies are everything you want in a homemade cookie: thick, chewy, loaded with chocolate, and surprisingly easy to make. Whether you're baking for a crowd or just treating yourself, this recipe delivers every time. If you're in the mood for more sweet treats, try my Sour Cream Coffee Cake or this comforting Loaded Meat Pie for something savory.
Jump to:
- What Makes This Crumbl Chocolate Chip Cookies Copycat So Good
- Crumbl Chocolate Chip Cookies Ingredients
- How to Make Crumbl Chocolate Chip Cookies
- Substitutions and Variations
- Equipment For Crumbl Chocolate Chip Cookies
- How to Store These Crumbl Chocolate Chip Cookies
- Serving Suggestions
- Expert Tips
- FAQ
- Related
- Pairing
- Crumbl Chocolate Chip Cookies
Crumbl Chocolate Chip Cookies Ingredients
Everything you need to make thick, chewy Crumbl Chocolate Chip Cookies that rival the bakery version.
See Recipe Card Below This Post For Ingredient Quantities
- All-purpose flour: Forms the structure of the cookies and gives them that tender, chewy bite.
- Cornstarch: This is the secret ingredient that keeps the cookies soft and prevents them from spreading too thin. It creates that melt-in-your-mouth texture.
- Baking powder: Helps the cookies rise slightly and gives them a lighter, fluffier texture.
- Baking soda: Works with the baking powder to add lift and helps the cookies brown beautifully.
- Salt: Balances the sweetness and makes the chocolate flavor pop.
- Unsalted butter: Adds richness and creates that soft, tender crumb. Make sure it's at room temperature so it creams properly.
- Brown sugar: Packed brown sugar adds moisture and chewiness, plus a hint of caramel flavor.
- Granulated sugar: Helps the cookies spread just enough and adds sweetness.
- Egg: Binds everything together and adds moisture. Room temperature eggs mix in more evenly.
- Vanilla extract: Enhances all the flavors and adds warmth.
- Guittard baking chips: These chocolate chips have a rich, smooth flavor that melts beautifully. You can substitute with your favorite brand if needed.
How to Make Crumbl Chocolate Chip Cookies
Here's how to make thick, chewy Crumbl Chocolate Chip Cookies that taste just like Crumbl.
Preheat the oven: Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat so the cookies don't stick and bake evenly.
Mix the dry ingredients: In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until everything is well combined. This ensures the leavening agents are evenly distributed.
Cream the butter and sugars: In a large bowl, use the paddle attachment on your stand mixer to cream the butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes. Scrape down the sides of the bowl as needed. The mixture should look light and fluffy.
Add the egg and vanilla: Beat in the egg and vanilla on medium speed for about 1 minute until smooth and well combined.
Combine wet and dry: Gradually add the dry ingredients to the wet mixture and mix until just combined. Don't overmix or the cookies will be tough. Stir in the chocolate chips gently so they're evenly distributed.
Portion the dough: Use a half-cup measuring cup to scoop the dough into large balls. Each dough ball should weigh between 5 and 5.5 ounces. Place them on the prepared baking sheet with plenty of space between them. Only bake 2 cookies per tray so they have room to spread.
Bake: Bake for 9 to 12 minutes until the tops are lightly golden and set. The centers might look slightly underdone, but they'll continue to bake on the tray.
Shape the cookies: Remove the baking sheet from the oven. If the cookies have uneven edges, gently press a large round biscuit cutter around each cookie to shape them into perfect circles. This gives them that classic Crumbl look.
Cool on the tray: Let the cookies sit on the tray for 10 minutes to finish baking and setting. This step is important for getting the right texture. Then transfer them to a wire rack and let them cool for at least 10 more minutes before eating.
Store: Keep cookies in an airtight container for up to 3 to 4 days. They stay soft and chewy if stored properly.
Substitutions and Variations
Chocolate chips: If you can't find Guittard chips, use any high-quality chocolate chips you like. Semi-sweet, milk chocolate, or dark chocolate all work well.
Butter: You can substitute with salted butter, but reduce the added salt to half a teaspoon.
Cornstarch: If you don't have cornstarch, you can leave it out, but the cookies won't be quite as tender. Adding an extra tablespoon of flour can help.
Brown sugar: Light or dark brown sugar both work. Dark brown sugar will give a slightly deeper molasses flavor.
Add-ins: Fold in chopped nuts, toffee bits, or white chocolate chips along with the chocolate chips for extra flavor.
Equipment For Crumbl Chocolate Chip Cookies
- Baking sheet: A sturdy baking sheet ensures even baking. I recommend having at least two so you can rotate batches.
- Kitchen Aid stand mixer: Makes creaming the butter and sugar quick and easy. You can also use a hand mixer if that's what you have.
- Kitchen scale: Weighing your dough portions ensures each cookie is the same size and bakes evenly. Each ball should be 5 to 5.5 ounces.
- OXO measuring tools: Accurate measuring cups and spoons help you get consistent results every time.
- Parchment paper or silicone baking mat: Prevents sticking and makes cleanup easier.
- Large round biscuit cutter: Optional, but helpful for shaping the cookies into perfect circles right after baking.
How to Store These Crumbl Chocolate Chip Cookies
Room temperature: Store Crumbl chocolate chip cookies in an airtight container at room temperature for up to 3 to 4 days. They'll stay soft and chewy if sealed properly.
Freezing baked cookies: Let the cookies cool completely, then freeze them in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds.
Freezing dough: You can freeze the portioned dough balls on a baking sheet, then transfer to a freezer bag once solid. Bake from frozen, adding 1 to 2 extra minutes to the baking time.
Serving Suggestions
With a glass of cold milk: The classic pairing. The rich, chocolatey flavor is even better with a cold glass of milk for dipping.
Warm with ice cream: Serve a warm cookie topped with a scoop of vanilla ice cream for an indulgent dessert. The melty chocolate and cold ice cream together are unbeatable.
Alongside coffee: These Crumbl Chocolate Chip Cookies pair beautifully with your morning coffee or an afternoon latte. The sweetness complements the bitterness of the coffee perfectly.
For dessert boards: Break a few cookies into pieces and add them to a dessert board with fresh berries, whipped cream, and other treats like my Reese's Pieces Cookies.
Expert Tips
Don't skip the room temperature ingredients. Room temperature butter and eggs mix together more smoothly and create a better texture. Let them sit out for about 30 minutes before you start.
Weigh your dough. Using a kitchen scale to portion the dough into 5 to 5.5-ounce balls ensures every cookie bakes evenly and looks uniform.
Only bake 2 cookies per tray. These Crumbl Chocolate Chip Cookies spread quite a bit, so give them plenty of space. Crowding them will cause them to bake into each other.
Use the biscuit cutter trick. Right after baking, use a large round cutter to gently press around the edges of each cookie. This creates those perfect, clean circles that look bakery-made.
Let them cool on the tray. Don't rush this step. The cookies need that 10 minutes on the tray to set up properly. If you move them too soon, they might fall apart.
Measure flour correctly. Spoon the flour into your measuring cup and level it off. Scooping directly from the bag packs in too much flour and makes the cookies dry.
FAQ
What is the most popular Crumbl Chocolate Chip Cookies?
The original chocolate chip cookie is one of the most popular flavors at Crumbl. It's a classic that never goes out of style. This Crumbl chocolate chip cookies recipe gives you that same thick, chewy texture at home. My family requests these every week.
What is Snoop Dogg's cookie recipe?
Snoop Dogg has shared his own chocolate chip cookie recipe that includes a few unique touches. While his recipe is great, this copycat Crumbl version focuses on recreating that signature bakery texture and flavor with simple ingredients you already have.
What is the trick to making the best chocolate chip cookies?
The trick is using the right balance of sugars, not overmixing the dough, and baking at the right temperature. For these large Crumbl Chocolate Chip Cookies, the cornstarch is key to keeping them soft and tender. Also, make sure your butter is at room temperature and measure your flour accurately by spooning it into the cup.
What's the secret to a soft Crumbl cookie?
The secret is the cornstarch and the short baking time. Cornstarch makes the cookies tender and soft, and pulling them out when the centers still look slightly underdone ensures they stay chewy. Letting them cool on the tray for 10 minutes also helps them set without drying out. Don't skip that step!
Related
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Pairing
These are my favorite dishes to serve with Crumbl Chocolate Chip Cookies
Crumbl Chocolate Chip Cookies
Ingredients
Method
- Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a stand mixer, cream together the butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes, scraping down the sides as needed.
- Add the egg and vanilla extract, then beat on medium speed for another minute.
- Gradually add the dry ingredients and mix until just combined. Stir in the chocolate chips.
- Using a ½ cup measuring cup or kitchen scale, portion the dough into 6 equal-sized balls, each weighing 5-5.5 oz. Place the dough balls on the prepared baking sheet with enough space between each cookie.
- Bake for 9-12 minutes, or until the tops are lightly golden and set. Remove from the oven and use a large round biscuit cutter to gently reshape the cookies into perfect circles while they are still warm.
- Allow the cookies to rest on the baking sheet for 10 minutes to continue setting. Transfer to a wire rack to cool completely.
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