✔ Updated · new copycat recipe with giant-cookie tips and step photos
This copycat Crumbl chocolate chip cookie is giant, thick and gooey in the middle, with golden edges and pools of melty milk chocolate. Chocolate-chip cookies are my family's favorite bake, so nailing this bakery-size version at home made me very happy.
How Do You Make a Crumbl Chocolate Chip Cookie? (Quick Answer)
To make a copycat Crumbl chocolate chip cookie, beat butter with brown and white sugar, add eggs and vanilla, then mix in flour, a little cornstarch, baking soda, baking powder and salt. Fold in milk chocolate chips, roll 4 oz balls tall, chill 30 minutes and bake at 400°F (205°C) for 9 to 11 minutes, until the edges are golden and the centers still look soft. Let them set on the pan for 10 minutes.
At a glance
The one tip that matters: Roll each 4 oz dough ball taller than it is wide and chill it for 30 minutes. That is the whole secret to a thick, bakery-style cookie instead of a flat one.
Why You'll Love This Crumbl Copycat
- Bakery size at home: big 4 1/2 inch cookies with soft, gooey centers.
- Milk chocolate everywhere, with extra chips pressed on top for those melty pools.
- No special gear: a mixer, two sheet pans and parchment.
- Freezer friendly: bake one or two straight from frozen any night you want a warm cookie.
- Easy to customize into sea salt toffee, dark chocolate or cookie dough flavors.
Ingredient Notes
Exact amounts are in the recipe card below.
- Brown sugar: twice as much brown as white gives a chewy, caramel-y cookie with soft middles.
- Cornstarch: just 2 teaspoons keeps the center tender and soft for days.
- Baking soda plus a little baking powder: soda browns the edges, powder lifts the cookie so it stays thick.
- Milk chocolate chips: creamier and sweeter than semi-sweet, and the closest match to the bakery cookie.
- Cool, softened butter: it should dent when pressed but not look shiny or greasy.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pull them early. The centers should look puffy and a little raw when they come out. They finish cooking on the hot pan, and that is how you get the gooey middle.
- Weigh the dough. I use a kitchen scale for 4 oz portions. Every cookie bakes in the same time, and none of them come out dry.
- Shape them tall. My first giant batch went in as flat discs and spread into one huge sheet-pan cookie. Rolling the balls taller than wide fixed it for good.
- Know your oven. Mine runs hot, so I start checking at 9 minutes. An oven thermometer is a cheap way to stop guessing.
- Press chips on top. A few extra milk chocolate chips pressed onto each ball before baking gives the melty pools you see in the bakery case.
- Freeze a stash. Freeze the shaped balls on a tray, then bag them for up to 3 months. Bake from frozen at 400°F for 12 to 14 minutes.
Copycat Crumbl Chocolate Chip Cookie
12
giant cookies15
minutes20
minutes520
kcal1
hour5
minutesA copycat-style giant milk chocolate chip cookie inspired by Crumbl: thick, soft and gooey in the middle with golden edges. A brown sugar dough with a little cornstarch, rolled into tall 4 oz balls, chilled and baked hot and short. Makes 12 bakery-size cookies.
Ingredients
- For the Cookie Dough
1 cup unsalted butter, softened but still cool (226 g)
1 cup light brown sugar, packed (200 g)
1/2 cup granulated sugar (100 g)
2 large eggs, room temperature
2 teaspoons vanilla extract
3 1/4 cups all-purpose flour, spooned and leveled (406 g)
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon fine salt
2 cups milk chocolate chips (340 g), plus a handful for the tops
- To Finish (optional)
1 pinch flaky sea salt
Directions
- Beat the butter, brown sugar and granulated sugar with a mixer on medium speed for about 2 minutes, just until creamy and lighter in color. Do not whip it fluffy; too much air makes the cookies spread.
- Beat in the eggs one at a time, then the vanilla, scraping down the bowl.
- In another bowl, whisk the flour, cornstarch, baking soda, baking powder and salt. Add it to the butter mixture and mix on low just until no dry streaks remain. Fold in the milk chocolate chips with a spatula.
- Scoop the dough into 12 portions of about 1/2 cup (4 oz or 115 g) each. Roll each into a ball, then shape it taller than it is wide. Press a few extra chips on top. Chill on a tray for 30 minutes.
- Heat the oven to 400°F (205°C) and line 2 baking sheets with parchment. Place 6 dough balls on each sheet, at least 3 inches apart.
- Bake one sheet at a time for 9 to 11 minutes, until the edges are golden and set but the centers look puffy and slightly underdone. Sprinkle with flaky salt if you like.
- Let the cookies rest on the hot pan for 10 minutes so the middles set, then move them to a wire rack. Serve warm, or rewarm one for 10 to 15 seconds in the microwave.
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Warm, Room Temperature or Frozen
Here's how I serve and keep them so every cookie tastes freshly baked.
| How | Time | Result |
|---|---|---|
| Warm from the oven | 10 min rest on the pan | Gooey center, melty chips |
| Microwave rewarm | 10 to 15 seconds | Soft and melty again |
| Oven rewarm | 300°F (150°C), 3 to 4 min | Crisp edges, soft middle |
| Room temperature | Airtight, up to 3 days | Soft and chewy |
| Frozen dough balls | Up to 3 months; bake 12 to 14 min | Like fresh baked |
More Crumbl Copycat Cookies
Once you have this dough down, it is the base for a lot of other flavors, like sea salt toffee, dark dream and cookie dough. Find all 27 in my Crumbl copycat cookie recipes collection.
For a smaller, drive-thru style cookie, try my copycat McDonald's chocolate chip cookies, or go all in with the Panera kitchen sink cookies.
Frequently Asked Questions
What chocolate does Crumbl use in its chocolate chip cookie?
Crumbl calls it a milk chocolate chip cookie, so milk chocolate chips are the closest match at home. Semi-sweet chips work too and make a slightly less sweet, darker cookie.
Why did my Crumbl copycat cookies spread flat?
The usual causes are butter that was too warm, too much creaming, or flour that was scooped light. Use cool softened butter, beat only 2 minutes, weigh the flour and chill the shaped dough for 30 minutes before baking.
Do I have to chill the dough?
It is not strictly required, but 30 minutes in the fridge makes a thicker cookie with a gooier center. If you skip it, bake at 400°F and watch closely, since warm dough spreads faster.
How big is a Crumbl-style cookie?
This recipe uses about 4 oz (115 g) of dough per cookie, which bakes into a cookie about 4 1/2 inches wide. For smaller cookies, use 2 oz of dough and bake 7 to 9 minutes.
How do I store and reheat these cookies?
Keep them in an airtight container at room temperature for up to 3 days. Rewarm one in the microwave for 10 to 15 seconds, or in a 300°F oven for 3 to 4 minutes, for that fresh-baked gooey center.
Is this the official Crumbl recipe?
No. It is a copycat-style recipe inspired by the Crumbl milk chocolate chip cookie, developed in my home kitchen. Crumbl does not publish its recipe.
