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Stop What You’re Doing and Make This Crumbl Chocolate Chip Cookie Copycat Now

You’ve had chocolate chip cookies before. But have you had a Crumbl chocolate chip cookie? The kind that’s so thick, so soft, and so ridiculously loaded with chocolate that it basically qualifies as a meal?

No? Then you’re missing out. This copycat recipe isn’t just good—it’s “hide-the-batch-from-your-family” good.

And the best part? You don’t need to camp outside a Crumbl store or sell a kidney to afford their weekly rotation. Just your oven, a few ingredients, and zero patience for mediocre cookies.

Why This Recipe Works (Spoiler: It’s Basically Magic)

Crumbl’s cookies have a cult following for a reason.

They’re thick, chewy, and slightly underbaked in the center, with pools of melted chocolate in every bite. This copycat nails the texture by using a mix of brown and white sugar, extra egg yolks, and cornstarch for that perfect chew. The dough is chilled to prevent spreading, so you get a cookie that’s crispy on the edges and gloriously gooey inside.

It’s science, but tastier.

Ingredients You’ll Need

Gather these—no substitutions yet (we’ll get to that later):

  • 1 cup unsalted butter (cold, cubed—trust me)
  • 1 cup brown sugar (packed, for that molasses kick)
  • ½ cup granulated sugar (because balance)
  • 2 large eggs + 1 egg yolk (extra yolk = extra chew)
  • 2 tsp vanilla extract (real stuff, not the sad imitation)
  • 3 cups all-purpose flour (measured correctly—don’t scoop!)
  • 1 tsp cornstarch (secret weapon for softness)
  • 1 tsp baking soda (not powder—this isn’t cake)
  • ½ tsp salt (to make the flavors pop)
  • 2 cups chocolate chips (go big or go home—milk or semi-sweet)

Step-by-Step Instructions (Don’t Skip Steps)

  1. Cold butter is key. Cube it, then beat it with both sugars until fluffy. Yes, cold. No, your mixer won’t explode.
  2. Add eggs and vanilla. Mix until just combined—overbeating = tough cookies.

    Nobody wants that.

  3. Dry team assemble. Whisk flour, cornstarch, baking soda, and salt in a separate bowl. Gradual wins the race—add it slowly to the wet mix.
  4. Fold in chocolate chips. Use a spatula, not the mixer, unless you enjoy uneven distribution (you monster).
  5. Chill the dough. 1 hour minimum, 2 if you’re patient. This prevents pancake cookies.

    Science!

  6. Scoop and bake. Use a ¼ cup measure for giant Crumbl-sized cookies. Bake at 350°F for 11–13 minutes—they’ll look underdone. They’re not.
  7. Cool (or don’t). Let them sit on the tray for 5 minutes, then devour.

    Or just burn your tongue. Your call.

How to Store These Beauties

If by some miracle you have leftovers, here’s how to keep them fresh:

  • Room temp: Store in an airtight container for up to 3 days. Add a slice of bread to keep them soft (old baker’s trick).
  • Freeze the dough: Scoop balls onto a tray, freeze solid, then bag them.

    Bake straight from frozen—just add 1–2 minutes.

  • Freeze baked cookies: Wrap individually in plastic, then foil. Thaw at room temp or microwave for 10 seconds.

Why This Recipe Is Better Than Driving to Crumbl

Aside from saving $4 per cookie? You control the ingredients (no mystery additives), the size (go bigger—I dare you), and the freshness (warm from the oven beats a 20-minute car ride).

Plus, you get bragging rights. “Oh, these? Just whipped them up.” Cue impressed stares.

Common Mistakes (Don’t Be That Person)

  • Using melted butter. Cold butter = thick cookies. Melted butter = flat, sad disks.
  • Overmixing the dough. Gluten development = tough cookies.

    Mix until just combined.

  • Skipping the chill. Warm dough spreads. Chill it unless you want cookie brittle.
  • Overbaking. They should look slightly underdone when you pull them out. They’ll set as they cool.

Swaps and Subs (For the Rebellious)

Out of something?

Try these:

  • Butter: Salted butter works—just reduce added salt by ¼ tsp.
  • Eggs: No extra yolk? Use 2 whole eggs, but expect slightly less chew.
  • Chocolate chips: Chop up a chocolate bar for uneven, gooey pockets.
  • Gluten-free: Swap in a 1:1 GF flour blend, but add 1 tbsp extra butter.

FAQs (Because You Have Questions)

Can I make these smaller?

Sure, but why would you? Use a tablespoon scoop for mini cookies and bake for 8–10 minutes.

But honestly, go big or go home.

Why cornstarch?

It’s a softness hack. It tenderizes the dough without making it cakey. Don’t skip it unless you enjoy disappointment.

Can I use dark brown sugar?

Absolutely.

It’ll add more molasses flavor and make the cookies even chewier. Win-win.

Why are my cookies cakey?

You overmixed or used baking powder instead of soda. Or you baked them too long.

Or all three. Read the instructions next time.

Can I add nuts?

Sure, if you want to ruin a perfectly good cookie. Kidding (sort of).

Add ½ cup chopped walnuts or pecans if you must.

Final Thoughts

This Crumbl chocolate chip cookie copycat is the closest you’ll get to the real deal without a franchise agreement. It’s thick, chewy, and packed with chocolate—exactly what a cookie should be. Make them, eat them, then make another batch because the first one disappeared suspiciously fast.

FYI, you’re welcome.

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