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)
- Cold butter is key. Cube it, then beat it with both sugars until fluffy. Yes, cold. No, your mixer won’t explode.
- Add eggs and vanilla. Mix until just combined—overbeating = tough cookies.
Nobody wants that.
- 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.
- Fold in chocolate chips. Use a spatula, not the mixer, unless you enjoy uneven distribution (you monster).
- Chill the dough. 1 hour minimum, 2 if you’re patient. This prevents pancake cookies.
Science!
- 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.
- 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.