You’ve had chocolate chip cookies before. But have you had a cookie so thick, so chewy, and so stupidly delicious that you question every life choice leading up to this moment? That’s the Crumbl chocolate chip cookie experience.
And guess what? You don’t need to camp outside their store or sell a kidney to afford a box. This copycat recipe nails it—crispy edges, gooey center, and all.
Ready to upgrade your cookie game? Let’s go.
Why This Recipe Works (Spoiler: It’s Ridiculously Good)
The secret? Cornstarch. Yes, the unassuming white powder in your pantry is the magic behind that melt-in-your-mouth texture.
Crumbl’s cookies are thick but not cakey, sweet but not cloying, and buttery without being greasy. This recipe replicates that perfect balance by using a mix of brown and white sugar, cold butter, and—wait for it—letting the dough rest. Patience, grasshopper.
Ingredients You’ll Need
Gather these.
No substitutions yet—trust the process.
- 1 cup cold unsalted butter (cut into cubes)
- 1 cup brown sugar (packed, because we’re not monsters)
- ½ cup granulated sugar
- 2 large eggs (room temp, unless you enjoy uneven mixing)
- 1 tbsp vanilla extract (real stuff, not the sad imitation)
- 3 cups all-purpose flour (spooned and leveled, not scooped)
- 1 tbsp cornstarch (the MVP)
- 1 tsp baking soda
- ½ tsp salt
- 2 cups chocolate chips (milk or semi-sweet—fight me)
Step-by-Step Instructions (Follow These or Cry Later)
- Cold butter is key. Cube it, then beat it with both sugars until fluffy. No shortcuts—use a stand mixer or flex those arms.
- Add eggs and vanilla. Mix just until combined. Overbeating = tough cookies.
Nobody wants that.
- Whisk dry ingredients. Flour, cornstarch, baking soda, salt. Dump it into the wet mix and stir until almost combined.
- Fold in chocolate chips. Leave a handful for topping because presentation matters, Karen.
- Chill the dough. 1 hour minimum, 24 hours maximum. This isn’t a suggestion—it’s science.
- Bake at 375°F for 10–12 minutes. They’ll look underdone.
Good. Let them cool on the tray for 5 minutes, then transfer to a rack.
How to Store These Beauties
Room temp: 3 days in an airtight container (if they last that long). Freezer: Dough balls or baked cookies for up to 3 months. Pro tip: Microwave a frozen cookie for 15 seconds and pretend it’s fresh.
Why This Recipe Is a Game-Changer
You get Crumbl-quality cookies without the markup or the line.
They’re perfect for parties, bribing neighbors, or eating alone in the dark. Plus, the dough freezes like a dream—future you will high-five present you.
Common Mistakes (Don’t Be That Person)
- Using melted butter. Cold butter = thick cookies. Melted butter = sad, flat disks.
- Skipping the chill time. Warm dough spreads faster than gossip.
Be patient.
- Overbaking. They should look slightly underdone when you pull them out. They’ll keep cooking on the tray.
Swaps and Subs (For the Rebellious)
Out of chocolate chips? Try chopped chocolate bars, peanut butter chips, or—dare I say—white chocolate (controversial, I know).
For a gluten-free version, swap in a 1:1 GF flour blend. Vegan? Use plant-based butter and flax eggs.
Results may vary, but hey, live your truth.
FAQs (Because Someone Always Asks)
Can I use salted butter?
Sure, but reduce the added salt to ¼ tsp. Unless you enjoy saltier-than-the-ocean cookies.
Why are my cookies cakey?
You overmixed the dough or measured flour wrong. Spoon and level, don’t scoop.
Can I make smaller cookies?
Absolutely.
Adjust bake time to 8–10 minutes. But why would you want less cookie?
Do I need a stand mixer?
No, but your biceps will hate you. A hand mixer works too.
Final Thoughts
This isn’t just a cookie.
It’s a life upgrade. Whip up a batch, watch people lose their minds, and bask in the glory. FYI, you’re welcome.