This Crumbl copycat chocolate chip cookies recipe makes the most delicious thick soft cookies with warm melty centers. Quick and easy to make but look and taste like you snagged a coveted pink box right from the Crumbl store!
Honestly this Crumbl chocolate chip cookie recipe is one of the things that made me think to start this food blog. Every time I have made them people say that it is the best cookie they have had and ask for the recipe.
They are honestly the most delicious cookies, cooked perfectly on the outside but warm and melty in the middle. Not to mention the thick cookies and indulgent sizes makes them just like the real deal.
What exactly is Crumbl?
If you haven't been to Crumbl it is a cookie company started by Jason McGowan and Sawyer Hemsley that has grown from one location in Logan Utah to now locations all across the US. and has become quite the social media sensation. Crumbl makes cookies fresh daily, available for pick up or delivery. These milk chocolate chip cookies are their staple. When the cookie company first opened it was the only cookie offered but soon after Crumbl sugar cookies became a staple as well. Warm Crumbl chocolate chip cookies and chilled sugar cookies are the two standard optional always available but now there is a weekly rotating menu of new flavors. Specialty flavors such as; hot chocolate chip cookies, coconut lime, peanut butter, biscoff lava, sea salt toffee, churro cookies, and a graham cracker cookie just to name a select few.
Here is a link to Crumbl's website you check out what new Crumbl cookies they have and to see if they have a location near you. The new cookies they come out with are so creative and always give me inspiration for my favorite cookie recipes.
What makes these cookies stand out
Size- These cookies are big! 6 oz of cookie goodness to be exact. The size makes them feel indulgent and special. Just by looking at them they stand out more than the average chocolate chip cookie.
If you are after a true copycat cookie you will want to make the 6 oz. I have included instructions to make these smaller at 3.5 to 4 oz, if more of a regular chocolate chip cookie size is your jam.
Texture- The ingredients, the temp these are baked at, and the shape of the dough creates a crisp outside and gooey inside. If eaten when still a little warm Its kind of like having the cookie and melty chocolate cookie dough at the same time. If eaten completely cool they are no longer melty in the middle but perfectly soft and chewy. Both textures are winners.
- Cold butter
- Granulated sugar
- Brown sugar
- Vanilla Extract
- All purpose flour
- Cake flour
- Baking soda
- Baking powder
- Kosher salt
- Milk chocolate chips
Special equipment and ingredients
Your will need your normal baking equipment like a stand mixer or a large bowl, cooling rack, measuring cups, parchment paper. But you will need some things that maybe you don't always have on hand.
You do need a kitchen scale, cake flour, and big baking style chocolate chips. All are important for this recipe.
Kitchen scale- If you don’t have a kitchen scale I highly recommend getting one, they are not super expensive and are so helpful with cooking and baking in so many instances. This is the exact scale I have had for several years and love. Bonus, It is under $25.00 dollars
Cake flour- You can find this by the all-purpose or bread flour in all grocery stores. Brands like Softasilk and King Arthur Cake Flour are common and good brands.
Baking style chocolate chips- These are important for the distribution of the chocolate through the cookie and makes the ratio of dough and chocolate at its best. Crumbl uses Guittard milk chocolate chips so that is what I would suggest for this copycat recipe.
The only milk chocolate big baking chips I have easily found are the Guittard milk chocolate chips. The quality and size of these make for the best chocolate chip cookies. Unfortunately they are not carried at all the grocery stores but you can find them at Target, Harmons, World Market, and of course Amazon. Ghirardelli grand chips come in semi sweet and are also so delicious. This brand I have seen at every major grocery store.
How to measure and shape the cookie dough balls
Make sure the kitchen scale is set to the correct measurement, using your hands portion out the cookie dough balls onto the scale. The dough shouldn't be rolled and compacted together to form a tight ball. Just form it together with your hands into a loose mound. Once it shows 6 oz that is the right amount. That is about a cup of dough. Measuring this way also gives the dough a more organically formed look with jagged edges.
The dough should be a little bit taller than it is wide. For reference my dough is close to 3 inches tall. This is important so you get the thickness that makes a tender cookie with great texture.
Tips for Success
- Get your oven preheated first thing! A nice hot preheated oven creates a crust and keeps the cookies from spreading too much. The oven should be preheated for at least 15 minutes before you start baking.
- Do not over mix this dough, especially once all the dry ingredients are added. You shouldn't be mixing over medium/low speed at any point in the process. Each time you do mix it shouldn't take longer than 1 maybe 2 minutes.
- If you do not own a Kitchen Aid or Bosh where the speed can be turned low, mix this with a spatula or wooden spoon. Over mixing will result in a flat cookie.
- The butter should be cold but slightly soft. Usually, I take butter out of the fridge and put it in the microwave for about 5 seconds. The butter should still be cold but when you press on it, it should leave a little indent. Cut the butter into slices so that it is easier to incorporate.
- Portion out all dough balls and while cookies are baking keep the dough chilling in the fridge until ready to bake.
- Be careful not to over bake! Every oven cooks a little differently so keep an eye out and remove from oven when the tops are showing a little browning. Air on the side of under baking than over baking since these continue to cook once taken out of the oven.
- The cookies need to cool for around 15 to 20 minutes on the baking sheet before eating so they can firm up a little and continue cooking. I know it is hard to wait but it needed for the best results.
Making smaller cookies:
If you want a stand out, show off cookie, go with the 6 oz. But if that is bigger than you would like you can make these at 3.5 to 4 oz cookies which look more of the size of regular chocolate chip cookies. If you are making these for a gathering and need more bang for your buck the 3.5 to 4 oz would be perfect and are still amazing. Make them exactly the same way as the recipe states but just measure out 3.5 to 4 oz on the kitchen scale. Even though they are portioned smaller form the cookie dough so they are still tall, a little taller than they are wider.
When baking place 8 spread out on a cookie sheet and decrease the amount of baking time. Depending on your oven they will bake for around 7 to 9 minutes. Keep an eye on the first batch and pull them out when the tops get a little brown then you will know the best time for the rest of the cookies. Don't over bake them, they will continue to bake a little even when out of the oven cooling.
Freezing before and after baking:
This Crumbl Copycat Chocolate Chip Cookies recipe works out great to be frozen and stored to have another time!
Freezing the dough; portion dough to 6 oz and store in ziplock bag or airtight container. When ready to eat, set out to thaw completely, but remain cold while oven preheats, then bake according to the recipe.
Freezing baked cookies; let cookies cool completely and place in ziplock bag or airtight container. When ready to eat pull out and completely thaw. If you want to enjoy them warm. Reheat them for 5 minutes in a 350 degree oven.
Cookies flattening to much when baking:
The cookies are spreading too much when baking? Pre portion the dough out to 6 oz balls and refrigerate the dough l for 15 to 20 minutes before baking.
One thing that is great about these cookies is that they stay soft and chewy for several days after making them. Place in an airtight container or ziplock bag and leave out at room temperature.
If you make this Crumbl Copycat Chocolate Chip Cookies Recipe it means the world to me if you would take a minute and leave a star rating and or a comment. Reading through them really brightens my day!
- 1 cup cold butter
- ¾ cup granulated sugar
- 1 cup light brown sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 1 ¼ cups cake flour
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 bag or 1 ½ cup milk or semi-sweet chocolate chips (large baking variety)
- Pre-heat oven to 400 degrees. Get this going first thing, you want the oven nice and hot when the cookies go in.
- It is important not to over mix this dough so I highly
recommend using a Kitchen-aid or a Bosh where you can easily control the speed. If you don't have access to either, no problem just mix these with a wooden spoon or spatula by hand.
- First up is the butter. It should be still cold but slightly soft. You want to be able to press it and leave a small indent. I usually pull mine out of the fridge and microwave for 4 to 5 seconds. Cut into 1 tablespoon slices and put into bowl. Cream together slightly on medium/low speed.
- Add brown, granulated sugar, and vanilla extract. Cream together on medium/low speed, just until the chunks of butter are not visible. This should only take about 1 min.
- Add the eggs one at a time. Mix until just incorporated.
- Stop mixer and add all dry ingredients; cake flour, all-purpose flour, baking soda, baking powder, and salt. Mix on low for under 30 seconds and then add chocolate chips. Finish mixing on low until just incorporated.
- By hand measure out dough on food scale. Make sure your scale is set to the correct measurement and zeroed out. Making sure the cookies are not rolled in a ball but formed into a mound. Measure out 6 oz and put 6 to a cookie sheet. Bake for 9-11 minutes.
- Bake on middle rack in oven for 9-11 minutes. The cookies are done when the tops of the cookie start to get golden brown. Do not over bake!
- Let rest on cookie sheet for 10-15 minutes. Don’t worry they will still be warm and delicious but need that time to set up and finish cooking.
Making smaller 3.5 to 4 oz cookies:
By hand measure out dough on food scale. Making sure the cookies are not rolled in a ball but formed into a mound. Make them exactly the same way as the recipe states but just measure out 3.5 to 4 oz on the kitchen scale. Even though they are portioned smaller form the cookie dough so they are still tall, a little taller than they are wider.
Place 8 to a cookie sheet and bake on the middle rack in the oven for 7-9 minutes. The cookies are done when the tops start to get a little golden brown. Do not over bake.
Let rest and cool for 10-15 minutes before tasting or eating.
Nutrition InformationYield 10 Serving Size 1
Amount Per Serving Calories 497Total Fat 22gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 89mgSodium 484mgCarbohydrates 70gFiber 1gSugar 37gProtein 7g