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Everyone who tries these Copycat Crumbl Chocolate Chip Cookies flips with the first bite! They're sweet and chewy inside with a crisp outer shell and lots of melt-in-your-mouth milk chocolate chips
Who in the world needs another chocolate chip cookie recipe? I sure didn't think that I did. Actually, I felt like I had cracked the best-chocolate-chip-cookie code with these BEST Chocolate Chip Cookies and/or with these One Bowl Toffee Chocolate Chip Cookies. I mean, enough is enough, right? Well, maybe not. We can blame my brother, John for this one. He introduced us to Crumbl Cookies a few weeks ago. They're fabulous cookies and I've been obsessed ever since with figuring out a few copycat recipes as we don't have a Crumbl store anywhere nearby. So without further ado, I'd like to introduce you to these fabulous Copycat Crumbl Chocolate Chip Cookies!
What are Crumbl cookies?
Haven't ever heard of Crumbl? I hadn't either but, obviously, a lot of other people have as it's the fastest-growing gourmet cookie company in the U.S. It was started in Logan, Utah in 2017 and has already spread to over 100 other locations across the United States. In addition to incredibly delicious cookies, Crumbl also sells cold milk and gourmet ice cream.
Crumbl cookies are large, super delicious and come in a variety of flavors. We haven't had a chance to try all of their specialty cookies as their menu rotates each week to include 4 new flavors with the sugar cookies and chocolate chip cookies a constant on the menu.
If you haven't experienced Crumbl Chocolate Chip cookies, you might be wondering, what's so great about them that would make me want to copycat them? Well, besides being incredibly delicious, these bakery-style cookies are large (actually enormous) and thick without being cakey. They have lots of texture on the outside with big crisp crinkles and cracks on top and an interior that's moist, chewy and studded with melty milk chocolate chips.
No need to reinvent
I didn't have to start from scratch with this copycat recipe as there are actually a number of Copycat Crumbl Chocolate Chip Cookies online. I took studied a bunch of them, then came up with my own simplified rendition.
To start with, I wanted my recipe to not require any special equipment other than a big bowl and a spatula or wooden spoon. I love a cookie recipe I can stir up quickly without having to pull out the heavy mixer. That being said, if you prefer to use a mixer, go for it!
An easy and convenient trick
The online Copycat Crumbl Chocolate Chip recipe with the best reviews calls for cake flour. Cake flour is a low protein, finely milled flour that is used to lighten baked goods and give them a delicate texture. I thought that was a great idea but cake flour is expensive and not readily available so I did a little swap.
A good substitute for cake flour is a combination of all-purpose with a small portion of cornstarch which helps creates that same delicate texture. I decided to try this little trick in my copycat recipe. It worked well and I love that I don't have to stock cake flour in order to make a batch of these wonderful cookies!
Size options
As I mentioned earlier, Crumbl cookies are large, or maybe better described as HUGE. One of their cookies is plenty for 2-3 people and, though the Crumbl website doesn't share nutritional information, Crumbl Chocolate Chip Cookies are calculated to have 640 calories a piece!
Personally, I like a little more portion control so I make my cookies smaller although still a generous portion for each cookie. I use a 3 or 4 tablespoon scoop for mine. Feel free to go smaller or larger according to your preference.
Milk Chocolate!
One interesting surprise in Crumble Chocolate Chip Cookies is the chocolate chips. In contrast to the majority of chocolate chip recipes which call for semi-sweet chocolate, Crumbl cookies are made with milk chocolate chips. Many of the copycat recipes call for premium Guitard chocolate chips. I tried both Guitard and Nestles milk chocolate chips in my testing and we actually preferred the Nestles chips, which are a little smaller (and much less expensive!).
How to get crinkly, crackly chocolate chip cookies?
One challenge in creating this recipe was how to get the signature Crumbl texture that I mentioned above. I went with an old Cook's Illustrated trick of rolling the dough into balls, then pulling the dough balls apart and facing the jagged edges up.
Since a picture is worth a thousand words, Scott took a few pictures to explain better how this is done:
It's hard to describe how delicious these cookies are, but our many taste testers (friends, neighbors, men who have been working on projects at our house...) concurred that these cookies are amazing. One friend that I sent a plateful home with texted as soon as she got home; "That is one fabulous cookie!"
I think you'll love them too! If you don't have a Crumbl Cookie store near you or you like to make delicious baked treats yourself, pick up some milk chocolate chips and make a batch of these amazing cookies asap! You'll understand why we all need just one more chocolate chip cookie recipe! Thanks, John! 💕
P.S. There's one other Crumbl copycat recipe coming up that will be so perfect for spring. Be on the lookout!
Café Tips for making these Copycat Crumbl Chocolate Chip Cookies
- This recipe calls for milk chocolate chips rather than semi-sweet. Although it's rumored that Crumbl uses Guitard chips I really like Nestles milk chocolate chips as they're delicious but less expensive and not as huge. The smaller chips mean the chocolate is distributed better throughout the cookies. Also, I like to add a few extra chips to the tops of the cookies right when they emerge from the oven and the smaller chips make a prettier presentation.
- Because this recipe is now a one-bowl, no-mixer recipe, it’s important that your butter is very soft. You can let it sit at room temperature for a few hours or employ one of these tricks:
- You can soften the butter in the microwave at a 10% power level. It works like magic. You’ll need to experiment a bit with your microwave though, as they’re all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Another technique I often use to soften butter is to put it in the microwave for an hour with the light on. To keep the light on in the microwave I put a folded paper towel in the door.
- Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter.
- Cutting the butter into small pieces helps it soften quicker.
- Place the hard butter on a small plate. Fill a bowl with hot water. Wait 5 minutes then discard the water. Put the warm bowl on top of the butter. The warmth will help the butter soften.
- Put the butter in the oven with the light turned on. This will take 1-2 hours.
- The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it’s not completely soft, add one or two more 5-second stints, turning the butter each time.
- Take the time to let these cookies chill before baking. That's what will keep them from spreading too much in the oven. Give them an hour or up to 24 hours.
- This recipe makes a large batch of cookies so start with a nice big bowl.
- Don't overmix the dough. Just mix until all the flour is incorporated. Do check to make sure there's no loose flour at the bottom of the bowl.
- Crumbl serves their chocolate cookies warm. They're delicious at room temperature but warmed, oh my goodness, so amazing. I like to take a minute to rewarm these cookies before serving them. Each one takes 10-15 seconds in the microwave or you can pop them back in a 325˚F oven for 5 minutes.
Thought for the day:
There is none like you, O Lord;
you are great, and your name is great in might.
Who would not fear you, O King of the nations?
For this is your due;
for among all the wise ones of the nations
and in all their kingdoms
there is none like you.
Jeremiah 10:6-7
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear your results, adaptations and ideas for variations.
- 1 cup very soft butter see Café Tips above in the post.
- 1 cup brown sugar I like to use dark brown sugar but light will also work.
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 2 cups milk chocolate chips
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Preheat the oven to 375˚F. Line two sheet pans with parchment paper for easy cleanup.
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Combine soft butter, brown sugar and granulated sugar in a large bowl. Mix with a sturdy rubber spatula until well combined. Add the eggs and vanilla and stir until smooth and creamy.
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Stir in the baking soda, baking powder and salt and mix until well combined.
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Add the all purpose flour and cornstarch and stir, just until all of the flour is incorporated. Make sure there’s no loose flour at the bottom of the bowl.
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Stir in the chocolate chips. If desired, reserve a handful of chocolate chips to add after baking, for a pretty presentation.
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Scoop the cookies into 3-4 tablespoon size scoops and roll each one into a ball.
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Chill the dough balls for at least 1 hour and up to 24 hours.
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Just before baking, tear each ball in half and press back together with the jagged sides up. (See the picture in the post above.)
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Place the cookies on the prepared sheet pans leaving 2-inches between each cookie. Bake for 12-16 minutes until golden brown. If desired, add a few extra chocolate chips to the tops of each cookie.
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Allow the cookies to rest on the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
See Café Tips above in the post for more detailed instructions and tips.
Bob Price says
Side by side with a Crumbl cookie, yours is not even close to the right texture. This recipe is not much different from other cookie recipes- it is a good cookie, but not a clone. Maybe the secret is NOT allowing the cookie to bake as long, which creates a crunch, not a chew like the Crumbl. Good recipe, tasty cookie, but just not a 'clone'.
Chris Scheuer says
Thanks for your opinion, Bob.
Molly says
Can you make the cookie dough ahead of time and freeze?
Chris Scheuer says
Yes, that will work fine, Molly!
Janet says
If I wanted to make them smaller, say 1 tablespoon size, do I still tear them apart and press back together? How long would I bake them at this size?
Chris Scheuer says
Hi Janet, yes, I would still tear them apart but the baking time will be less. I would start checking them at about 8 minutes and go from there until they're a nice light golden brown.
Jean Dimke says
These will be given to the grandkids this Valentine Day. They look delicious, but as they say you eat with your eyes first! I would love to use the labels and pink boxes!
Thank you so much.
Chris Scheuer says
Thanks, Jean!
Lindsey says
I had these for the first time from someone that had put in the teachers lounge. I instantly knew I NEEDED the recipe. After a few emails, I was finally able to track down the wonderful teacher that dropped these off and she sent me your link! Today is a snow/ice/flood day in SE Ohio and ingredients are setting out! My question is, do we pack the brown sugar? My mom says that if it doesn’t say ‘packed brown sugar’ then I should not pack it. But I wanted to double check with you!
jk says
Chris, if I chose to use cake flour would it be the same amount as the all purpose? As for all purpose flour I have King Arthur, Pillsbury and White Lily. I believe White Lily has the lowest protein of the 3. Which would you recommend? Thank you.
Chris Scheuer says
Hi jk, I haven't tested this recipe with cake flour but I would guess it would be the same amount. I use King Arthur all-purpose flour for this recipe with great results!
Molly says
These were the BEST cookies I’ve ever made! I honestly can’t believe that something so amazing came out of my kitchen. This recipe is definitely a keeper.
Chris Scheuer says
Awesome! I love hearing that, Molly!
Lorelei says
I love a good choco chip recipe and this one tops them all!! I've added corn starch before in cookies, but not the amount you list. I tweaked it just a bit to make it my own, but followed your recipe as written. Couldn't get enough compliments on them! I LOVE that they are fluffy and cooked on the inside at the same time. I will stop searching for the ultimate recipe as I have found it!! Thank you for sharing! Do you have any other cookie recipes??
Chris Scheuer says
Yay! That's awesome, Lorelei! So happy you enjoyed them! If you go to our home page https://thecafesucrefarine.com and scroll down to "Recipes by Category", you'll be able to click on a large collection of cookie recipes. Enjoy!
Cat Ballou says
Your blog never fails to present new, tempting and appealing recipes to try along with very helpful insights and information to succeed! However this time despite following the instructions for preparation of these Crumbl cookies, my cookies were already flattened when they came out of the oven - done after 12 minutes. Although these cookies were tasty, they were crisp but not at all chewy. They tasted like other good but typical chocolate chip cookie recipes I have made. I had refrigerated the cookie balls for 2 1/2 hours so I'm not sure why the cookies did not maintain the height of those shown in your photographs?
In trying to determine why this recipe did not succeed, I have already checked my oven's temperature setting which is accurate so not the cause. Both of the leavening products used were recent purchases so again I am not sure why my batch of Crumbl cookies failed to meet expectations? I would appreciate any suggestions you can offer - thanks!
Chris Scheuer says
Hi Cat, I'm sorry you had trouble with these cookies! It's always difficult to say what went wrong without having been right there in the kitchen with you but let's try to troubleshoot a bit:
Did you tear the cookies apart after chilling them?
What type of butter do you use? Some butter has a higher water content.
How are you measuring your flour? You may need to add an extra tablespoon or two if your cookies continue to flatten.
Do you use parchment on your cookie sheets? That helps the cookies not to spread in the oven.
Which rack are you baking them on? It's best to bake one batch at a time on the middle rack.
Flour can make a difference too. A good all-purpose flour should work well.
Hopefully, we can figure out the issue as others have had success and have really enjoyed these cookies.
Cat Ballou says
Hi Chris,
I appreciate your prompt reply with troubleshooting suggestions! I'll try another batch soon using a different brand of butter plus adding an extra tablespoon or two of flour to hopefully remedy the flat cookie issue.
In the meantime, I successfully made a batch of your Buttermilk-Cheddar-Chive biscuits which were so tasty! Thanks again for all of your time and attention to detail that make The Cafe Sucre Farine such an outstanding blog to read and enjoy!
The Cat
Chris Scheuer says
I'm so glad, Cat!
Kerry says
These were a huge hit with my kids, they loved the "chunky" look of the cookie and I loved the tip about breaking them in half! Who knew?
I doubled the chocolate (!) and used half 70% dark chocolate chunks and half semi-sweet.
My only reservation is the 1 teaspoon of baking soda, I can always taste it. Will try 1/2 tsp next time and see if I get similar results.
This is a great blog, and I enjoy the inspiring scripture.
Chris Scheuer says
Thanks for sharing your results, Kerry!
Penda says
They’re PERFECT! As close to the real thing as you can get and maybe even a little tastier!
Chris Scheuer says
Thanks so much, Penda!
Aislinn says
Hi I am going to try this recepie with my mam soon.
I'm not sure if it will work as well because we don't have cake flour but that's fine because the cokkies will be delicious anyway
But from all the great reviews this has it will probably come out great
Chris Scheuer says
Hi Aislinn, you don't need cake flour for this recipe! That's what the cornstarch is for. Enjoy!
Aislinn says
If you use celcios not farenheight, it's 190c
And this is a great recipe I recommend
Chris Scheuer says
Thanks, Aislinn!
Christina says
Absolutely delicious! Followed the recipe exactly. Very easy to follow, well written and simple ingredients. Yummy cookies! I made these to give to my daughter who was supposed to close on a house today .. unfortunately that has been pushed back a few days .. guess my husband and I will enjoy some fresh baked cookies. I'll share with her and my son-in-law too, of course 🙂 Thanks for another fabulous recipe.
Chris Scheuer says
Thanks so much for letting us know, Christina!
Terri says
5 stars 100 times over! I absolutely LOVE your recipes and the time you invest into each one. BRAVO!
Chris Scheuer says
Thanks, Terri 💕💕💕
Cyndee DiNardo says
These were terrific-crispy outside, chewy and soft inside. My new favorite. Thank you.
Chris Scheuer says
Yay! Thanks so much, Cyndee! I appreciate you sharing your results.
Susan Wolfe says
Had never had a Crumbl cookie, so I went by our new local store and bought one. The hubby loved it; I'm not a huge milk chocolate fan, but I decided to try your recipe anyway. Followed the recipe using all purpose flour rather than cake flour. I also divided the dough into two and added chopped milk chocolate to one half and mini semi sweet chocolate chips to the other half. Both batches of cookies tasted good, however, the internal texture was dry and crumbly. Would the difference in texture have been different with cake flour? I'm perplexed. Was careful not to overbake, measured everything precisely...can't sort through what I might have done wrong. Any thoughts? Incidentally, heating them for 10 seconds or so in the microwave makes them taste fresh baked, just like you said. Thanks!
Chris Scheuer says
So strange, Susan, the internal texture should not be dry at all. The texture should be the same as if you use cake flour, nice and moist and tender. I haven't heard other reviews say they had an issue with this. Not sure exactly what went wrong, sorry!
Susan Wolfe says
Appreciate your reply, Chris. Think I'll try them again and maybe pull them out of the oven a minute or two sooner. I did just realize that I did NOT pull the dough apart and press it back together. Will try that too. Wouldn't it be interesting if
that were the problem!
Donna says
Crumbl cookies are dry and crumbly in the center but they are also smooth as silk. The cornstarch gives them the perfect texture. They shouldn’t be hard either. The closest thing I can compare is a melting moment cookie. That’s the exact texture of crumbl cookies. I am trying this recipe tonight
Chris Scheuer says
Thanks, Donna. Let us know how they turn out!
Lois says
Scrumptious!!!!!!!! I made this recipe today and it has become my very favorite Chocolate Chip Cookie! Thank you sooooooo much.
Chris Scheuer says
Yay! Thanks, Lois!
Donna says
Delicious!
Chris Scheuer says
Thanks, Donna!
J Clement says
Thanks so much for the time and research you put into this! How did you know I was just wishing for a Crumbl copycat recipe? You blog is amazing!
Chris Scheuer says
Thanks, J! I hope you enjoy them!
Laura says
Cannot wait to bake these! My mouth is watering as I write the grocery list.
Chris Scheuer says
I hope you enjoy them, Laura!
Sue R. says
I appreciate how you try to keep costs down in your recipes! Thank you.
Chris Scheuer says
Thanks, Sue!
Gayle Humann says
Chris,
Thank you for this scrumptious cookie recipe! I read your post this morning and just baked a batch. They are so good and the texture is perfect! We do not Crumbl cookies in our area so this was a treat. Perfection.
Thank you,
Gayle
Chris Scheuer says
You're speedy! So glad you enjoyed them, Gayle!
Laurie says
Did you roll the dough in balls before chilling the dough?
Chris Scheuer says
Thanks for asking that, Laurie! I have clarified that in the recipe now.
Tucsonbabe says
Chris,
Thank you for another lovely recipe. I happen to have cake flour in the pantry. Am I correct in assuming that three cups is the correct amount when using cake flour.
Thanks.
Chris Scheuer says
You're welcome! Hope you enjoy them.
If you have cake flour, use 1½ cups of that and 1½ cups of all-purpose flour.