Crumbl Chocolate Chip Cookie Recipe: Crumbl Cookies has taken the dessert world by storm, and for a good reason—their cookies are massive, chewy, soft-centered, and totally crave-worthy. Their most iconic offering? The classic chocolate chip cookie. This isn’t your average cookie; it’s a thick, buttery, gooey masterpiece that feels like a warm hug in dessert form.
If you’ve ever stood in line or refreshed your Crumbl app just to get a fresh batch, you’re not alone. But what if you could make that exact same magic in your own kitchen? With this Crumbl Chocolate Chip Cookie recipe, you’ll recreate those bakery vibes at home—without spending a fortune or leaving the house.
Let’s dive into the sweet world of baking one of the most adored cookies in America.
What Makes Crumbl Cookies Unique?
The Crumbl chocolate chip cookie stands out for a few mouthwatering reasons. First, they’re oversized—like, almost as big as your hand. Each one is a bakery-style beast that’s both soft and thick with slightly crisp edges. The texture balance is everything here: the exterior gives a slight crunch while the inside remains gooey, rich, and melty.
Flavor-wise, they’re buttery with a light caramel note, thanks to the brown sugar base. And let’s not forget the chocolate chunks. These aren’t your tiny chips; these are melt-in-your-mouth semi-sweet chocolate morsels scattered generously throughout the cookie.
What also sets them apart is their serving temperature—Crumbl often serves their cookies warm, which enhances the softness and flavor of the chocolate. It’s a sensory delight and one of the reasons people keep coming back.
Ingredients You’ll Need
To nail that authentic Crumbl taste, you’ll want to gather high-quality ingredients. Here’s what you’ll need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
Wet Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
Chocolate:
- 2 cups semi-sweet chocolate chunks or high-quality chocolate chips
Pro Tips:
- Butter: Use unsalted and make sure it’s softened to room temperature—not melted.
- Sugar: Brown sugar adds moisture and chewiness; don’t substitute it entirely with white sugar.
- Chocolate: Go for large chunks or cut up a baking bar. It melts better and gives you that gooey texture Crumbl is known for.
If you want to switch it up, you can add a pinch of espresso powder to deepen the chocolate flavor or sprinkle some sea salt on top for contrast.
Kitchen Tools Required
Baking these cookies doesn’t require fancy equipment, but having the right tools helps. Here’s a checklist:
Essentials:
- Mixing bowls (1 large, 1 medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cookie scoop (large, 3 oz size)
- Baking sheets
- Parchment paper or silicone baking mats
Nice-to-Have:
- Cooling racks
- Kitchen scale (for consistent cookie size)
- Offset spatula (for lifting warm cookies)
You don’t need a mixer, but it does make the creaming process easier and quicker. A cookie scoop helps you get those perfectly round, uniform Crumbl-sized portions every time.
Step-by-Step Instructions
Step 1: Preheat and Prep
Start by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
Step 2: Cream Butter and Sugars
In a large bowl, beat the softened butter, brown sugar, and white sugar together until light and fluffy. This should take about 3–4 minutes using a mixer. This step is crucial—it creates tiny air pockets that give the cookie its soft texture.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract. Beat until everything is fully combined and the mixture looks creamy.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mix to the wet mixture, stirring until a thick dough forms.
Step 5: Fold in Chocolate Chunks
Add the chocolate chunks and mix just until incorporated. Don’t overmix; you want the chunks to stay intact for those gooey pockets.
Step 6: Shape the Dough
Using a large cookie scoop or your hands, portion out 1/3 cup-sized balls of dough (about 3 oz each). Roll them gently and place them on the baking sheet, leaving plenty of space between each cookie.
Step 7: Bake
Bake for 9–11 minutes. They’ll look slightly underbaked in the center—that’s perfect. The residual heat will continue cooking them as they cool.
Step 8: Cool and Serve
Let the cookies cool on the sheet for 10 minutes before transferring them to a wire rack. Serve warm for the full Crumbl experience.
Tips for Perfect Crumbl Copycat Cookies
Getting that signature Crumbl cookie texture isn’t just about following the recipe—it’s about mastering a few behind-the-scenes tricks. First off, don’t skip the room temperature butter. It creams better with sugar, which creates that light, fluffy texture in the dough. Cold butter just won’t cut it here.
Another big tip? Chill your dough for at least 30 minutes before baking. While not mandatory, it helps solidify the fats in the cookies so they don’t spread too much in the oven. That’s how you keep them thick and chewy, just like Crumbl’s. If you’ve got the time, even chilling overnight can work wonders.
Avoid overmixing the dough, especially after adding flour. Overworking it activates the gluten and can make the cookies dense instead of tender. Just mix until everything is combined—no more, no less.
When scooping the dough, weigh it out if you want professional consistency. Crumbl cookies are large—around 3.5 to 4 ounces each. This ensures even baking and keeps all your cookies the same size.
One final secret? Slightly underbake the cookies. It might feel wrong to pull them out when the center still looks soft, but this is where the magic happens. They’ll continue baking on the tray, and the inside stays gooey while the edges firm up.
For that picture-perfect Crumbl finish, press a few extra chocolate chunks on top of each dough ball just before baking. Not only does it make the cookies look bakery-style, but it ensures every bite has rich chocolate flavor front and center.
Optional but totally worth it: sprinkle a tiny bit of flaky sea salt on top right after baking. The salt enhances the chocolate and gives that sophisticated, crave-worthy contrast.
How to Store Crumbl Chocolate Chip Cookies
Freshly baked Crumbl cookies are best enjoyed warm, but if you’re making a big batch (and you should), storing them right keeps them soft and chewy for days.
Short-term storage: Once cooled, place the cookies in an airtight container at room temperature. Add a slice of white bread inside the container—it sounds odd, but the bread releases moisture and keeps the cookies from drying out. This trick can keep them soft for up to 4–5 days.
Want that warm, gooey center again? Just pop a cookie in the microwave for about 10–15 seconds. It’ll taste fresh out of the oven. Wrap it in a paper towel to retain moisture and avoid overcooking.
Freezing instructions: These cookies freeze beautifully. You can freeze them in two ways—raw or baked. For raw dough, shape your cookie balls, place them on a baking sheet, and freeze until solid. Then transfer to a zip-top freezer bag. They’ll last for up to 3 months. Bake from frozen at 375°F, adding an extra 2–3 minutes to the baking time.
For baked cookies, cool them completely and wrap each one individually in plastic wrap or foil. Store them in a freezer-safe container or bag. To reheat, microwave or warm in the oven at 300°F for about 5–7 minutes.
Pro tip: Label your bags with the date. You’ll thank yourself later.
By storing your Crumbl chocolate chip cookies the right way, you can enjoy a warm, bakery-style treat whenever the craving strikes—without making a fresh batch each time.
Serving Suggestions
These cookies are a dessert in themselves, but the right serving suggestions can take your homemade Crumbl experience to the next level. First and foremost, serve them warm. Whether you’re eating them fresh out of the oven or reheating leftovers, warmth is key to getting that gooey, melty texture that defines a Crumbl cookie.
Want to go all out? Pair them with a scoop of vanilla ice cream. The hot-cold combo is pure bliss, and the creamy texture of the ice cream complements the chewy cookie perfectly.
Hosting a party or dessert night? Turn them into cookie sandwiches. Just spread some frosting or whipped cream between two cookies and chill slightly. You can also try adding marshmallow fluff, Nutella, or peanut butter.
For a more elegant presentation, serve them on a platter with a drizzle of chocolate or caramel sauce. Add some chopped nuts, fresh berries, or even a sprinkle of powdered sugar. It’s a great way to dress them up for special occasions.
If you’re into coffee or milk, these cookies are ideal dunkers. Try pairing them with a cold glass of whole milk, a cappuccino, or even hot cocoa for that nostalgic comfort.
For holidays, customize the look—top with red and green sprinkles for Christmas, or mini heart candies for Valentine’s Day. You can even flavor the dough with seasonal extracts like peppermint or pumpkin spice.
Basically, Crumbl copycat cookies are versatile enough to adapt to any dessert moment—whether it’s casual comfort food or an Instagram-worthy treat.
Nutritional Information
It’s no secret—these cookies are a decadent treat. But when you’re making them at home, it’s nice to know exactly what you’re getting. Here’s an approximate breakdown per cookie (based on a 3.5 oz portion):
| Nutrient | Amount (per cookie) |
|---|---|
| Calories | 430–470 kcal |
| Total Fat | 22–25g |
| Saturated Fat | 13–15g |
| Carbohydrates | 55–60g |
| Sugars | 35–40g |
| Protein | 4–5g |
| Sodium | 200–250mg |
Please note that actual values may vary depending on the specific ingredients used (like butter brand, chocolate type, and flour density).
These cookies are high in sugar and saturated fat—so moderation is key. That said, they’re meant to be an indulgent dessert, not a daily snack. If you’re looking for ways to lighten them up, consider:
- Using dark chocolate for less sugar
- Substituting half the butter with unsweetened applesauce
- Reducing sugar slightly
But remember, altering the recipe may affect the texture. Sometimes, it’s best to just enjoy the full experience—and share the batch to spread the joy (and the calories).
Why Homemade Beats Store-Bought
Crumbl is undeniably delicious, but there’s something magical about baking your own cookies. First of all, it’s cheaper. A single Crumbl cookie can cost $4 or more. Making a whole dozen at home? Probably the same price or less—and you get more than one!
Customization is another big win. Want more chocolate? Less sugar? A dash of cinnamon? Go for it. Baking at home gives you control over every single ingredient and how the cookie turns out.
Plus, you get that fresh-out-of-the-oven experience that’s hard to replicate with store-bought cookies. No delivery wait times, no reheating. Just warm, soft cookies when you want them.
Baking is also therapeutic. The smell of melting butter and sugar filling your kitchen? Instant mood booster. It’s an experience Crumbl can’t box up and sell.
And finally, you get to share something homemade with your friends or family. Cookies baked with love always taste better.
FAQs about Crumbl Chocolate Chip Cookie Recipe
1. Can I make the dough ahead of time and refrigerate it?
Absolutely! In fact, chilling the dough overnight enhances the flavor and texture. Just make sure to cover it tightly in plastic wrap or store it in an airtight container. When you’re ready to bake, let it sit at room temperature for about 10–15 minutes before scooping.
2. What type of chocolate works best for Crumbl-style cookies?
Semi-sweet chocolate chunks are the go-to for that authentic taste. You can also use a chopped-up chocolate bar for larger, meltier pockets. Avoid using mini chips—they don’t create the same gooey effect.
3. How do I make sure my cookies don’t spread too much in the oven?
Chilling the dough is key. Also, avoid placing cookie dough on a hot baking sheet. If you’re doing multiple batches, let your trays cool in between or use new parchment-lined trays.
4. Can I freeze baked Crumbl cookies?
Yes! Wrap each cookie individually in plastic wrap or foil, then place them in a zip-top bag or airtight container. When ready to eat, warm them up in the microwave or oven for that fresh-baked feel.
5. How do I make a gluten-free version of this recipe?
Substitute the all-purpose flour with a 1:1 gluten-free baking flour that contains xanthan gum. Keep in mind, the texture may be slightly different, but the flavor will still be delicious.
Conclusion
By following this detailed step-by-step guide, you now have everything you need to whip up a batch of show-stopping cookies that rival the real thing. From choosing high-quality ingredients to using essential baking tricks like chilling the dough and underbaking slightly, every detail counts when it comes to capturing that authentic Crumbl taste and texture.
And the best part? You don’t have to wait for store hours, stand in line, or spend a small fortune. You can customize each cookie to your liking—extra chocolate, stuffed centers, or even creative mix-ins. Plus, you can share them fresh out of the oven with your loved ones—or keep them all for yourself (no judgment here).
So, tie up that apron, preheat that oven, and bring some Crumbl-style magic into your own kitchen. Once you do, there’s no going back to store-bought cookies. Happy baking!
