Crumbl Chocolate Chip Cookie Recipe You’ll Want to Make Again

Did you know that Crumbl sells over a million cookies per week across the U.S.? Yeah, one million. And after one bite of their famous chocolate chip cookie, you’ll totally get why.

So here’s the thing—I’m a self-confessed cookie addict. Always have been. I still remember the first time I tried a Crumbl chocolate chip cookie. It was warm, gooey, the size of my palm, and honestly? It ruined all other cookies for me. But here’s the catch… at nearly $5 a pop, my cravings were starting to sabotage my budget. That’s when I decided to figure out how to make the Crumbl chocolate chip cookie recipe myself, right at home. Spoiler: It took a lot of trial and error (my kitchen looked like a cookie war zone for weeks).

But let me tell you, this copycat Crumbl cookie recipe is the closest you’ll get without driving to the store. Big, buttery, ridiculously soft centers, with those melty milk chocolate chips in every single bite. It’s not just a homemade cookie—it’s a full-on experience. You’ll taste the love in every batch.

If you’ve been searching for a chocolate chip cookie recipe that’s thick, chewy, slightly crisp on the edges, and packed with flavor (without being overly sweet or cakey), this is the one. Whether you’re baking for your kids, your partner, or—let’s be honest—yourself at midnight in sweatpants, this cookie delivers.

So grab your favorite mixing bowl and let’s get into this Crumbl chocolate chip cookie recipe.

Ingredients for the Crumbl Chocolate Chip Cookie Recipe

Alright, let’s talk ingredients. This isn’t your average chocolate chip cookie—we’re aiming for thick, soft-in-the-center, Crumbl-style cookie perfection. You’ll need a few pantry staples, but a couple of premium picks really take this recipe to the next level. And yes, those milk chocolate chips matter (I’m looking at you, Guittard and Ghirardelli fans).

Here’s a quick and colorful breakdown of everything you’ll need:

Ingredient	Amount	Notes
All-purpose flour	3 1/4 cups	Spooned and leveled—don’t scoop!
Cornstarch	1 tablespoon	Adds softness and structure
Baking soda	1 teaspoon	Helps lift and spread
Baking powder	1/2 teaspoon	Adds a bit more rise
Salt	1 teaspoon	Balances the sweet
Unsalted butter	1 cup (softened)	Room temp is key—don’t microwave!
Light brown sugar	1 1/4 cups	For that chewy, caramel-y richness
Granulated sugar	1/4 cup	Adds crisp edges
Large eggs	2	Room temperature helps with mixing
Vanilla extract	1 tablespoon	Use pure, not imitation
Milk chocolate chips	2 cups	Guittard or Ghirardelli preferred

Quick Tip: If you really want that signature Crumbl look, press a few extra chocolate chips on top after baking. It’s not just about taste—it’s the visual “wow” factor too!

Substitute Ideas:

• Gluten-free? Use a 1:1 gluten-free flour blend.
• Want it less sweet? Use semi-sweet chips instead of milk chocolate.
• Dairy-free? Try plant-based butter and vegan chocolate chips.

Now that you’ve got the lineup, let’s move on to the gear that’ll make baking a breeze.

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Tools Needed for the Crumbl Chocolate Chip Cookie Recipe

Before you dive into mixing and scooping, let’s make sure your kitchen is ready for action. You don’t need a pro bakery setup, I promise. Just a few solid tools can make a huge difference—especially if you’re after those giant, soft-on-the-inside, bakery-style chocolate chip cookies that Crumbl is famous for.

I’ve learned (the hard way) that using the right tools means less mess, more fun, and better cookies. Here’s what I recommend having within arm’s reach:

Tool	Why You Need It
Electric mixer (hand or stand)	Creaming butter and sugar properly is a game changer.
Mixing bowls (at least 2)	You’ll need one for dry, one for wet—less chaos.
Measuring cups & spoons	Accuracy is key, especially for flour and leaveners.
Cookie scoop or ice cream scoop	Helps shape those thick, oversized cookie balls like a pro.
Parchment paper or baking mat	Keeps cookies from sticking and makes cleanup easier.
Baking sheet	A light-colored one works best to prevent over-browning.
Cooling rack	Let those cookies rest without getting soggy bottoms.
Rubber spatula	Handy for folding in chocolate chips without overmixing.

Quick tip from my kitchen: If you don’t have a cookie scoop, two big spoons work in a pinch. You’ll just want to roll the dough gently with your hands to get that Crumbl cookie shape (yes, it’s a little messy—embrace it).

Also, if your oven tends to run hot (mine totally does), use an oven thermometer. It’s a small investment that pays off when you’re trying to get that perfect soft center without burning the bottoms.

Once you’ve got your tools set up, you’re ready to move on to the fun part—making those big, buttery cookies from scratch.

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Step-by-Step Guide to Make the Crumbl Chocolate Chip Cookie Recipe

Alright, here’s where the fun begins—and where I usually end up with flour in my hair and at least one spoon “accidentally” licked. This Crumbl chocolate chip cookie recipe is surprisingly simple, but there are a few steps that really make a difference in the final result. I’ve learned this the messy, chocolate-covered way.

Let’s break it down step by step:

Step 1: Cream It Like You Mean It

First things first, grab your softened butter and throw it into a big mixing bowl. Add your brown sugar and white sugar, and mix them together until it looks fluffy and pale. This part takes a few minutes—don’t rush it. If your arm starts to hurt, you’re probably doing it right.

This creaming process is what gives your cookies that melt-in-your-mouth texture, so take your time. I usually let my mixer run for about 3 to 4 minutes while I clean up the sugar I spilled (oops).

Step 2: Add the Good Stuff (Eggs and Vanilla)

Crack in your eggs, one at a time. Mix each in just until it disappears—nothing fancy here. Then pour in your vanilla extract. Go for the real stuff if you can swing it; it makes a difference, especially in a recipe like this where flavor matters.

By now, your dough should smell really good. Try not to eat it yet (I mean, you do you, but there are still raw eggs in there).

Step 3: Bring in the Dry Crew

In another bowl, whisk together your flour, cornstarch, baking soda, baking powder, and a pinch of salt. This combo is what gives these cookies that signature Crumbl-style height and softness. Cornstarch might sound weird, but don’t skip it—it’s a little cookie miracle worker.

SLeave them on the pan for five minutes to settle. I usually do this in a couple of batches so flour doesn’t fly all over my counter (been there). Mix just until everything’s combined—no need to overthink it.

Step 4: Chocolate Chip Time

Here’s the best part. Dump in your milk chocolate chips and fold them in gently. I like to save a few to press into the tops of the cookies later for that bakery look.

Quick tip: Guittard or Ghirardelli chips are chef’s kiss, but if you’ve only got store-brand on hand, don’t stress. It’ll still be delicious.

Step 5: Chill the Dough (I Know… But Please Do It)

I used to skip this step. Big mistake. Chilling your dough for at least 30 minutes (an hour is even better) makes the cookies thicker and chewier and stops them from spreading into flat, sad pancakes.

If you’re short on time, scoop the dough first, then chill the balls on a tray. It speeds things up and makes less mess later.

Step 6: Time to Bake

Preheat your oven to 375°F. Don’t just guess—make sure it’s fully heated before your cookies go in.

Scoop out big mounds of dough—like 1/3 to 1/2 cup each. These aren’t mini cookies. Place them on a baking sheet lined with parchment paper and pop them in the oven.

Bake for 12 to 14 minutes. When the edges are golden and the centers still look a little soft? Pull them out. Trust the process—they’ll firm up as they cool.

Step 7: Cool… Or Don’t

Allow them to sit on the baking tray for about five minutes. This is when the magic happens—the centers set up just right. Then move them to a wire rack to finish cooling… if they make it that far.

I usually “test” one while it’s still warm. You know, for quality control.

Serving Suggestions for Your Crumbl Chocolate Chip Cookie Recipe

So you’ve baked a batch of these glorious, gooey Crumbl-style chocolate chip cookies… now what?

Well, first of all—congrats. You’ve officially joined the “I make better cookies than most bakeries” club. Welcome. Let’s talk about how to serve them so you (and everyone lucky enough to be around you) get the full experience.

Serve Them Warm (It’s Non-Negotiable)

There’s just something magical about a warm cookie with those soft centers and melty chocolate chips. If you’re eating them fresh from the oven, you’re doing it right.

• Not eating them right away? No worries—just pop one in the microwave for 10–12 seconds. Boom. Instant bakery vibes.
• Want the ultimate indulgence? Add vanilla ice cream on top.

Make It a Cookie Party

These cookies are big. Like, two-hands-required big. That makes them perfect for sharing (or not—totally your call).

• Cut them into quarters or halves and serve them on a platter for parties, bake sales, or movie nights.
• Drizzle with melted chocolate or caramel if you’re feeling a little extra (I mean, you deserve it).

Pair Like a Pro

Cookies and milk? Classic, obviously. But don’t stop there.

• Try them with a cold brew coffee for a grown-up twist.
• Warm up some almond or oat milk if you’re dairy-free—they pair beautifully.
• Hot chocolate and a cookie? That combo has never failed me, especially in colder months.

Gift Them (But You’ll Want to Keep Some)

Wrap a few cookies in parchment, tie them with twine, and boom—you’ve got a homemade gift that people will actually be excited about.

• Perfect for occqsions as birthdays, holidays, or to surprise your kids.
• Add a little tag that says “Warning: Highly Addictive” and you’ll get bonus points.

Variations of the Crumbl Chocolate Chip Cookie Recipe

One of the best things about this Crumbl chocolate chip cookie recipe? It’s a rock-solid base that you can totally customize. Once you’ve mastered the classic version, you can get creative and add your own twist—because hey, no two cookie cravings are exactly the same.

Here are a few fun (and tasty) ways to switch things up:

Switch Up the Chocolate

You’re not limited to just milk chocolate chips—unless that’s your favorite, of course.

• Semi-sweet chips: Want something a little less sweet? Go semi. It balances out the richness beautifully.
• Dark chocolate chunks: Fancy a deeper flavor? Chunks melt differently and give you those gooey pockets of goodness.
• White chocolate: Add a creamy, sweet twist that pairs surprisingly well with a dash of sea salt on top.

Add Some Crunch

Love a little texture in your cookies? Me too. Here’s how you can add a satisfying crunch without losing the soft center.

• Chopped walnuts or pecans bring a toasty, nutty vibe that works perfectly with the buttery dough.
• Toffee bits melt into tiny caramelized spots that surprise you with every bite.

Go Gluten-Free or Dairy-Free

Got dietary needs? No problem. This recipe is flexible enough to work with alternatives:

• Swap regular flour for a 1:1 gluten-free baking blend—make sure it includes xanthan gum for the right texture.
• Use plant-based butter and dairy-free chocolate chips if you’re avoiding dairy. The result? Still rich and satisfying.

Turn Them Into Cookie Bars

Don’t feel like scooping dough? I hear you.

• Press the dough into a parchment-lined baking pan and bake for 20–25 minutes.
• Slice into chunky cookie bars once cooled. Boom—same amazing taste, half the effort.

Common Mistakes and How to Avoid Them When Making the Crumbl Chocolate Chip Cookie Recipe

Look, baking isn’t always smooth sailing. Even with a killer Crumbl chocolate chip cookie recipe, things can go sideways if you’re not careful. I’ve made more than a few baking blunders—like the time I forgot the baking soda and ended up with chocolate chip frisbees (true story). So, let’s save you from the same fate.

Here are the most common cookie missteps—and how to dodge them like a pro:

Mistake #1: Overmixing the Dough

Once you add the flour, it’s easy to get carried away. Maybe you’re zoning out. Maybe you’re dancing to your baking playlist (guilty). But overmixing activates the gluten, which gives you dense, tough cookies instead of that soft, thick texture you’re going for.

How to fix it:
Mix just until the flour disappears. Stop the moment the dough comes together—don’t try to “smooth it out.” Lumps are okay here.

Mistake #2: Skipping the Chill Time

I get it—you want cookies now, not in an hour. But chilling the dough helps control spread, enhances the flavor, and gives you those thick bakery-style cookies with gooey middles and golden edges.

How to fix it:
Even 30 minutes in the fridge can make a difference. If you’re tight on time, shape the dough into balls first, then chill them while your oven preheats.

Mistake #3: Guessing on Flour Measurements

This one’s sneaky. Too much flour = dry cookies that don’t spread. Too little = cookies that puddle into sad, flat blobs. The way you scoop matters.

How to fix it:
Use the spoon-and-level method (scoop flour into the measuring cup with a spoon, then level it off with a knife). Better yet, use a kitchen scale if you’ve got one.

Mistake #4: Overbaking “Just to Be Safe”

Cookies don’t look totally done when they’re actually perfect. If you bake them until they look fully cooked, you’ll end up with dry centers instead of soft, chewy goodness.

How to fix it:
Pull them out when the edges are golden but the center still looks slightly underbaked. Trust me, they’ll set as they cool. And if one falls apart during the “cooling process,” well… call it a taste test.

utritional Breakdown (Per Cookie)

The numbers below are approximate and based on a large Crumbl-sized cookie. Yours may vary slightly depending on size, ingredients, and how many chocolate chips mysteriously disappear during baking. (It happens.)

• Calories: ~720
• Carbohydrates: 96g
• Fat: 32g
• Protein: 12g
• Sugar: 52g

As you can see in the chart above, these cookies pack a punch—but they’re also more than just sugar bombs. With real butter, eggs, and milk chocolate chips, they do offer:

A Few Hidden Benefits

• Energy Boost: The combo of carbs and sugar makes these great for a mid-afternoon pick-me-up (or post-dinner dessert that keeps the convo going).
• Mood Lifter: Chocolate = happiness. That’s just science. Or close enough.
• Customizable Ingredients: You can adjust the sweetness, swap in dark chocolate for antioxidants, or even sneak in a few chopped nuts for protein and crunch.

Pairing Suggestions for the Crumbl Chocolate Chip Cookie Recipe

So, you’ve got a batch of warm, gooey cookies cooling on the counter (or let’s be real—already halfway gone). Now what? If you’re like me, you want to enjoy your homemade Crumbl chocolate chip cookies with something that takes the whole experience to the next level.

Here are a few pairing ideas that make these cookies feel even more special:

Classic? Milk, Obviously.

You can’t go wrong with a cold glass of milk next to a warm cookie. It’s the ultimate nostalgic combo for a reason.

• Whole milk gives that creamy richness that balances out all the sweetness.
• Almond or oat milk is a great non-dairy option if that’s your thing (I personally love oat milk for cookies—it’s got a subtle sweetness that works so well).

Warm Drinks That Feel Like a Hug

If you’re enjoying these cookies in the evening, curl up with something cozy in a mug.

• A big cup of hot chocolate with marshmallows? Yes, please.
• Coffee or espresso brings a nice bitterness that cuts through the sweetness. Dunking optional but encouraged.
• Chai latte is surprisingly amazing with these. The spices + chocolate chip combo = chef’s kiss.

Make It a Dessert Spread

Hosting friends or just feel like going all out? Turn these cookies into the centerpiece of a dessert board.

• Add fresh berries, mini marshmallows, caramel sauce, or even some ice cream scoops on the side.
• You could even crumble one cookie over a sundae—trust me, it’s dangerously good.

For the Extra Indulgent Crowd

If you’re not afraid to go full dessert mode:

• Make a cookie sandwich by slathering some buttercream or cream cheese frosting between two cookies.
• Or go big and create a cookie skillet version—bake the dough in a small pan and top it with ice cream straight from the oven.

Cost Breakdown of the Crumbl Chocolate Chip Cookie Recipe

Here’s a quick look at how much it actually costs to make a batch of bakery-style cookies at home. Spoiler: way less than buying from Crumbl.

Ingredient	Amount Used	Estimated Cost (USD)
Unsalted Butter	1 cup (2 sticks)	$2.50
Granulated Sugar	1/4 cup	$0.10
Brown Sugar	1 1/4 cups	$0.50
Eggs	2 large	$0.50
All-Purpose Flour	3 1/4 cups	$0.60
Cornstarch	1 tablespoon	$0.10
Baking Soda	1 teaspoon	$0.05
Baking Powder	1/2 teaspoon	$0.05
Salt	1 teaspoon	$0.01
Vanilla Extract	1 tablespoon	$0.50
Milk Chocolate Chips	2 cups	$3.00

👉 Total Estimated Cost (Per Batch of 12 cookies): $8.91
💰 Approximate Cost Per Cookie: $0.74

Comparison Time

Item	Cost per Cookie
Homemade (your recipe)	~$0.74
Crumbl Store Cookie (average)	$4.00–$5.00

Not only do you save over $3 per cookie, but you also get bragging rights for baking them yourself. Plus, no need to wait in line or check the weekly rotating menu—your kitchen is the bakery now.

Ready to Bake Like a Pro? Your Crumbl Cookie Moment Awaits 🍪

What I love most about the Crumbl Chocolate Chip Cookie is how flexible recipe is. Want to swap in dark chocolate? Do it. Need a gluten-free version? That works too. Want to hide a cookie in your hoodie pocket like I did last week? You’re among friends here.

But hey—don’t just take my word for it. Bake a batch. Taste the magic. And if you feel like bragging (as you should), tag me in your cookie pics or drop a comment with your own twist on the recipe.

Now go on—preheat that oven and make your kitchen smell like joy. Let me know how they turn out!

Frequently Asked Questions About the Crumbl Chocolate Chip Cookie Recipe