What makes this Crumbl chocolate chip cookie recipe different from regular cookies?

These cookies are massive, ultra-soft in the center, and loaded with milk chocolate chips—just like the real deal from Crumbl.

Do I have to stick with milk chocolate chips? Can I mix it up?

Not at all! If milk chocolate isn’t your thing, go ahead and use dark, semi-sweet, or even swirl in a combo. I’ve even tossed in peanut butter chips once—no regrets.

Is chilling the dough really necessary, or can I skip it?

I mean… you u003cemu003ecanu003c/emu003e skip it, but you’ll miss out on that thick, bakery-style cookie magic. Chilling helps the dough firm up, which means less spreading and more chewy goodness.

What’s the best way to freeze the dough or leftover cookies?

Freeze scooped dough on a tray, then store in a bag—bake straight from frozen. Baked cookies? Wrap and freeze, then warm up when the craving hits.

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

Description

Recreate the famous Crumbl chocolate chip cookies at home with this easy, step-by-step recipe. Thick, gooey, bakery-style cookies packed with melty milk chocolate chips and rich vanilla flavor.

Ingredients

Scale

1 cup unsalted butter (softened)
1 1/4 cups light brown sugar
1/4 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 1/4 cups all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups milk chocolate chips (Guittard or Ghirardelli preferred)

Instructions

In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy (about 3–4 minutes).
Add eggs one at a time, mixing after each. Stir in vanilla extract.
In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
Slowly mix the dry ingredients into the wet mixture until just combined.
Fold in the chocolate chips, reserving a few for topping if desired.
Chill the dough for at least 30 minutes (optional but recommended).
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Scoop dough into large 1/3 to 1/2 cup balls and place spaced apart on the baking sheet.
Bake for 12–14 minutes, until edges are golden but centers still look soft.
Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Press extra chips on top if desired.

Notes

Don’t skip creaming the butter and sugars—it’s key to the cookie texture.

For a deeper flavor, brown half the butter before mixing.

Want smaller cookies? Use a standard cookie scoop and reduce baking time by 2–3 minutes.

Gluten-free? Use a 1:1 GF flour blend with xanthan gum included.

Storage: Store cookies in an airtight container at room temperature for up to 4 days.

Freezing Dough: Scoop and freeze dough balls on a tray, then transfer to a bag. Bake from frozen, adding 2–3 extra minutes.

Reheating Baked Cookies: Microwave for 10–15 seconds for a warm, gooey center.

Prep Time: 20 minutes
Cook Time: 13 minutes
Category: Dessert
Cuisine: American

Nutrition

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