Crumbl Chocolate Chip Cookie Recipe for Soft, Chewy Copycat Cookies

Name: Crumbl Chocolate Chip Cookie
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened to room temperature; 1 1/4 cup packed brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 Tbsp. vanilla extract; 3 cups all purpose flour; 2 tsp. cornstarch; 1 tsp. baking soda; 1 1/4 tsp. salt; 2 1/2 cups milk chocolate chips

By:

Ruby Bennett

Published:

July 8, 2026

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You’re going to love this Crumbl chocolate chip cookie recipe because it bakes up thick, soft, and chewy, just like the bakery favorite! These copycat cookies have a soft center, slightly golden edges, and gooey pools of melted milk chocolate in every bite. The dough uses simple, pantry friendly ingredients, so you do not need a special shopping trip to get started. You can scoop the dough giant, just like Crumbl, or use a medium scoop for regular sized cookies perfect for everyday snacking. Best of all, there is no dough chilling required, so you can go from mixing bowl to warm cookie in about 20 minutes. The dough also freezes beautifully, so you can bake a few cookies whenever the craving hits.

Loaded with creamy milk chocolate chips and a buttery dough, these homemade Crumbl cookies taste even better than the bakery version in my kitchen, and I think you will agree. If you love thick, bakery style cookies, you may also want to try my bakery style chocolate chip cookies or these popular thick chewy chocolate chip cookies.

Pro tip: For the softest, thickest cookies, pull them from the oven when the centers look slightly underdone. They will finish setting on the hot baking sheet and stay perfectly soft inside.

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Ingredients For Copycat Crumbl Chocolate Chip Cookies

You only need a handful of basic baking staples to make these copycat Crumbl chocolate chip cookies. No fancy ingredients, no special equipment, just the same simple pantry items you already use for classic chocolate chip cookies. Here is everything you will need to gather before you start.

1 cup unsalted butter, softened to room temperature
1 1/4 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 Tbsp. vanilla extract
3 cups all purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1 1/4 tsp. salt
2 1/2 cups milk chocolate chips

For an extra special finishing touch, you can sprinkle a little flaky sea salt on top of each dough ball right before baking. It balances the sweetness and gives the cookies that signature bakery look. Want to add even more chocolatey flavor? Reserve a small handful of milk chocolate chips to press gently on top of each cookie right when they come out of the oven.

These copycat Crumbl cookies come together in one bowl with a hand mixer or stand mixer. Follow these simple steps and you will have warm, bakery style cookies on your counter in no time. Take your time creaming the butter and sugars well, because that step gives the cookies their soft, fluffy texture.

Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light, soft, and fluffy, about 2 to 3 minutes.
Add the eggs and vanilla extract, then beat again until everything is well combined. Scrape down the sides of the bowl as needed.
In a separate small bowl, whisk the flour, cornstarch, baking soda, and salt together.
Add the dry ingredients to the wet mixture, about 1 cup at a time, mixing on low speed until just combined. Do not overmix, or your cookies will turn out dense.
Stir in the milk chocolate chips by hand with a spatula so they stay whole and creamy.
For large Crumbl style cookies, scoop 1/3 cup of dough per cookie and place on the prepared baking sheet. Bake for 10 to 11 minutes.
For regular sized cookies, use a medium ice cream scoop and bake for 8 minutes.
Bake until the edges are just golden brown and the centers look slightly firm but still soft. Do not overbake. Let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack.

That is it! You just made bakery style Crumbl chocolate chip cookies right in your own kitchen. For even more tips on shaping and baking, you can read this helpful copycat Crumbl chocolate chip cookie recipe from Sally’s Baking Addiction, or check out this great Crumbl chocolate chip cookie copycat from Cooking with Karli.

Bake Time and Size Quick Guide

Cookie Size	Dough Amount	Bake Time at 375 degrees F	Result
Large (Crumbl style)	1/3 cup dough	10 to 11 minutes	Thick, bakery style cookie
Regular size	Medium scoop	8 minutes	Classic soft and chewy cookie

What to Serve/Pair with Crumbl Chocolate Chip Cookies

These warm, melty cookies taste amazing on their own, but the right pairing can make them even more special! The classic move is an ice cold glass of milk, and trust me, it never gets old. The cold milk cuts through the buttery sweetness and makes every bite feel like a cozy hug.

You can also pair these cookies with a fresh, hot cup of coffee for a perfect afternoon pick me up, or serve them warm with a scoop of vanilla ice cream for an extra sweet treat. They make a great dessert for parties, holiday cookie trays, and weekend baking with the family.

Popular Substitutions & Additions

One of the best parts of making homemade Crumbl cookies is that you can customize them to match your taste. The base recipe is super flexible, and small changes can give you a totally different cookie experience. Try these popular swaps and mix ins next time you bake a batch.

Chocolate chip swap: Use semi sweet or dark chocolate chips instead of milk chocolate chips if you like a richer, less sweet cookie. White chocolate chips also work great for a sweeter, creamier flavor.
Add nuts: Stir in 1/2 cup of chopped walnuts or pecans for a nutty crunch and classic bakery vibe.
Add coconut: Mix in 1/2 cup of shredded coconut if you are a coconut fan. It adds a sweet, chewy texture.
Sea salt finish: Sprinkle a few flakes of sea salt on top of each cookie right before baking. It balances the sweetness and makes the chocolate flavor pop.

You can even try browned butter in place of softened butter for a nutty, toasty depth of flavor. Just let the butter cool and firm up before you cream it with the sugars. For more fun flavor ideas, take a peek at this homemade Crumbl chocolate chip cookies roundup from Life Love and Sugar, or this thick Crumbl style chocolate chip cookies guide from Preppy Kitchen.

Storage & Leftovers

To keep your Crumbl style cookies soft and chewy, let them cool completely on a wire rack, then store them in an airtight container at room temperature for up to 5 days. Here is a little baker’s secret: place a slice of plain white bread inside the container. The bread keeps the cookies extra soft by giving up its moisture, and you can replace the bread every couple of days.

For longer storage, you can freeze both baked cookies and unbaked dough balls for up to 3 months. Place the dough balls on a parchment lined tray, freeze until solid, then transfer to a freezer bag. When you are ready to bake, place the frozen dough straight onto a baking sheet and add 1 to 2 extra minutes to the baking time. Baked cookies can be thawed at room temperature or warmed in the microwave for 10 to 15 seconds for that fresh out of the oven taste.

What makes Crumbl chocolate chip cookies so soft and thick?

The combination of melted butter (or browned butter), a higher ratio of brown sugar to white sugar, and a bit of cornstarch helps create a soft, thick texture. Chilling the dough also prevents spreading, resulting in a bakery style cookie.

Do Crumbl chocolate chip cookies need to be chilled before baking?

Yes, chilling the dough for at least 30 minutes helps solidify the butter, which reduces spreading and keeps the cookies thick. Overnight chilling enhances the flavor.

How big are Crumbl chocolate chip cookies?

Crumbl cookies are large, typically weighing about 4 to 5 ounces each. They are scooped with a large cookie scoop (about 1/3 cup) and shaped into tall rounds before baking.

How long should I bake Crumbl style chocolate chip cookies?

Bake at 350°F for 10 to 13 minutes, or until the edges are lightly golden and the center is still slightly soft. The cookies continue to set on the baking sheet after removal.

Can I substitute semi sweet chocolate chips for milk chocolate chips in a Crumbl copycat recipe?

Yes, you can use semi sweet chips. Crumbl uses milk chocolate chips, but semi sweet will make the cookies less sweet and slightly richer in cocoa flavor. Adjust sugar if desired.

Why is cornstarch added to some Crumbl copycat cookie recipes?

Cornstarch tenderizes the gluten in the flour, making the cookies softer and more delicate. It also helps keep the cookies from spreading too much during baking.