These Copycat Crumbl Chocolate Chip Cookies are giant, bakery-sized cookies that have rich, buttery brown sugar cookie dough and plenty of chocolate chips. They’re just as good as the bakery originals, and you can make them right at home!
If you love Crumbl chocolate chip cookies, you have to try this homemade version! These Copycat Crumbl Chocolate Chip Cookies are giant, bakery-sized cookies with a buttery brown sugar base and plenty of chocolate chips in every bite.
They’re everything you want in a bakery-style chocolate chip cookie, without having to make a trip to the cookie shop. And the best part? You can make a whole batch at home whenever you want!
Ingredient notes and substitutions
- Butter: I use salted butter in this recipe.
- Brown sugar: I use light brown sugar, but dark brown sugar would also work.
- Flour: It’s key to weigh the flour in this recipe. I’ve given volume measurement, too, but weight will be more accurate. Too much flour will give you dry, heavy, crumbly cookies.
- Vanilla: I use a generous amount of vanilla in the cookies, but you can adjust it according to your tastes.
How to make copycat Crumbl chocolate chip cookies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat oven to 375°F.
Step 2: Cream together the butter, granulated sugar and brown sugar, about 3 minutes on medium.
Step 3: Add the eggs and vanilla. Mix until light in color and creamy, about 1-2 minutes on medium.
Step 4: Add in the dry ingredients (flour, baking soda, baking powder and salt), stir into the dough until completely combined.
Step 5: Fold in the chocolate chips.
Step 6: Portion out the dough into 1/4 cup portions.
Step 7: Roll into a ball and arrange 6 onto each cookie sheet. Add extra chocolate chips to the top if desired.
Step 8: Bake for 12-15 minutes, until the cookies are just beginning to turn golden brown but are still underdone. Crumbl’s cookies are famous for being underdone, so slightly underbaking the cookies will give you that same texture.
Step 9: Allow the cookies to cool on the pan for 15 minutes before serving or transferring to a wire rack.
Recipe Tips!
- Don’t overmix the dough: Once the flour has been added, mix just until combined.
- Portion the dough evenly: Because these cookies are so large, even portions help them bake at the same rate. A kitchen scale is especially useful.
- Give the cookies room to spread: Oversized cookies need more space on the baking sheet than regular chocolate chip cookies.
- Don’t overbake: Large cookies can continue setting as they cool. Follow the recipe’s doneness cues rather than waiting for the entire cookie to look deeply browned.
- Let the cookies cool on the baking sheet: Giant cookies can be delicate when they’re hot. Allowing them to cool before moving them helps prevent breaking.
- Add a few chocolate chips on top: If desired, press a few extra chocolate chips into the dough before baking for that chocolate-filled bakery appearance.
How to freeze
- Freezing dough: You can freeze scoops of dough to bake for later. Simply flash freeze the scoops and place in a freezer-safe container for up to 1 month. When baking, bake from frozen, and add about 5 additional minutes to the baking time (baking time will vary by oven).
- Baked cookies: Allow the cookies to cool completely, then store them in a freezer-safe container with parchment paper between layers if needed.
Storage
The cookies should be stored in an airtight container at room temperature. The cookies will keep for about 3 days when properly stored.
More chocolate chip cookie recipes!
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Copycat Crumbl Chocolate Chip Cookies
Ingredients
- 341 g butter at cool room temperature
- 385 g brown sugar
- 100 g granulated sugar
- 2 large eggs
- 2 tablespoons vanilla extract
- 540 g all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 teaspoon salt
- 540 g semisweet chocolate chips
- Sea salt
Instructions
- Preheat oven to 375°F.
- Cream together the butter, granulated sugar and brown sugar, about 3 minutes on medium.341 g butter , 385 g brown sugar, 100 g granulated sugar
- Add the eggs and vanilla. Mix until light in color and creamy, about 1-2 minutes on medium.2 large eggs, 2 tablespoons vanilla extract
- Add in the dry ingredients (flour, baking soda, baking powder and salt), stir into the dough until completely combined.540 g all purpose flour , 2 tsp baking soda, 1 tsp baking powder, 1 teaspoon salt
- Fold in the chocolate chips.540 g semisweet chocolate chips
- Portion out the dough into 1/4 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Add extra chocolate chips to the top if desired.
- Bake for 12-15 minutes, until the cookies are just beginning to turn golden brown but are still underdone.
- Allow the cookies to cool on the pan for 15 minutes before serving or transferring to a wire rack.
Notes
- Butter: I use salted butter in this recipe.
- Brown sugar: I use light brown sugar, but dark brown sugar would also work.
- Flour: It’s key to weigh the flour in this recipe. I’ve given volume measurement, too, but weight will be more accurate. Too much flour will give you dry, heavy, crumbly cookies.
- Vanilla: I use a generous amount of vanilla in the cookies, but you can adjust it according to your tastes.
- Nutrition values are estimates.
Nutrition
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