Crumbl Chocolate Chip Cookie Recipe for Thick and Chewy Cookies

Crumbl Chocolate Chip Cookie Recipe

This copycat Crumbl chocolate chip cookie recipe is built for one thing: big, bakery style cookies that stay thick, soft, and chewy long after they cool. Each cookie is oversized, generously studded with chocolate, and soft enough that it still tastes fresh the next day.

If you have ever stood in line and paid bakery prices for a single cookie, this is your chance to make six of them at home. The whole process takes about 30 minutes from start to finish, and most of that time is hands off while the cookies bake and set.

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The dough mixes in two bowls, one for the dry ingredients and one for the butter, sugars, egg, and vanilla, so nothing about the method is fussy. The result is the kind of thick, chewy cookie that cracks slightly on top and stays tender through the middle.

This version follows the copycat Crumbl chocolate chip cookie recipe from Salt and Baker, developed to match the size and texture of the bakery original. If you enjoy this style of baking, my Jumbo Bakery Style Chocolate Chip Cookies are another way to get that same oversized texture with a slightly different spin.

Why This Recipe Works

Three details do the heavy lifting here, and all three are easy to control once you know what to look for.

• The size of the dough balls. A ½ cup measuring cup gives you dough balls that weigh about 5 to 5.5 ounces each, which is the size that matches the bakery version. If you want smaller cookies, a ¼ cup scoop works too, so watch the first batch closely since smaller dough bakes faster.
• A tested balance of ingredients. The recipe was tested more than once to land on a cookie that is soft and chewy rather than cakey, with enough structure to hold its shape on the tray instead of spreading into a puddle.
• Proper baking. The finished cookie is sweet and fully baked. It is not so soft that it falls apart in your hand, and not so hard that it crunches like a biscotti.

That combination of size, balance, and a moderate oven temperature is what separates a thick, chewy cookie from a flat, crisp one. Once you bake a tray at this size, the difference is obvious.

Ingredient Notes

Here is what you need for six large cookies. Each note explains why the ingredient matters, so you can make smart swaps without guessing.

• 2 ¼ cups all purpose flour. The recipe was tested at sea level. If you bake at a higher elevation, you may need to adjust the flour, and there is more on that below.
• 2 teaspoons cornstarch. Cornstarch holds onto moisture, and that is the quiet trick that keeps these cookies soft, thick, and chewy instead of dry and crumbly.
• 1 teaspoon baking powder and ½ teaspoon baking soda. Both leaveners are used, and slightly more than a small batch would call for, because these cookies are very large and need lift across all that dough.
• ¾ teaspoon salt. If you use salted butter instead of unsalted, cut the added salt by ½ teaspoon.
• ¾ cup unsalted butter, at room temperature. Butter brings the fat that keeps the cookies moist and tender, so let it soften on the counter rather than melting it.
• ¾ cup packed brown sugar and ½ cup granulated sugar. Brown sugar outnumbers the granulated sugar here, and that higher ratio is what keeps the cookies moist and gives them a deeper flavor.
• 1 large egg, at room temperature, plus 2 teaspoons vanilla extract. Letting the egg sit out for a few minutes helps it blend smoothly into the creamed butter.
• 1 ¼ cups Guittard baking chips. The bakery uses large milk chocolate chips, and Guittard baking chips are the closest match for that look and melt. Any chocolate chips you enjoy will still work well.

For higher altitudes, the recipe as written was developed for sea level. Bakers above that may need to add up to ¼ cup more flour and reduce the sugar by 1 tablespoon to keep the cookies from spreading too thin. Mix the dough, then check the texture before scooping.

Step by Step Instructions

The method is short and forgiving. Read it through once before you start, then work through the steps in order.

1. Preheat and prep. Heat the oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat.
2. Whisk the dry ingredients. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt until everything is evenly distributed.
3. Cream the butter and sugars. In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, cream the butter with the brown sugar and granulated sugar on medium speed for 2 to 3 minutes, scraping down the sides of the bowl as needed.
4. Add the egg and vanilla. Beat them in on medium speed for 1 minute, just until the mixture looks smooth and slightly lighter.
5. Combine the wet and dry. Add the dry ingredients and mix until just combined. Overmixing at this stage makes cookies tough, so stop as soon as the flour disappears, then stir in the chocolate chips by hand with a spatula.
6. Portion the dough. Use a ½ cup measuring cup to scoop equal dough balls, or weigh them on a kitchen scale so each one lands at 5 to 5.5 ounces. Place the dough balls on the prepared baking sheet with plenty of room, and bake only 2 cookies per tray. A ¼ cup scoop makes smaller cookies if you prefer.
7. Bake. Bake for 9 to 12 minutes, until the tops are lightly golden, no longer shiny, and the edges are set. Pull the sheet from the oven. Some cookies may have uneven edges, so immediately run a very large round biscuit cutter or cookie cutter around each cookie in a circular motion, like a hula hoop, to tuck the edges in and make them perfectly round. You are nudging the edges, not cutting the cookie. Leave the cookies on the hot tray for 10 minutes so they keep setting, then move them to a wire rack to cool for at least 10 minutes before eating. They need that time to firm up.
8. Store. Keep the cooled cookies in an airtight container once they have finished cooling.

On timing, the hands on prep runs about 10 minutes and the baking takes about 20 minutes once you count the batches and the tray rest, so plan on roughly 30 minutes total.

The dough itself should feel soft and moist, never crumbly or overly sticky. If it crumbles when you press it together, the dough is carrying too much flour, so reduce it slightly next time.

The 10 minutes on the hot tray is not optional. The cookies finish setting there, and moving them early is the fastest way to end up with a bent, underbaked center.

Recipe Tips

These small adjustments make a noticeable difference, especially once you bake a second batch.

• Milk chocolate chips are the traditional choice here, and semi sweet chocolate chips are an acceptable substitute.
• You can use more than 1 ¼ cups of chips. Pressing a few extra chips onto the tops of the formed dough balls gives that bakery look before the cookies go into the oven.
• Chilling is optional. The dough does not require it, but resting it in the refrigerator for 1 to 24 hours deepens the flavor. After chilling, let the dough sit at room temperature for about 30 minutes until it is scoopable again.
• Check that your oven actually reaches 375°F. An oven thermometer is the simplest way to catch a hot or cold oven before it ruins a tray.
• If the cookies still look very underbaked at 10 minutes, keep baking until the tops are lightly golden and set.
• Leave the cookies on the baking sheet for 10 minutes after baking. They continue to set while they sit.

The source recipe lists the following nutrition per serving, and each serving is one large cookie.

How to Get the Perfect Crumbl Cookie

Three habits make the biggest difference between a good cookie and a great one.

• Bake at 375°F, not higher. Some sources push the oven to 400°F or more. That does give you a thick cookie, but the center stays doughy and the edges darken before the middle is baked through. The moderate temperature here bakes the middle while keeping the outside soft.
• Use enough butter. Butter is what keeps these cookies moist. Skimp on it and the cookies turn crumbly and hard by the next day.
• Portion evenly. Weigh the dough balls on a kitchen scale so every cookie is the same size. Equal portions bake at the same rate, which removes the guesswork about which cookie is done.

If you want to compare approaches, the Giant Chocolate Chip Cookie uses the same big cookie idea with its own ratios, and it is a useful reference point for texture.

Make Ahead, Storing, and Freezing

The dough can be made ahead. Keep it in an airtight container in the refrigerator for 2 to 3 days before baking, then let it come to room temperature so it is soft enough to scoop and bake as directed.

Baked cookies keep at room temperature in an airtight container for up to 5 days. The texture holds up well, and the source notes that a cookie left out overnight without a cover was still soft the next day.

To freeze, portion the dough into balls first, then tuck them into a freezer safe ziplock bag for up to 3 months. Thaw before baking. Portioning first means you can pull out exactly as many cookies as you need instead of thawing the whole batch.

Between the two, make ahead dough is the better option if you want cookies warm from the oven on a busy evening, while freezing is the better option if you want a longer window and a steady supply of single cookies.

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Crumbl Chocolate Chip Cookie Recipe

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Crumbl Chocolate Chip Cookie Recipe This copycat Crumbl chocolate chip cookie recipe is built for one thing: big, bakery style cookies that stay thick, soft, and chewy long after they cool. Each cookie is oversized, generously studded with chocolate, and soft enough that it still tastes fresh the next day.

• Total Time: 30 min
• Yield: 6 cookies 1x

Ingredients

Scale 1x2x3x

2 1/4 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cups unsalted butter, at room temperature
3/4 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg egg, at room temperature
2 teaspoons vanilla extract
1 1/4 cups Guittard baking chips

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Instructions

1-Preheat oven to 375°F: Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
2-In a medium bowl whisk the flour,: In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt.
3-Cream the butter, brown sugar, and granulated: Cream the butter, brown sugar, and granulated sugar on medium speed (with paddle attachment) for 2-3 minutes, scraping down the sides of the bowl as needed.
4-Add the egg and vanilla, beat on: Add the egg and vanilla, beat on medium speed for 1 minute.
5-Add the dry ingredients and mix until: Add the dry ingredients and mix until JUST combined. Stir in the chocolate chips.
6-Using a ½ cup measuring cup, portion: Using a ½ cup measuring cup, portion the dough into equal ½ cup size balls (I like to use a kitchen scale to get the balls equally portioned. Each dough ball should weigh 5-5.5 oz each). See note #2. Place the dough balls on the prepared baking sheet. Leave enough space between each cookie, I do 2 per tray.
7-Bake for 9-12 minutes: Bake for 9-12 minutes. The tops will be lightly golden and the tops set. Remove the baking sheet from the oven; some cookies may have uneven edges. To fix this, use a very large round biscuit cutter or cookie cutter and immediately after removing the cookies from the oven, gently use the cutter in a circular motion around the cookies to tuck in the edges (think hula hoop motion). We don’t want to cut the cookie. We just want to make the cookies uniformly circle before they set. Allow the cookies to sit on the tray for 10 minutes (the cookies will continue to bake/set while on the sheet). Transfer to a wire rack to cool for at least 10 minutes before eating. The cookies need time to set. (Refer to the notes section for more tips).
8-Store cookies in an airtight container: Store cookies in an airtight container. See note #3

• Prep Time: 10 min
• Cook Time: 20 min
• Method: bake

Nutrition

• Calories: 752
• Sugar: 67
• Sodium: 434
• Fat: 33
• Saturated Fat: 20
• Carbohydrates: 106
• Fiber: 2
• Protein: 8
• Cholesterol: 102