Crumbl Chocolate Chip Cookie Recipe: How to Make Thick and Soft Copycat Cookies at Home

Crumbl Chocolate Chip Cookie Recipe

If you have ever stood in line at Crumbl and paid for one giant chocolate chip cookie, you already know the appeal: a cookie the size of your palm, thick enough to sink your teeth into, and soft enough that it stays that way the next day.

This copycat Crumbl chocolate chip cookie recipe is my attempt to bring that exact experience into your own kitchen, and after plenty of testing I can honestly say it delivers.

The cookies bake up thick, they stay chewy in the middle, and they keep that soft bakery texture overnight instead of turning into hockey pucks by morning.

I made a batch for a family movie night, and the plate was empty before the opening credits finished. My husband, who usually votes for brownies, asked me to make them again the following weekend. That is the reaction I want for you.

The recipe makes 6 large cookies, so it is a manageable batch for a small household or a hungry group. Prep takes about 10 minutes, the oven does the rest in about 20 minutes, and everything is ready in roughly 30 minutes.

If you enjoy copycat Crumbl style baking, this one belongs right next to the other copycat Crumbl recipes and chocolate chip cookie variations on the blog, because once you nail the thick and soft texture you will want to try it in every flavor.

Why This Recipe Works

Three things make this recipe behave like the bakery original.

• Portion size: A half cup of dough per cookie, or about 5 to 5.5 ounces on a kitchen scale, is what creates the signature Crumbl size. You can also use a quarter cup measure if you want smaller cookies, though the bake time and the final look will change.
• Texture balance: Cornstarch, a slightly higher ratio of brown sugar to granulated sugar, and a mix of baking powder and baking soda give the dough the lift and the moisture it needs at this size.
• A tested result: I baked this dough again and again until the cookies came out sweet and properly set, neither too soft nor too hard. The goal was a cookie that tastes like the real thing, not just a big chocolate chip cookie.

That last point matters most. A giant cookie is easy. A giant cookie with a chewy middle, a lightly golden top, and a tender crumb that survives a night on the counter is a different project, and that is what this recipe is built to do.

Ingredient Notes

Every ingredient here earns its place. Here is what each one does and where you have a little room to move.

• All purpose flour (2 1/4 cups): This recipe was developed at sea level. If you bake at a higher elevation, you will likely need to adjust the flour, so check the tips and the troubleshooting questions below before you start.
• Cornstarch (2 teaspoons): This is the quiet hero. Cornstarch holds moisture in the dough, which is exactly what keeps these cookies soft, thick, and chewy instead of flat and crisp.
• Baking powder (1 teaspoon) and baking soda (1/2 teaspoon): Both leaveners are here on purpose. A cookie this large needs a reliable rise, and using the two together gives a better lift than either one alone.
• Salt (3/4 teaspoon): Salt keeps the sweetness in check. If you only have salted butter on hand, use it and cut the added salt by about half a teaspoon.
• Unsalted butter (3/4 cup, at room temperature): Butter brings the fat that makes these cookies soft and gives them their chew. Room temperature butter creams properly with the sugars, so give it time on the counter rather than rushing it in the microwave.
• Brown sugar (3/4 cup, packed) and granulated sugar (1/2 cup): Notice that brown sugar outnumbers white sugar. Brown sugar holds moisture, which is why the cookies stay tender for days instead of drying out.
• Egg (1 large, at room temperature) and vanilla extract (2 teaspoons): The egg binds everything together and adds richness, and the vanilla rounds out the flavor.
• Guittard baking chips (1 1/4 cups): Crumbl uses large milk chocolate chips, and Guittard baking chips are the closest match for that bakery taste and melt. That said, any chocolate chips you love will work.

If your kitchen runs cold, pull the butter and the egg out about an hour ahead. It makes the creaming step smoother and the dough easier to portion.

Step by Step Instructions

Here is the whole process from empty bowl to cooled cookie.

1. Preheat and prep. Preheat 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 evenly blended.
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, 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, until the mixture looks light and glossy.
5. Combine wet and dry. Add the dry ingredients and mix until just combined. Stop as soon as the flour disappears, then stir in the chocolate chips by hand with a spatula. Overmixing at this stage makes the cookies tougher.
6. Portion the dough. Using a half cup measuring cup, portion the dough into equal half cup size balls. I like to weigh them on a kitchen scale so each ball is the same size; each one should weigh 5 to 5.5 ounces. Place them on the prepared baking sheet with plenty of space, about 2 cookies per tray.
7. Bake. Bake for 9 to 12 minutes. The tops should be lightly golden and set.
8. Shape them while they are hot. Pull the baking sheet out and look at the edges. If any cookie spread unevenly, take a very large round biscuit cutter or cookie cutter and gently run it in a circle around the cookie, like a hula hoop motion, to tuck the edges in. You are not cutting the cookie, just nudging it into a perfect circle before it sets.
9. Let them rest, then cool. Leave the cookies on the tray for 10 minutes. They keep setting as they sit on the hot sheet. Then move them to a wire rack to cool for at least 10 minutes before eating. These cookies genuinely need that time to set.
10. Store. Keep any leftovers in an airtight container.

The rest on the hot baking sheet is not optional. Those 10 minutes are part of the bake.

One note on timing: if you make smaller cookies with a quarter cup scoop, they will bake faster, so start checking a few minutes earlier.

Recipe Tips

These are the details that separate a good giant cookie from a great one.

• Chips on top. Milk chocolate chips are the traditional choice and semi sweet chips work just as well. You can use more than 1 1/4 cups, and pressing a few extra chips onto the tops of the formed dough balls gives you that bakery look before the cookies even hit the oven.
• Optional chill. Chilling is not required, but if you have time, refrigerate the dough in an airtight container for 1 to 24 hours. The flavor deepens. Let the chilled dough sit at room temperature for about 30 minutes until it is scoopable again.
• Check your oven. An oven thermometer is one of the cheapest upgrades for your baking. Confirm that the oven actually reaches 375°F, because a hot or cool oven changes how these large cookies spread.
• Do not pull them too early. If the cookies still look very underbaked after 10 minutes, keep baking until the tops are lightly golden and set. A slightly underbaked center is lovely, a raw one is not.
• Respect the rest. Leave the cookies on the baking sheet for 10 minutes after they come out. This is the step people skip, and it is the reason their cookies fall apart.

For reference, the source recipe lists the following values per serving. Keep in mind that each serving is one very large cookie, so this is a real treat.

How to Get the Perfect Crumbl Cookie

Three habits do most of the work here.

Skip the very high heat. Some recipes push the oven to 400°F or higher to force thickness. It does make a thick cookie, but you pay for it with a doughy center and dark, tough edges. Stick with 375°F and let the dough do its job.

Use enough butter. Fat is what keeps these cookies moist. Skimp on it and you get a crumbly cookie that turns hard by the next morning, which is the opposite of what you are after.

Weigh your dough balls. Uneven portions bake unevenly, and with cookies this big the difference is obvious. A kitchen scale takes five extra seconds and gives you six cookies that look like they came from the same bakery case.

Put those three together and you get the thick, soft, chewy cookie you were hoping for.

Make Ahead, Storing, and Freezing

This dough is friendly to planning ahead.

• Make ahead: Mix the dough and refrigerate it in an airtight container for 2 to 3 days before baking. Bring it back to room temperature so it is easy to scoop, then portion and bake as directed.
• Storing baked cookies: Keep them at room temperature in an airtight container for up to 5 days. I once left a cookie uncovered on the counter overnight just to test it, and it was still soft the next morning, which tells you how much moisture this dough holds.
• Freezing: Portion the dough into balls first, then freeze them in a freezer safe ziplock bag for up to 3 months. Thaw them before baking and bake as usual.

If you want more detail on either approach, the blog also covers freezing cookie dough and freezing baked cookies step by step, along with plenty of other copycat Crumbl inspired bakes to try next.

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Crumbl Chocolate Chip Cookie Recipe

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Crumbl Chocolate Chip Cookie Recipe If you have ever stood in line at Crumbl and paid for one giant chocolate chip cookie, you already know the appeal: a cookie the size of your palm, thick enough to sink your teeth into, and soft enough that it stays that way the next day.

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

Ingredients

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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, 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 1/2 cup measuring cup, portion: Using a 1/2 cup measuring cup, portion the dough into equal 1/2 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

Last Step:

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

Nutrition

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