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Copycat Crumbl Chocolate Chip Cookies 🍪
These are everything the viral ones are: thick, soft, almost obscenely big, with gooey centers, crisp edges, and pools of melty chocolate. I started making them so I would stop paying cookie-shop prices, and now it is a weekend project the kids beg to help with. They make the whole house smell incredible. Warm from the oven with a cold glass of milk, they are the kind of thing that ruins you for store-bought.
Ingredients
- 16 tbsp butter salted, room temperature
- 1 1/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- 3 cups 360 grams all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2.5 cups semi sweet chocolate chips plus more for topping
- Flaky salt for topping
Instructions
- Preheat oven to 375°F and line cookie sheets with parchment paper. Set aside.
- In a stand mixer or with a hand mixer, beat softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamy and smooth, about 3-5 minutes.
- On medium speed, add eggs one at a time. Then mix in vanilla extract.
- In a separate bowl, combine the dry ingredients: flour, baking soda, cornstarch, and salt. Whisk well to combine. On low speed, add dry flour mixture to wet ingredients, a bit at a time. Mix just until combined and there are no more visible streaks of flour. Do not overmix!
- Fold in chocolate chips.
- Scoop dough into large cookie sizes (117 grams each). Rip in half and put one side down and the jagged ripped side on top (this prevents cookies from spreading). If dough is warm, put in the refrigerator for 30 minutes to chill before baking.
- Bake on the middle rack for 10-12 minutes. Repeat with other cookie sheets. Sprinkle flaky salt on top and more chocolate chips. Enjoy!
Nutrition
Tips for Making This Recipe
Do not overmix once the flour goes in; gentle mixing keeps these cookies thick and tender instead of tough.
Make the dough balls big and tall rather than wide so they bake up thick with those signature gooey centers.
Pull them when the edges are set but the centers still look slightly underdone; they finish on the hot pan.
Press a few extra chocolate chips and a little flaky salt on top right after baking for that bakery look.
Frequently Asked Questions
Why are my cookies flat?
Do I need to chill the dough?
How do I store Crumbl-style cookies?
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Shop What I Used
A few recipe-appropriate kitchen tools that make this one easier:
- A large cookie scoop for big, even cookies
- Heavy-duty baking sheets
- Parchment paper or silicone baking mats
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