Copycat Chocolate Chip Crumbl Cookie Recipe (2023)

This giant copycat Crumbl chocolate chip cookie is everything you want in a cookie and is going viral on social media! A thick, cakey cookie that's gooey and buttery in the center, yet crispy and caramelized on the edges. The best part? They're very easy to make! It might even take the top spot for my favorite cookie over my classic chocolate chip cookie recipe.

I love all types of Crumbl cookies, especially the sugar cookies and churro cookies, but you can't beat the classic chocolate chip. If you've never had a Crumbl cookie, immediately get one shipped to your door! Every time I pass their cute pink shop in my neighborhood, I get drawn in from the wafting fresh cookie smell. Ugh, so good. Now imagine your whole kitchen and house smelling like that... yeah, let's get to baking!

Chocolate Chip Copycat Crumbl Cookie Ingredients

How to Make the Cookie Dough

1. Prepare a cookie sheet with a piece of parchment paper.
2. Bring your butter and eggs to room temperature. I like to put my eggs (still in the shell) in a bowl of hot water for 5 minutes. Room temperature eggs and butter ensures that everything creams up nice and fluffy and you get that craggly top to your cookies.
3. In a separate bowl, combine the flour, baking soda, baking powder, and salt.
4. In the bowl of your stand mixer with the paddle attachment, add the butter and mix it until smooth. I'm using myBosch Universal Plusmixer, but you can use a KitchenAid, or hand mixer as well.
5. Add both the sugars and cream them together on medium speed until it's pale and fluffy. About 3-5 minutes. Don't forget to scrape the bowl!
6. Add the egg and mix on medium until fully incorporated.
7. Gradually add the flour mixture and mix until just combined. If your batter is WAY too thick and crumbly and doesn't form into balls, you can add a "little" bit of egg. Not all eggs weigh the same, but a typical large egg in the US weighs about 1.6 ounces.
8. Add the chocolate chips and mix until evenly distributed. (Save a few to use on the tops of your cookies.) For authentic Crumbl Cookies, use large milk chocolate chips. I actually used mini Hershey's kisses for this batch.

How to Form and Bake the Cookies

1. Scoop and measure the dough into 5 ounce balls. (Or about the size of a tennis ball.)
2. Place 4 dough balls onto a cookie sheet, evenly spaced.
3. Press them down slightly. This batch will make 8, 5 oz cookies so divide them onto 2 separate trays.
4. (optional) Add a few chocolate chips on top to get Pinterest-worthy cookies.
5. Preheat your oven to 375°F.
6. Chill the dough in the refrigerator for 30 minutes or overnight. This allows the flour to absorb the liquid in the cookies and will prevent spreading.
7. Bake on the middle rack for 10-12 minutes. Do not overbake these! They will still look slightly raw in the center and be lightly browned on the edges.
8. Cool the cookies for 5 minutes on the pan, then transfer them to a cooling rack. Store in an airtight container for up to 1 week.
9. These cookies are best server warm, so I like to heat them in the microwave for a few seconds.

FAQ

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