Crumbl Chocolate Chip Cookie Recipe

I’ll never forget the first time my daughter dragged me into a Crumbl Cookie shop. I was skeptical – I mean, how good could a cookie really be that it warranted its own specialty store and a line out the door? Then I took one bite of their massive, thick, perfectly soft chocolate chip cookie, and I understood. These weren’t just cookies. These were an experience.

The problem was, at almost four dollars per cookie, my family’s Crumbl obsession was becoming an expensive habit. Every week, someone would suggest “just swinging by Crumbl,” and before I knew it, we’d dropped twenty dollars on cookies. Finally, my practical side kicked in and I thought, there has to be a way to make these at home. They’re just chocolate chip cookies, right? How hard could it be?

Turns out, recreating that exact Crumbl texture – thick, soft, almost cake-like but still definitely a cookie – required some specific tricks. After researching copycat recipes and doing some experimenting, I discovered the secret weapons: cornstarch for that tender crumb and the perfect ratio of baking powder to baking soda for the right amount of lift without going full cake-mode.

I creamed room temperature butter with both packed brown sugar and granulated sugar until it was light and fluffy, then added a room temperature egg and vanilla extract. For the dry ingredients, I whisked together all-purpose flour, cornstarch, baking powder, baking soda, and salt. The cornstarch was key – it’s what gives Crumbl cookies that signature soft, almost melt-in-your-mouth texture.

But here’s where I really committed to authenticity: I used Guittard chocolate chips, which are what Crumbl actually uses. Sure, I could have used any chocolate chips, but if I was going to copycat these cookies, I wanted to get as close to the real thing as possible. I folded those premium chocolate chips into the dough, and already it looked promising.

The real Crumbl secret is in the size and thickness. I scooped the dough into massive balls – way bigger than any normal cookie – and only slightly flattened them before baking. When they came out of the oven, they were thick, pillowy, and almost obscenely large, just like the real thing. I let them cool on the pan for a few minutes so they’d set up with that perfect soft texture.

When my family tried them, there was this moment of suspicious silence, and then my daughter said, “Mom, these taste exactly like Crumbl. Exactly.” My son grabbed two more before I could even cut them properly, and my husband calculated how much money I’d just saved us, which was apparently his version of a compliment.

Now I make these Crumbl copycat cookies every couple of weeks, and we haven’t been back to the actual store since. Don’t get me wrong – Crumbl is amazing, and I respect their cookie game. But there’s something pretty satisfying about recreating that four-dollar experience in your own kitchen for about fifty cents per cookie. Sometimes the best recipes are the ones that let you enjoy expensive treats without the expensive price tag!

What Is Crumbl Chocolate Chip Cookie?

The first time I tried a Crumbl chocolate chip cookie, I realized it wasn’t just another cookie—it was an experience. Thick, golden, and packed with rich chocolate chips, it had that perfect mix of softness in the center and slightly crisp edges. I remember thinking, how do they get that bakery-style texture every time? After a few experiments in my kitchen, I learned the secret is in using cornstarch for tenderness and the right balance of brown and white sugar. These cookies taste just like the original—big, bakery-style, and full of chocolate in every bite.

Why You’ll Love This Crumbl Chocolate Chip Cookie

What makes these Crumbl chocolate chip cookies so special is how close they taste to the real thing. Every bite feels rich and soft, with just the right amount of chocolate melting through the dough. I love that you can make them at home without needing fancy tools or ingredients—just simple pantry staples and a few baking tricks. They bake up thick and golden, holding their shape beautifully while staying soft inside. Whenever I make a batch, the whole kitchen smells sweet and buttery, and nobody can resist grabbing one straight from the tray.

Ingredients for Crumbl Chocolate Chip Cookie

• All-purpose flour – creates the base and structure for thick, bakery-style cookies.

• Cornstarch – adds that signature soft, tender texture.

• Baking powder and baking soda – give the cookies lift without making them cakey.

• Salt – balances sweetness and enhances flavor.

• Unsalted butter – provides richness and helps achieve the perfect crumb.

• Brown sugar – adds moisture and a subtle caramel note.

• Granulated sugar – gives sweetness and helps the edges turn lightly golden.

• Egg – binds everything together and keeps the dough soft.

• Vanilla extract – adds a warm, sweet aroma.

• Guittard chocolate chips – melt beautifully and give that true Crumbl-style taste.

Kitchen Equipment Needed

• Stand mixer or hand mixer – to cream the butter and sugars smoothly.

• Medium mixing bowl – for whisking the dry ingredients together.

• Spatula – to gently fold the dough without overmixing.

• Baking sheet – for baking large, thick cookies evenly.

• Parchment paper or silicone baking mat – prevents sticking and ensures easy cleanup.

• Kitchen scale – helps measure and portion the cookie dough precisely.

• Measuring cups and spoons – for accurate ingredient portions.

• Cooling rack – lets cookies set perfectly after baking.

What to Serve with Crumbl Chocolate Chip Cookie

When I bake a batch of these Crumbl chocolate chip cookies, I like to pair them with something that balances their sweetness. A cold glass of milk is the classic choice, but I also enjoy serving them warm with a scoop of vanilla or coffee ice cream. If I’m hosting friends, I’ll set out a small dessert board with fresh strawberries, whipped cream, and a few cookies broken into halves for sharing. These cookies also go really well with a cup of espresso or hot chocolate when you want something cozy after dinner.

How to Store Crumbl Chocolate Chip Cookie

When I make these Crumbl chocolate chip cookies, I always store them in an airtight container once they’ve cooled completely. I keep them at room temperature for up to four days, and they stay soft and fresh. If I want to save some for later, I freeze the cookies in a sealed freezer bag with parchment between each one. When we’re ready to enjoy them again, I just reheat a cookie in the microwave for about ten seconds, and it tastes freshly baked all over again — soft, warm, and full of melted chocolate chips.