Copycat Crumbl Chocolate Chip Cookies Recipe: Soft, Gooey, and Giant

Name: Copycat Crumbl Chocolate Chip Cookies Recipe: Soft, Gooey, and Giant
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup salted butter, softened; ¾ cup light brown sugar; ½ cup granulated sugar; 2 large eggs; 1½ tsp vanilla extract; 3 cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 2 cups Guittard milk chocolate chips

How I Fell in Love with Crumbl Cookies

Baking Memories and a Giant Cookie Craving

There’s something irresistible about walking past a Crumbl store and catching a whiff of those warm, oversized chocolate chip cookies. I remember the first time I had one—I was visiting my niece in Charlotte, and she begged me to try “the best cookie ever.” She wasn’t wrong. That gooey center, crisp edge, and the almost over-the-top size made it feel like I was holding a cookie straight out of a dream.

Turning That Craving Into a Recipe

Back in Asheville, I knew I had to recreate it. As someone who runs a local supper club and teaches baking classes, I love the challenge of decoding a good recipe. After a dozen test batches (some too flat, others dry in the middle), I landed on this copycat Crumbl chocolate chip cookies recipe that truly hits the mark. It’s buttery, rich, and brimming with creamy milk chocolate chips—just like the real deal, only you don’t have to wait in line.

Why This Copycat Crumbl Chocolate Chip Cookies Recipe Works

Big Flavor, Bigger Texture

This cookie isn’t for the faint of heart. It’s big, bold, and meant to be shared—though I won’t blame you if you keep it to yourself. I’ve even taught it during one of our baking class events where it became an instant hit. The trick? Getting the texture right—crispy on the outside, melt-in-your-mouth soft inside.

The Crumbl Experience at Home

If you’ve ever wondered how to bring those giant Crumbl flavors home, this copycat Crumbl chocolate chip cookies recipe is your answer. I’ll walk you through every step, including why using Guittard chocolate chips matters, when to chill your dough, and how to get that picture-perfect finish that rivals the real thing.

Need more cookie inspiration? You’ll also love this twist on a classic in our cookie dough bar guide—a no-bake treat that’s just as satisfying.

Ingredients & Prep Tips for Copycat Crumbl Chocolate Chip Cookies

All you need to make perfect Crumbl chocolate chip cookies

Must-Have Ingredients for That Iconic Crumbl Texture

Use Real Butter—No Substitutes Allowed

The foundation of any true copycat Crumbl chocolate chip cookies recipe is good-quality, salted butter. You want that rich flavor to carry through every bite. Room temperature butter is essential here—it creams better with the sugar and creates that light, fluffy base.

Get the Right Sugar Ratio

The Crumbl cookie isn’t just sweet—it’s balanced. Use both granulated white sugar and light brown sugar to create that chewy, caramelized bite. Brown sugar helps keep the center soft, while white sugar supports structure and browning.

Why Guittard Chocolate Chips Matter

While you can substitute, Guittard milk chocolate chips have that creamy, smooth melt that makes Crumbl cookies iconic. Their size also plays a role—they’re bigger than standard chips, helping create those melty pockets in every bite. If Guittard isn’t available, look for another high-quality milk chocolate, but aim to keep the chip size large.

Secret Techniques That Make a Big Difference

Creaming the Butter: Go Long

Don’t rush the creaming process. Whip the butter and sugars together for at least 4–5 minutes, until the mixture is very pale and fluffy. According to one former Crumbl employee, this step is the difference between flat, greasy cookies and thick, gooey masterpieces.

Don’t Skip the Dough Weighing

These cookies are known for their size—each dough ball should weigh between 5 and 5.5 ounces. Use a kitchen scale to portion consistently. This not only affects baking time but gives you that true bakery-style look. For more dough tips, check out our guide on batch baking techniques to make prep even easier.

Bake the Perfect Copycat Crumbl Chocolate Chip Cookies

Creaming butter and sugar for Crumbl cookie dough — Creaming butter and sugars—key to a fluffy texture

Step-by-Step Guide to Making Copycat Crumbl Chocolate Chip Cookies

1. Preheat and Prep

Set your oven to 375°F and line two baking sheets with parchment paper. Crumbl cookies are thick, so that extra heat helps bake them evenly. Use parchment—not silicone mats—for better edge browning.

2. Cream Butter and Sugars

In a stand mixer with the paddle attachment, cream 1 cup of salted butter with ¾ cup light brown sugar and ½ cup white sugar. Let it go for at least 4 minutes until light and airy. This step builds the structure for your cookies.

3. Add Eggs and Vanilla

Mix in 2 large eggs and 1½ teaspoons of real vanilla extract. Scrape down the bowl and mix until combined.

4. Incorporate Dry Ingredients

In a separate bowl, whisk together:

3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt

Add dry ingredients to the wet mixture in batches. Mix just until a soft dough forms.

5. Fold in Guittard Milk Chocolate Chips

Gently fold in 2 cups of Guittard milk chocolate chips (or a high-quality alternative). For a truly bakery-style appearance, reserve a handful to press on top of each cookie before baking.

6. Portion and Bake

Weigh dough into 5–5.5 oz balls. Place 4 on each baking sheet (they’ll spread!). Bake for 10–12 minutes until edges are golden but centers look slightly underbaked.

Troubleshooting: From Flat to Fluffy

Why Are My Cookies Spreading Too Much?

This usually means your butter was too warm or your dough wasn’t chilled. While Crumbl’s in-store cookies go straight to the oven, chilling your dough for 30 minutes can help if your kitchen is warm. You can also add 1 extra tablespoon of flour to firm things up.

Want a Thicker Cookie? Stack the Dough

Form dough balls taller rather than wide—think “ice cream scoop” shape. This encourages height instead of spreading. You can also use a cookie cutter to “scoot” cookies into a perfect circle right out of the oven, a tip shared in our cookie shaping secrets post.

Need a simpler starting point? Try our beginner-friendly soft chocolate chip cookie recipe for a faster option without sacrificing flavor.

Customizing & Storing Your Copycat Crumbl Chocolate Chip Cookies

Weighing cookie dough for Crumbl cookies — Portion each cookie dough ball to 5 oz for bakery-style results

Can You Make Smaller Crumbl Cookies? Here’s How

Yes—But Adjust Time and Weight

Absolutely! If the traditional 5-ounce size feels like too much, you can scale it down. For smaller portions, weigh each dough ball to about 2.5–3 ounces. These still give you the signature Crumbl thickness but are easier to share (or eat solo). Bake them for 8–9 minutes instead of 12.

Just remember, the gooey center cooks faster, so keep a close eye on them. The cookies should look underbaked in the center when they come out. They’ll finish setting up on the pan, right where the magic happens.

Want to get creative with smaller batches? Explore variations like mini cookie sandwich bites from our no-bake recipe collection or check out alternative textures in our classic cookie lineup.

Portioning for Parties

If you’re making these cookies for a crowd or bake sale, smaller sizes allow for better variety. You can even freeze pre-scooped dough and bake fresh in batches for that warm-out-of-the-oven wow factor.

How to Store, Freeze, and Reheat for Maximum Gooeyness

Room Temperature Storage Tips

These cookies stay soft for up to 4 days in an airtight container at room temperature. To keep the edges crisp and the centers chewy, place a slice of bread inside the container to maintain moisture balance.

Freezing Instructions for Dough and Baked Cookies

You can freeze the dough or the baked cookies:

To freeze dough: Scoop into balls and place on a baking sheet. Freeze until solid, then transfer to a zip-top bag. Bake straight from frozen—just add 2–3 extra minutes.
To freeze baked cookies: Let cool completely, wrap individually, and freeze. Reheat in a 300°F oven for 5 minutes or microwave for 15–20 seconds.

Best Reheating Methods

Microwave for a soft, melty center or toast in a toaster oven for crisp edges. Some cookie lovers even break cookies into chunks and mix into vanilla ice cream—talk about a dessert win.

Looking for more clever kitchen hacks? Dive into our baking efficiency tips to take your cookie game to pro level.

Freshly baked copycat Crumbl chocolate chip cookies — Serve warm with melted chocolate for the full Crumbl effect

Frequently Asked Questions About Copycat Crumbl Chocolate Chip Cookies

Can I make smaller Crumbl cookies?

Yes! Simply portion your dough into 2.5 to 3-ounce balls instead of the standard 5-ounce size. They’ll still bake thick and gooey but in a more manageable portion. Reduce the baking time to 8–9 minutes and watch for lightly golden edges with a soft center.

Do Crumbl cookies require chilling?

Technically, no—but it helps. The original Crumbl bakery bakes dough immediately, but chilling for 30–60 minutes at home can reduce spreading and improve flavor. It’s especially useful if your butter was too soft or your kitchen is warm.

Do you have to use Guittard milk chocolate chips?

Guittard is preferred for its rich, creamy taste and oversized chips that mimic Crumbl’s melt-in-your-mouth texture. However, you can use any high-quality milk chocolate as long as the chips are large. Ghirardelli is a popular alternative.

How many calories are in a Crumbl chocolate chip cookie?

One full-size Crumbl chocolate chip cookie packs about 750–800 calories, depending on toppings and mix-ins. This copycat Crumbl chocolate chip cookies recipe lands in a similar range per 5-ounce cookie. For smaller cookies (3 oz), expect around 400 calories each.

Conclusion

There’s nothing quite like the satisfaction of pulling a warm, bakery-style cookie out of your own oven—especially one that rivals the famous Crumbl classic. With this copycat Crumbl chocolate chip cookies recipe, you can recreate that thick, gooey indulgence at home anytime.

Remember, perfection isn’t the goal. Use what you have, taste as you go, and don’t be afraid to get a little messy. That’s where the best recipes begin. And if you’re ever passing through Asheville and smell something amazing, come say hi—I just might hand you a warm cookie.