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.

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

Description

This copycat Crumbl chocolate chip cookies recipe creates bakery-style cookies with crisp edges, gooey centers, and rich milk chocolate chips.

Ingredients

Scale

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

Instructions

Preheat oven to 375°F and line two baking sheets with parchment paper.
Cream butter, brown sugar, and white sugar in a stand mixer for 4–5 minutes until fluffy.
Add eggs and vanilla extract. Mix well.
Whisk flour, baking soda, and salt in a separate bowl. Slowly add to wet mixture.
Fold in chocolate chips, reserving a few for topping.
Weigh dough into 5–5.5 oz balls. Place 4 per sheet, spaced out.
Bake for 10–12 minutes. Edges should be golden, centers soft.
Let cool on baking sheet for 10 minutes before transferring to rack.
Enjoy warm or freeze for later!

Notes

Chill dough for 30 minutes if kitchen is warm to prevent spreading.
Use a cookie cutter after baking to “scoot” cookies into perfect circles.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 480
Sugar: 30g
Sodium: 220mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0.5g
Carbohydrates: 60g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: Crumbl chocolate chip cookies, bakery-style cookies, copycat cookie recipe, gooey chocolate chip cookie