Crumbl Chocolate Chip Cookie Copycat Recipe
The famous Crumbl Bakery copycat milk chocolate chip cookie recipe. This is one of the best bakery chocolate chip cookies I have ever made!
I am really, really picky about my cookies. Whenever I visit a new city, I stalk out all of the best bakeries. I read reviews and plot out my plan to eat my way through the city. Since cookies are my favorite food on the planet, I am always looking for the best bakery cookies.
When I was visiting my daughter up at college (for about the 6th time this year, no joke), she introduced me to a famous bakery called Crumbl cookies. They make hot and fresh cookies straight out of the oven. I couldn’t wait to try their classic chocolate chip cookie. It was a large, thick cookie without being cakey — just how I like them.
This Crumbl milk chocolate chip cookie had crispy edges with a chewy center with large milk chocolate chips. They use my favorite Guittard milk chocolate chips. I decided that I needed to conduct more research so we went back the next day for me to study the texture and taste. This is one of my favorite hobbies to try to figure out a famous cookie recipe. Of course I couldn’t go back just once…I had to make sure I was thorough in my research!
Thankfully they opened some locations in Arizona so I could do some research close to home. Finally I was ready to create my own Crumbl copycat cookie recipe. The cookies came out perfect and I was beyond excited to make them at home.
The very first recipe I posted on Modern Honey was my NYC Levain Bakery Chocolate Chip Cookie Recipe. It was a recipe that I tweaked and worked on for a crazy long time so it had to be my first post on Modern Honey. I won a Cooking Channel contest for the best cookie and had the opportunity to travel to New York City to film in the Food Network Studios. This is when I was inspired to create my first cookie post and now Crumbl has inspired me again!
There are a few key components for making a big, thick bakery cookie without it being cakey. You want it to be a chewy center with crisp edges. This is achieved in many ways with different ingredients and techniques. These turned out to be the best milk chocolate chip cookies!!
I start with cold butter, cut into cubes. This helps the cookie dough not spread so much once it hits the hot oven. I use a mix of brown sugar and sugar but use more brown sugar since it makes a huge difference in the texture. Also, another game changer is using a mix of cake flour and all-purpose flour. Cake flour has less gluten which creates a tender cookie. I use two types of leavening ingredients — cornstarch and baking soda. Another must in making these Crumbl milk chocolate chip cookies is to use Guittard milk chocolate chips.
How to make the BEST CRUMBL KNOCKOFF Chocolate Chip Cookies:
- Start by creaming cold butter (cut into small cubes), brown sugar, and sugar for at least 4 minutes, scraping the sides of the bowl often. This allows the sugar to wrap around the butter which helps to create a smooth, creamy cookie dough.
- Add eggs and vanilla and mix for 1 minute longer.
- Fold in cake flour, all-purpose flour, cornstarch, baking soda, and salt.
- Add Guittard milk chocolate chips. To achieve a thick bakery style cookie, I weigh out my cookie dough using a digital scale and shoot for 5-6 ounces. I like to keep my cookies uniform so they will bake evenly.
- Bake at 400 degrees. Yes that sounds hot. It is hot. But that’s what makes them so special and gives them those outer crispy edges. The key is to let them hangout on the cookie sheet without removing them for at least 10 minutes. This allows the cookies to setup in the center.
My FAVORITE COOKIE RECIPES:
MJ’s Top Secret Chocolate Chip Cookies (made in a saucepan!)
Soft + Chewy Snickerdoodles Cookie Recipe
Chocolate Chip Skillet Cookie (pizookie)
My FAVORITE BAKING TOOLS:
Light Colored Baking Sheets
Parchment Paper Sheets
KitchenAid Mixer
Stainless Steel Turner
Digital Food Scale
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A Crumbl knock-off chocolate chip cookie recipe will be your favorite in no time at all!
- 1 cup Cold Butter (cut into small cubes)
- 1 cup Brown Sugar
- 1/2 cup + 2 Tablespoons Sugar
- 2 large Eggs
- 1 1/2 teaspoons Vanilla Extract
- 1 1/2 cups Cake Flour
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 2 cups Guittard Milk Chocolate Chips
Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for at least 4 minutes, scraping down the sides of the bowl often.
Add eggs and vanilla and mix for 1 minute longer.
Stir in cake flour, all-purpose flour, cornstarch, baking soda, and salt just until mixed. Fold in milk chocolate chips.
If you have a digital scale, weigh each ball of dough to be between 5-6 ounces. Once you decide on a weight, keep it consistent to the cookies bake evenly. Place on parchment paper lined baking sheet. Light colored baking sheets work best. Dark colored baking sheets hold too much heat and can burn the bottoms of the cookies.
Bake for 9-12 minutes, watching carefully. Let sit for at least 10 minutes to allow the center of the cookie to set up.
Is there a.mini version if we dont want to do a 5 ounce cookie.
We cooked one as a 5 oz cookie just out of curiosity and the rest as 2 oz cookies to be more normal sized. They cooked good at either size. This may be one of the best chocolate chip cookie recipes I have ever tried (and I’ve tried a lot…)!
Will the cooking time and temperature be the same? Even if I make it smaller?
I tried with 2 ounces of dough and found it had to be the same temperature, but less time, approximately 6-7 minutes. Also, keep the dough cold if kitchen is hot. My last dough balls were too warm and spread too much.
The cookies were soft and gooey in the inside crispy in the out. Recommend this recipe!
Saw this blog title and thought, “I don’t need another cookie recipe.” And then I saw the picture, and well, I guess I really do need another cookie recipe! Thanks Melissa, for all the recipes you share with us.
PS: you don’t look old enough to have a daughter in college!
I baked these delicious cookies yesterday and they are incredibly amazing! I didn’t use cake flour, but it still turned out amazing! I was able to make 11 cookies by cutting the ingredients in half. I even used non gmo flour to make it more scrumptious. 10/10 amazing recipe
The recipe is almost similar with the Milk Chocolate and Pecan cookies right? With 2 more tbsp of White sugar and 1/2 tsp more vanilla? 🙂
Are the cookies resting in the oven or out?
Outside the oven
What kind butter that you use?
I had a Crumbl bakery open near me about a month ago, I’m a little bit of a dessert snob so I was a on the fence about trying them out. They kept popping up on my Instagram- teasing me. 🤣 I can’t believe how amazing they were! I thought I had perfected my chocolate chip cookie recipe, but I had to find one similar to theirs. Your recipe is super yummy! I have been on a health kick, so didn’t realize that I was out of light brown sugar, so I used dark, and I only had about a half a cup of cake flour.🤦🏼♀️ They were a little sweeter than Crumbl, but a definite winner! Great job!
Making these right now and I’m super excited. How many cookies can you put on each cookie sheet?
I don’t have cake flour on hand. Go for it with just all-purpose flour? What do you think, still worth trying?
I tried making it with cake flour substitute and they didn’t turn out suuuuper good. They tasted great but I think it would’ve been best to have cake flour.
I didn’t see any comments about this, but I was curious how many cookies this recipe made. I just made them and I was able to get 8 – 5oz cookies out of this recipe. Also, to answer myself in a previous comment. I was able to safely put 3 cookies per sheet. Hope that helps someone 🙂
This cookie recipe was such a pick-me-up for our quarantine! I’ve had a favorite recipe for 20 years and now this one has nudged that one out for my favorite! Could you PLEASE to to copy Crumbl’s pink-frosted sugar cookie?
My sons favorite cookie from Crumbl is the chocolate chip cookie, made these & did 5 ounces per cookie & baked them for 11 minutes & they turned out perfect it made 11 cookies, I didn’t use cake flour just regular flour for all of the necessary flour & i don’t use cornstarch so i used tapioca starch. Im next going to try with almond flour as well at a later time. Note…. since the dough is crumbly using all regular fliyr i rolled the dough into balls & placed on parchment paper & flattened out a bit with my palm, if not my first batch almost basically stayed in a ball.
Hands down these are now the requested chocolate chip cookie, thank you for this wonderful recipe!
Should we use salted or unsalted butter?
I LOVE this recipe, but am still having trouble perfecting getting the inside baked without burning the bottom. I used a light baking sheet with parchment paper, baking on the middle rack. Any suggestions??
Double baking sheet
Nidaba’s Silicone Baking Mat on Etsy!
Hi! Would love any tips for baking at 5,600 ft elevation! Thanks
Is this adjusted for high altitude? I know Crumbl is located mostly in Colorado but I just wanted to make sure. Thanks!
SO good that my family requested I make them again the next week!!
I made these as written but they spread out a ton in the oven, pretty flat. Any ideas why?
Hi there! Did you use 3 cups of flour total? Some people only use 1 1/2 cups and that is why they are flat.
Yes, but I didn’t have cake flour so I made my own using ap flour and cornstarch, I wonder if that’s why??
They shouldn’t go flat if you used only AP flour. Try creaming your butter and egg mixture for longer so your butter doesn’t run out. I cream butter and sugar for at least 3 minutes then add the egg and vanilla for an extra 7-8 minutes. Then put them in the fridge for an hour before you bake them and make sure you are baking at 400°. I’m baking at around 5000ft and the recipe worked as written. The higher in elevation you go you could try adding about a 1/4 cup of flour.
I just made these and they turned out sooo good! I didn’t have cake flour so I just used regular. I’ll try it with cake flour next time!
Soooooo yummy!! I used half milk chocolate and half dark chocolate. I didn’t have cake flour so I used all purpose but they still turned out so good! The only issue I had was that I had to bake for 14 minutes and the tops still didn’t crisp up and the bottoms were a bit over done. I did do 6oz cookies so that could be why. Regardless, we loved them!
Really good cookie. Could you please include the flour weight with the recipe? The type of flour I use is very light and I always have to add more than the recipe calls for in cups. Thanks
I used 232 grams of cake flour and 250 grams of AP flour and it worked well. But I put the balls of dough in the fridge for an hour.
1.5 c of cake flour is 192 g and 1.5 AP is 195 g. I’m curious as to how you got those numbers. Must be why mine came out flatter than what is pictured and she didn’t spoon and scoop when making this recipe. This also could explain why commenters are stating theirs are turning out flat.
I’m so impressed! These are sooo close to Crumbl’s chocolate chip cookie recipe!! I actually tried them side by side. These are just a little bit sweeter than Crumbl’s recipe, but that’s not a bad thing. We’ve made them several times now and everyone in my house loves them.
I had high hopes for this recipe as I’m a huge Crumbl fan. But not enough chocolate chips for the amount of dough and the cookie ended up way doughier than crumbl.
Are the walnuts mandatory? Will they turn out the same even if I don’t put the nuts? And your recipe doesn’t actually say anything about nuts on it! But I am totally fine to make these without nuts 🙂
Can the dough be frozen for later use?
My husband legit thought I had made a Crumbl run, so 5 stars from us! The first round was fought in the middle, so I smashed the next ones a little bit before baking and baked them longer.
Was trying to stop eating cookies but couldn’t resist these! I weighed them out to 4 oz each, they were perfect! I do wish your recipes were in grams, though.
Hi,
Do you happen to have these measurements in grams? You can email the measurements to me.
Is the brown sugar packed or unpacked? How many grams did you use?