Chocolate Crumbl Cookies Recipe - Salt & Baker (2023)

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So excited to share this Crumbl Chocolate Chip Cookies recipe! I made a perfect Crumbl Cookie Recipe copy of their famous Crumbl Chocolate Chip Cookies! These cookies are the same size as Crumbl Cookies (Large and In Charge), ultra-thick, soft (like super soft cookies, even the next day), chewy and perfect for cookies!.Now you can make Chocolate Chip Crumbl Cookies at home!

If your love of crumbl cookies has brought you here, be sure to check out mineCopycat Crumbl Cookie Recipes! I've dedicated a whole section to my impersonator.Recipes for crumb cookies. If you're looking for more delicious versions of chocolate chip cookies, I recommend mineChocolate chip cookies in small batches,Brown Butter Chocolate Chip Cookies, and mineOatmeal Chocolate Chip Cookies!

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Why this recipe works

  • Big thick cookies.If you want to get the same large cookie size as Crumbl Bakery, you should use 1/2 cup to portion out the cookie dough (or about 5 ounces if using a kitchen scale). This will give you the most amazing giant cookies. However, you can also use 1/4 cup (this is the size I use for most of my cups).Cookie Recipeson my side
  • Soft and chewy.It took me several tries to perfect this Crumbl Chocolate Chip Cookies recipe, which I consider a good thing because I learned ita lotcookie baking science on the go! The result is a replica crumble cookie recipe that yields big, soft, and chewy cookies!
  • Perfect copycat recipe.These delicious cookies taste fresh from home, are perfectly sweet and perfectly baked (not too soft and not too hard!). They are the perfect crumb cookie recipe!

Notes on ingredients

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  • All Purpose Flour:I baked these Sea Level Crumbl Chocolate Chip Cookie Mock-Ups. See my Recipe Tips and Recipe FAQ sections for details on baking at higher altitudes (although the flour will need to be adjusted).
  • cornstarch:The cornstarch retains the moisture in the cookie dough, helping the cookies stay smooth and thick with a chewy texture!
  • Baking Powder and Baking Soda:Because these cookies are so big, we used a little more baking powder and baking soda to get the best rise.
  • Unsalted butter:The fat content in the cookies helps keep them soft and chewy. If using salted butter, reduce the amount of salt in the recipe by 1/2 teaspoon.
  • Brown sugar:Using a combination of brown sugar and granulated sugar gives the perfect combination of smooth and sweet. The higher ratio of brown sugar to granulated sugar helps the cookie stay moist.
  • Guittard-Backchips:Crumbl uses the large milk chocolate chips in their famous Crumbl Chocolate Chip Cookies recipe. You should also use the large milk chocolate chips for the same result. However, you can use whatever chocolate chips you prefer.

Step by step instructions

  1. Combine the dry ingredients.In a medium bowl, combine flour, cornstarch, baking soda, baking powder, and salt and mix until combined.
  2. Whisk together the wet ingredients.Combine the butter, brown sugar, and caster sugar in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer. Cream until well mixed. Scrape the sides of the bowl. Add the egg and vanilla extract and beat on medium speed for 1 minute.
  3. Combine dry and wet ingredients.Add the flour mixture to the wet mixture. stir untiljustto adjust. Don't overmix! Using a spatula, add the chocolate chips.
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  1. Portion into dumplings.Use 1/2 cup (if you want the same size as Crumbl's Chocolate Chip Cookies) or you can use 1/4 cup for a slightly smaller size and divide into balls of dough. Place the dough balls on a baking sheet lined with parchment paper. If I use 1/2 cup (or 5 ounce balls of dough), I only make 2 cookies per baking sheet.
  2. Bake crumble chocolate chip cookies.Bake in preheated oven at 375°F for 9-12 minutes or until top is lightly browned, no longer shiny and edges are set. Take out of the oven. Using a very large round cookie cutter or cookie cutter, place it on top of each cookie and roll it around the cookie in a hula-hooping motion, making it a perfect circle.
  3. Let cool down.Let the cookies rest on the baking sheet for 10 to 15 minutes (they will continue to bake and will set as they bake). Transfer to a wire rack and let cool 15 minutes before eating. Enjoy!
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recipe tips

Crumbl serves them as cookies with milk chocolate chips. If you don't like milk chocolate, use dark chocolate instead. You can also use more than 1 1/4 cups of chocolate chips. I like to shape the cookie dough balls and then pipe some chocolate chips onto the balls. This makes the cookies look like they came from a bakery 🙂

Feel free to chill the dough. Refrigerating the cookie dough for an extended period of time helps the flavors in the cookies to blend, develop, and deepen. It's not necessary, but we like to do this when making chocolate chip cookies. Place the cookie dough in an airtight container in the refrigerator for 1 to 24 hours to chill. Remove and let stand at room temperature for 30 minutes or until tender enough to roll into balls.

Make sure your oven is preheated to 375°F. I keep an oven thermometer in my oven to make sure it's heating up properly.

When your cookies have baked the full 10 minutes and appear VERY undercooked, leave them in there until lightly browned and the top has just set.

After removing from the oven, it is important that the cookies remain on the baking sheet for 10 minutes. Cookies will continue to form as long as they are on the tray.

This is how you get the perfect crumb cookie

  • Bake at the right temperature.Many places on the internet will tell you that the higher the oven temperature, the thicker the cookie (like 400F or hotter). The high heat hits the cookie and helps it bake super fast so the cookie doesn't have as much time to spread and you end up with a really thick cookie. I tried it and didn't like it. You'll get a thick cookie, but the center can be quite doughy and the edges a lot darker.
  • Use the right proportions of ingredients.. A biscuit needs enough butter to stay moist. Too little butter and the cookie will fall apart and break; not to mention that day-old cookies would be hard and undesirable.
  • Divide the dough into large equal balls of cookie dough.. Use a kitchen scale to ensure accurate proportions. If the cookie dough balls are the same size, the cookies will bake evenly.
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Advance, save and freeze

This dough will keep very cold in an airtight container in the refrigerator for 2-3 days before baking. Remove from the fridge and allow to come to room temperature ready to form into balls and bake as directed.

You can keep these Crumbl Chocolate Chip Cookies at room temperature in an airtight container for up to 5 days (if they last that long before you eat them all!).

You can also freeze the cookie dough. Divide cookie dough into balls before freezing. Place the dumplings in a freezer safe ziplock bag and store in the freezer for up to 3 months. When ready to bake, take them out of the freezer and let them thaw before baking.

One thing I love about these cookies is that they stay soft for days after you make them! I left a cookie on the counter (unwrapped or covered) and the next day it was still super soft. I was excited!!

my post upFreeze cookie doughgoes over everything you need to know about storing cookie dough, freezing cookie dough, and baking frozen cookie dough. Mefrozen biscuitsThe post contains tips and tricks on how to freeze baked cookies.

Frequently asked questions about recipes

Do you have to use Guittard milk chocolate chips?

If you're looking for a perfect copycat crumble recipe, then use these chips. If you prefer semi-sweet chocolate chips to milk chocolate, then by all means use the semi-sweet.

How Many Calories Does a Crumbl Chocolate Chip Cookie Have?

Between 650 and 750 calories per biscuit.

Does Crumbl always have chocolate chip cookies?

Yes! Although their menu changes weekly, they always serve their chocolate chip cookie and theirsSprinkled Sugar Cookies.

Why didn't my cookie spread?

Those are big cookies! One thing that can help them spread out so they don't bake like large dumplings is to flatten the dumplings slightly so they look like thick disks. This will help the cookies bake to an even thickness for a more even bake.

Why are my cookies flat?

This may be due to a change in the altitude you are at. These cookies were baked at sea level. If you're baking at high altitude, you may need to add additional flour (up to 1/4 cup) and reduce the sugar by 1 tablespoon. Use some of your baking instincts. When the dough is super super sticky, you want more flour!

Why are my cookies dry and brittle?

Some commenters and reviews have mentioned that their cookies have dried out. This is super crazy because every time I make them they are super soft and moist! So a few things to note: I bake them at sea level. If you are at a different height, you should adjust the amount of flour. If you find your dough is quite crumbly, you have too much flour. Reduce the flour by a few tablespoons. The dough should be soft, moist, easy to form into a ball, not crumbly, but not too sticky.

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MoreCookie Recipes

  • Double Chocolate Chip Cookies- If you're a chocolate person, these are for you!
  • Oatmeal Chocolate Chip Cookies– the most perfect oatmeal cookie ever.
  • soft oatmeal raisin cookies- I'm not a raisin person, but I LOVE these cookies!
  • Brownie Cakes- These cookies only take 15 minutes to bake AND bake. You'll be getting your hands on one in no time!
  • chocolate chip cookies- a classic chocolate chip recipe that everyone loves.
  • Tahini Chocolate Chip Cookies- Careful, my husband claims tahini makes these cookiesextraaddictive
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PrintSave on computerreview


Crumbly Chocolate Chip Cookie Recipe

A perfect Crumbl copycat recipe. What you get is a big, chewy, thick chocolate chip cookie that tastes just like a crumble cookie.

Preparation time:10 Protocol

Time to cook:20 Protocol

Total time:30 Protocol

Servings:6 Cookies


  • 2 1/4 Bags all purpose flour
  • 2 teaspoon cornstarch
  • 1 teaspoon Backpulver
  • 1/2 teaspoon Bicarbonate
  • 3/4 teaspoon Sal
  • 3/4 Bags unsalted butter-at room temperature
  • 3/4 Taxes Brown sugar-fully
  • 1/2 Taxes granulated sugar
  • 1 Largo No-at room temperature
  • 2 teaspoon Vanilla extract
  • 1 1/4 Bags Guittard-Backchips-See note #1


  • Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.

  • In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.

  • Beat butter, brown sugar, and caster sugar on medium speed (using a paddle attachment) until creamy, 2-3 minutes, scraping sides of bowl as needed.

  • Add egg and vanilla, beat on medium speed for 1 minute.

  • Add dry ingredients and mix until JUST combined. Add the chocolate chips.

  • Using a ½ cup measuring cup, divide the dough into equal 1/2 cup balls (I like to use a kitchen scale to get the balls in equal portions. Each ball of dough should weigh 5-5.5 oz each).See note #2.Place the dough balls on the prepared baking sheet. Leave plenty of space between each cookie, I do 2 per tray.

  • Bake for 9-12 minutes. The tips are lightly browned and the tips are set. Remove the baking sheet from the oven; Some cookies may have jagged edges. To fix this, use a very large round cookie cutter or cookie cutter and immediately after removing the cookies from the oven, use the cutter gently in a circular motion around the cookies to tuck in the edges (think hula- Movement). We don't want to cut the cookie. We just want the cookies to circulate evenly before they set. Let the cookies rest on the sheet for 10 minutes (the cookies will continue to bake/firm while on the sheet). Place on a wire rack to coolat least 10 minutes before eating. The cookies need time to set. (See Notes for more tips.)

  • Store cookies in an airtight container. See note #3


Tip: Make sure your oven is preheated to 375°F. I keep an oven thermometer in my oven to make sure it's heating up properly.

Tip #2: If your cookies have baked the full 10 minutes and look VERY badly baked, leave them in until lightly golden brown and the top has just set.

After removing from the oven, it is important that the cookies remain on the baking sheet for 10 minutes. Cookies will continue to form as long as they are on the tray.

Store in an airtight container at room temperature for 3-4 days.


Calories:752kcal(38%)Carbohydrates:106Gramm(35%)Protein:8Gramm(sixteen%)Gordo:33Gramm(51%)Saturated Fatty Acids:20Gramm(100%)Cholesterol:102milligram(34%)Sodium:434milligram(18%)Potassium:174milligram(5%)Ballaststoff:2Gramm(8%)Zucker:67Gramm(74%)Vitamin A:844IE(17%)Vitamin C:1milligram(1%)Soccer:114milligram(11%)Eisen:3milligram(17%)

Author:Whitney Wright



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