Copycat Chocolate Chip Crumbl Cookie

4.84 from 455 votes

Copycat Chocolate Chip Crumbl Cookie

Looking for a true copycat Crumbl cookie recipe? Big dense and chewy milk chocolate chip cookies with that signature craggily look on top. Put them in that cute little pink box and you'll hardly be able to tell the difference!

Prep Time10

Cook Time11

Chilling30

Total Time51

Course: Dessert

Cuisine: American

Servings: 5 oz cookies

Calories: 547kcal

Author: Liz Marek

Ingredients

4 ounces butter softened, but not melted (½ cup)
5.25 ounces brown sugar (¾ cup)
5.25 ounces white sugar (¾ cup)
11.25 ounces all purpose flour (2 ¼ cups)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1 large egg cold (room temperature egg if you want your cookies to spread more)
1 teaspoon vanilla extract
2 cups milk chocolate chips extra large! (I actually used mini Hershey's kisses)

US Customary - Metric

Instructions

Making the dough

Prepare a cookie sheet with a piece of parchment paper.
In a separate bowl, combine the flour, baking soda, baking powder, and salt.
In the bowl of your stand mixer with the paddle attachment, add butter and mix until smooth.
I'm using my Bosch Universal Plus mixer, but you can use a KitchenAid, or hand mixer as well.
Add both sugars and cream together on medium speed until pale and fluffy. About 3-5 minutes.
Add the egg and mix until fully incorporated. Add the vanilla.
Gradually add the flour mixture and mix until just combined.
Add the chocolate chips and mix until evenly distributed. (Save a few to use on the tops of your cookies.)

Forming and baking the cookies

Scoop and measure the dough into 5 ounce balls. (Or about the size of a tennis ball.)
Place 4 dough balls onto a cookie sheet, evenly spaced. Gently press them down slightly. This batch will make 8, 5 oz cookies so divide them onto 2 separate trays.
(optional) Add a few chocolate chips on top to get pinterest-worthy cookies.
Preheat your oven to 375°F
Chill the dough in the refrigerator for 30 minutes or overnight.
Bake in a 375°F oven on the middle rack for 10-12 minutes. Do not overbake these! They will still look slightly raw in the center and be lightly browned on the edges.
Cool the cookies for 5 minutes on the pan, then transfer them to a cooling rack. Store in an airtight container for up to 1 week.
Pro-Tip: I like to warm these cookies up in the microwave and eat them warm for that gooey-chocolate experience!

Video

Notes

Use a kitchen scale to measure your ingredients, especially the flour. Too much flour makes the dough crumbly and the cookies dry. Too little and they spread flat. Weight measurements give you consistent results every time.

Bring your butter to room temperature before mixing. It should be soft enough to leave a finger indent but still holding its shape. Cold butter will not cream properly and melted butter causes too much spread.

Do not overbake. Pull the cookies out when the edges are lightly browned and the centers still look slightly raw and glossy. They continue cooking on the hot pan as they cool. Overbaked cookies will be dry and hard.

Chilling the dough is not optional. At least 30 minutes in the refrigerator is required to prevent spreading and get that thick, cakey shape. Overnight chilling produces an even better result.

Only place 4 cookies per tray. These are large cookies and need space for even airflow. Crowding the pan causes uneven baking and spreading.

Use large milk chocolate chips for the most authentic Crumbl flavor. Mini Hershey's kisses also work great. Semi-sweet chips will give you a noticeably different flavor.

These cookies are best served warm. Microwave for 10 to 15 seconds before eating to bring back the gooey, melted chocolate center.

To freeze the dough, portion into 5 ounce balls, freeze on a tray until solid, then store in a zip-lock bag for up to 3 months. Bake from frozen at 375 degrees, adding 2 to 3 extra minutes to the bake time.

Nutrition