Crumbl Chocolate Chip Cookies

Recreate the famous bakery-style Crumbl chocolate chip cookies at home with this copycat recipe featuring thick, warm, and buttery milk chocolate chip cookies.

Why This Recipe Works:

• Cold butter prevents premature spreading, keeping the cookies thick and tall.
• A higher ratio of brown sugar to white sugar ensures a moist, chewy center.
• Baking at a higher temperature (375°F/190°C) sets the outer crust quickly while keeping the inside soft.

I still remember sitting on my kitchen floor three winters ago, surrounded by five different baking sheets, staring at a pile of flat, greasy chocolate puddles that were supposed to be thick bakery-style cookies.

My forearms actually ached from creaming butter by hand. The dough kept spreading into sad, thin discs.

The culprit was the temperature of the fat. Most recipes tell you to use room-temperature butter, but in a heavy, high-thermal-mass cookie like this, warm butter causes the protein matrix to collapse in the oven before the starch gelatinization can set the structure. This is why standard methods for a Giant Chocolate Chip Cookie fail when scaled up to these massive, six-ounce portions.

To fix this, we use cold butter cut into cubes.

By keeping the fat cold, we control the steam release during baking, which lifts the dough and creates that signature dense, cakey-yet-chewy crumb. Trust me on this one, it works every single time. You do not even need to chill the dough.

Crumbl Chocolate Chip Cookies

• Publisher Storied Skillet
• Cuisine American
• Category Dessert, Cookies
• Prep Time 15 minutes
• Cook Time 15 minutes
• Servings 8 large cookies
• Calories 620 calories
• Rating 4.8 1780
• Tags Crumbl copycat, chocolate chip cookies, thick cookies, bakery style

Ingredients

• 1 cup (225g) cold unsalted butter, cubed
• ¾ cup (150g) packed light brown sugar
• ½ cup (100g) granulated white sugar
• 2 large eggs, cold
• 1 tbsp vanilla extract
• 3 cups (375g) all-purpose flour
• 1 tsp cornstarch
• 1 tsp baking soda
• ½ tsp Diamond Crystal kosher salt
• 2 cups milk chocolate chips (Guittard brand recommended)

Directions

1. Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
2. In a stand mixer fitted with the paddle attachment, beat the cold cubed butter, brown sugar, and granulated sugar on medium speed for 4 minutes until thoroughly combined but not warm.
3. Add the cold eggs one at a time, followed by the vanilla extract, mixing just until incorporated.
4. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt.
5. Add the dry ingredients to the mixer all at once, mixing on low speed for about 30 seconds until a few flour streaks remain.
6. Fold in the milk chocolate chips by hand using a sturdy spatula to avoid overworking the gluten.
7. Divide the dough into 8 equal portions (about 5.5 to 6 ounces each) and roughly shape them into tall, textured mounds without smoothing the tops.
8. Bake for 13 to 15 minutes until the edges are golden brown, but the tops still look slightly pale and underbaked.
9. Let the cookies cool on the baking sheet for at least 15 minutes to allow the internal structure to set before moving them.

Notes

• Use Diamond Crystal kosher salt; if using fine table salt, reduce the amount by half (use ¼ tsp instead of ½ tsp) to avoid over-salting.
• Cornstarch interferes with gluten formation in the flour, ensuring the thick cookies remain tender and cakey rather than tough and bready.
• Do not overbake these cookies; they will continue to cook on the hot baking sheet after you pull them out of the oven, so pull them when the tops still look slightly wet.
• These cookies actually improve in texture after a day in an airtight container, as the moisture redistributes throughout the crumb, making them incredibly soft.
• Do not let the mixer run too long or the friction will warm up the cold butter, ruining the thick structure.

Serving Suggestions

These massive cookies are best enjoyed warm when the milk chocolate chips are perfectly melty and gooey. Pair them with simple sides or beverages to balance their rich sweetness.

• Serve these warm with a tall glass of ice-cold whole milk to balance the rich milk chocolate.
• For an over-the-top dessert, top a warm cookie with a scoop of vanilla bean ice cream.
• Pair them with a hot espresso or a dark roast coffee to cut through the sweetness of the milk chocolate.
• If you love experimenting with cookie textures, try comparing these thick bakery-style treats with our Iowa State Fair Chewy Cookies for a completely different chew profile.

Storage and Reheating

Keep them airtight.

Store the cooled cookies in an airtight container at room temperature for up to four days. To keep them ultra-soft, toss a slice of plain white bread into the container with them.

For longer storage, wrap each individual cookie tightly in plastic wrap. Place them in a freezer-safe bag and freeze for up to three months.

When you are ready to eat, do not eat them cold. Reheat a single cookie in the microwave for 15 to 20 seconds, or warm them in a 350°F (175°C) oven for 5 minutes to restore that fresh-baked, gooey center.

Ingredient Substitutes

If you need to swap ingredients, here are the best tested substitutes to maintain the cookie's integrity.

1. Milk Chocolate Chips: Swap with semi-sweet chocolate chips or chopped dark chocolate chunks if you prefer a less sweet cookie.
2. Unsalted Butter: You can use salted butter, but be sure to omit the added kosher salt in the recipe entirely.
3. Light Brown Sugar: Dark brown sugar works perfectly and will add a deeper caramel flavor, though the cookies will bake up slightly darker.
4. All-Purpose Flour: A 1:1 gluten-free baking flour can be used, but let the dough rest for 10 minutes before baking to hydrate the flour.

These cookies are massive, sweet, and absolutely perfect for sharing with friends who appreciate a truly decadent treat. If you enjoy stuffing your cookies with fun fillings, you might also want to try our Biscoff Stuffed White Chocolate Chip Cookies or dive into The Best Smores Cookies for your next baking adventure.