Crumbl Style Copycat Chocolate Chip Cookies
These homemade Crumbl Style Chocolate Chip Cookies are thick, soft, buttery, and packed with melty chocolate chunks. With crisp golden edges and gooey centers, this easy copycat recipe delivers giant bakery-style cookies that taste even better than the originals.
- Prep Time: 20 MINS
- Cook Time: 12 MINUTES
- Total Time: 32 minutes
- Yield: 12 GIANT COOKIES 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup salted butter, softened
- 1 cup light brown sugar, packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3¼ cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
- 1 cup chopped milk chocolate bar, plus extra for topping
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer, cream together the softened butter, brown sugar, and granulated sugar for about 3 minutes until light and fluffy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Fold in the chocolate chips and chopped chocolate chunks.
- Using a large ice cream scoop (about ¼ cup), scoop oversized dough balls onto the prepared baking sheets, leaving about 3 inches between each cookie.
- Press a few extra chocolate chunks into the tops of each dough ball for that signature bakery-style appearance.
- Bake for 11–13 minutes, or until the edges are lightly golden while the centers still look slightly underbaked.
- Remove from the oven and allow the cookies to cool on the baking sheet for 15 minutes before transferring to a wire rack. The centers will continue to set while staying soft and gooey.
Notes
- For extra thick cookies, chill the dough for 30 minutes before baking.
- Use high-quality chocolate bars chopped into chunks for the best flavor and appearance.
- Don’t overbake—the centers should still look slightly soft when you remove them from the oven.
- Sprinkle warm cookies with flaky sea salt for a gourmet finish.
- Freeze unbaked cookie dough balls for up to 3 months. Bake straight from frozen, adding 2–3 extra minutes.