Alright, grab a mug and settle in—here’s my Crumbl chocolate chip cookies copycat recipe, for when you want those hulking bakery-style cookies without putting on pants (or shoes, in my case). The first time I tried making these, my kitchen looked like the aftermath of a toddler’s art project; there was flour in places flour really shouldn't go. But hey, cookies came out darn good, so I wasn’t mad about it! There’s just something about the smell of warm chocolate chips that turns my place into a magnet for hungry family members… and neighbors, if my windows are open.
Why I Make This (All the Time)
I whip up these copycat Crumbl cookies when my family is, frankly, begging for something sweet but not too fancy. (They say they like them better than the real thing, although who's counting points at home?) I also make them when I’ve had a week that’s just been a bit too much, or when I want to bribe my friends into helping me move furniture again—works every time. Honestly, these cookies come together without too much fuss; though I’ve had more than one run-in with the melted chocolate chips hardening before I get them in the dough. And pro tip: my youngest judges me harshly if I forget to sprinkle a bit of sea salt on the top, for what she calls 'fancy cookie energy.' This is the same child who won’t eat broccoli, by the way.
What You’ll Need (There Are Options!)
- 2 ¾ cups all-purpose flour – I sometimes swap in ½ cup bread flour for extra chew. Grandma used Gold Medal but honestly, whatever’s on sale is fine.
- 1 cup cold, unsalted butter – Chop it up. If you’re out, margarine mostly works—but the flavor’s less rich.
- ¾ cup brown sugar – Light or dark, depending on whatever is lurking in your cupboard. I've even used muscovado once; interesting, but not essential.
- ½ cup granulated sugar – For sweetness — duh.
- 2 large eggs – Room temp is ideal, but if you forget (like me, half the time), run them under warm water for a bit.
- 2 teaspoons vanilla extract – I admit it: sometimes I double this.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips – Or chocolate chunks. Milk chocolate works but, I dunno, classic semi wins.
- A smidge of flaky sea salt (optional, but don’t skip it if you can help it)
How to Make the Magic Happen
- Prep. Preheat your oven to 375°F (190°C) and line two baking trays with parchment paper (I reuse mine if I'm low; it’s fine).
- Cream the good stuff. In a big bowl, toss in the cold butter, brown sugar, and granulated sugar. Beat them until they’ve lightened up and look fluffy; sometimes I get impatient and stop a bit early and it still works.
- Add the eggs and vanilla. Plop in eggs one at a time, mixing after each (or just together in a rush; I never notice a real difference, but you do you). Splash in the vanilla, inhale that smell, and resist the urge to eat the batter just yet.
- Dry ingredients. Whisk together flour, baking soda, and salt in a separate bowl. Actually, I sometimes skip the whisking and just dump it all in—just be sure you don't get baking soda clumps.
- Mix and mingle. Add the dry ingredients to the wet and mix until mostly combined. It'll get thick and maybe stubborn. This is where I tell myself 'arm day' at the gym can wait.
- The chocolate avalanche. Fold in those chocolate chips! Or chunks. Or both if you’re feeling wild. I usually sneak a handful at this point for quality control; can’t risk it, right?
- Scoop and shape. These cookies are meant to be ginormous—use a ¼ cup scoop if you have it, or just use your hands. They should look like slightly wonky domes; don't smush them flat, they'll spread.
- Bake. Slam those trays in the oven. 10–13 minutes is the sweet spot. When the edges are just browning and the centers look a bit underdone—they’ll finish outside the oven—pull them out. Trust. If you leave them until they're golden all over, they'll taste like hockey pucks (learned that the hard way).
- Finish and cool. Sprinkle with flaky sea salt right away, then let cool on the tray (or eat one warm and burn your tongue, your call).
Little Notes I’ve Picked Up (The Hard Way, Mostly)
- Right, so if you over-bake even a tiny bit, they lose the Crumbl magic. Set a timer, but, um, keep an eye because every oven is a little possessed.
- If you forget to soften the butter—no worries. Chopping it small works just as well for this cold method (actually, I think it keeps the cookies thicker?).
- Once, I tossed in a bit of almond extract by accident. Weird, but oddly tasty.
When I Went Off Script (A Few Variations)
- White chocolate chips and macadamia nuts—heaven. Though, my sister thinks it's a crime against cookies.
- Peanut butter chips—fun but a tad overwhelming. Maybe half-and-half with regular chips?
- Gluten-free flour blend—texture’s not quite the same, but if that’s your jam, it's still a party. (Check out King Arthur's gluten-free tips—super useful!)
- I once tried adding oats for "hearty vibes." Honestly? Just made them weird. Probably skip that.
Got the Gear? Don't Sweat It If Not
- Stand mixer makes life easier (I never had one until last year—elbow grease will do fine!)
- If you lack a cookie scoop, two spoons or even just your trusty hands work. I’ve totally used a ¼ cup measuring cup as a scoop, slightly awkward but hey, the cookies turn out the same.
- Parchment paper is great, but butter your pans if you’re out—just don’t forget or you'll be chiseling cookies like fossils.
Storing (If They Last That Long)
Store in an airtight container at room temp—usually three to four days, though honestly in my house it rarely lasts past day one! If you somehow have leftovers, they freeze really well, too. I just toss them in a freezer bag (if I'm not feeling lazy) and thaw when cravings hit. Oh, and someone once recommended those fancy vacuum sealers for freshness. Not sure I’d ever bother, but maybe if you're handing them out as gifts...
How I Serve 'Em
With an ice cold glass of milk (basic, but perfect). Sometimes, for birthdays, I make ice cream cookie sandwiches—just scoop some vanilla ice cream between two and, boom, birthday magic. Or, late-night Netflix snack, straight from the pan (I may or may not share with my partner). And yes, on rare celebratory occasions, my cousin dunks them in coffee—he says it's a game-changer, but I think that's just him being contrary.
If I’ve Learned Anything... (Pro Tips)
- Don’t rush the chilling if your kitchen is warm. Otherwise, you’ll get sad pancake cookies.
- Keep the dough thick when you scoop—it really helps them bake up puffy. I once tried to "save room on the tray" by flattening them a bit; big mistake.
- Don’t skimp on the salt sprinkle. I always used to forget it, but wow, it matters.
You Asked, I Answered (FAQ)
- Can I use margarine instead of butter? Yeah, but they're not quite as rich. Butter’s king for flavor, but if all you’ve got is margarine—roll with it.
- Do I have to use a stand mixer? Nope—years before I had one, I just used a wooden spoon and determination. Arm workout included; no gym membership necessary.
- How do I get them big and chewy like Crumbl? It’s mostly about not overbaking, and making the dough balls big. Oh, and that cold butter thing does seem to help. Cookie science, who knew?
- Can I freeze the dough? Definitely! Scoop onto a tray, freeze, then toss balls into a bag. Bake straight from frozen—add a minute or two, though (trust me, I once forgot and underbaked a batch; looked cooked, tasted like dough!).
- Any other secrets? OK, so—not really a secret, but I learned a few tricks from Sally’s Baking Addiction if you want to really geek out over cookie chemistry. Worth the read.
Hey, if you try this recipe, let me know how it goes—or what wild substitutions you dream up (someone once added chili powder, I kid you not). Baking’s half magic, half luck, and all joy. Enjoy every crumb(l)!
Ingredients
- 1 cup unsalted butter, softened
- 1 ¼ cups brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
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1Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper.
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2In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
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3Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
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4In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually mix dry ingredients into the wet ingredients just until combined.
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5Fold in the chocolate chips. Scoop large balls of dough (about ⅓ cup each) onto the prepared baking sheets, spacing them apart.
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6Bake for 12-14 minutes, or until the edges are golden and centers look slightly underbaked. Let cookies cool on the baking sheets for 10 minutes before transferring to a wire rack.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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