Crumbl Chocolate Chip Cookies Copycat Recipe

The Story Behind These (Ridiculously Good) Cookies

So, the first time I wandered into a Crumbl (with my kids bouncing off the walls, naturally) and tasted their chocolate chip cookies, I thought—yep, they’ve ruined all other Cookies for me. Giant, gooey, absolutely packed with chocolate. Well, after a few too many “let’s just swing by for a treat” detours and a look at my bank account (yikes!), I figured I should try making them myself at home.

Honestly, the first batch was… fine? Edible, but not quite Crumbl. But after a couple ~disastrous~ fun experiments, I got something close enough that my daughter asked if I’d gone and bought some again. Sweet, sweet validation. (Side note: why do kids always know when you try to sneak in flaxseed?)

Why These Cookies Hit the Spot (Every Time)

I make this when I want to bribe my family into doing chores, if I’m being completely honest. They just go bonkers for that slightly gooey centre (I swear, they have radar for underbaked cookies). Plus, the dough is easy enough to mix up when you’re sleep-deprived or, like me, prone to misreading recipe steps. Sometimes I swap the chocolate chips for chopped up Easter chocolate (yep, that weird giant bunny from last year finally met its doom). Oh, and don’t get me started on how perfect these are when cold and crumbly the next morning—with black coffee, it’s basically breakfast.

Gathering Ingredients (Substitution City)

• 1 cup unsalted butter, softened (Salted works too, just go light on extra salt. My grandma swore by Kerrygold, but honestly, whatever’s cheapest is fine.)
• 1 1/4 cups light brown sugar (I sometimes run out and use dark brown—totally okay. Tastes a bit richer.)
• 1/2 cup granulated sugar
• 2 large eggs (Room temp-ish. Sometimes I forget and nuke them in warm water for a few mins.)
• 2 teaspoons pure vanilla extract (I used imitation once; kids didn’t notice.)
• 3 cups all-purpose flour (Scooped very generously. On second thought, don’t pack the cup, or your cookies will go full hockey puck.)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon kosher salt (Fine sea salt in a pinch. Or leave it out—if you’re feeling wild.)
• 2 cups semi-sweet chocolate chips (I tend to dump in whatever’s open. Sometimes more, sometimes less. Chopped chocolate gives better puddles, though!)

Making the Magic Happen

1. Set your oven to 375°F (190°C). Or whatever your oven actually runs at—mine’s a rebel, so I use an oven thermometer (sometimes I forget and it’s fine).
2. Cream together butter and both sugars. Like, 2-3 minutes with a hand mixer or a good wooden spoon if you need a workout—even a fork in a pinch. It should look fluffy-ish. This is where I sneak a sample.
3. Add the eggs, one at a time. If you accidentally crack both in at once, don’t stress. Add vanilla and mix until just blended. I mean, don’t over-mix, but don’t panic either—just smooth, not soupy.
4. In another bowl (or, honestly, a big measuring cup), stir together flour, baking soda, baking powder, and salt. Dump into the butter mixture. Stir on low or by hand. Dough might look a tad thick; that’s good.
5. Fold in chocolate chips. Here’s where you can go wild with fancy chocolate. I’ve even tossed in white chocolate or walnuts when feeling fancy. The dough should be chock full—kind of like you’re overdoing it.
6. Scoop big scoops onto a baking sheet lined with parchment. I use an ice cream scoop when I’m feeling pro—otherwise just big, rough balls. Space them out, else you’ll have a “cookie slab” (not the worst tho!). Flatten the tops, just a smidge.
7. Bake 9-11 minutes. Now here’s the part: Pull them when they just look golden at the edges; centers will still wobble. Let ‘em cool on the tray for at least 15 minutes. This is torture, but totally worth it. Don’t worry if they look too soft—they’ll get firmer as they cool.

A Bunch of Notes (Learned the Hard Way)

• If your butter’s too cold, cookies spread less, but the dough takes forever to mix. I sometimes soften it near the oven vent—works like a charm.
• Overbake = sad, dry cookies. Trust the goo.
• Some days, I chill half the dough before baking. It makes ’em taller, I think? Or at least I tell myself it does.
• Don’t skip parchment if possible—unless you want to scrape fused cookie bits off the tray for hours (been there).
• If you use smaller scoops, reduce bake time. But honestly, big cookies are more fun.

If You Feel Like Mixing Things Up…

• Once, I swapped in peanut butter chips for half the chocolate. Kids were confused but politely ate them anyway.
• Sprinkle a bit of flaky sea salt on top before baking—chef’s kiss!
• I tried making them with coconut oil once. The flavor was nice, but the texture was… weirdly squishy? Wouldn’t repeat.
• White chocolate and macadamia nuts? Yes, please—though not quite a “Crumbl” vibe.

Kitchen Gadgets (And What to Do Without)

• A hand or stand mixer makes life easier, but if you’re feeling tough, a wooden spoon and elbow grease work (ish).
• No parchment? Butter the cookie sheet really well—though cookies may brown more (and stick, fair warning).
• Ice cream scoop: helpful, not essential. Two big soup spoons do the trick. Or just freestyle it with your hands—won’t hurt anybody.

Also: Random tidbit—I once made cookies in a toaster oven at a holiday rental. Took forever but… not impossible!

How to Store Them (Theoretical Info Only!)

Keep cookies in an airtight tin or zip bag at room temp for up to four days—though, if we’re being real, they disappear in less than 24 hours around here. For longer, you can freeze the dough balls and just bake up what you need (dangerous knowledge if you ask me).

Serving Up These Bad Boys

I love ’em fresh with a glass of cold milk—nothing fancy. My cousin swears by sandwiching ice cream between two cookies for birthdays. Sometimes, I just take one (okay, two) and sneak off for some peace and quiet in the laundry room. Bliss.

Lessons Learned—Here Are My “Pro” Tips

• I once tried double stacking trays to get softer cookies (internet said so)—didn’t help. Actually made them bake unevenly.
• Don’t rush cooling. I promise, if you try to move them early, they’ll collapse like a bad soufflé. Not cute.
• If you taste the dough and think it’s too salty, add a tiny bit of flour. (Or just roll with it—it’s fine, honestly.)

FAQ—Here’s What Folks Usually Ask Me

• “Can I make these ahead?” Sure thing! Freeze dough balls, then bake straight from the freezer. Add an extra minute or two—no worries.
• “Do I really need to chill the dough?” I mean, it helps them hold shape, but if you’re impatient (like me), just go for it. Cookies will spread a bit more.
• “Can I use all butter instead of half shortening?” Yeah—I tried both, honestly couldn’t tell much difference. Butter-only is fine.
• “My cookies came out flat as a pancake! What happened?” Could be warm butter, could be a bit too much sugar, or just one of those days. Still delicious, by the way.
• “Do they taste exactly like the bakery?” Hmm, close enough that no one complains! Actually, I think they’re better the next day, but maybe that’s just me.

And if you make these and don’t end up with chocolate on your face, you’re a tidier baker than I am—well done!