Crumbl Chocolate Chip Cookie Recipe
Ingredients
- 2 ¼ call purpose flour
- 2 tspcornstarch
- 1 tspbaking powder
- ½ tspbaking soda
- ¾ tspsalt
- ¾ cunsalted butter
at room temperature
- ¾ cbrown sugar
packed
- ½ cgranulated sugar
- 1 largeegg
at room temperature
- 2 tspvanilla extract
- 1 ¼ cguittard baking chips
see note #1
Directions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- 2
In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt.
- 3
Cream the butter, brown sugar, and granulated sugar on medium speed (with paddle attachment) for 2-3 minutes, scraping down the sides of the bowl as needed.
- 4
Add the egg and vanilla, beat on medium speed for 1 minute.
- 5
Add the dry ingredients and mix until JUST combined. Stir in the chocolate chips.
- 6
Using a ½ cup measuring cup, portion the dough into equal 1/2 cup size balls (I like to use a kitchen scale to get the balls equally portioned. Each dough ball should weigh 5-5.5 oz each). See note #2. Place the dough balls on the prepared baking sheet. Leave enough space between each cookie, I do 2 per tray.
- 7
Bake for 9-12 minutes. The tops will be lightly golden and the tops set. Remove the baking sheet from the oven; some cookies may have uneven edges. To fix this, use a very large round biscuit cutter or cookie cutter and immediately after removing the cookies from the oven, gently use the cutter in a circular motion around the cookies to tuck in the edges (think hula hoop motion). We don’t want to cut the cookie. We just want to make the cookies uniformly circle before they set. Allow the cookies to sit on the tray for 10 minutes (the cookies will continue to bake/set while on the sheet). Transfer to a wire rack to cool for at least 10 minutes before eating. The cookies need time to set. (Refer to the notes section for more tips).
- 8
Store cookies in an airtight container. See note #3
Crumbl Chocolate Chip Cookie Recipe
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About this Recipe
Craving that irresistible, bakery-style chocolate chip cookie experience right at home? This Crumbl copycat recipe delivers a thick, chewy, and gloriously large cookie that tastes just like the real deal.
The magic behind this perfect copycat lies in a carefully balanced blend of leavening agents—cornstarch, baking powder, and baking soda—which work together to create that signature thick, tender crumb and chewy texture. Using both brown and granulated sugar, alongside room temperature butter and a large egg, ensures the ideal structure and depth of flavor you expect from a Crumbl cookie.
Prepare yourself for an indulgent treat. Each cookie is generously sized, boasting a delightful chewiness in the center with slightly crisp edges. The rich, sweet dough perfectly complements the decadent chocolate chips, offering a comforting and satisfying bite every time. You'll find yourself reaching for another, convinced you just picked it up from your favorite gourmet cookie shop.
Customization & Variations
While this recipe calls for Guittard baking chips to capture that authentic flavor, feel free to experiment with your favorite chocolate. Swap them for a mix of dark and milk chocolate chips, use chocolate chunks for bigger pockets of melted goodness, or even opt for white chocolate for a different twist.
These substantial cookies are a showstopper dessert, perfect for sharing at gatherings, as a comforting treat after dinner, or simply when you need to satisfy a serious sweet tooth. Serve them warm with a scoop of vanilla ice cream for an extra touch of decadence.