Crumbl Chocolate Chip Cookies

We had heard all the hype about Crumbl Cookies, but until we were gifted a box filled with an assortment, we didn’t realize how yummy they were. Pulling Homemade Crumbl Chocolate Chip Cookies out of your oven and eating them warm will have you swooning!

This Copycat Crumbl Chocolate Chip Cookies recipe made extra large, soft, delicious cookies chock full of milk chocolate chips. Each of the 16 super-sized cookies in my batch could easily serve two!

Why You Must Make

• If you’re a fan of Crumbl cookies, you’ll love these huge, irresistible chocolate chip cookies.
• It’s much more economical to make this copycat cookie recipe than purchasing a box!
• They freeze well, so you can hide a stash in the freezer for those days you have a major cookie craving.

Ingredient Notes

• Kitchen Staples – Brown Sugar, White Sugar, All-Purpose Flour, Baking Soda, Salt
• Eggs – All my recipes use large eggs unless otherwise noted. Have them at room temperature for easier incorporation.
• Butter – Usually cookies are made with room-temperature butter, but you’ll want cold butter cut into small cubes to make these cookies.
• Vanilla Extract – Make sure your vanilla says “real vanilla extract” on the label. Do not purchase artificially flavored vanilla as the flavor isn’t the same. I used the Nielsen-Massey brand.
• Cake Flour – This flour has less gluten and will make softer, more tender cookies. You’ll also use regular all-purpose flour.
• Milk Chocolate Chips – I used the Ghirardelli brand.

How to Make

Recipe Tips

• The combination of regular flour and cake flour makes a slightly softer textured cookie.
• Using a third of a cup of dough makes for BIG bakery-like cookies.
• Roll your dough into nice round balls so they bake into round cookies!
• I have a couple of tips for home cooks to make perfectly round cookies. One is to carefully use a spatula to tap the sides of the fresh-out-of-the-oven cookies to nudge them into shape.
• The alternative is shown in the last step above. Use a round cookie cutter at least one size larger than your baked cookies. When they come out of the oven, carefully stabilize the hot pan with a hot pad, then carefully use the cookie cutter to tap the sides of each cookie to push them into symmetrical rounds.
• There is an odd step in this recipe that I’ve never tried before. After making a dough ball, pull it in half, then press the pieces back together with one of the jagged edges pointing up. This may help these cookies bake up thick instead of spreading out.

Frequently Asked Questions

You May Also Like

• Brown Butter Chocolate Chip Cookies from Ambitious Kitchen
• Cookie Dough Ice Cream
• Killer Chocolate Chip Cookies
• Chocolate Chip Cookie Dough Brownies
• Thick and Chewy Chocolate Chip Cookies
• More of the Best Cookie Recipes

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The Recipe:

Copycat Crumbl Chocolate Chip Cookies Recipe

Prep Time 15 minutes

Cook Time 12 minutes

Additional Time 10 minutes

Total Time 37 minutes

Yield 16 cookies

Big, thick, buttery chocolate chip cookies filled with milk chocolate morsels!

Ingredients

• 1 cup butter, cold, cut into small cubes
• 1 ¼ cups brown sugar
• ½ cup white sugar
• 2 teaspoons real vanilla extract
• 1 ½ cups cake flour
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 cups milk chocolate chips

Instructions

1. Preheat oven to 375°.
2. Line two baking sheets with parchment paper.
3. In your stand mixer fit with the paddle attachment, beat the butter and sugar on high for 3-5 minutes, scraping down the sides of the bowl as needed.
4. Add eggs and vanilla and beat for another minute.
5. Mix in the flours, baking soda, and salt.
6. Stir in the chocolate chips.
7. Measure out ⅓ of a cup of dough for each cookie.
8. Form each into a ball.
9. Pull each dough ball in half then press the pieces back together with one of the jagged sides facing up.
10. Place each of the dough balls on the sheet pans, about 2-inches apart. Only about 6 will fit per sheet.
11. Bake for 10-13 minutes, then let rest on the sheet pan for 10 minutes before moving them to a cooling rack to cool completely.

Notes

This recipe was adapted from my friend, Danielle, blogger at Hugs & Cookies XOXO.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Biscuit Cutters
• 
  Reynolds Cookie Baking Sheets Non-Stick Parchment Paper, 25 Sheet, 4 Count
• 
  USA Pan Bakeware Half Sheet Pan

Nutrition Information:

Yield:

16

Serving Size:

1 cookie
Amount Per Serving: Calories: 387Total Fat: 18gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 280mgCarbohydrates: 52gFiber: 1gSugar: 31gProtein: 4g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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