crumbl cookie recipe

This classic Crumbl chocolate chip cookie recipe is a perfect copycat of the real thing. Just as thick, just as big (with option to make smaller) and just as chewy and soft. Packed with milk chocolate chips, this no chill copycat Crumbl cookie recipe will become a family favorite.

Copycat Crumbl Chocolate Chip Cookie Recipe

butter (room temp, salted or unsalted)

light brown sugar

sugar

eggs (room temperature)

vanilla extract

unbleached all-purpose flour (see notes for high altitude)

corn starch

baking soda

milk chocolate chips (I used 1 1/2 11.5 oz pkg Ghirardelli)

Preheat oven, prepare baking sheets.

Preheat your oven to 375 degrees F and position your rack in the middle of the oven. Line a cookie sheet (half sheet pan) with parchment paper for the best results, I usually use 3 cookie sheets.

Cream butter and sugars.

Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through. (You may use a hand mixer, but I believe a stand mixer does a better job creaming the butter and sugars here)

Add eggs one at a time, then vanilla extract.

Add eggs one at a time, mixing on medium speed, 1 minute per egg -- then mix in the vanilla.  Scrape the sides of the bowl to mix the ingredients completely.

Whisk dry ingredients together.

In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.

Add the dry ingredients to the wet ingredients, do not overmix.

With mixer on low speed, add the flour mixture to the wet ingredients, a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results DO NOT OVERMIX if you want chewy, soft cookies.

Add chocolate chips.

Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.

Scoop a large scoop of cookie dough onto prepared baking sheets.

Scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top off upside down on top of the bottom of the half, jagged side up. Place cookie dough ball 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.

Tips for chilling if needed.

This is a no chill cookie recipe, however; if your dough is really really soft, due to heat, humidity, too soft or water of butter, then I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.

Bake cookies and let cool 10 minutes.

Bake for 10-12 minutes, and not a minute longer! The cookies should be just barely golden at their edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling. 

How to store cookies and freeze cookie dough.

Store cookies in airtight container on counter. May be frozen up to 3 months. To freeze dough balls, place dough balls on tray and flash freeze for one hour until firm, then transfer to an airtight container and freeze up to 3 months. Bring dough balls to room temperature before baking.

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