Chocolate Chip Copycat Crumbl Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
12 large cookies (32 mini cookies)
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Calories
582 kcal
Chocolate Chip Copycat Crumbl Cookies
Description
The Chocolate Chip Copycat Crumbl Cookies recipe yields large, bakery-style cookies known for their tender centers and delicate crispness on the outside. Starting with creamed butter and sugars ensures a light and fluffy dough base, to which eggs and vanilla add moisture and flavor depth. The inclusion of corn starch alongside flour contributes to the soft texture that sets these cookies apart.
The dough is mixed just until combined to avoid over-developing gluten, preserving their soft quality. Chocolate chips are folded in liberally, and additional chips can be pressed onto the top after baking for added texture and visual appeal. Baking at 375°F produces cookies that spread nicely while maintaining shape.
Cookies cool on the baking sheet for proper setting before transfer, and they may be served warm or reheated gently to regain a gooey texture. Variations include swapping chocolate chips for other baking chips or sprinkling flaky sea salt for balance. The recipe includes adjustments for high-altitude baking and emphasizes using quality butter without blends.
These cookies are a good choice for those seeking a bakery-style treat at home with careful temperature control and preparation techniques for consistent results.
Ingredients
- 1 cup butter room temp, salted or unsalted (2 sticks)
- 1 ¼ cups light brown sugar packed, *high altitude reduce to 1 cup
- 1/2 cup granulated sugar I used organic cane sugar, stays the same for high altitude
- 2 large egg room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour add 2 tablespoons for high altitude, unbleached
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1 ¼ teaspoons kosher salt add ¼ teaspoon if using unsalted butter
- 2-3 cups milk chocolate chips I used 1 1/2 11.5 oz pkg Ghirardelli
Instructions
- Preheat your oven to 375° F (190° C) 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.
- 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, mixing on medium speed, 1 minute per egg -- then mix in the vanilla. Scrape the sides of the bowl to mix the ingredients completely.
- In a medium bowl, combine the dry ingredients; flour, baking soda, corn starch and salt and whisk well to combine.
- 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 the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.
- 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.
- 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 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.
- 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.
Notes
- Use an oven thermometer to ensure accurate baking temperature, especially important for high-altitude adjustments.
- For smaller cookies, use a medium cookie scoop and bake about 8-9 minutes at 375°F; no need to split the dough halves.
- Press extra chocolate chips into cookie tops after baking for a bakery-style look and texture contrast.
- Avoid buttery blends; use real, high-quality butter with higher fat content for best texture and flavor.
- Chilling dough can help prevent excessive spreading in a warm kitchen or if butter is too soft.
- Cookies reheat well in a microwave for 10-15 seconds or in a preheated 350°F oven for 3 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12large cookies (32 mini cookies)
Amount Per Serving
Calories 582 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 582kcal | 29% |
| Carbohydrates | 80g | 27% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 474mg | 20% |
| Potassium | 194mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 53g | 106% |
| Vitamin A | 518IU | 10% |
| Calcium | 61mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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