Crumbl Cookie Recipe (Copycat Chocolate Chip Cookies)
This copycat Crumbl Cookie recipe delivers thick, soft and buttery chocolate chip cookies with crisp, golden edges and melty centers—all made with simple pantry ingredients and no chill time required!
Equipment
- 1 Mixing bowl large
- 1 Stand mixer or hand mixer
- 1 Oven preheated to 375°F
Ingredients
Main ingredients
- 1 cup Butter room temperature
- 1 ¼ cups Light brown sugar
- ½ cup Granulated sugar
- 2 Large eggs room temperature
- 2 teaspoon Vanilla extract
- 1 teaspoon Baking soda
- 1 teaspoon Kosher salt
- 1 tablespoon Cornstarch
- 3 cups All purpose flour
- 2 ¼ cups Milk chocolate chips plus more for topping
Instructions
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until fluffy and light.
- Add eggs one at a time, beating well. Stir in vanilla extract.
- In a separate bowl, whisk flour, baking soda, salt, and cornstarch together.
- Gradually mix dry ingredients into the wet until combined. Do not overmix.
- Fold in milk chocolate chips and ensure even distribution throughout dough.
- Portion out large dough balls and place them 2 inches apart on baking sheets.
- Bake cookies for 10 to 12 minutes until edges are golden and centers are soft.
- After baking, press extra chocolate chips into tops and let cool on wire rack.
- Store in airtight container up to 4 days or freeze for longer storage.
Notes
To make ahead, prep dough the night before. Cookies freeze well for up to 30 days. To reheat, microwave briefly or warm in low oven for bakery-soft texture.