These Crumbl chocolate chip cookies are the perfect copycat recipe. It is thick, chewy, and packed with all the chocolate chips your heart desires. It is inspired by the iconic Crumbl bakery chocolate chip cookie recipe.
If you love Crumbl cookies, you’ll also enjoy these Easy Crumbl S’mores cookies with chocolate chips, Crumbl Biscoff white chip cookies, Crumbl Chocolate Crunch Cookies | Star Crunch, Soft Crumbl Ruby Chocolate Chip and The Best Crumbl Hazelnut Sea Salt Cookies.
These famous giant milk chocolate chip cookies are inspired by the amazing chocolate chip cookies from CRUMBL bakery, and for a good reason! These giant cookies are absolutely amazing!
I have made a lot of cookies in my time, and each one is a little different from the other but when it comes to bakery-style chocolate chip cookies, these are some of my favorite ones! They are thick, chewy, and packed with all the milk chocolate chips.
This is the best milk chocolate chip cookie recipe ever!
The moment a Crumbl bakery opened up near me, I had to go and try out their cookies. I fell in love right away because each one of their cookies tasted better than the first. I actually loved their chilled sugar cookies so much I had to make a copycat recipe for it.
Their flavors change every week and I always find myself looking forward to their next cookie creation so I get to try it.
This milk chocolate chip cookie recipe is inspired by one of their cookies that has a permanent spot on the menu and for a good reason that is.
Why you need to make this recipe!
- It is the ultimate Crumbl chocolate chip cookie copycat
- It is thick and chewy at the same time
- Each cookie is giant
- These cookie store well
After trying the CRUMBL chocolate chip cookies, I was seriously head over heals over the cookie texture as well as the delicious flavor the milk chocolate chips brought to the whole thing so I knew I had to make it!
Ingredients for these milk chocolate chip cookies
Here are the ingredients you will need to make this CRUMBL cookie recipe. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– This cookie can use either salted butter or unsalted butter. Just make sure that it is cold.
- Crisco shortening– This recipe also uses shortening as well. The two types of fat will help keep the cookie stable and super moist.
- Brown sugar & granulated sugar– Just like any regular chocolate chip cookie, you will need brown sugar and granulated sugar.
- Eggs– The eggs will be the binding agents in this recipe.
- Vanilla– Can’t go wrong with a little vanilla in your chocolate cookies.
- Flour– All-purpose flour is the flour that is needed for this cookie recipe. No cake flour here!
- Corn starch– The corn starch is what will keep these cookies extra soft.
- Baking soda– The baking soda will give a little leavening to the cookies.
- Salt– The salt balances the sweetness of the chocolate chip cookies.
- Milk chocolate chips– Make sure to use really good quality chocolate chips. I like to use the Ghirardelli milk chocolate chips, they taste amazing!
Substitutions
If you don’t have a few of these things don’t worry! You can always substitute:
- Butter for the shortnening.
- Semi sweet chocolate chips for the milk chocolate chips, but just keep in mind that they won’t be like the Crumbl milk chocolate chip cookies anymore.
How to make Crumbl chocolate chip cookies
This is how you can make your own bakery style chocolate chip cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream the butter, shortening, granulated sugar, and brown sugar until light and creamy.
- Add in the eggs and vanilla and mix until combined.
- Sift in the flour, corn starch, salt, and baking soda then mix just until the flour disappears.
- Mix in the milk chocolate chips then using a ¼ cup school out 12 equally sized cookie dough balls. Pull each cookie dough ball in half then press the two pieces together, jeeping the jagged-edged facing up (check photos) then place on a baking sheet.
- Freeze the cookie dough balls for 15 minutes then bake in the preheated oven.
- Using a large cookie cutter, something wider than your cookies, swoosh around your cookies to form the perfect round thick cookie.
How to make CRUMBL chocolate chip cookie video
Chocolate chip cookie tips
- Chill the cookie dough before baking- Chilling the cookies before baking will ensure that they don’t spread too much and retain that super soft and gooey center.
- Use milk chocolate chip cookies– The OG CRUMBL chocolate chip cookies use these insanely good milk chocolate chips. I found that the closest chocolate chips to those and the ones that yield the best flavor are the Ghirardelli chocolate chips.
- Use the cookie cutter trick– Using the cookie cutter trick to make the perfect round cookies doesn’t do just that. It brings the cookie back together in case it spreads too much to keep it thick and chewy in the center.
- Let the cookie rest after baking to set fully– The cookies will seem underbaked right out of the oven and that’s why you need to let them cool down before digging in. I actually prefer these cookies after they sit overnight. The texture is just so good!
Frequently asked questions – FAQ
Can I make smaller crumbl cookies?
Sure! These cookies are HUGE!!! So instead of making 12 cookies you can split the cookie dough ball in two and make 24 small cookies instead.
You can follow the recipe up until the baking part and bake them for 7-8 minutes instead.
How to store chocolate chip cookies for maximum freshness?
I personally think these cookies taste better the next day. It gives them more time to set and develop those amazing chocolate chip cookie flavors.
To store your chocolate chip cookies, place them in an airtight container and store at room temperate for up to 4 days.
You can also store them in an airtight container in the fridge for up to 7 days. I prefer this method and usually pop them in the microwave for a few seconds to get them soft and chewy, ooey gooey again!
CRUMBL milk chocolate chip cookie
If you made these Crumbl chocolate chip cookies and enjoyed them, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. It would help me a ton
CRUMBL chocolate chip cookies copycat recipe
Ingredients
- 1 & ½ stick butter cold
- ¼ cup shortening
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cup all purpose flour
- ⅓ cup corn starch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 & ¼ cup milk chocolate chips
Instructions
- Preheat the oven to 375F and line a baking sheet with parchement paper then set aside.
- In a large mixing bowl or a stand mixer bowl, cream the cold butter, cold shortening, granulated sugar and brown sugar together until light and creamy.
- Add in the eggs and the vnailla extract and mix until combined.
- Sift in the flour, corn starch, baking soda, and salt and mix just until the flour mixture disappears. Add in the milk chocolate chips and gently fold.
- Using a ¼ cup measuring cup, scoop out 12 evenly sized cookie dough balls. Working with one at a time, split each cookie dough ball in half and smoch back together keeping the jagged edge side up. Chill the cookie dough balls in the freezer for 15 minutes then bake in the preheated oven for 13-15 minutes or until they look slightly golden brown and undercooked.
- As soon as you pull out the cookies from the oven, using a larger cookie cutter swoosh around your cookies to form the perfect round thick cookie, top with a few extra chocolate chips and let the cookie rest on the baking sheet for 20 minutes to set fully before enjoying them.
Notes
TIPS
- Chill the cookie dough before baking- Chilling the cookies before baking will ensure that they don’t spread too much and retain that super soft and gooey center.
- Use milk chocolate chip cookies– The OG CRUMBL chocolate chip cookies use these insanely good milk chocolate chips. I found that the closest chocolate chips to those and the ones that yield the best flavor are the Ghirardelli chocolate chips.
- Use the cookie cutter trick– Using the cookie cutter trick to make the perfect round cookies doesn’t do just that. It brings the cookie back together in case it spreads too much to keep it thick and chewy in the center.
- Let the cookie rest after baking to set fully– The cookies will seem underbaked right out of the oven and that’s why you need to let them cool down before digging in. I actually prefer these cookies after they sit overnight. The texture is just so good!
How to store chocolate chip cookies for maximum freshness?
I personally think these cookies taste better the next day. It gives them more time to set and develop those amazing chocolate chip cookie flavors. To store your chocolate chip cookies, place them in an airtight container and store at room temperate for up to 4 days. You can also store them in an airtight container in the fridge for up to 7 days. I prefer this method and usually pop them in the microwave for a few seconds to get them soft and chewy, ooey gooey again!
Nutrition
Thank you for making it all the way down here 🙂
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Ashley
The best chocolate chip cookies I have ever made. Added walnuts to half the batch and they were also amazing. And to be honest I am not a huge chocolate chip fan normally but these are fantastic.
Rachel Lambert
I never leave comments on recipes I try, but I had to come back to this one and say that this recipe is AMAZING. They do taste like Crumbl but with a better texture! This is going to be my new go-to for chocolate chip cookies.
Chahinez
Thank you so much! 🙂
Shekera
I made these once for a quick get together about 3 months ago and I have been making them literally every other weekend since because my family WILL NOT leave me alone about them. You created a monster with these. Soooo good and taste pretty much identical to Crumbl for sure. Thank you for sharing.
Lori
I made these today and they are amazing. I have been wanting to but a little nervous that I would be wasting ingredients. I was so happy they turned out really well. Definitely will make again and again.
Chahinez
So so happy to hear this Lori! Thank you!
Chrissy
Just like any other recipes you have, this one’s a hit! I haven’t tried to omit the shortening yet and just use full butter for the whole amount. Do you think it would still turn out great?
Chahinez
Hi Chrissy! thank you so much 🙂 and that’s a great question, it should come out generally the same since butter and shortening have a similar texture.
Michelle
Made these when my son requested some chocolate chip cookies. They are so good! I added extra choc chips and used half white and half milk and they were a huge hit. I love how they stay nice and thick and don’t spread too much. I think this will become my go to recipe from now on. I’ve just sent my son to his girlfriends with half a dozen freshly baked ones.
Chahinez
This is awesome Michelle!
Kay
The recipe was very well written and easy to make !! Everyone loved the cookies. I added matcha powder and substituted the milk chocolate with dark chocolate to make matcha cookies.
Chahinez
Wow those cookies sound amazing Kay. Yum!
Jill
First time I made them, AMAZING!!! Second time , I don’t know what happened, taste dry and floury and look like round balls. 😞😞
Any ideas what I could have done incorrectly ?
Chahinez
It probably had too much flour in it 🙁
Robin
Love this recipe! I’m on my third batch and will be making more as well as trying some of your other flavors.
Thanks so much for sharing!
Chahinez
You’re very welcome Robin!
Jen
Ok, I’ve had Crumbl chocolate chip cookies and these are WAY better! Super easy and the texture is perfect!
Chahinez
Thank you so much Jen!
Debbie S
These cookies were delicious! Made exactly as called for. Came out perfectly.
Chahinez
YAY! Enjoy Debbie!
Laura
How does one cream cold
Butter?
Chahinez
When I mean cream I just mean to mix it with the rest of the ingredients in the recipe 🙂
Chris R
Will S why did you slap me.
Chahinez
LMAO!
Jessie
Best chocolate chip cookie recipe ever! Ooey Gooey thick tasty cookies, def my new go to! Tastes just like Crumbl! Learned a new technique in the “cookie cutter” trick I will now be applying to all my future cookies gets them perfectly shaped and nice and thick! thanks for the recipe!
Chahinez
I love hearing that! Thank you so much!
Anna
I subbed butter for the shortening because I didn’t have any on hand and they still turned out amazing! Such good cookie flavor and very chocolaty!
Heather
The best chocolate chip cookies I’ve ever had!!! if you follow the directions directly exactly, the cookies come out fluffy , delicious and perfectly cooked!!! A game changer in my cookie book ! definitely saving this recipe and making them again !
carlson3794
I’m so glad you liked them! Chocolate chip cookies are always a classic!
Chahinez
Judy
I thought I had the best recipe for chocolate chip cookies until I tried these crumb cookies. They melt in your mouth. I actually made 52 small cookies. They are a bit hard when they are at room temperature. But 5 seconds in the microwave they are awesome!
carlson3794
Yes these are supposed to be served warm so that’s great that you heat them up when you eat them. That’s what will get them back to that soft and chewy texture. Glad you enjoyed them.
Chahinez
Olivia
I feel like I have a hard time making a cookie that i actually enjoy eating, which is sad cause I LOVE Cookies. However this recipe,, THIS ONE right here is pure gold and I will now and forever be making only this recipe of Choccy Chip Cookies.
Chahinez
Awwh!! This is the best compliment ever! Enjoy!
Alice
Made these for a family party and they were a hit! Everyone loved them, and I even had some extra to freeze for myself (which defrosted beauitfully!). Truly a lovely cookie, ate mine in one sitting! And like suggested, I used Ghirardelli milk chocolate chips. At first I was slightly hesitant to buy them (as they are more expensive), but it was totally worth it. I’ve tried both this recipe and the OG Crumbl version, and I have to say I prefer these copycats! Thanks for another amazing bake, Chahinez 🙂
Will S
Is it best to use salted or unsalted butter for this recipe, or does it matter?
Chahinez
I like to use salted but both work great.
Chahinez