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If you’re hooked on Crumbl’s milk chocolate chip cookies, you have to try this easy copycat recipe! These cookies are thick, ultra-chewy, and packed with melty milk chocolate chips, just like the ones from Crumbl. But the best part? You can make them fresh at home anytime you want!
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.
Table of Contents
- This is the best milk chocolate chip cookie recipe ever!
- Why you need to make this recipe!
- Ingredients for these milk chocolate chip cookies
- Substitutions
- How to make the copycat Crumbl chocolate chip cookies
- How to make CRUMBL chocolate chip cookie video
- Chocolate chip cookie Expert tips
- Frequently asked questions – FAQ
- How to Store Chocolate Chip Cookies for Maximum Freshness
- CRUMBL milk chocolate chip cookie
- CRUMBL chocolate chip cookies copycat recipe Recipe
- If you enjoyed this Crumbl chocolate chip cookie recipe make sure to pin it for later
Why you need to make this recipe!
- Perfectly Thick & Chewy – Just like the bakery version!
- Packed with Chocolate – Loaded with creamy milk chocolate chips.
- Giant Cookies – Just like Crumbl’s oversized treats!
- Make Ahead Friendly – Store well for days & taste even better overnight!
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– Use cold salted or unsalted butter for the best chewy texture.
- Crisco shortening– Keeps the cookies soft & prevents spreading.
- 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 or the Guittard 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 the copycat 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. You can do this with a paddle attachment in a stand mixer to get everything well combined. I have made this recipe with a hand mixer as well, but I feel like a stand mixer is better at mixing cold butter.
- Add in the eggs and vanilla and mix until combined. Scrape the sides of the bowl as needed.
- Sift in the flour, corn starch, salt, and baking soda then mix just until the dry ingredients disappears.
- Mix in the milk chocolate chips then using a ¼ cup scoop out 12 equally sized cookie dough balls. Pull each cookie dough ball in half then press the two pieces together, keeping the jagged-edged facing up (check photos) then place on a parchment paper lined baking sheet.
- Freeze the cookie dough balls for 15 minutes then bake in the preheated oven.
- Using a large cookie cutter, (or something wider than your cookies) swoosh around your cookies to form the perfect round thick cookie. Allow them to cool a little before transferring them to a wire rack to cool completely.
How to make CRUMBL chocolate chip cookie video
Chocolate chip cookie Expert 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?
Yes! Instead of making 12 large cookies, make 24 smaller cookies and bake them for 7-8 minutes instead.
Can I freeze Crumbl cookie dough?
Absolutely! Freeze unbaked cookie dough balls for up to 3 months. Bake straight from frozen, adding 2 or so extra minutes to the baking time.
Why do my cookies spread too much?
- Make sure to chill the dough before baking.
- Use cold butter instead of softened butter.
How to Store Chocolate Chip Cookies for Maximum Freshness
I swear, these cookies taste even better the next day! Letting them sit gives the flavors time to deepen, making them extra rich and delicious.
- At Room Temperature: Store them in an airtight container for up to 4 days, they’ll stay soft and chewy!
- In the Fridge: Keep them in an airtight container for up to 7 days. This is my go-to method! Just pop one in the microwave for a few seconds, and it’ll be warm, soft, and perfectly gooey again.
Pro Tip: Want that bakery-fresh texture? Toss a small piece of bread in the container, it keeps the cookies soft way longer!
CRUMBL milk chocolate chip cookie
CRUMBL chocolate chip cookies copycat recipe
Ingredients
- 1 & 1/2 stick butter cold
- 1/4 cup shortening
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 3 cup all purpose flour
- 1/3 cup corn starch
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 & 1/4 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 1/4 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
Nutrition information is automatically calculated, so should only be used as an approximation.
If you enjoyed this Crumbl chocolate chip cookie recipe make sure to pin it for later
Absolutely amazing! The smell alone makes your mouth water
So happy you enjoyed it, Maryam!
Chahinez
My kids are very picky when it comes to chocolate chip cookies and they absolutely loved these. They said they tasted very similar to Crumbl’s cookie. Definitely don’t substitute the milk chocolate chips for semi sweet, it makes a world of a difference. Will be making them again and again😊
I am so happy to hear you enjoyed them Isabel! Happy holidays!
Chahinez
I was hesitant about the amount of floor to sugar bc I like a sweet cookie but they turned out sooo good. The family loved them and gave them a strong 8 out of 10 which is amazing considering they are picky about everything in life. also I’m pretty sure the 8 was due to my lack of milk chocolate chips not because of the recipe.
These cookies will definitely convert even the pickiest of eaters!
Going to taste another one in the morning. It didn’t taste like Crumbl at all to me
Hi Tisha! These cookies are close copycats 🙂 They might not taste exactly like the ones from Crumbl because they are made from ingredients a regular household kitchen would have. If you have any time at all, try reading over the ingredients from the CRUMBL website or app and you’ll see why yours might not taste exactly the same. Their additives and preservatives help their cookies be the way that they are. I hope this helped shine a light on the issue!
Chahinez
If you use butter instead of shortening do you use the same amount that you would for shortening (1/4 cup) and the 1 & 1/2 sticks?
Yes you do!
Chahinez
These cookies are amazing!! I’m not sure what I did wrong or if it’s a typo but when measuring the dough with 1/4cup I was able to make 17 cookies. Are they supposed to be 1/2cup measurements to make 12 cookies? Either way they tasted exactly like a CRUMBL cookie.
You did nothing wrong, my friend :). I fill up the 1/4 cup a lot so it’s rounded. I’m happy you like the cookies still and think they taste like the Crumbl ones 🙂
Chahinez
My kids love these.
I use butter instead of shortening, and they came out so soft and chewy.
I am so happy to hear that!
Chahinez
I halved the recipe and used semi sweet and dark chocolate since I don’t like milk chocolate. Turned out amazing!
So happy to hear you loved these, Elisa!
Chahinez
I don’t know. But they came out very dry and cake like. For that much flour, I would assume it needs more butter. I will try it again. I really want this to work for me. Question though, should the dough be as moist as the basic toll house recipe? My dough was very crumbly and I measured to the “t”.
So dangerously delicious!!! The Crumbl recipes on this blog are AMAZING!
Unbelievably good!!
I am so happy to hear that!
Chahinez