The Best Crumbl Chocolate Chip Cookies Copycat Recipe

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!

• 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!

1. 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. 
2. Add in the eggs and vanilla and mix until combined. Scrape the sides of the bowl as needed.
3. Sift in the flour, corn starch, salt, and baking soda then mix just until the dry ingredients disappears.
4. 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.
5. Freeze the cookie dough balls for 15 minutes then bake in the preheated oven.
6. 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

https://www.tiktok.com/@lifestyleofafoodiee/video/6961155997985492229?lang=en&is_copy_url=0&is_from_webapp=v1&sender_device=pc&sender_web_id=6948145383398868485

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

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