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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
I will admit, I never leave reviews for recipes online… good or bad… but this recipe is EVERYTHING I was looking for in a chocolate chip cookie! It is thick, fluffy, chocolaty, perfect. Make to the recipe and you won’t be disappointed, promise!
Thank you so much! I’m so happy you found what you were looking for! 😁
I love your cookies but I measure exactly and I end up with more cookies than what is said
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.
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.
Thank you so much! 🙂
Hi Chahinez !
Many thanks for the recipe, probably my best cookies ever ! I really gotta try dozens of other recipes from your blog, they seem so delicious !
I am happy with most of the treats I make (brownies, cakes, mousse, ganache,…) but somehow, cookies always resist me…until yesterday ! Thanks for that !
Comme j’ai vu que tu parles aussi français, je vais terminer mon message dans ma langue maternelle (je suis Belge et je viens de découvrir ton blog) (pour que tu restes en contact avec la langue si ce n’est pas le cas habituellement 😉) :
je fais toutes mes recettes sans ingrédients raffinés et en diminuant souvent la proportion de sucre et de matières grasses. Jusqu’ici, mes cookies avaient une texture + proche d’un cake que d’un biscuit crousti-fondant… Mais ceux-ci étaient parfaits avec 40g de fécule, 120g de farine de riz complet et 265g de farine de blé semi-complète, bicarbonate et sel ; 100g de xylitol, 100g de sucre de coco, 50g de rapadura et 50g de muscovado ; 220g de beurre ; 2 œufs ; vanille ; 200g de pépites (1/2 lait et 1/2 noir).
Je n’ai donc que légèrement adapté les ingrédients à mes problèmes de santé et j’ai obtenu le résultat que je cherchais : un peu croustillants à l’extérieur et “chewy” à l’intérieur.
Mon comm’ est très long mais je voulais partager mon expérience et te féliciter !
À bientôt !
Aww thank you so much for the nice message I’m so glad that you liked them!
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.
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.
So so happy to hear this Lori! Thank you!
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?
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.
Is it possible to freeze the dough balls and bake them a few at a time? If so, should I add a few minutes to the baking time?
Yes and yes 🙂
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.
This is awesome Michelle!
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.
Wow those cookies sound amazing Kay. Yum!