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The Crumbl Martha Stewart Chocolate Chip Cookies are buttery, thin, and chewy with soft centers and crisp, golden edges, the same texture everyone fell in love with during Free Cookie Thursday.
Why You’ll Love This Recipe
If you tried the new Crumbl x Martha Stewart collab cookie, you already know it’s buttery, thin, chewy, and has that perfect edge crisp. This recipe recreates all that bakery-style magic at home with simple ingredients you probably already have in your pantry. Once you try this one, make sure to check out my original Crumbl Chocolate Chip Cookie and their famous Cookie Cups too!
LEt’s Chit Chat!
I need to be honest, this recipe almost broke me. I made these cookies five times before I finally nailed the texture. Every single test either spread too much, puffed up too high, or baked up greasy. At one point, I thought Crumbl had some secret Martha-Stewart-only sugar ratio the rest of us weren’t allowed to know.
After way too many batches (and a very patient husband taste-testing), I realized it came down to the exact sugar and flour amount and bake timing. Once I locked that in, the dough baked into these thin, chewy, buttery-edged cookies that taste identical to the ones in store, maybe even better because they’re warm and homemade.
Now you don’t have to go through the same chaos I did. Just follow this version and you’ll be golden, literally. Plus I added the super thin and crispy version that I stumbled upon as I was testing this recipe in the notes section of the recipe card!
Ingredient Notes
- Butter – Melted and cooled for 15 minutes; too warm and your cookies will puddle.
- Brown sugar – Adds that signature chew and caramel flavor.
- Granulated sugar – Balances sweetness and helps those crisp edges form.
- Corn syrup – The secret to that bendy, chewy Crumbl texture!
- Egg – Adds structure and moisture.
- Vanilla butter emulsion – The closest flavoring to get that icoonic Crumbl taste.
- Flour – Measure carefully! Extra flour yields a thicker cookie with less spread.
- Cornstarch – Keeps the centers soft.
- Baking soda + baking powder – Just a tiny bit for lift without puff.
- Salt – Essential to balance all that butter and sweetness.
- Chocolate chips – Use semi-sweet for that Crumbl flavor, or dark for extra depth.
Step-by-Step: Crumbl Martha Stewart Chocolate Chip Cookie Copycat
Crumbl gave out these cookies for Free Cookie Thursday last week, and the internet lost it, here’s how to bake them at home.
- Melt butter then let cool 15 min.
- Whisk butter, sugars, syrup until smooth.
- Add egg + vanilla, whisk until shiny.
- Fold in dry ingredients just to combine.
- Stir in chocolate chips.
- Scoop 3 Tbsp portions, space 4 in apart.
- Bake until edges golden.
- Bang pan mid-bake for rippled edges.
- Cool on tray, then transfer to a cooling rack.
This Crumbl Martha Stewart Chocolate Chip Cookie copycat tastes just like the Crumbl Free Thursday Cookie everyone lined up for.
Pro Baker Tips for the Perfect Crumbl Thin Cookie
- Weigh your ingredients using a kitchen scale – Especially the flour. Even 10 extra grams can turn these from thin and chewy to thicker than the Crumbl version!
- Don’t skip the cooling step for butter – Hot butter will make the cookies greasy and cause them to spread unevenly. Give it that 15-minute cooldown.
- Bake on a light-colored tray – Dark trays over-brown the bottoms before the centers are ready. A light-colored aluminum sheet pan keeps the spread even.
- Space them far apart – These cookies spread. Four inches between dough balls is not an exaggeration!
- Bang the tray mid-bake – Gently tapping the pan around the 6-minute mark creates that signature rippled edge Crumbl look.
- Don’t chill the dough – The hydration window is short on purpose, chilling prevents that signature thin-chewy texture.
Crumbl Martha Stewart Chocolate Chip Cookie FAQs
You might’ve added a bit more flour than necessary, this cookie is very sensitive and the slightest amount of extra flour will result in thicker cookies. Flatten the dough slightly before baking or bake a test cookie and adjust from there.
Your butter may have been too warm, or your oven runs hot. Try cooling the butter a few extra minutes next time. If you still have cookie dough waiting to be baked, allow it to sit there for an extra 10-15 minutes to allow the flour to absorb more of that liquid and reduce the spread.
Do I have to use corn syrup?
A small amount of corn syrup is key for that chewy-bendy texture. If you skip it, the cookies will still work but might be a bit more crisp than chewy. Remember, we are trying to make a Crumbl dupe here, and I guarantee you they use whatever it takes to make the perfect cookie!
Keep them in an airtight container at room temperature for up to 3 days. Re-soften in the microwave for 5–10 seconds before serving.
Yes! Scoop, flatten to a 1 centimeter thin disc and freeze on a tray, then transfer to a bag. Bake straight from frozen at 350°F for 9–10 minutes. Keep in mind that freezing these might not yield the thinnest cookie since it would allow the flour to absorb more of that liquid, but the flavor will be incredible since it would’ve had enough time to develop.
If you love Crumbl copycats, check out this Crumbl recipe guide with over 40 recipes!
Crumbl Martha Stewart Think Chocolate Chip Cookies
Ingredients
- 1/2 cup unsalted butter melted and cooled for 15 minutes
- 115 g light brown sugar about ½ cup + 1 Tbsp packed
- 1/4 cup granulated sugar heaping
- 2 tsp corn syrup
- 1 large egg
- 1 tsp vanilla butter emulsion can use regular vanilla extract instead
- 145 g all-purpose flour about 1 cup + 2 Tbsp (make sure to weigh this!)
- 2 tsp cornstarch
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- ¾ tsp salt
- 1/2 cup semi-sweet or dark chocolate chips
Instructions
- Preheat your oven to 350°F, and line a light-colored baking sheet with parchment paper. Make sure your trays are ready before mixing, this dough should go straight into the oven once it’s made.
- In a large bowl, whisk together the melted (cooled) butter, brown sugar, granulated sugar, and corn syrup until glossy and smooth, about 1 minute. Add egg and vanilla:1/2 cup unsalted butter, 115 g light brown sugar, 1/4 cup granulated sugar, 2 tsp corn syrup, 1 large egg, 1 tsp vanilla butter emulsion
- Whisk in the egg and vanilla until the mixture thickens slightly and looks shiny.
- Fold the dry ingredients into the wet mixture just until combined, do not overmix. Add chocolate chips and fold evenly through the dough.145 g all-purpose flour, 2 tsp cornstarch, ⅛ tsp baking soda, ⅛ tsp baking powder, ¾ tsp salt, 1/2 cup semi-sweet or dark chocolate chips
- Scoop about 3 tablespoons (≈60 g) of dough per cookie (you’ll get about 12 cookies).
- Place them on the prepared sheet, spacing about 4 inches apart. Bake for 9 minutes, or until the edges are light golden and the centers still look soft and glossy.
- (Optional: bang the tray once around the 6-minute mark for rippled edges.)
- Let cookies cool on the tray for 6–8 minutes, then transfer to a wire rack.
- They’ll settle into thin, chewy cookies with crisp edges and buttery, bendy centers.
Notes
• Bake right away: This dough is designed for immediate baking. If it sits too long, the flour continues to hydrate, and the cookies may bake up slightly thicker.
• If baking in multiple batches: Keep the remaining dough loosely covered at room temperature (don’t refrigerate). If the dough rests before baking, lightly flatten each portion to about 1–1.5 cm thick (≈½ inch) to help it spread properly.
• Weigh your flour for accuracy: Even a small discrepancy in flour amount can change your cookie thickness. Using a kitchen scale ensures consistent results. If you’re using cups instead, I highly recommend baking one test cookie first. From there, you can adjust by slightly flattening (for thicker dough) or leaving it taller (for thinner dough) before baking the rest.
• Don’t overbake: 9 minutes is the sweet spot, cookies should look just set on the edges and slightly glossy in the center.
Thinner Cookie Variation like the image above: Some followers requested this trial version that makes thinner cookies. Whisk 115g melted/cooled butter with 95g brown sugar, 115g granulated sugar, and 2 tsp corn syrup. Add 1 egg and 1 tsp vanilla. Fold in 125g flour, 2 tsp cornstarch, ¼ tsp baking soda, and ½ tsp salt, then 85g chocolate chips. Rest 10-20 minutes. Bake 45g portions (about 2 tablespoons worth) at 350°F for 8-9 minutes. Cool on pan 10 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
