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Giant Crumbl chocolatechip cookie recipe
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5 from 81 votes

CRUMBL chocolate chip cookies copycat recipe

These CRUMBL chocolate chip cookies are the perfect copycat recipe. Each cookie is thick, soft, chewy, and packed with all the milk chocolate chips your heart could desire.
Prep Time20 mins
Cook Time13 mins
chill15 mins
Total Time48 mins
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 384Calories



  • 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.



  • 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!


Calories: 384Calories | Carbohydrates: 54g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 216mg | Potassium: 75mg | Fiber: 1g | Sugar: 26g | Vitamin A: 398IU | Calcium: 28mg | Iron: 2mg