Copycat Crumbl Chocolate Chip Cookies
Crumbl’s milk chocolate chip cookies stand out because they are pillowy-soft, sweet, and–let’s be honest– massive. These will be your new-go chocolate chip cookies because they are THAT good. Make them and watch them disappear as they get gobbled up before your eyes!
Tasty Team
93% would make again
Total Time
12 hr 58 min
12 hr 58 min
Prep Time
10 minutes
10 min
Cook Time
28 minutes
28 min
Total Time
12 hr 58 min
12 hr 58 min
Prep Time
10 minutes
10 min
Cook Time
28 minutes
28 min
Ingredients
for 10 cookies
- 3 cups all-purpose flour (375 g)
- 2 tablespoons cornstarch
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter (235 g), room temperature, cut into ½-inch cubes
- 1 ¼ cups light brown sugar (50 g)
- ½ cup granulated sugar (100 g)
- 2 large eggs, room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups milk chocolate chips (350 g)
Nutrition Info
- Calories 599
- Fat 29g
- Carbs 74g
- Fiber 4g
- Sugar 38g
- Protein 8g
Estimated values based on one serving size.
Preparation
- Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2–3 minutes. Add the eggs, one at a time, mixing for about 30 seconds between each addition and scraping down the sides of the bowl as necessary. Add the vanilla extract and mix until incorporated, about 30 seconds.
- Add the flour mixture in two batches, mixing thoroughly after each addition, about 30 seconds.
- Add the chocolate chips and mix until evenly distributed, about 30 seconds.
- Use a ⅓-cup measure to portion the cookie dough onto the prepared baking sheets, 5 per pan (these cookies are large and will spread, so be sure to space them well). Cover the pans with plastic wrap and refrigerate overnight.
- Preheat the oven to 375˚F (190˚C).
- Bake the cookies for 18–20 minutes, rotating the pans 180° and from top to bottom halfway through, until golden brown but still somewhat soft in the center. Let the cookies cool completely on the pans, about 20 minutes.
- Enjoy!
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