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If you have ever wondered how to recreate that perfectly soft, buttery, and oh-so-chocolatey sensation from Crumbl’s famous cookies right in your own kitchen, you’re in for a treat. This Copycat Crumbl Chocolate Chip Cookies Recipe captures every tender bite, melty chocolate morsel, and golden edge just like the originals, and it’s surprisingly simple to make. Trust me, once you try these cookies fresh out of your oven, you’ll find it hard to go back to any other chocolate chip cookie.
Ingredients You’ll Need
The magic behind this Copycat Crumbl Chocolate Chip Cookies Recipe lies in a handful of straightforward ingredients, each playing a vital role. From the rich, creamy butter that builds the foundation to the perfect balance of sugars that create a tender texture and deep caramel flavor, every component is essential for that classic Crumbl cookie experience.
- Unsalted butter (1 cup): Using unsalted butter lets you control the saltiness perfectly and contributes to the cookie’s rich, creamy taste.
- Brown sugar (1 1/4 cups): This adds moisture and a hint of molasses flavor that keeps cookies soft and chewy.
- Granulated sugar (1/2 cup): Key for sweetness and giving a slight crispness to the cookie’s edges.
- Eggs (2): Eggs provide structure and moisture, keeping the cookies from turning dry.
- Vanilla extract (1 Tbsp): A splash of vanilla elevates the overall flavor with its warm, inviting aroma.
- All-purpose flour (3 cups): The foundation of the dough, giving it body and chewy bite.
- Cornstarch (2 tsp): A secret ingredient that helps create the soft, tender crumb Crumbl cookies are famous for.
- Baking soda (1 tsp): Provides just enough leavening to give the cookies a slight lift without becoming cakey.
- Salt (1 1/4 tsp): Balances sweetness and enhances all the cookie’s flavors.
- Milk chocolate chips (2 1/2 cups): The star of the show, melted pockets of creamy milk chocolate in every bite.
How to Make Copycat Crumbl Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by setting your oven to 375°F and lining a baking sheet with parchment paper. This step ensures your cookies bake evenly and don’t stick, making clean-up a breeze. Preheating early is key to getting that perfect golden edge while keeping the center soft.
Step 2: Cream Together Butter and Sugars
In a mixing bowl, blend the softened unsalted butter with the brown sugar and granulated sugar until the mixture is fluffy and light in color. This creaming process is essential because it traps air, helping your cookies rise just right and gain a silky texture.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract. This builds moisture and richness, making the dough smooth and velvety, ready to hold the delightful mix-ins.
Step 4: Incorporate Dry Ingredients
Add the cornstarch, baking soda, and salt to the wet mixture and mix until combined. These small but mighty ingredients give the cookies their signature softness, slight rise, and balanced flavor.
Step 5: Mix in the Flour
Slowly add the all-purpose flour, mixing gently until everything just comes together. Overmixing can lead to tough cookies, so be gentle to keep that tender, melt-in-your-mouth texture.
Step 6: Fold in Milk Chocolate Chips
Gently fold the milk chocolate chips into the dough, distributing them evenly. You want to ensure every cookie has generous pockets of gooey chocolate, just like the original Copycat Crumbl Chocolate Chip Cookies Recipe.
Step 7: Scoop and Bake
For giant, bakery-style cookies, scoop about 1/3 cup of dough per cookie onto the sheet. Bake for 10 to 11 minutes until the edges turn a lovely golden brown. If you prefer regular-sized cookies, use a medium scoop and bake for around 8 minutes. Remember, the cookies will continue to set as they cool, so avoid overbaking if you want soft centers.
Step 8: Cool Before Enjoying
Once baked, let your cookies cool slightly on the baking sheet before transferring them to a wire rack. This resting time allows the cookies to firm up enough to handle without losing their softness inside.
How to Serve Copycat Crumbl Chocolate Chip Cookies Recipe
Garnishes
While the cookies are perfect as-is, you can gently sprinkle sea salt flakes over the warm cookies immediately after baking for an added dimension of flavor. A dusting of powdered sugar also adds a pretty finishing touch to brighten these rich treats.
Side Dishes
Pair your Copycat Crumbl Chocolate Chip Cookies Recipe with a cold glass of milk for the classic combo everyone loves. For an extra indulgent twist, serve alongside a scoop of vanilla ice cream or a cup of rich hot chocolate, making dessert time feel like a cozy celebration.
Creative Ways to Present
For parties or gifts, stack your cookies in glass jars layered with parchment paper for a lovely presentation. You can also sandwich a scoop of softened buttercream or even Nutella between two cookies for an irresistible treat that’s perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Store your baked cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread or a slightly damp paper towel inside the container to maintain moisture without making them soggy.
Freezing
If you want to enjoy these delicious Copycat Crumbl Chocolate Chip Cookies Recipe cookies later, freeze the unbaked dough balls on a baking sheet first, then transfer them to a freezer bag for up to 3 months. Alternatively, freeze baked cookies in a sealed bag or container, separating layers with parchment paper.
Reheating
To bring frozen baked cookies back to life, warm them in a 300°F oven for about 5 minutes or microwave them for 10-15 seconds. This revives that freshly baked softness and melty chocolate sensation we all crave.
FAQs
Can I substitute the milk chocolate chips for another type of chocolate?
Absolutely! Feel free to use semi-sweet, dark chocolate, or even white chocolate chips based on your preference. Each type imparts a slightly different flavor profile but will still pair beautifully with the cookie dough.
What’s the purpose of cornstarch in this recipe?
Cornstarch might seem unusual in a cookie recipe but it’s the secret to keeping these cookies extra soft and tender by limiting gluten formation, giving you that hallmark fluffy texture seen in Crumbl cookies.
Can I use salted butter instead of unsalted?
Using salted butter is possible, but you should reduce or omit the additional salt called for in the recipe to avoid over-seasoning the cookies. Unsalted butter gives you more control over flavor balance.
How large should I make the cookies?
The classic Crumbl cookie size is quite large, about 1/3 cup scoops, which makes for a chewy, indulgent bite. Smaller cookies work great too, just adjust the baking time accordingly.
Are these cookies best fresh or can they be stored for later?
While the Copycat Crumbl Chocolate Chip Cookies Recipe is always best enjoyed fresh from the oven when they’re warm and gooey, they store well for several days and can be frozen for longer storage, retaining their delightful texture after reheating.
Final Thoughts
Once you’ve made the Copycat Crumbl Chocolate Chip Cookies Recipe at home, you’ll understand why these cookies are such a beloved favorite. It’s a simple recipe with straightforward ingredients that combines to create that perfect chewy-soft texture and rich chocolate flavor. I can’t wait for you to experience that first warm bite—trust me, your kitchen is about to become your new favorite bakery!
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Print
Copycat Crumbl Chocolate Chip Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Copycat Crumbl Chocolate Chip Cookies recipe delivers soft, thick, and chewy cookies that replicate the popular Crumbl bakery treat. Loaded with milk chocolate chips and a perfect blend of brown and granulated sugars, these cookies come out golden on the edges with a tender center, ideal for any chocolate chip cookie lover looking to enjoy a delicious homemade version.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 1/4 teaspoons salt
- 2 1/2 cups milk chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract until fully incorporated.
- Mix Dry Ingredients: Incorporate the cornstarch, baking soda, and salt into the mixture, blending evenly.
- Add Flour: Gradually add the all-purpose flour to the wet ingredients, mixing just until combined to avoid overmixing which can toughen cookies.
- Fold in Chocolate Chips: Gently fold the milk chocolate chips into the dough, distributing them evenly without breaking.
- Shape and Bake Cookies: For large cookies, scoop about 1/3 cup of dough onto the prepared baking sheet spaced apart. Bake for 10 to 11 minutes until the edges turn golden brown. For regular-sized cookies, use a medium scoop and bake for approximately 8 minutes.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps them set without breaking.
Notes
- For softer cookies, avoid overbaking; take them out as soon as the edges are lightly golden.
- You can substitute milk chocolate chips with semi-sweet or dark chocolate chips for a different chocolate flavor.
- Make sure the butter is softened and not melted to maintain the right dough texture.
- Use parchment paper or silicone baking mats for easy cookie removal and cleanup.
