Let’s Talk About These Legendary Cookies

Sometimes I get the weirdest cravings at 8pm—usually right when I’m about to tidy up the kitchen. That’s when it hits me: I want a Crumbl chocolate chip cookie but, well, the store’s 30 minutes away (and my car keys are probably hiding on the couch). Enter this recipe! Seriously, I’ve made these copycat Crumbl cookies more times than I’d care to admit. The first time, I was mostly hoping to trick my kids, but now I’m the one sneaking them from the container. If I can do it—mid-laundry, mid-chaos—so can you. Oh, and if these are a little messier than the originals? Well, that’s just part of the charm, right?

Why You’ll Love This One (No, Really!)

I make these cookies when I want to impress guests, or just when I want to eat cookie dough by the spoonful (don’t judge). My family genuinely goes nuts for these—especially straight off the baking tray. They do spread out quite a bit, so don’t try to cram them all on one sheet unless you’re ready for a Mega Cookie Pancake (been there, mopped that). But if you crave soft, chewy, melty-in-the-middle cookies, you’re in the right place. And save a couple for breakfast the next day; just trust me.

What You’ll Need (Plus Surprising Swaps!)

1 cup (225g) unsalted butter, room temp—sometimes I just microwave it until it’s almost melted, when I forget to set it out early. Works fine.
1 1/4 cups (250g) light brown sugar, packed (honestly, dark brown sugar is good too—gives a deeper flavor but makes the cookies look a little darker)
1/2 cup (100g) granulated sugar
2 large eggs (I use whatever size I have—once used 3 small, no disaster)
2 tsp vanilla extract—my grandmother swore by real vanilla, but the cheap stuff hasn’t failed me yet
3 cups (375g) all-purpose flour (have used half bread flour for fun—turns out chewier)
2 tsp cornstarch (sometimes I skip this if I can’t find it—still good, just maybe flatter cookies)
1 tsp baking soda
1/2 tsp salt (the flaky salt on top is totally worth it, if you have it!)
2 cups (340g) milk chocolate chips (or half milk and half dark, or even mini chips when I accidentally buy the wrong bag)

How I Actually Make ‘Em (Wobbly Stages and All)

Pop the butter in a big bowl—no need to be fancy. Cream it together with both sugars. I use a hand mixer mostly, unless I’m feeling patient and want a workout (that’s rare).
Add in the eggs and vanilla and beat until it’s all fluffy and a weird pale color. Don’t worry if it looks a bit too slick; it all comes together soon.
Toss in flour, cornstarch, baking soda, and salt. Sometimes I whisk these together first, but usually I just dump them in one by one, gently. Don’t overmix. The dough’ll be thick. This is where I usually sneak a taste (or two).
Mix in your chocolate chips. I sometimes reserve a handful to push into the tops—makes them look bakery-fancy but, honestly, rarely do I remember.
Now, scoop big, hulking blobs of dough—about 1/4 cup each—onto a baking sheet lined with parchment. Leave loads of space between them (learned that the hard way).
Chill that tray for at least 30 minutes if you’ve got time; or toss in the freezer for 10 if you don’t. They spread less and taste like Crumbl’s legit thick cookies after chilling. If you skip chilling… not the end of the world, just, you know, a bit more pancake than puck.
Bake at 350F (175C) for 12–15 minutes, until the edges look golden and the centers are just set. Don’t wait for them to look totally “done”—they set as they cool.
Out of the oven, sprinkle a little flaky salt on top if you’ve got it. Cool on the tray 10 minutes (unless, like me, you can’t wait).

Stuff I Wish I Knew When I Started

If your dough is looking too shaggy, add a tablespoon of milk. Saves the day.
Baking slightly under is better than over. If you forget them for an extra 5 minutes… crunchy cookies. Lesson learned.
I’ve noticed they taste even better the next day (assuming they survive the night, which, let’s be honest, is rare here).

Some Variations I’ve Tried (For Better or Worse)

Swapping in mini M&Ms? Fun, but the colors kind of bleed—still, the kids loved ’em! Cutting the sugar by a third? The cookies still work, just not quite the same gooey magic. I once tried stuffing a caramel into the center of every dough ball, which sounded great but mostly turned the bottoms molten and sticky (delicious, but kind of a pain to get off the pan). White chocolate and macadamia nuts: yes, it works!

About Kitchen Stuff (Aka “But I Don’t Own That Fancy Mixer”)

I always say a hand mixer is great for speed, but a sturdy wooden spoon and a bit of elbow grease makes you appreciate the cookies more (okay, not always, but you get what I mean). No parchment paper? A lightly greased baking tray gets the job done, though cleanup’s a bit more fiddly. Cookie scoop? Lovely, but two spoons and some guesswork work just fine.

Crumbl Chocolate Chip Cookies Copycat Recipe

Storing the Madness (If They Even Last That Long)

Keep these in an airtight container at room temp for, I don’t know, up to 3 days. They stay chewy, though some folks say they prefer them chilled? We’ve never managed to see past Day 2, honestly. If you’re thinking of long-term storage (which, ambitious!), you can freeze the dough balls for a month; bake straight from the freezer, just give ’em an extra couple minutes in the oven.

How We Like to Eat Them

Best with a tall glass of icy milk (I’ve heard oat milk is pretty decent, but I’m a dairy diehard). Sometimes we’ll do an ice cream sandwich thing, which is a bit messy but 100 percent worth it on a hot day. If you’re a fan of warm cookies, zap one in the microwave for 15 seconds—it’s almost dangerous how good that is.

Don’t Skip These Little Lessons I’ve Learned

I once tried to use cold butter “just to save time.” Don’t do it—unless you like fighting lumps.
Waiting for cookies to look done in the oven? They’ll probably overbake. Trust the timer, and if in doubt, pull ’em early. They set more as they cool.
Overcrowding the tray: I got one big, rectangular sheet cookie. Not recommended unless you’re into jigsaw puzzles.

Questions I Actually Get (and Some I Wish I Did)

Can I make these gluten-free? Sure, I’ve done it with a 1-to-1 GF blend. Texture’s a bit more cake-like, but honestly still tasty.
What if I don’t have cornstarch? You can skip it or sub with a little extra flour—it’s just to keep things soft. But it’s not a dealbreaker, promise.
Why are my cookies spreading so much? Nine times out of ten, the butter’s TOO soft or the dough’s too warm. Chill them before baking.
Can I halve this recipe? Absolutely! Or double it. Depends how many hungry people you’re hiding from (just kidding…kind of).
Favorite chocolate? I usually grab Ghirardelli if I’m feeling posh, but store brand is just fine. If you’re really into chocolate, check out this chocolate review post over at Sally’s Baking Addiction—she breaks it all down.
Egg substitutes? Haven’t tried flax eggs in this one, but I’ve seen people do it. Might have to report back if I try.

Also, if you want to geek out on chewy cookie science, this Serious Eats guide is my favorite rabbit hole when I procrastinate meal prep. And if you’re measuring flour, digital scales are magic—here’s a handy chart from King Arthur Baking. (But yeah, I sometimes eyeball it. Don’t tell.)

I guess, all in all, these Crumbl chocolate chip cookies are worth the occasional sticky tray, the extra dish, and the little bit of mess. Not every batch is perfectly identical and that’s half the fun anyway. Enjoy—and if yours go a little lopsided, well, that just means more for you.

Crumbl Chocolate Chip Cookies Copycat Recipe You Need To Try