Copycat Crumbl Chocolate Chip Cookies

Here’s a Copycat Crumbl Chocolate Chip Cookies recipe that captures the giant size, soft-baked texture, and rich flavor Crumbl is famous for:

🍪 Copycat Crumbl Chocolate Chip Cookies

Yields: 8 giant cookies
Prep time: 15 min | Bake time: 10–12 min | Total: ~30 min

🧈 Ingredients:

• 1 cup (2 sticks) unsalted butter, softened

• ¾ cup brown sugar, packed

• ½ cup granulated sugar

• 2 large eggs

• 1 tbsp vanilla extract

• 3 cups all-purpose flour

• 1 tbsp cornstarch

• 1 tsp baking soda

• ½ tsp baking powder

• ¾ tsp salt

• 2 cups semi-sweet chocolate chips (or a mix of chunks and chips)

🥣 Instructions:

1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

2. Cream the butter and sugars in a large bowl until light and fluffy (2–3 minutes).

3. Add eggs and vanilla; beat until combined.

4. In a separate bowl, whisk flour, cornstarch, baking soda, baking powder, and salt.

5. Gradually mix dry ingredients into the wet mixture. The dough will be thick.

6. Fold in chocolate chips (reserve some for topping).

7. Scoop large dough balls (about ⅓ cup or ice cream scoop size) and place 2 inches apart.

8. Slightly flatten tops and press a few extra chips on each cookie for that bakery look.

9. Bake 10–12 minutes until edges are set and tops look slightly underdone (they’ll set as they cool).

10. Cool on baking sheet for 10 minutes before transferring.

🍫 Tips for Crumbl-Level Cookies:

• For gooey centers, underbake slightly.

• Chill the dough for 30 minutes if baking in a warm kitchen.

• Use Guittard or high-quality chocolate for the real Crumbl vibe.