I absolutely love making these Crumbl Chocolate Chip Cookies Copycat Recipe at home, and let me tell you, they’re just as irresistible as the bakery originals.

The first time I baked them, my kitchen smelled like a cozy cookie shop and my family devoured them before I even got a taste!

I’ve tweaked the method a bit so the texture is thick, soft, and perfectly chewy—just how I like them.

After making this recipe a bunch of times, this is now my go-to whenever I’m craving giant, bakery-style cookies. You’ll feel like a cookie pro after making them too!

Crumbl Chocolate Chip Cookies Copycat Recipe

Ingredients

Here’s everything you’ll need to make these big, soft, and chewy cookies that taste like they came straight from Crumbl’s bakery.

1 1/2 cups (333g) salted butter, softened: Using room-temperature butter helps cream with the sugars properly for a light texture.
3/4 cup (173g) granulated sugar: Adds sweetness and helps the cookie edges crisp just right.
1 1/2 cups (369g) brown sugar: The extra brown sugar gives great chewiness and a deeper caramel flavor.
2 large eggs: Eggs help bind everything and keep the cookies tender.
1 1/2 tbsp vanilla extract: Vanilla adds classic warmth and sweetness.
4 1/2 cups (684g) all-purpose flour: Flour gives the cookie structure; too little and they’d spread too much.
2 tsp baking soda: Helps the cookies rise and get that soft interior.
1 tsp baking powder: Works with baking soda for light, lofty texture.
1 tsp salt: Enhances all the flavors in the dough.
2 cups (400g) milk chocolate chips: Big juicy chips make each bite extra delicious.

Note: several serving

This recipe makes 12 giant cookies Plenty to share (or not 😉).

Variations

Make this recipe work for different tastes or needs with these swaps:

Dairy-free: Replace butter with dairy-free spread and use dairy-free chocolate chips.
Sugar-reduced: Swap half the granulated sugar with coconut sugar for a slightly lower sweetness.
Extra texture: Stir in chopped nuts or toffee bits for crunch.
Mini cookies: Bake smaller balls for bite-sized treats (adjust baking time slightly).

Cooking Time

Here’s a quick breakdown so you can plan your baking without stress.

Prep Time: ~15 minutes
Cooking Time: 12–15 minutes per batch
Total Time: ~30 minutes (including cooling)

Equipment you need

Having the right tools makes the process smoother and more enjoyable.

Stand mixer or hand mixer: For creaming the butter and sugars smoothly.
Large mixing bowls: To combine dry and wet ingredients easily.
Measuring cups & spoons: Accurate amounts make consistent cookies.
Cookie scoop (3.25 oz): Helps portion the dough evenly.
Cookie sheet: For baking the cookies to golden perfection.
Parchment paper (optional): Prevents sticking and makes cleanup easy.

How to Make crumbl chocolate chip cookies copycat recipe?

Follow these steps carefully for cookies that stay thick, soft, and chewy.

Preparing the Dough

The foundation of these cookies starts with creaming your butter and sugars until light and fluffy. I always let the butter sit at room temperature so it creams easier with the sugars, which gives the dough a great base texture. Once that’s creamy, I add the eggs and LOTS of vanilla and mix until the mixture is smooth and pale in color.

Combining Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. I like to take my time here to ensure even distribution so that every cookie bakes evenly. Adding the dry mix slowly into the wet keeps the dough from getting tough.

Folding in Chocolate Chips

Once your dough is mixed, gently fold in the chocolate chips. I like using good-quality milk chocolate chips because they melt beautifully and give rich flavor throughout each bite. The chips also add texture that makes the cookies feel extra special.

Shaping and Baking

Divide the dough into large portions (about 1/2 cup each) and roll into balls. A neat trick I like is to break the dough ball in half and press the cuts together with the jagged side up — it gives that rustic, bakery-style look. Place the cookies on your sheet and bake for about 12–15 minutes. The edges should be golden while the centers stay soft. Let them cool on the pan a bit before moving to a rack.

Additional Tips for Making this Recipe Better

From my kitchen to yours, here are a few tricks I’ve learned:

Let the butter and eggs reach room temperature — it makes creaming so much easier for me.
I sometimes press extra chocolate chips on top before baking for a prettier presentation.
Don’t overmix after adding flour; this keeps the cookies soft, not dense.
If the dough feels too soft, chill it in the fridge for 10–15 minutes before baking.

How to Serve crumbl chocolate chip cookies copycat recipe?

Serve these cookies slightly warm with a glass of cold milk or a scoop of vanilla ice cream on top for a dessert you’ll rave about. You can garnish with a sprinkle of flaky sea salt for a sweet-salty twist, or stack them on a wooden platter with fresh berries on the side for a lovely presentation.

Nutritional Information

Here’s a quick look at what one of these giant cookies packs:

Calories: ~533 kcal per cookie
Protein: ~6 g
Carbohydrates: ~74 g
Fat: ~24 g

Make Ahead and Storage

Here’s a simple overview so you know what you’re enjoying.

Storing: Store baked cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and tasty.

Freezing: You can freeze unbaked dough balls for up to 3 months. When ready, thaw in the fridge and bake as usual.

Reheating: Warm a cookie in the oven at 325°F for 3–5 minutes before serving — it makes them feel fresh out of the bakery!

Why You’ll Love This Recipe?

There are so many reasons this Crumbl Chocolate Chip Cookies copycat recipe will quickly become a favorite in your kitchen.

Bakery-Style Results at Home: These cookies bake up thick, soft, and chewy—just like the ones from Crumbl. When I made them for the first time, I honestly couldn’t believe how close they tasted to the original.
Easy and Beginner-Friendly: Even though they look impressive, the steps are simple and straightforward. I didn’t need any fancy techniques, and everything came together smoothly with basic ingredients.
Perfect for Any Occasion: Whether I’m baking for family, guests, or just a sweet craving, these cookies always fit the moment. They’re great for parties, holidays, or cozy nights at home.
Customizable and Fun to Make: I love how easy it is to change things up—adding extra chocolate chips, swapping flavors, or making them smaller. This recipe gives you room to experiment without losing that classic Crumbl-style taste.
Always a Crowd-Pleaser: Every time I serve these, the cookies disappear fast. I almost always get asked for the recipe, which tells me it’s a guaranteed hit.