If there’s one thing we take seriously, it’s cookies. From hunting down the best bakeries in every city to recreating iconic recipes at home, we’re always on a mission to find—or bake—the perfect cookie. That’s how we fell in love with Crumbl Cookies. Their milk chocolate chip cookie is a masterpiece: crispy on the edges, chewy in the center, and studded with sweet, melty chocolate chips. After tasting it, we knew we had to recreate this indulgent treat in our kitchen.
In this comprehensive guide, we’ll show you step-by-step how to make Crumbl-inspired cookies that rival the original. With the right ingredients, techniques, and a little baking magic, you’ll be making bakery-quality cookies in no time. Let’s dive in!
What Makes Crumbl Cookies So Special?
Crumbl started as a small bakery in Logan, Utah, and has since expanded across the United States (and even into Canada). Their rotating menu of creative cookie flavors keeps customers coming back for more, but their milk chocolate chip cookie is a staple—available every week. What sets these cookies apart is their perfect balance: thick but not cakey, chewy but not underdone, and sweet without being overpowering.
The secret lies in their ingredients and techniques. Crumbl uses high-quality Guittard milk chocolate chips, a mix of cake and all-purpose flour for an ideal texture, and bakes their cookies at a high temperature to achieve those iconic crispy edges. We’ve decoded the recipe so you can replicate their magic at home.
Ingredients for Crumbl Chocolate Chip Cookies
The key to recreating Crumbl’s signature cookies is using the right ingredients in the right proportions. Here’s what you’ll need:
- Cold Butter (1 cup): Use cold butter, cut into small cubes, to help the cookies hold their shape.
- Brown Sugar (1 cup): Adds moisture and chewiness. Light brown sugar works well, but dark brown sugar can be used for a richer flavor.
- Granulated Sugar (½ cup + 2 tablespoons): Provides sweetness and helps create those crispy edges.
- Large Eggs (2): Essential for structure and texture.
- Vanilla Extract (1 ½ teaspoons): Enhances the overall flavor of the cookies.
- Cake Flour (1 ½ cups): Reduces gluten formation for a tender cookie.
- All-Purpose Flour (1 ½ cups): Balances the texture, adding structure and chewiness.
- Cornstarch (1 teaspoon): Keeps the cookies soft and extends their freshness.
- Baking Soda (¾ teaspoon): Helps the cookies rise.
- Salt (¾ teaspoon): Amplifies the other flavors.
- Milk Chocolate Chips (2 cups): Guittard milk chocolate chips are the gold standard, but any high-quality brand will work.
Step-by-Step Instructions: How to Bake the Best Crumbl Copycat Cookies
- Prep the Oven: Preheat your oven to 400°F and line your baking sheets with parchment paper. Light-colored sheets are ideal to prevent overbrowning.
- Cream the Butter and Sugars: In a large mixing bowl, beat the cold butter, brown sugar, and granulated sugar for at least 4 minutes. Scrape down the sides as needed to ensure a creamy, smooth mixture.
- Add Wet Ingredients: Mix in the eggs and vanilla extract until well combined. This should take about 1 minute.
- Incorporate Dry Ingredients: Gradually fold in the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Mix until just combined—avoid overmixing.
- Add Chocolate Chips: Gently fold in the milk chocolate chips, ensuring they’re evenly distributed throughout the dough.
- Portion the Dough: Use a digital scale to measure 5-6 ounces of dough per cookie. This ensures uniform baking. Shape the dough into balls and place them on the prepared baking sheets, spacing them at least 2 inches apart (you’ll typically fit 4 cookies per sheet).
- Bake: Bake the cookies for 9-12 minutes. The edges should be golden and slightly crispy, while the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for at least 10 minutes. This helps them set and enhances the chewy texture.
Troubleshooting Tips: Perfect Cookies Every Time
Why Do My Cookies Spread Too Much?
Using warm butter can cause cookies to spread excessively. Stick to cold, cubed butter, and refrigerate the dough if it feels too soft before baking.
Can I Substitute Cake Flour?
Yes! If you don’t have cake flour, mix 1 teaspoon of cornstarch with 3 cups of all-purpose flour. This mimics the light texture cake flour provides.
Why Bake at 400°F?
The high temperature creates a beautiful contrast: crispy edges and a gooey center. Keep a close eye on the cookies to avoid overbaking.
FAQs About Crumbl Chocolate Chip Cookies
What Chocolate Chips Should I Use?
Crumbl uses Guittard milk chocolate chips, which are larger and sweeter than typical chips. If unavailable, opt for a mix of milk and semi-sweet chips.
Can I Make Smaller Cookies?
Absolutely! Adjust the baking time for smaller portions, reducing it to 7-9 minutes.
How Should I Store These Cookies?
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Baking Essentials: Tools You’ll Need
- Stand Mixer or Hand Mixer: For creaming the butter and sugars.
- Digital Scale: Ensures uniform cookie sizes.
- Light-Colored Baking Sheets: Prevents overbrowning.
- Parchment Paper: For easy cleanup and even baking.
Final Thoughts
Recreating Crumbl’s milk chocolate chip cookies at home is easier than you think. With high-quality ingredients, careful preparation, and a touch of patience, you can enjoy bakery-quality cookies from the comfort of your kitchen. These cookies are perfect for sharing—or keeping all to yourself. Trust us, once you try them, you’ll never settle for anything less.
Happy baking!
The Ultimate Crumbl Chocolate Chip Cookie Copycat Recipe
12
servings480
kcalIngredients
1 cup Cold Butter (cut into small cubes)
1 cup Brown Sugar
1/2 cup + 2 Tablespoons Sugar
2 large Eggs
1 1/2 teaspoons Vanilla Extract
1 1/2 cups Cake Flour
1 1/2 cups All-Purpose Flour
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
3/4 teaspoon Salt
2 cups Guittard Milk Chocolate Chips
Directions
- Preheat the oven to 400°F.
- In a large mixing bowl, cream together cold butter, brown sugar, and sugar for at least 4 minutes, scraping down the sides of the bowl often.
- Add eggs and vanilla extract and mix for 1 minute longer.
- Stir in cake flour, all-purpose flour, cornstarch, baking soda, and salt until just combined.
- Fold in milk chocolate chips.
- Using a digital scale, weigh each ball of dough to be between 5-6 ounces. Ensure consistency for even baking.
- Place dough balls on a parchment paper-lined baking sheet. Bake for 9-12 minutes, keeping a close eye on the cookies.
- Let the cookies sit on the baking sheet for at least 10 minutes to allow the center to set up before removing them.
Notes
- 1. Use cold butter to prevent excessive spreading.
- 2. For a uniform bake, stick to a consistent dough ball size (5-6 oz).
- 3. Let the cookies cool on the sheet to ensure they hold their shape.
Barbara is an enthusiastic food-exploring person that goes through different culinary experiences. She got inspired by creating a pizza blog post after she tasted one of the best-selling pizzas in Toledo.