Crumbl Chocolate Chip Cookies

If you’ve ever bitten into a Crumbl chocolate chip cookie—warm, massive, gooey in the center with a golden crisp edge—you know the magic. This homemade version brings that same over-the-top chocolatey goodness straight to your kitchen. No long lines, no weekly cookie flavor rotations to wait for—just the thick, chewy, chocolate-stuffed cookies we all crave.

What Makes These Cookies So Irresistible?

Let’s be honest—Crumbl cookies are not your average chocolate chip cookies. They’re massive, buttery, and loaded with huge milk chocolate chips. The outside has a beautiful crisp texture, while the inside stays soft and chewy, almost underbaked in the best way. My homemade version nails the texture and flavor, all while saving you a few bucks. And the best part? You can make them anytime you like.

A Quick Intro to Crumbl Cookies

If you haven’t experienced Crumbl yet, here’s the deal: they’re famous for rotating cookie flavors every week. But no matter the lineup, the classic chocolate chip and chilled sugar cookies are always on the menu. This recipe is my take on their legendary chocolate chip cookie—and honestly, it might be the only one you need.

Now, one thing to prepare for—these cookies are big. Like, bigger-than-your-palm big. We usually split them into halves or quarters at home… but no judgment if you take one down solo. It’s hard not to.

Ingredients You’ll Need

• Butter – I like using salted butter for extra flavor, but if you’re going with unsalted, toss in an extra pinch of salt to balance things out.
• Granulated Sugar – Adds sweetness and that slightly crisp edge.
• Brown Sugar – More of this than white sugar helps create that deep flavor and chewy center.
• Eggs – Essential for binding and richness.
• Vanilla Extract – Yup, it’s tablespoons—not teaspoons. Don’t skimp here; the vanilla really carries the flavor.
• All-Purpose Flour – Nothing fancy, just the classic stuff.
• Baking Soda + Baking Powder – A combo to help the cookies rise and stay thick and soft.
• Salt – To balance all that sweet and bring out the chocolate flavor.
• Milk Chocolate Chips – Crumbl uses big Guittard chips. If you can find those, great! But any high-quality milk chocolate chip will work. Semi-sweet is fine too if that’s more your vibe.

How to Make These Giant Cookies

1. Preheat your oven to 375°F. This slightly higher temp helps keep the center gooey while giving the edges that gorgeous golden color.
2. Cream the butter and sugars. Use a hand or stand mixer and beat them together until smooth and creamy—about 2 minutes. Add in your eggs and vanilla and keep mixing until it’s light and fluffy.
3. Mix in the dry ingredients. Add the flour, baking soda, baking powder, and salt. Mix until just combined—don’t overdo it, or the cookies will be cakey instead of chewy.
4. Fold in the chocolate chips gently, so you don’t overwork the dough.
5. Scoop and roll. Use a ½ cup measuring cup for each cookie (yep, that big!) and roll them into balls. Place 6 cookies on each baking sheet, giving them space to spread. Press a few extra chips on top for that bakery-style look.
6. Bake for 12–15 minutes. They’ll look golden and slightly underbaked in the center—and that’s perfect. Let them sit on the baking sheet for 20 minutes after baking to finish setting up.
7. Transfer to a cooling rack or dive right in while they’re still warm. No one’s judging.

Can I Make Them Smaller?

Absolutely. If you’re not in the mood for half-pound cookies (though they’re fun!), you can make them smaller. Just adjust the baking time—start checking around 8–10 minutes depending on size. You can also halve the recipe easily if you want a smaller batch.

How to Store the Cookies

These cookies will stay fresh for up to 3 days if stored in an airtight container or zip-top bag at room temperature. Want to keep them longer? Freeze the cookie dough balls before baking or freeze baked cookies and warm them up when the craving hits.

Serving Suggestions

• These are best served warm, hands down. A quick 10–15 seconds in the microwave will bring them back to life if they’ve cooled.
• Pair with a tall glass of cold milk or even a scoop of vanilla ice cream if you want to really treat yourself.
• Hosting guests? Cut them into fourths and serve on a platter. Instant crowd-pleaser.

Frequently Asked Questions

Can I use semi-sweet chocolate instead of milk chocolate?
Yes, you can. Crumbl occasionally does that too! Go with your favorite kind of chocolate.

Why do I need so much vanilla?
It’s a key flavor note in Crumbl cookies. Don’t hold back—it really enhances the richness of the dough.

Can I freeze these cookies?
Definitely. Freeze the unbaked dough balls or baked cookies in an airtight container. Reheat in the oven or microwave before serving.

Final Thoughts

Making these Crumbl chocolate chip cookies at home is a game changer. They’re big, bold, and absolutely satisfying—and you don’t have to leave the house or spend a fortune. Once you bake your first batch, don’t be surprised if they become a weekend tradition.

Try other recipes:

• Keto Cupcakes
• Chocolate Cream Cheese Cupcakes
• Red Velvet Cheesecake Cupcakes