Crumbl Chocolate Chip Cookie Recipe (Thick, Soft Copycat)

A standard chocolate chip cookie is about 3 inches wide and fairly flat. The Crumbl version is a dessert-size cookie, more than four inches across, that is tall at the edges, thick in the middle, and soft enough that the center almost reads as underbaked. Crumbl describes its classic as “a warm brown sugar cookie loaded with melty milk chocolate chips and rich semi-sweet chocolate chunks,” and that sentence is the blueprint for this copycat: a brown sugar base, two kinds of chocolate, and a serving temperature that keeps the chocolate glossy.

Three things separate it from a regular recipe. The dough has more flour per stick of butter, so it holds a tall shape. Each cookie uses about twice the usual amount of dough. And the bake is short, so the outside sets while the middle stays tender. If you are new to the whole collection, our Crumbl copycat recipes page explains the shared method, and this cookie is the best one to learn it on.

Ingredient notes

Butter temperature matters more than brand. Take it out of the fridge about 45 minutes ahead. It should bend without cracking and leave a dent when pressed, but it should not look shiny or greasy. Warm butter is the main reason home cookies spread flat.

Use both chocolates. Milk chocolate chips give the sweet, melty pull you see in bakery photos, and semisweet chunks add darker pockets so the cookie does not taste one-note. If you only have one bag, semisweet alone gives a classic cookie; milk chocolate alone tastes closer to the bakery’s separate Milk Chocolate Chip Cookie.

Weigh the flour if you can. A cup of flour can weigh anywhere from 120 g to 150 g depending on how it is scooped. The recipe is written for 375 g. For a closer look at what goes into the bakery version, the chocolate chip ingredients breakdown lists the pantry items and allergens Crumbl publishes.

1. Mix the dry ingredients. Whisk the flour, cornstarch, baking soda, baking powder, and salt in a bowl and set it aside.
2. Cream butter and sugars. Beat the cool butter with the brown sugar and granulated sugar for 2 minutes on medium speed, until creamy but not pale and fluffy.
3. Add eggs and vanilla. Beat in the cold eggs one at a time, then the vanilla, scraping the bowl so no butter streaks remain.
4. Add flour and chocolate. Mix in the dry ingredients on low speed until a few streaks of flour remain, then fold in the milk chocolate chips and semisweet chunks by hand.
5. Portion tall dough balls. Scoop 12 portions of about 120 g each. Roll each into a ball, then press it slightly taller than it is wide, and stud the tops with a few reserved chunks.
6. Chill. Refrigerate the dough balls, covered, for at least 1 hour or up to 48 hours.
7. Bake. Bake 6 cookies per parchment-lined sheet at 350°F (175°C) for 12 to 14 minutes, until the edges are golden and set but the centers still look soft and slightly underdone.
8. Rest on the pan. Leave the cookies on the hot sheet for 10 minutes so the centers finish setting, then move them to a rack.

Bake one sheet at a time on the middle rack. Six cookies per half-sheet pan leaves room for them to settle without touching. If your oven runs hot, the edges will brown before the center sets, so check with an oven thermometer before the first batch.

The recipe is built for 350°F (175°C). Higher heat browns the outside before a cookie this thick can cook through, and lower heat lets the butter melt out before the structure sets. Use the size you scoop to choose the time.

Cornstarch softens the crumb

Cornstarch has no gluten, so swapping in a couple of teaspoons makes the flour slightly weaker. The result is a center that breaks into soft, tender pieces instead of a bready chew. It also absorbs a little moisture, which helps the cookie keep its height.

Chilling stops the spread

A cold dough ball goes into the oven with firm butter. By the time that butter melts, the eggs and flour around it have already started to set, so the cookie rises instead of puddling. An hour is enough; a full day in the fridge also deepens the brown sugar flavor.

Underbaking on purpose

The cookie keeps cooking on the hot pan after it leaves the oven. Taking it out when the middle looks slightly raw and letting it rest for 10 minutes finishes the center gently, which is how you get the gooey middle without a raw-dough taste.

Tall shaping and brown sugar

Rolling the dough into a column rather than a flat ball gives the center more mass to stay thick. Brown sugar holds more water than white sugar, so a recipe that leans on it bakes softer and stays soft longer.

• Brown butter: brown the butter, chill it until solid again, then use it as written for a nuttier cookie.
• Sea salt finish: sprinkle flaky salt on the cookies right out of the oven.
• Cookies and cream: swap half the chocolate for chopped sandwich cookies, or go all the way with our Oreo Crumbl cookie recipe.
• Peanut butter chip: replace the semisweet chunks with peanut butter chips, or bake the full copycat peanut butter cookie.
• Mini cookies: scoop 40 g portions for a party tray. They bake in about 8 minutes.

Keep baked cookies in an airtight container at room temperature for up to 3 days. To bring back the warm, melty bakery feel, microwave one cookie for 10 to 15 seconds. Baked cookies freeze well for 2 months: wrap each one, thaw at room temperature, then warm briefly.

The dough is even better to freeze. Freeze the portioned balls on a tray, then bag them. They keep for about 3 months, and you can bake a single cookie straight from frozen. Crumbl’s own guidance for its bakery boxes is on our how long Crumbl cookies last guide.

The bakery figures are copied from Crumbl’s official profile (checked 2026-11-09) and sit on our Crumbl Chocolate Chip Cookie page. The homemade number is an estimate: we added up standard calorie values for every gram in the ingredient list and divided by 12 cookies, so a bigger or smaller scoop changes it. At about 540 calories, a homemade cookie of the same dough weight lands close to the bakery number. How it compares with every other flavor is on the Crumbl calorie rankings, and a single bakery cookie versus a 4-pack or 6-pack is worked out in the Crumbl price list.

Still not right? Compare notes with the soft sugar cookie copycat, which uses the same chilling and pale-bake logic on a dough with no chocolate to hide mistakes.