This copycat Crumbl chocolate chip cookie recipe is soft, thick, and packed with melty milk chocolate chips. With a rich, buttery dough and just the right amount of sweetness, they’re the perfect homemade version of your favorite bakery cookie.

Copycat Crumbl chocolate chip cookie being held up in a hand to show the size

If you love those giant, gooey Crumbl chocolate chip cookies, you’re going to be obsessed with this easy copycat version! These cookies are thick, soft in the center, and full of creamy milk chocolate chips—just like the ones in that beautiful pink box from Crumbl, but even better because you can make them fresh at home. Whether you’re baking for a party, a weekend treat, or just a craving, this recipe delivers bakery-style results without any complicated steps (and you don’t even have to leave your house!)

To make these copycat Crumbl chocolate chip cookies, you’ll cream together butter and both types of sugar until the mixture is soft and fluffy, then beat in the eggs and vanilla. The dry ingredients—flour, cornstarch, baking soda, and salt—go in next. This gives it the cookie dough consistency that you’ve been waiting for! Finally, you’ll stir in plenty of milk chocolate chips for that signature Crumbl chocolatey sweetness. Scoop the dough into oversized mounds (remember, Crumbl cookies are huge!) and bake just until golden around the edges. The centers stay soft and chewy—exactly how a good cookie should be.

This is definitely the best chocolate chip cooke recipe – they bake up thick, soft, and chewy—just like the ones from Crumbl.
These Crumbl chocolate chip cookies are made with simple, pantry-friendly ingredients you probably already have on hand.
You can make them oversized for that classic bakery-style look or keep them smaller for everyday snacking. You can even freeze the dough and bake them another day!
Every bite is loaded with creamy milk chocolate chips for a rich, chocolatey flavor.
There’s no need to chill the dough—just mix, scoop, and bake.
These chocolate chip cookies are great for gifting, sharing at parties, or satisfying a late-night cookie craving.

Ingredients For Copycat Crumbl Chocolate Chip Cookies

1 cup unsalted butter
1 1/4 cup brown sugar
1/2 cup granulated sugar
2 eggs
1 Tbsp. vanilla
3 cups all-purpose flour
2 tsp. cornstarch
1 tsp. baking soda
1 1/4 tsp. salt
2 1/2 cups milk chocolate chips

Step 1: Preheat oven to 375 degrees and line a large baking sheet with parchment paper.

Step 2: In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until soft and fluffy.

Step 3: Beat in eggs and vanilla until combined.

Step 4: Add cornstarch, baking soda, and salt and mix well.

Step 5: Beat in flour 1 cup at a time and mix until just combined. Be sure not to overmix.

Step 6: Stir in chocolate chips with a spoon until well distributed.

Step 7: For large Crumbl cookies, scoop out 1/3 cup of cookie dough on a prepared baking sheet. Bake in the preheated oven for 10-11 minutes, or until just golden brown on the edges and slightly firm in the middle. Do not overbake.

Step 8: For regular-sized cookies, use a medium ice cream scoop and place the dough on the prepared baking sheet. Bake in the preheated oven for 8 minutes or until just golden brown on the edges and slightly firm in the middle. Do not overbake.

Step 9: Remove from the baking sheet and allow to cool before serving. Enjoy!

four Crumbl chocolate chip cookies stacked on top of each other. The top cookie has a bite taken out of it to show the gooey texture.

What to Serve/Pair with Crumbl Chocolate Chip Cookies

With a chocolate chip cookie, you can’t go wrong with an ice-cold glass of milk! Or even a fresh, hot cup of coffee. If you want something extra sweet, you can also serve these cookies with a scoop of vanilla ice cream – yum!

Popular Substitutions & Additions

I like the milk chocolate chips because that is what they use at Crumbl, but you can also swap milk chocolate chips for semi-sweet or dark chocolate chips. It would also be super tasty to add in a handful of white chocolate chips or use these instead of the milk chocolate.

You can also add chopped walnuts or pecans for a nutty crunch. If you’re a coconut fan, you can even throw in a handful of shredded coconut!

Add a sprinkle of sea salt on top before baking these chocolate chip cookies for a sweet-salty twist.

Storage & Leftovers

Store cooled copycat Crumbl chocolate chip cookies in an airtight container at room temperature for up to 5 days. (Pro tip: To keep them extra soft, place a slice of bread in the container with the cookies). You can also freeze baked cookies or unbaked dough balls for up to 3 months. Bake frozen dough straight from the freezer—just add a minute or two to the baking time.

Do I need to chill the dough?

Nope! This chocolate chip cookie recipe is designed to be baked right away—no chilling required.

Can I make the dough ahead of time?

Yes! You can make the dough and store it in the fridge for up to 2 days before baking.

What kind of chocolate chips should I use?

Milk chocolate chips are closest to the Crumbl original, but feel free to use your favorite type.

Can I make these cookies smaller?

Absolutely. Just reduce the baking time to around 8 minutes for regular-sized cookies.

Why cornstarch?

Cornstarch helps keep the cookies soft and thick—it’s one of the secrets to that classic bakery texture.

One large Crumbl cookie cut into four individual pieces

Don’t Forget To Come Back And Let Me Know How Your Copycat Crumbl Chocolate Chip Cookie Recipe Turned Out!