These Crumbl inspired chocolate chip cookies bring the magic of the famous bakery right into my kitchen. They’re big, rich, and irresistibly gooey in the center with crisp edges and melty pools of chocolate throughout. It’s everything I crave in a cookie — and now I don’t have to wait in line to get them.
Why You’ll Love This Recipe
I love how these cookies check all the boxes: buttery, soft in the center, slightly chewy, and loaded with chocolate in every bite. They’re impressive in size, just like the originals, and come together with simple pantry ingredients. Whether I’m baking for a crowd, a weekend treat, or just because, these cookies always deliver that fresh-from-the-bakery experience — without leaving the house.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips or chunks
Flaky sea salt for topping (optional)
Directions
I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a large mixing bowl, I cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
I add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, I whisk together the flour, baking soda, and salt.
I gradually add the dry ingredients into the wet mixture, mixing just until combined.
Then I fold in the chocolate chips or chunks until they’re evenly distributed.
Using a large cookie scoop or 1/4 cup measure, I portion the dough into balls and space them out on the prepared baking sheet.
I gently press the tops of each dough ball to flatten slightly before baking.
I bake the cookies for 10 to 12 minutes, until the edges are golden and the centers look slightly underbaked — they’ll finish setting as they cool.
While the cookies are still warm, I like to sprinkle a bit of flaky sea salt on top. I let them cool on the baking sheet for about 10 minutes before moving them to a wire rack.
Servings and timing
This recipe makes 12 large, bakery-style cookies.
Prep time: 15 minutes
Bake time: 12 minutes
Total time: 27 minutes
Calories: Approximately 380 kcal per cookie
Variations
I sometimes swap semi-sweet chocolate chips for dark chocolate chunks when I want a deeper cocoa flavor.
For a fun twist, I’ll add chopped walnuts or pecans for a bit of crunch.
To make them extra gooey, I press a few extra chocolate chips into the tops before baking.
If I want to make smaller cookies, I just reduce the portion size and baking time slightly.
Occasionally, I mix in a teaspoon of espresso powder — it brings out the chocolate beautifully.
Storage/Reheating
I keep these cookies in an airtight container at room temperature for up to 4 days. To maintain that fresh-out-of-the-oven texture, I like to warm them in the microwave for about 10 seconds before eating.
For longer storage, I freeze the cookie dough balls and bake them straight from frozen — just adding an extra minute or two to the bake time. Baked cookies can also be frozen for up to 2 months.
Related Recipes:
FAQs
What makes these cookies like Crumbl’s?
The size, texture, and flavor profile all mimic Crumbl’s signature chocolate chip cookies — soft in the center, crisp on the edges, and made with high-quality chocolate.
Can I make these cookies smaller?
Yes, I can make smaller cookies by using a tablespoon or smaller cookie scoop. I just shorten the bake time to about 8–10 minutes to prevent overbaking.
Do I need to chill the dough?
No, I don’t need to chill the dough for this recipe. They bake up thick and chewy without any refrigeration, which makes them super convenient.
What kind of chocolate is best?
I use semi-sweet chocolate chips or chunks, but I also love using chopped chocolate bars for pockets of melted chocolate throughout.
Can I make them gluten-free?
Yes, I’ve had success substituting the flour with a 1:1 gluten-free baking blend. The texture may be slightly different, but they still turn out delicious.
Conclusion
These Crumbl inspired chocolate chip cookies are my go-to when I want something indulgent, comforting, and crowd-pleasing. With their massive size and bakery-level texture, they’re always a hit — and the fact that I can whip them up from scratch in under 30 minutes makes them even better. Whether I’m baking for friends, family, or just myself, these cookies never disappoint.
📖 Recipe:
Print
Crumbl Inspired Chocolate Chip Cookies
- Total Time: 27 minutes
- Yield: 12 large cookies
- Diet: Vegetarian
Description
These Crumbl inspired chocolate chip cookies are oversized, gooey in the center, crisp on the edges, and loaded with melty chocolate. A homemade version of the popular bakery treat, ready in under 30 minutes.
Ingredients
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups semi-sweet chocolate chips or chunks
Flaky sea salt for topping (optional)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and granulated sugar in a large mixing bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chocolate chips or chunks until evenly distributed.
- Use a large cookie scoop or 1/4 cup measure to portion dough into balls and place them on the prepared baking sheet.
- Gently press the tops of the dough balls to flatten slightly before baking.
- Bake for 10–12 minutes, until the edges are golden and the centers look slightly underbaked.
- Optional: Sprinkle flaky sea salt on top while cookies are still warm.
- Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
Swap semi-sweet chocolate with dark chocolate for a deeper cocoa flavor.
Add chopped walnuts or pecans for extra crunch.
Press a few extra chocolate chips on top of the dough balls before baking for an attractive finish.
Mix in a teaspoon of espresso powder to enhance the chocolate flavor.
For smaller cookies, reduce dough portion size and bake for 8–10 minutes.
Store in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 380
- Sugar: 26g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
