Go Back

Crumbl Copycat Chocolate Chip Cookies

Crumbl copycat chocolate chip cookies bake up oversized, with lightly golden edges and centers that stay slightly soft. Chilling the dough for 30 minutes helps the thick rounds hold their shape as they bake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 34 minutes
Chilling and resting 45 minutes
Total Time 1 hour 39 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 565
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1.5 cups light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tbsp vanilla extract
  • 3.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine salt
  • 2 cups milk chocolate chips

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy and fluffy, about 2 minutes.
  2. Beat in the eggs one at a time, then mix in the vanilla extract.
  3. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
  4. Add the flour mixture to the butter mixture and mix just until no dry flour remains.
  5. Stir in the milk chocolate chips.
  6. Cover the bowl and refrigerate the dough for 30 minutes.
  7. Heat the oven to 350°F.
  8. Line an 18x13-inch rimmed baking sheet with parchment paper.
  9. Divide the dough into 12 equal portions, about 4 1/2 ounces each.
  10. Shape the portions into thick rounds.
  11. Arrange 6 rounds on the prepared sheet, leaving at least 3 inches between them.
  12. Keep the remaining dough refrigerated.
  13. Bake for 14–17 minutes, rotating the sheet halfway through, until the edges are set and lightly golden while the centers still look slightly soft.
  14. Let the cookies rest on the baking sheet for 15 minutes.
  15. Transfer the cookies to a wire rack.
  16. Let the baking sheet cool completely.
  17. Line the cooled baking sheet again with parchment paper.
  18. Arrange the remaining dough rounds on the sheet, leaving at least 3 inches between them.
  19. Bake for 14–17 minutes, rotating the sheet halfway through, until the edges are set and lightly golden while the centers still look slightly soft.

Notes

For thick cookies with soft centers, keep the remaining dough refrigerated while the first batch bakes. Store cookies in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months. For a dairy-free swap, use dairy-free butter and dairy-free chocolate chips.