Copycat Crumbl Chocolate Chip Cookies (Thick & Soft)

Copycat Crumbl Chocolate Chip Cookies are thick, bakery-style cookies with golden edges, soft centers, and plenty of milk chocolate chips.

These homemade Copycat Crumbl Chocolate Chip Cookies are perfect when you want thick, soft cookies with plenty of chocolate in every bite.

If you love thick, soft chocolate chip cookies with golden edges and plenty of chocolate in every bite, these copycat Crumbl-inspired chocolate chip cookies are worth making at home. They’re generously sized, soft in the middle, and packed with milk chocolate chips.

The best part? You can make them whenever a cookie craving hits, without waiting for a particular flavor to return to the weekly menu.

This is an independently developed copycat-style recipe inspired by the oversized bakery-cookie style. It is not Crumbl’s official recipe.

What Makes These Cookies Special?

These cookies are designed to have the qualities people often look for in a bakery-style chocolate chip cookie:

• Thick centers: Chilling the dough helps the cookies spread less.
• Golden edges: Baking until the edges are set while the centers remain slightly soft helps preserve a chewy texture.
• Plenty of chocolate: Milk chocolate chips give the cookies a sweeter, creamy chocolate flavor.
• Generous size: Larger dough portions create a bakery-style appearance.

Ingredients You’ll Need

Makes: 8 large cookies
Prep time: 15 minutes
Chilling time: 30–45 minutes
Bake time: Approximately 12–16 minutes

Ingredients

• 1 cup (226 g) unsalted butter, softened but not melted
• 1 cup (200 g) packed light brown sugar
• ½ cup (100 g) granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 2½ cups (approximately 313 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon fine salt
• 1½ cups (approximately 255 g) milk chocolate chips, plus a few extra for topping

Ingredient weights are approximate where brands and measuring methods vary.

How to Make Copycat Crumbl Chocolate Chip Cookies

1. Prepare the baking sheets

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Cream the butter and sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until the mixture looks creamy and well combined, about 2–3 minutes.

Avoid using melted butter. It can make the dough softer and cause the cookies to spread more.

3. Add the eggs and vanilla

Beat in the eggs one at a time, then add the vanilla extract. Scrape down the sides of the bowl so the ingredients mix evenly.

4. Combine the dry ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Add the dry mixture to the butter mixture in batches. Mix on low speed just until no dry flour remains. Avoid overmixing.

5. Fold in the chocolate chips

Stir in the milk chocolate chips until they are evenly distributed. Save a small handful to press onto the tops of the cookies before baking.

6. Shape and chill the dough

Divide the dough into 8 equal portions. Shape each portion into a thick ball and place it on the prepared baking sheets, leaving plenty of space between cookies.

Press a few extra chocolate chips into each dough ball. Refrigerate the shaped dough for 30–45 minutes.

7. Bake until the edges are set

Bake for approximately 12–16 minutes, checking early because ovens and cookie sizes vary.

The edges should look set and lightly golden, while the centers may still look a little soft. Avoid waiting for the entire cookie to turn dark golden brown.

For food safety, make sure the cookies are fully baked; do not rely on appearance alone if the dough portions are especially large.

8. Let the cookies cool

Allow the cookies to rest on the baking sheet for about 10–15 minutes before transferring them to a cooling rack. They will continue to set as they cool.

Tips for Thick, Soft Cookies

Use softened, not melted, butter. The right butter consistency helps the dough hold its shape.

Measure flour carefully. Too much flour can make cookies dry and cakey. A kitchen scale gives the most consistent results.

Chill the dough. This helps control spreading and makes the dough easier to handle.

Don’t overmix after adding flour. Mix only until the dry ingredients disappear.

Watch the edges, not just the centers. Cookies can look slightly underdone in the middle when they come out of the oven and still finish setting as they cool.

Test your first batch. If your cookies spread too much, chill the remaining dough longer. If they stay too thick or turn dry, check your flour measurement and oven temperature.

Easy Variations

Chocolate Chunk Cookies

Replace some of the chocolate chips with chopped milk or semisweet chocolate for larger pools of melted chocolate.

Double Chocolate Cookies

For a chocolate-cookie variation, use a separately tested cocoa-based dough recipe rather than simply adding cocoa powder to this dough. Cocoa changes the dry-to-wet balance.

Extra Chocolate Chip Cookies

Reserve extra chips for the tops of the dough balls. This creates a bakery-style finish without changing the recipe proportions.

How to Store Them

Store completely cooled cookies in an airtight container at room temperature for about 3–4 days for best quality.

To freeze, place cooled cookies in a freezer-safe container with parchment between layers and freeze for up to about 2 months for best quality. Thaw at room temperature.

You can also freeze shaped dough portions. Bake from chilled or frozen dough as appropriate, allowing additional baking time when needed and checking that the centers are fully baked.

Frequently Asked Questions

Final Thoughts

These copycat-inspired chocolate chip cookies are a fun way to make oversized, bakery-style cookies at home. For the best results, measure the ingredients carefully, chill the dough, and check the first batch before baking the rest.

Once you’ve found the ideal bake time for your oven, you’ll have a reliable starting point for your next batch of homemade chocolate chip cookies.