Giant Gooey Crumbl Chocolate Chip Cookies (Copycat)
These oversized chocolate chip cookies are a dead ringer for the famous Crumbl version, with a soft, gooey center, buttery crisp edges, and pools of melted milk chocolate in every bite.
They use simple pantry ingredients and bake up in under 15 minutes, so you can get that warm, straight-from-the-bakery experience on a regular Tuesday night.
What Makes These Cookies So Good
The milk chocolate is non-negotiable. Using chips instead of semi-sweet gives that signature Crumbl sweetness, and they stay soft and melty even after the cookies cool a little.
A little cornstarch keeps the crumb tender and fudgy instead of dry. Chilling the dough deepens the brown sugar flavor and stops the cookies from turning into flat puddles in the oven.
You can pull the dough from the fridge after an hour, but an overnight rest really takes the toffee notes up a notch.
Ingredients
- 1 cup (230g) unsalted butter, softened to room temperature: straight from the fridge will leave lumps, so let it sit out.
- 1 cup (220g) packed light brown sugar: dark brown works too, just adds a slightly deeper molasses note.
- 1/2 cup (100g) granulated sugar
- 2 large eggs, cold from the fridge
- 2 teaspoons vanilla extract
- 2 3/4 cups (350g) all-purpose flour, spooned and leveled: scooping directly from the bag packs in too much flour and makes the cookies dense.
- 2 tablespoons cornstarch: the tenderness secret.
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups (340g) milk chocolate chips: grab a good brand. Milk chocolate is key here for the authentic taste.
Variations / Substitutions
- Swap the chocolate:: Semi-sweet or dark chocolate chips will give you a less sweet, deeper cocoa flavor. Still delicious, just not a true Crumbl copy.
- Add a little crunch:: Fold in 1/2 cup chopped toasted pecans or walnuts with the chocolate chips.
- Make them gluten-free:: Use a high-quality 1-to-1 gluten-free flour blend in place of the all-purpose flour. The texture will be slightly softer, but they still hold a thick shape.
- Go dairy-free:: Use a plant-based butter stick and dairy-free milk chocolate chips. The dough may spread a tiny bit more, so chill it for at least 2 hours.
For a classic chocolate chip cookie with crisp edges all the way through, try our Chewy Bakery-Style Chocolate Chip Cookies.
How to Make Giant Gooey Crumbl Chocolate Chip Cookies
Step 1: Cream the Butter and Sugars
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. In a large mixing bowl, beat the softened 1 cup (230g) butter, 1 cup (220g) brown sugar, and 1/2 cup (100g) granulated sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
The mixture will turn noticeably pale and creamy, and you’ll catch that buttery sweet smell. Stop and scrape down the sides of the bowl once so everything creams evenly.
Step 2: Beat in the Eggs and Vanilla
Add the 2 large eggs and 2 teaspoons vanilla extract. Beat on medium speed just until the eggs are fully incorporated and the dough looks smooth, about 30 seconds.
The dough will go glossy and thicken a bit. Don’t keep beating once the eggs disappear; too much air pumped in now can cause the cookies to puff up and then collapse in the oven.
Step 3: Mix in the Dry Ingredients
In a separate bowl, whisk together the 2 3/4 cups (350g) flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt. Pour this dry mix into the butter mixture in two additions, mixing on low each time just until the white streaks vanish.
The dough will be dense and feel slightly tacky. Stop mixing as soon as it comes together. Overworking the flour at this point builds gluten, which makes the cookies tough instead of tender.
Step 4: Fold in Chocolate Chips and Chill
Switch to a spatula and fold in the 2 cups (340g) milk chocolate chips, holding back a small handful if you want to press a few on top before baking. Press a sheet of plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour, or up to 24 hours.
Chilling solidifies the butter, which means less spreading in the oven and a deeper caramel flavor after baking. The dough will firm up quite a bit and become much easier to scoop.
Step 5: Scoop and Bake
Scoop the chilled dough into generous 1/4-cup mounds (a large cookie scoop makes quick work of this). Put 4 dough balls onto a prepared sheet, spacing them about 3 inches apart. Bake for 11 to 13 minutes, until the edges are set and lightly golden but the centers still look slightly underdone.
The cookies will puff up and the chocolate will turn glossy and melty. Let them rest on the hot baking sheet for 5 minutes—the carryover heat finishes the centers without overbaking—then transfer to a wire rack. Serve the cookies warm, straight from the rack, with a cold glass of milk.
Tips for Bakery-Style Giant Cookies
- Butter temperature matters a lot.: It should give slightly when pressed but not feel greasy or squishy. Cold butter won’t cream properly; too soft and the cookies spread.
- Spoon the flour into your measuring cup and level it off.: Dipping the cup into the bag packs in extra flour and yields dry, puffy cookies.
- Chill the dough.: Even 30 minutes in the freezer while the oven preheats makes a difference. Overnight in the fridge is best for flavor.
- Don’t walk away from the oven at the 10-minute mark.: These cookies go from underdone to overdone fast. Pull them when the edges are golden and the middle still looks soft.
Bake times by cookie size:
| Scoop size | Oven temp | Bake time |
|---|---|---|
| 1/4 cup (giant) | 375°F | 11 to 13 minutes |
| 3 tablespoons (large) | 375°F | 10 to 12 minutes |
| 2 tablespoons (regular) | 375°F | 8 to 10 minutes |
Keeping Leftover Cookies Fresh
- Room temp:: Store cooled cookies in an airtight container with a slice of bread. They’ll stay soft for 3 days. The bread releases moisture and keeps them from drying out.
- Refrigerate:: Pack them in a sealed container and they’ll hold up for a week. Bring to room temp before eating.
- Reheat:: A 15-second zap in the microwave or a few minutes in a 300°F oven makes the chocolate gooey again.
Frequently Asked Questions
Can I use semi-sweet chocolate chips?
Yes, the cookies will still turn out great, but they won’t have that signature sweet, milky Crumbl flavor. You’ll get a darker, less candy-like taste.
Why does the dough need to chill?
Chilling firms the butter so the cookies spread less and develop a richer, more caramelized flavor. It also makes the dough easier to handle.
Can I make the cookies smaller?
Absolutely. Scoop them into smaller balls and shorten the bake time according to the timing table above. The recipe yields about 16 large cookies or 24 regular-sized ones.
My centers aren’t gooey. What went wrong?
You likely baked them a minute or two too long, or skipped the 5-minute rest on the hot baking sheet. Pull them when the center still looks a bit raw; the carryover heat finishes the job.
Can I freeze the dough?
Yes. Scoop the chilled dough into balls, freeze them on a tray until solid, then bag them. Bake straight from frozen, adding 1 to 2 minutes to the bake time.
Giant Gooey Crumbl Chocolate Chip Cookies Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C) and line two baking sheets with parchment. Cream the butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in the eggs and vanilla just until smooth.
- Whisk together the flour, cornstarch, baking soda, and salt, then mix into the butter mixture in two additions, stopping when no flour streaks remain.
- Fold in the milk chocolate chips. Cover the dough and refrigerate at least 1 hour.
- Scoop the chilled dough into 1/4-cup balls, place 4 per sheet, and bake 11 to 13 minutes until edges are golden and centers look underdone. Rest on the sheet 5 minutes, then transfer to a rack. Serve warm.
