Copycat Crumbl Chocolate Chip Cookies

Okay, we are making the giant bakery cookie. 🍪 You know the one: thick, soft in the middle, golden around the edges, loaded with chocolate, and absolutely not the size of a sad little snack cookie. This copycat Crumbl-style cookie gives you that oversized bakery-shop feeling with a dough you can make in your own kitchen.

The secret is less mysterious than it looks. Keep the dough portions generous, chill them before baking, shape them thick instead of flat, and pull the cookies when the centers still look a little soft. They finish setting on the hot baking sheet, which is exactly what we want.

Recipe at a Glance

Prep Time: 20 minutes
Cook Time: Not separately specified
Bake Time: 12 to 15 minutes
Chill Time: 30 minutes
Rest Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 8 large cookies
Difficulty: Easy

Ingredients

1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
2 cups semisweet chocolate chips

How to Make Copycat Crumbl Chocolate Chip Cookies

Soften the butter. The butter should be soft enough to press with a finger but not melted or shiny. If the butter is melted, the cookies are more likely to spread.
Cream the butter and sugars. Add the softened butter, brown sugar, and granulated sugar to a mixing bowl. Beat for 2 to 3 minutes, until the mixture looks lighter and fluffy. Scrape down the sides of the bowl so everything mixes evenly.
Add the eggs and vanilla. Add the eggs one at a time, mixing after each addition. Add the vanilla and mix until combined. If the mixture looks slightly curdled, do not panic. It will come together when the dry ingredients are added.
Mix the dry ingredients. In a second bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking distributes the leavening agents so you do not get a concentrated bite of baking soda.
Combine the dough. Add the dry ingredients to the butter mixture in two additions. Mix on low just until the flour disappears. Stop as soon as the dough comes together. Overmixing can make the cookies tough.
Add the chocolate chips. Fold the chocolate chips in with a spatula so you do not overwork the dough.
Chill. Cover the bowl and refrigerate the dough for 30 minutes. Chilling firms the butter and helps the large cookies hold their shape.
Prepare the oven. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Portion the dough. Divide the dough into 8 portions, about 5 ounces each if you have a kitchen scale. Roll each portion into a ball, then gently shape it into a thick puck. Do not flatten it into a thin disc.
Arrange the cookies. Place 4 dough portions on each baking sheet, leaving plenty of room around them. These cookies are large and need space to spread.
Bake. Bake for 12 to 15 minutes. Look for lightly golden, set edges with centers that still appear soft. Do not wait for the centers to look completely firm in the oven.
Rest. Leave the cookies on the baking sheet for 10 minutes. The residual heat finishes setting the centers. Transfer them to a cooling rack after the rest period.

How to Get the Thick Bakery Shape

Keep the dough portions large.
Shape the portions tall and thick rather than wide and flat.
Chill the dough before baking.
Do not put cold dough onto a hot baking sheet.
Do not overbake. A soft center is part of the finished texture.
Let the cookies finish setting on the baking sheet before moving them.

Troubleshooting

My cookies spread too much. What happened?

The butter may have been too warm, the dough may not have chilled long enough, or the baking sheet may have been warm. Chill the shaped dough for another 15 minutes and bake it on a cool parchment-lined sheet.

My cookies stayed too thick.

If the cookies barely spread, the dough may have been especially cold or the portions may have been shaped too tightly. Gently press the tops of the dough portions before baking next time.

Why are my cookies dry?

The most common reason is overbaking. The centers should still look soft when the cookies come out. They continue cooking as they rest.

Easy Substitutions

Semisweet chocolate chips can be swapped for milk chocolate, dark chocolate, or a mixture. For a less sweet cookie, dark chocolate works especially well. You can also use chopped chocolate for larger melted chocolate pockets.

Storage and Freezing

Store completely cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, portion the dough into balls and freeze them on a tray until firm. Transfer the frozen dough portions to a freezer-safe bag. Bake from frozen at 350°F and add a few minutes to the baking time while checking for the same soft-center, set-edge finish.

Frequently Asked Questions

Can I make smaller cookies?

Yes. Smaller cookies are easy to make, but start checking them several minutes earlier because they will bake faster than the large portions in this recipe.

Can I use salted butter?

You can, but the salt level will change slightly. Unsalted butter gives you more control over the final seasoning.

Can I chill the dough overnight?

Yes. Cover the dough tightly and refrigerate it overnight. Let it sit at room temperature just long enough to make portioning manageable, then bake as directed.

Shop This Recipe

Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet for even cookie baking
KitchenAid Artisan Series 5-Quart Tilt-Head Stand Mixer for mixing large cookie batches

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More Sweet Pea Cookies

For another classic, try our Perfect Chocolate Chip Cookie. If you want a cozy bakery-style breakfast bake, try Bakery-Style Banana Bread Muffins. Browse Copycat Recipes for more restaurant favorites, explore Recipes by Budget for practical baking ideas, and visit Shop My Kitchen for baking tools.