How to Make Crumbl Milk Chocolate Chip Cookies at Home

Craving the iconic Crumbl milk chocolate chip cookies but want to save money or don’t have a bakery nearby? This article guides you through creating these giant, soft, and chewy cookies packed with melty milk chocolate chips right in your kitchen.

Ingredients You’ll Need

To make 8 large Crumbl style milk chocolate chip cookies, gather these ingredients. Each plays a key role in achieving the perfect texture and flavor:

• Butter (1 cup, cold, unsalted): Cold butter keeps cookies thick and chewy. Unsalted lets you control saltiness.
• Light Brown Sugar (1 1/4 cups, packed): Adds moisture and a caramel-like depth for chewiness.
• Granulated Sugar (1/2 cup): Creates crispy edges and balances sweetness.
• Large Eggs (2, room temperature): Bind the dough and add structure. Place eggs in warm water for 5 minutes if cold.
• Vanilla Extract (1 tablespoon): Enhances flavor. Use pure vanilla for the best taste.
• All-Purpose Flour (2 cups): Provides structure. Measure carefully to avoid dense cookies.
• Cake Flour (1 1/2 cups): Low protein content makes cookies tender, not cakey.
• Cornstarch (1 tablespoon): Keeps cookies soft and prevents spreading.
• Baking Soda (1 teaspoon): Helps cookies spread just enough.
• Baking Powder (1 teaspoon): Adds lift for a thick, fluffy cookie.
• Salt (1 teaspoon): Balances sweetness and enhances flavors.
• Milk Chocolate Chips (2 cups, preferably Guittard or Ghirardelli): Crumbl uses large milk chocolate chips for creamy, melty pockets. Avoid semi-sweet for authentic flavor.

Equipment: Mixing bowls, stand or hand mixer, parchment paper, baking sheets, 1/3-cup scoop, wire rack.

Step-by-Step Baking Instructions

Follow these steps to recreate Crumbl’s iconic cookies. The process is simple but includes a special technique for that signature craggy top.

1. Preheat and Prep: Set your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt until smooth. This ensures even distribution.
3. Cream Butter and Sugars: In a large bowl, use a stand mixer (or hand mixer) with a paddle attachment to beat cold butter, brown sugar, and granulated sugar on medium-high speed for 3–5 minutes until light and fluffy. Scrape the bowl’s sides to mix evenly.
4. Add Eggs and Vanilla: Add one egg and the vanilla extract, mixing on low until just combined. Add the second egg and mix until blended. Don’t overmix to keep the dough tender.
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, mixing on low until no flour streaks remain. Don’t overwork the dough.
6. Fold in Chocolate Chips: Gently stir in milk chocolate chips with a spatula, saving a few to press on top later for a bakery-style look.
7. Shape the Dough: Scoop 1/3 cup of dough and roll into a ball (about 4–5 ounces). Tear the ball in half, then press the halves together with the jagged sides up for Crumbl’s signature texture. Place 4–6 dough balls per sheet, 2 inches apart. Press extra chips on top if desired.
8. Chill (Optional): For thicker cookies, chill dough balls in the fridge for 30 minutes. Some recipes skip this for quicker baking.
9. Bake: Bake for 10–12 minutes until edges are golden but centers look slightly underdone. Cookies firm up as they cool.
10. Cool and Shape: Let cookies sit on the baking sheet for 10–15 minutes to set. For perfect circles, swirl a large round cutter around each cookie while warm. Transfer to a wire rack to cool fully.
11. Enjoy: Serve warm with cold milk for the ultimate Crumbl experience. Store in an airtight container for up to 3 days or freeze for a month.

Tips for Bakery-Style Success

• Measure Flour Accurately: Use a scale or spoon flour into a measuring cup and level it off. Too much flour makes cookies dry.
• Use Milk Chocolate Chips: Guittard or Ghirardelli chips mimic Crumbl’s creamy flavor. Nestlé works too but is smaller.
• Don’t Overbake: Remove cookies when edges are set but centers are soft for that gooey texture.
• High-Altitude Adjustments: At higher elevations, add 1–2 tablespoons extra flour and reduce baking time slightly.
• Make Smaller Cookies: Use a 1/4-cup scoop for smaller cookies and reduce baking time to 8–10 minutes.

Why Bake at Home?

Baking these cookies saves money and brings the joy of Crumbl to your kitchen. A single Crumbl cookie costs $4–$5, but this recipe makes 8 giant cookies for the price of ingredients.

You control the quality, can tweak sweetness (try half milk, half dark chocolate chips if it’s too sweet), and enjoy them fresh. Plus, baking is a fun activity to share with friends or family, creating memories as delicious as the cookies.

Fun Variations to Try

• Oatmeal Chocolate Chip: Add 1 cup rolled oats and 1/2 teaspoon cinnamon to the dry ingredients for a nutty twist, like Crumbl’s oatmeal version.
• Peanut Butter Chocolate Chip: Mix in 1/4 cup peanut butter with the butter for a rich, nutty flavor.
• Ice Cream Sandwich: Sandwich two cooled cookies with vanilla ice cream for a decadent treat.

Wrapping Up

This copycat Crumbl milk chocolate chip cookie recipe delivers the same thick, chewy, chocolate-packed goodness you love from the bakery. With simple ingredients and a few pro tips, you’ll bake cookies that rival Crumbl’s in flavor and texture.

Grab your mixing bowl, crank up the oven, and treat yourself to warm, gooey cookies that make any day special. Share them with friends or freeze a batch for later either way, you’re in for a sweet win.