Crumbl Milk Chocolate Chip Cookies
You’ll love this copycat recipe for Crumbl’s Milk Chocolate Chip Cookies. The cookies are soft, chewy, and absolutely packed with giant milk chocolate chips–just like Crumbl! The cookies are super-easy to make. Save money and indulge in a Crumbl-style cookie whenever you want! Next up? Make the Semi-Sweet Chocolate Chunk version!

If you are reading this post in the hopes of finding a bake-at-home version of Crumbl’s famous Milk Chocolate Chip Cookie, you’ve come to the right place! I went through so many batches of chocolate chip cookies to get this recipe just right–and I love the final result.
It’s easy to make, requires minimal chilling time, and is a close match for Crumbl’s in flavor, texture, size, and sweetness. Mmm.
As every fan of Crumbl knows, the obsession can get expensive. The cookies are about $4-5 each. Baking at home is a great way to save a little cash, stock your freezer with your favs, and share with friends too. Plus, your home will smell like freshly baked chocolate chip cookies and you can’t put a price on that!
My Recipe Versus Crumbl’s
Let’s take a closer look at my recipe versus Crumbl’s. There’s a few memorable hallmarks of the Crumbl version: sweetness, size, chocolate chips, and texture.
Crumbl’s cookie is VERY sweet! My cookie is sweet too, but I think the flavor of fresh butter, high-quality vanilla extract, and of course, delicious milk chocolate chips make it SO much more than “just sweet”.
The Crumbl cookie is instantly recognizable because it is a big, heavy, bakery-sized cookie. My cookies are the same. They are around 4.5″ in diameter and weigh 4-4.5 ounces per cookie.
Another Crumbl hallmark is the amount of chocolate chips. The cookie is filled to the brim with them! So we use plenty here too. I’ve provided some notes for reducing the amount if you prefer.


I also add chocolate chips to the top of my cookies to improve the appearance and show off how many chocolate chips are really in there. My cookie looks more like the promotional photos of the Milk Chocolate Chip versus Crumbl’s real life cookie–which actually looks a little sad here!
We also want the extra-large chocolate chips just like Crumbl’s. Ghirardelli is my brand of choice. If you have another source for jumbo-sized chocolate chips, feel free to substitute as desired.
The Ghirardelli chocolate is excellent. It’s hard to avoid sneaking snacks of the chocolate chips while preparing the cookie dough!
Finally, we’ve gotta mimic the under-baked texture of the Crumbl version. You do not want a raw cookie. That is definitely not the goal! But, we can bake the cookies to a safe temperature while also preserving that super-soft chewy underbaked center.
I suggest in the recipe that you bake just one cookie to start and then adjust the timing from there. That way, you can work with your oven and your preference for the amount of doneness.
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How I Created This Recipe
In the age of AI-generated content, I like to share a little bit about how I’ve created and tested my recipes. My recipes have been imagined, hypothesized, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
This particular recipe went through MANY iterations as I wanted to develop a recipe that was both quick and easy and also tasted like Crumbl’s.
To save money on chocolate I ran many of my tests using standard-size milk chocolate chips. Then, when I got closer, I splurged on the incredible Ghirardelli chips that are the same size as Crumbl’s.
If you are able, I suggest you splurge on them as well–what a treat! Plus, you get 7 giant cookies from the recipe!
Swapping Out the Chocolate Chips
The Ghirardelli Milk Chocolate Chips are a splurge. If they aren’t in the budget, sub in your favorite standard-size milk chocolate chips. Depending on the brand you select, you’ll save a few dollars easily.
You are also welcome to sub in any other standard-size chips if you prefer (such as dark chocolate or semi-sweet). The cookies are still delicious. In fact, with a darker chocolate inside the cookies taste less-sweet overall if that’s something you prefer.

Ingredients in Crumbl Copycat Milk Chocolate Chip Cookies
These cookies use standard baking ingredients. The primary ingredient you might need to shop for is the giant chocolate chips.
Unsalted Butter – I always use unsalted American butter in my recipes. Higher quality brands do taste better, but purchase your favorite. I don’t use European butter in this recipe because the end result is too greasy for my taste.
Granulated Sugar and Light Brown Sugar – using two types of sugar creates the perfect balance between a chewy cookie and a cookie that spreads as expected.
Egg – 1 large egg for this recipe.
Vanilla Extract – Use your favorite.
All-Purpose Flour – I use all-purpose flour in my baking. It’s very very important to measure your flour correctly. Never pack flour into a measuring cup. Use a scale for best results.
Cornstarch – cornstarch lends additional softness to the cookies. If you don’t have cornstarch, substitute with one additional tablespoon of flour.
Baking Powder and Baking Soda – I use both for a cookie that is the perfect amount of soft, yet chewy.
Salt – Regular table salt.
Ghirardelli Milk Chocolate Chips – These are extra-large chocolate chips (just like the ones that Crumbl uses) and they are sooo good. Swap in a different chocolate if you prefer or use another kind of chocolate chip if you can’t find the Ghirardelli. I highly highly recommend them though-yum!
Substitutions
Cornstarch: As noted above if you don’t have cornstarch, substitute with one additional tablespoon of flour.
Chocolate chips: Sub in your favorite if desired. I really love the Ghirardelli ones though!
How to Make Milk Chocolate Chip Cookies
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
We will bake the cookies at 325°F to avoid the edges browning before the middle is done. I suggest baking one tester cookie to get the timing exactly right for your oven and doneness preference.
Soften butter a little past room temp. It should be mashable easily, but not melted.
Use a fork to cream together the butter, brown sugar, and granulated sugar until completely combined and smooth.
Add egg and vanilla extract to the butter mixture and stir until smooth.
Add all dry ingredients to the butter mixture. Mix to combine and add 1 ½ cups of the chocolate chips and fold in gently.

Chill for 30 minutes.
Shape the dough into 7 cookies, about 4 ounces each (about a generous 1/3 cup).
Roll each scoop into a ball, flatten to a 1” tall disk and place 4” apart on baking trays. Dot each disk with more chocolate chips.


Bake for 17-20 minutes or until cookies have spread, puffed, and turned golden on the edges. The centers should look a bit gooey, but not raw. You can test the centers with a food thermometer if desired—each cookie should measure 175-180°F in the middle.
Allow to cool for 10 minutes and then transfer to a cooling rack to finish cooling.

To Make Ahead
If you want to make the dough in advance, you absolutely can. Prepare the dough and store in the fridge up to two days before baking. Allow to sit at room temperature for about 30-45 minutes to soften slightly before baking.
No Time to Chill?
The dough can be baked immediately, but the cookies will spread quite a bit. For best results, chill the dough, but if you don’t mind the extra spreading, you can bake right away too.
Too Much Chocolate?
These cookies (just like Crumbl’s!) are filled with a LOT of chocolate. If you don’t want so much, I suggest adjusting the recipe as follows: only add 1 cup of chips to the dough and then dot the tops with an additional 8-10 chips as noted in the recipe.
How to Freeze
Wrapped completely cooled cookies in plastic wrap and pack into freezer safe containers. To keep the chocolate chips perfectly shaped, you can flash freeze the cookies on a baking sheet and then wrap them once frozen solid. Store packaged cookies in the freezer for 1-2 months.

FAQS for Cookies
Sometimes things just don’t turn out the way we hope! If your cookies aren’t perfect, read through these troubleshooting tips to figure out what went wrong.
This problem could be one of two of things. First, the flour may have been measured incorrectly. If too much flour was added, the dough probably felt dry and crumbly. I highly suggest always using a scale when you bake!
Or, the cookies might be overbaked. If you struggle to get perfectly done cookies, bake a tester cookie before you bake the others (noting that a full tray of cookies will need just a bit more time than a single cookie).
This problem is usually caused by a dough that is too warm. Perhaps the butter was too melty or you are working in a very warm kitchen. If the dough seems too sticky and hard to work with, give it an hour or two in the fridge to chill before baking.
Cookies can burn if left in the oven too long of course, but if you have consistent issues with burnt edges and overcooked baked goods, it’s time to invest in an oven thermometer. If the oven temp is off it will negatively affect your baking–and even the best recipes won’t work correctly.
More Crumbl Copycat Recipes to Try
- Crumbl Semi-Sweet Chocolate Chunk Cookies
- Crumbl Copycat Cinnamon Roll Cookies
- Blueberry Cheesecake Cookies (Crumbl Style)
- Crumbl Copycat Wedding Cake Cookies
- Chocolate Chip Skillet Cookie – Crumbl Copycat
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Thanks so much for trying one of my recipes!

Copycat Crumbl Milk Chocolate Chip Cookies
Ingredients
- 8 tablespoons unsalted butter very soft
- 1/2 cup brown sugar + 1tablespoon 4 ounces
- 1/3 cup granulated sugar 2.3 ounces
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour 7.5 ounces
- 1 tablespoon cornstarch
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 11.5 ounces Ghirardelli Milk Chocolate Chips (1 bag) (about 2 cups)
Instructions
- Preheat oven to 325°F. Line two large baking sheets with parchment paper.
- Use a fork to cream together the butter, brown sugar, and granulated sugar until completely combined and smooth. Note that the butter should be quite soft, but not melted. It should smush easily with a fork.
- Add egg and vanilla extract to the butter mixture and stir until smooth.
- Add all dry ingredients (flour, cornstarch, baking powder, baking soda, and salt) to the butter and sugar mixture. Stir gently with a large spoon (or fold with a large spatula) until just combined (don't overmix).
- Add 1 ½ cups of the chocolate chips and fold in gently. Chill for 30 minutes.
- Divide dough into 7 cookies, about 4 ounces each (a generous 1/3 cup). If you don't have a scale, use a 1/3 cup measuring cup to get evenly-sized cookies. Roll each cookie into a ball, flatten to a 1” tall disk and place 4” apart on baking trays. Dot each disk with another 8-10 large chocolate chips.
- Bake for 17-20 minutes or until cookies have spread, puffed, and turned golden on the edges. The centers should look a bit gooey, but not raw. You can test the centers with a food thermometer if desired—each cookie should measure 175-180°F in the middle.
- Allow to cool for 10 minutes and then transfer to a cooling rack to finish cooling.