Copycat Crumbl Milk Chocolate Chip Cookies

A large milk chocolate chip cookie with a bite removed.

5 from 1 vote

Copycat Crumbl Milk Chocolate Chip Cookies

You will fall in love with this recipe for Copycat Crumbl Milk Chocolate Chip Cookies! They are so easy to make and they mimic perfectly the sweetness, size, texture, and the giant chocolate chips of the original. The cookies are prepared without an electric mixer and require only 30 minutes of chilling. If you are looking for giant bakery-size chocolate chip cookies, try this recipe!

Prep Time15

Cook Time20

Chill Time30

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: chocolate chip cookie recipe, crumbl copycat recipe, crumbl milk chocolate chip cookies, milk chocolate chip cookies

Servings: large cookies

Calories: 557kcal

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.

Notes

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 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.

Nutrition