Crumbl Chocolate Chip Cookies (Copycat Recipe)
Make the famous Crumbl chocolate chip cookies at home with this spot-on copycat recipe! Perfect crispy edges, soft centers, and melty chocolate pools – just like the bakery version.
Yield: 12 large cookies
Calories: 320kcal
Materials
For the Cookies:
- 2 ¼ cups 280g bread flour
- 1 3.4 oz box instant vanilla pudding mix
- 1 tsp cornstarch
- 1 tsp baking soda
- ¾ tsp sea salt
For the Wet Mix:
- 1 cup 226g unsalted butter, softened
- ¾ cup 150g brown sugar
- ½ cup 100g granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
Mix-Ins & Toppings:
- 1 ½ cups 255g chocolate chunks
- Extra chocolate chunks for pressing on top
Instructions
- Whisk Dry Ingredients: In a bowl, whisk together bread flour, pudding mix, cornstarch, baking soda, and salt.
- Cream Butter & Sugars: Beat butter, brown sugar, and granulated sugar for 3–4 minutes until light/fluffy.
- Add Eggs & Vanilla: Mix in eggs one at a time, then vanilla. Don’t overmix.
- Combine Wet & Dry: Gradually add dry ingredients to wet, mixing just until combined.
- Fold in Chocolate: Gently stir in chocolate chunks (reserve ¼ cup for topping).
- Chill Dough: Cover and refrigerate for 1 hour (or up to 72 hours).
- Bake: Preheat oven to 375°F (190°C). Scoop 3-tbsp dough balls onto parchment-lined sheets. Bake 10–12 minutes until edges are golden.
- Add Toppings: Press reserved chocolate chunks onto hot cookies. Cool 15 minutes on the sheet.
- Pro Tip: Bang the pan at the 8-minute mark for perfect thickness!
Notes
- Storage: Freeze unbaked dough balls for 3 months. Baked cookies keep 3 days airtight.
- Substitutions: No pudding mix? Use 2 tbsp cornstarch + 1 tbsp milk powder.
- Key Tools: #16 cookie scoop, stand mixer, and parchment paper.