CopycatSpices
Crumbl Chocolate Chip Cookie
Thick, gooey, slightly underbaked chocolate chip cookies with crispy edges and a soft, melty center. These oversized homemade Crumbl-style cookies are rich with brown butter and loaded with chocolate chips.
bakery · crumbl · dessert · baking
🕑Prep20 min
🍳Cook12 min
⏱Total32 min
🍽Serves8
⭐DifficultyMedium
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 1/4 cups dark brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
- Flaky sea salt for topping
Instructions
- 1.Brown the butter. Melt the butter in a saucepan over medium heat, swirling frequently. Continue cooking until the butter turns golden brown and smells nutty, about 5-7 minutes. Pour into a large bowl and let cool for 10 minutes. Brown butter is the single biggest flavor upgrade you can make.
- 2.Mix the dough. Add both sugars to the brown butter and whisk until combined. Add eggs and vanilla, whisking until smooth and slightly glossy. Fold in the flour, baking soda, and salt with a spatula until just combined. Fold in the chocolate chips.
- 3.Chill the dough. Cover and refrigerate for at least 1 hour, up to 24 hours. Cold dough spreads less, which gives you those thick, bakery-style cookies.
- 4.Scoop and bake. Preheat oven to 375°F. Scoop dough into 4-ounce balls (about the size of a baseball) and place on a parchment-lined baking sheet, 3 inches apart. You'll only fit 3-4 per sheet. Bake for 10-12 minutes until the edges are set and golden but the center looks slightly underdone.
- 5.Finish with salt. Sprinkle flaky sea salt on top immediately after removing from the oven. Let cool on the pan for 10 minutes — they continue baking from residual heat. The center should be gooey.
Crumbl Chocolate Chip Cookie
Prep time: 20 minutes (plus 1 hour chilling)
Cook time: 12 minutes
Servings: 8 large cookies
Crumbl cookies took the internet by storm with their weekly rotating flavors, but the OG chocolate chip cookie remains the fan favorite. These are not your standard cookies — they’re massive (about 4 ounces each), thick, with crispy, caramelized edges and an almost gooey center that’s barely set. They’re meant to be eaten warm, and they’re meant to be excessive.
The secret here is brown butter, a generous amount of brown sugar, and pulling them from the oven when they still look underdone. The chilling step is non-negotiable — it’s what gives you height and thickness instead of flat, spread-out discs.
Why Make It at Home?
A single Crumbl cookie costs $4.28, and a box of four runs about $14.58. This recipe makes 8 huge cookies for about $5.00 total in ingredients. You also get them warm from the oven instead of from a pink box that’s been sitting in your car.
Tips & Variations
- Brown butter is non-negotiable. It adds a nutty, toffee-like depth that regular melted butter simply cannot match. Watch it carefully — it goes from brown to burnt fast.
- Chill the dough. At least 1 hour, but 24 hours is better. The flour hydrates, the flavors develop, and the dough firms up for thicker cookies.
- Pull them early. They should look underdone in the center when you take them out. The carry-over baking on the hot pan finishes the job. Overbaked Crumbl cookies are just regular cookies.
- Flaky sea salt on top is mandatory. Maldon sea salt flakes are the best. The salt-sweet contrast is what elevates these from good to addictive.
