Crumbl Semi Sweet Chocolate Chip Cookie Copycat Recipe
This Crumbl semi sweet chocolate chip recipe gives you those thick, bakery-style cookies with golden, crisp edges and a center that stays soft even the next day. If you have been wanting to skip the line and make them at home, this is the recipe worth trying tonight.
The dough comes together in about 15 minutes, and the cookies bake in under 15 minutes more. No chilling, no special equipment, just a hand or stand mixer and a baking sheet.
Why I Love This Recipe
The edges go golden and slightly crisp while the center stays dense and a little underdone in the best way. That contrast is what makes these different from a standard chocolate chip cookie.
The brown butter adds a faint nutty, caramel note without you having to do anything fancy. It takes about 5 extra minutes and it is worth it.
This is the version I keep coming back to when I want something that actually tastes like the real thing.
Recipe Ingredients
- 1 cup (2 sticks / 226g) unsalted butter – Browned and cooled; browning gives the cookies a deeper, nuttier flavor
- 1 cup (200g) granulated sugar – Gives the edges their crisp, golden finish
- ½ cup (100g) packed light brown sugar – Adds moisture and a mild molasses note to the center
- 2 large eggs – Room temperature; binds the dough and adds richness
- 1 egg yolk – The extra yolk keeps the center fudgy without making the cookie cakey
- 2 tsp pure vanilla extract – Use real vanilla, not imitation, for a cleaner flavor
- 2¼ cups (280g) all-purpose flour – Spooned and leveled, not scooped, to avoid dense cookies
- 1 tsp baking soda – Helps the cookies spread and lift slightly
- 1 tsp fine sea salt – Brings out the chocolate flavor; table salt works too
- 2 cups (340g) semi sweet chocolate chips – Use a good quality chip like Ghirardelli or Guittard; they hold their shape and taste less waxy
- Flaky sea salt, for finishing – Optional but adds a nice salty-sweet contrast on top
Variations / Substitutions
- Browned butter swap – Skip browning and use melted butter straight; the cookies will still be good but lose that nutty undertone.
- Granulated sugar only – Replace all brown sugar with granulated for a crispier, less chewy cookie.
- Dark chocolate chips – Use 60% to 70% dark chips for a more bitter, intense chocolate note that works well if the cookies feel too sweet for your taste.
- Dairy-free – Substitute your favorite vegan butter in equal weight; the cookies spread a little more, so chill the dough for 20 minutes before baking.
- Gluten-free – A 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill) works here without changing the texture much.
- Extra salt – Double the flaky salt on top if you want a stronger salty contrast against the chocolate.
If you like big bakery-style cookies, you might also enjoy a Crumbl Pink Sugar Cookie Copycat Recipe.
How To Make Crumbl Semi Sweet Chocolate Chip Cookies
Step 1: Brown the Butter
Set a light-colored saucepan over medium heat and add the 1 cup (226g) unsalted butter. Swirl the pan every 30 seconds or so. After about 5 to 6 minutes, the butter will foam, then the foam will settle and you will see small amber bits forming on the bottom. Pull it off the heat immediately and pour it into a large mixing bowl. Let it cool for 15 minutes until it is warm but not hot to the touch.
The browned bits at the bottom are the whole point, so scrape every last drop out of the pan. If the butter smells nutty and looks golden, you are on track. If it smells sharp or looks dark, it went a little far, but the cookies will still taste good.
Step 2: Beat the Sugars and Eggs
Add the 1 cup (200g) granulated sugar and ½ cup (100g) packed light brown sugar to the cooled brown butter. Stir to combine, then add the 2 large eggs, 1 egg yolk, and 2 tsp pure vanilla extract. Beat with a hand mixer on medium speed for about 2 minutes until the mixture looks slightly pale and ribbony.
That 2-minute beat is not optional. It dissolves the sugar a bit and builds a structure in the dough that gives you those thick, craggly tops Crumbl is known for. If you under-mix here, the cookies can turn out flat.
Step 3: Fold in the Dry Ingredients
Add the 2¼ cups (280g) all-purpose flour, 1 tsp baking soda, and 1 tsp fine sea salt directly to the bowl. Switch to a spatula and fold until just combined, about 20 strokes. Stop the moment you no longer see streaks of dry flour.
Over-mixing once the flour goes in develops gluten and makes the cookies tough. A few small streaks are fine; they will hydrate as you add the chocolate.
Step 4: Stir in the Chocolate Chips
Add the 2 cups (340g) semi sweet chocolate chips and fold them in with the spatula until evenly distributed, about 10 folds. The dough will be thick and a little sticky, which is exactly what you want.
Step 5: Bake the Cookies
Preheat your oven to 375°F (190°C). Line 2 baking sheets with parchment paper. Scoop the dough into balls of about ¼ cup (roughly 75g) each and place them 3 inches apart on the prepared sheets. These are big cookies. Bake one sheet at a time on the center rack for 12 to 14 minutes, until the edges are set and golden but the centers still look slightly underdaked and glossy.
They will look underdone when you pull them out. That is correct. The centers firm up as the cookies cool on the pan, and you end up with that dense, soft middle Crumbl is famous for. Pulling them too late makes them dry all the way through.
Step 6: Garnish and Serve
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack. While they are still warm, press a few extra chocolate chips into the tops and finish with a pinch of flaky sea salt over each one. Serve them warm with the chocolate still glossy and melty.
Recipe Tips
- Weigh your flour. Scooping directly from the bag packs in extra flour and leads to dry, cakey cookies. Spoon the flour into the measuring cup and level it off, or better yet, use a kitchen scale.
- Big scoops matter. Crumbl cookies are large by design. A ¼-cup scoop gives you that thick, doughy profile. Smaller scoops will bake through faster and lose the soft center.
- One pan at a time. Baking both sheets at once affects airflow and gives you uneven browning. The extra 12 minutes is worth it.
- Cool on the pan. Those 5 minutes of resting on the hot baking sheet carry-cook the centers without drying them out. Do not rush to the rack.
Bake times by pan size and cookie weight (375°F / 190°C):
| Cookie Weight | Pan Type | Bake Time |
|---|---|---|
| 50g (smaller) | Light aluminum | 10 to 11 mins |
| 75g (standard) | Light aluminum | 12 to 14 mins |
| 75g (standard) | Dark nonstick | 11 to 12 mins |
| 90g (extra large) | Light aluminum | 14 to 15 mins |
How To Store
- Refrigerate – Store in an airtight container for up to 5 days. The cookies actually get chewier on day 2 as the sugars settle.
- Reheating – Microwave a single cookie for 15 to 20 seconds to bring back the soft, warm center.
Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Wrap the dough tightly and refrigerate it for up to 48 hours. Cold dough may need 1 to 2 extra minutes in the oven, so watch the edges.
Can I freeze baked cookies?
Yes. Let them cool completely, then freeze in a single layer before transferring to a zip bag. They keep for up to 2 months and thaw at room temperature in about 30 minutes.
Why did my cookies spread flat?
The most common cause is butter that was too hot when you added the sugars. Make sure the browned butter has cooled to warm (not hot) before mixing.
Can I use chocolate chunks instead of chips?
Yes, and they actually work well here. Chunks create larger pockets of melted chocolate, which gives you more of a gooey pull when you break the cookie open.
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Crumbl Semi Sweet Chocolate Chip Cookie Recipe
Ingredients
Method
- Melt the 1 cup (226g) butter in a light-colored saucepan over medium heat, swirling often, until amber bits form on the bottom and it smells nutty, about 5 to 6 minutes. Pour into a large bowl and cool for 15 minutes.
- Add the 1 cup (200g) granulated sugar, ½ cup (100g) brown sugar, 2 eggs, 1 egg yolk, and 2 tsp vanilla to the cooled butter. Beat on medium speed for 2 minutes until slightly pale.
- Add the 2¼ cups (280g) flour, 1 tsp baking soda, and 1 tsp salt. Fold with a spatula until just combined, about 20 strokes.
- Fold in the 2 cups (340g) semi sweet chocolate chips until evenly distributed.
- Preheat oven to 375°F (190°C) and line 2 baking sheets with parchment. Scoop dough into ¼-cup (75g) balls, space 3 inches apart, and bake one sheet at a time on the center rack for 12 to 14 minutes until edges are golden and centers look just set.
- Rest cookies on the pan for 5 minutes, press a few extra chips into the tops, finish with flaky sea salt, and transfer to a wire rack to serve warm.
