Copycat Crumble Chocolate Chip Cookies: Bakery-Size, Zero Regrets

You want the thick, gooey, chocolate-studded cookie that breaks the internet—without paying $5 a piece. Cool.

These Copycat Crumble Chocolate Chip Cookies hit like a bakery flex but with your oven doing the heavy lifting. They’re oversized, crinkly on the outside, soft in the middle, and unapologetically loaded with melty chips.

Make a batch once, and suddenly you’re “the cookie person” in your group chat. Consider this your cheat code to instant dessert clout.

What Makes This Special

These cookies nail that signature thick-and-tender texture with a strategic combo of melted butter, cornstarch, and a short chill.

We use a mix of brown and white sugar for deep caramel notes and those shiny edges. A touch of espresso powder (optional) amplifies chocolate flavor without turning it into a mocha.

And the size? Massive.

Each dough ball is bakery-big for maximum gooey center and crispy ring.

Copycat Crumble Chocolate Chip Cookies: Bakery-Size, Zero Regrets

Recipe by Wendy CarterCourse: Dessert

Servings

10 large cookies

servings

Prep time

20

minutes

Cooking time

14

minutes

Calories

420

kcal

Ingredients

• 2 3/4 cups (330 g) all-purpose flour

• 2 teaspoons cornstarch

• 1 teaspoon baking soda

• 3/4 teaspoon fine sea salt

• 3/4 cup (170 g) unsalted butter, melted and cooled 10 minutes

• 1 cup (200 g) packed light brown sugar

• 1/2 cup (100 g) granulated sugar

• 2 large eggs, room temperature

• 2 teaspoons pure vanilla extract

• 1/2 teaspoon espresso powder (optional but recommended)

• 1 3/4 cups (300 g) semi-sweet chocolate chips or chunks

• 1/2 cup (85 g) milk chocolate chips (for that Crumbl-style mix)

• Flaky sea salt, for finishing (optional but elite)

Step-by-Step Instructions

• Prep your gear: Line two baking sheets with parchment. Preheat oven to 375°F (190°C). Yes, hotter oven = better lift and edges.
• Melt the butter: Microwave or saucepan until just melted. Let cool 10 minutes so it doesn’t scramble the eggs later. Patience pays off.
• Whisk dry ingredients: In a medium bowl, whisk flour, cornstarch, baking soda, and salt until evenly combined.
• Beat sugars + butter: In a large bowl, whisk melted butter with brown and granulated sugars for 1–2 minutes until glossy. You’re dissolving sugar crystals for that shiny, crinkly top.
• Add eggs + vanilla: Whisk in eggs one at a time, then vanilla and espresso powder. Mix until smooth and slightly thick.
• Fold in dry mix: Use a spatula to fold in the flour mixture just until you don’t see dry pockets. Do not overmix unless you like cookie pucks.
• Stir in chocolate: Fold in semi-sweet and milk chocolate chips. Reserve a small handful for topping, because aesthetics matter.
• Portion big: Scoop 1/3 cup mounds (about 90–100 g each). Roll lightly into balls, then press a few extra chips on top. Bake size = wow factor.
• Chill fast: Pop the scooped dough into the fridge for 20–30 minutes. This prevents overspreading and levels up texture.
• Bake: Arrange 5 cookies per sheet (they’re thicc). Bake 12–14 minutes until edges are set and centers look slightly underdone. Trust the jiggle.
• Finish: Tap the sheet once on the counter to deflate air and create rippled edges. Sprinkle flaky salt. Let cool on the sheet 10 minutes before moving.
• Serve warm: The chocolate lava moment is not negotiable. IMO, this is peak cookie life.

Storing & Reheating Tips

• Room Temp: Store in an airtight container up to 3 days with a slice of bread to keep softness.
• Freeze Baked: Wrap individually and freeze up to 2 months. Reheat at 300°F (150°C) for 6–8 minutes.
• Freeze Dough: Freeze portioned dough balls on a tray, then bag.
  

  Bake from frozen at 350°F (175°C) for 14–16 minutes.

• Microwave Hack: 8–10 seconds brings back the goo, fast.

Why You’ll Feel Good Eating This

They’re homemade, which means no mystery oils or weird stabilizers. You control the sugar, the chocolate quality, and the portion size—okay, portion “size” might be generous.

A balanced mix of brown sugar and butter gives satisfaction without needing frosting-level sweetness. Pair with milk or coffee and call it joy therapy.

Nutrition Stats

• Per cookie (estimate): 420 calories, 6 g protein, 19 g fat, 57 g carbs, 1.5 g fiber, 34 g sugar, 260 mg sodium.
• What matters: Real butter and quality chocolate = better flavor, so you’re satisfied with one.
  

  Or two. I’m not judging.

• Macros tweak: Swap 1/2 cup flour for oat flour for a touch more fiber; use 60%+ dark chocolate to reduce sugar.

Preventing Common Errors

• Spreading too much? Dough was too warm.
  

  Chill 20–30 minutes or add 1–2 tablespoons flour to the next batch.

• Dry, cakey cookies? Overmixed dough or too much flour. Spoon-and-level flour or weigh it.
  

  Mix until just combined.

• Greasy bottoms? Butter too hot or under-mixed sugars. Cool butter and whisk sugars thoroughly.
• Raw centers, burnt edges? Oven runs hot.
  

  Use an oven thermometer, bake on middle rack, and pull when edges set but centers soft.

  
  
• Flat flavor? Don’t skip salt, vanilla, or espresso powder. Finish with flaky salt to wake up the chocolate.

Easy Swaps & Alternatives

• Gluten-Free: Use a 1:1 gluten-free all-purpose blend with xanthan gum.
  

  Add 1 extra teaspoon cornstarch for tenderness.

• Dairy-Free: Sub plant butter sticks (not spread) and dairy-free chocolate chips. Chill dough a full 30 minutes.
• Sugar Adjust: Reduce granulated sugar by 2 tablespoons for slightly less sweet; keep brown sugar for moisture.
• Mix-ins: Chopped toasted walnuts or pecans (3/4 cup), or swap 1/2 cup chips for chunks for melty pockets.
• Flavor Boosts: 1/2 teaspoon almond extract for a bakery vibe, or 1 tablespoon brown butter (replace equal butter) for nutty depth.

FAQ

Do I have to chill the dough?

Short answer: yes, unless you love pancake cookies.

A quick chill firms the fat and keeps the center thick and gooey.

Can I make them smaller?

Absolutely. Scoop 2 tablespoons per cookie and bake 9–10 minutes.

Reduce total chips slightly so they don’t dominate the dough.

Why use both milk and semi-sweet chips?

The combo gives contrast—semi-sweet for rich cocoa bite, milk for creamy sweetness. It mimics that bakery-level chocolate punch.

Can I brown the butter?

Yes.

Brown 3–4 extra tablespoons butter to account for moisture loss, then measure 3/4 cup finished. Expect deeper, toffee-like flavor—10/10 recommend.

How do I get those crinkly edges?

Tap the baking sheet on the counter right after baking.

The shock collapses the edges, creating ripples like a pro cookie shop.

Are these safe to eat slightly underbaked?

They’re fully baked by temperature even if the center looks soft. If concerned, bake an extra minute; they set as they cool.

Wrapping Up

These Copycat Crumble Chocolate Chip Cookies are big, bold, and downright celebratory.

The crispy ring and molten center deliver that bakery magic without the line, the app, or the price tag. Keep a stash of dough balls in your freezer and you’re 15 minutes from hero status—any day, any time.

FYI: sharing is optional, but highly praised.