2 Cumbl Copycat: Thick, Soft & Chewy Bakery Style Chocolate Chip Cookies

Have you tried a Crumbl cookie? 
Thick, soft & chewy, these popular cookies got their start in Logan, Utah in 2017 and now are in several states. These cookies also remind me of bakery style cookies that bend instead of break. I tried SO many copycat recipes that simply didn't turn out. 
I did a lot of research into what makes a soft, thick, & chewy cookie, tested several batches of cookies with various combinations of butter, sugars, flours, bake times, and THIS happened..... 

One bite and I was like,  "EUREKA!"

Doesn't that look perfect? I'm so excited to share my recipe, but FIRST, please read through all the tips here, so you can get the perfect Crumbl chocolate chip cookie.


Using more brown sugar than granulated sugar = moist & chewy
Swapping one of the eggs for only an egg yolk = chewy texture
Adding cornstarch to the flour = crumbly, tender texture
Using a combination of butter & margarine = flavor and moisture for a softer cookie
*Using all butter made cookies dry out 
*Use stick margarine, not tub (spread) margarine, which has more water & less fat 
     Examples: Fleischmann, Land O Lakes, Blue Bonnet, Parkay margarine sticks 
Weighing the dry ingredients using a kitchen scale = consistency from batch to batch
*If you don't have a scale, give your flour a quick stir. Scoop your flour with a measuring cup and level it with the straight edge of a table knife. Don't shake or tap your measuring cup, as flour will settle and cause you to use more flour than necessary. 
Mix by hand, if possible = Over mixing causes flatter cookies
*If using a stand mixer, use LOW speed and stop just as flour is incorporated.
Using a cookie scoop for even portions = even baking
Chilling the dough for 1 hour before baking = less spread during baking
*TIP: Scoop balls of dough FIRST before chilling, as dough hardens in the fridge and smaller portions chill more quickly.
Use an oven thermometer to make sure oven is heated to correct temperature.
Aluminum baking sheets bake better than dark non stick, which bakes hotter & burns cookies
Using the bottoms of the cookie sheet or baking sheet with NO sides for even browning.
Use a silicone baking mat or parchment paper for cookies that don't stick to the pan.
Use a cooled cookie sheet, never a hot one from the oven.
Don't crowd cookies on baking sheet. Leave at least 2" between cookie dough on the sheet.
Rotate cookie sheet halfway through baking for even browning.
Do not over bake
Cool cookies on the HOT baking sheet, not on a wire cooling rack. 
*Cookies will continue to cook while on the baking sheet, setting the centers.

This quarter sheet pan with lid works perfectly for chilling my scooped cookie dough. You can use a plate or a plastic container with a lid. 
Cookie dough on plastic wrap lined tray for chilling

Here, you can see that I bake all my cookies using the BOTTOM of the baking sheet. This allows the hot air in the oven to circulate more evenly, browning the cookies better. 

This picture also shows the difference between chilling the dough (cookie on the left) and not chilling the dough (cookie on the right). The cookie on the left has a deeper caramel color and less spreading than the cookie on the right. 

Chilling cookie dough results in less spread, better flavor


Thick & Chewy Chocolate Chip Cookie

Thick, Soft & Chewy Chocolate Chip Cookies
Crumbl Copycat

Yield: 12 Extra large (3.5") cookies 
Author: Frieda Franchina, adapted from several recipes
Prep time: 15 min
Cook time: 12 min
Total time:  1 hour, 45 min
A thick, soft & chewy cookie that is sure to be a winner! A higher ratio of brown sugar & an extra egg yolk contribute to the chewy texture. Using a combination of butter & margarine keeps the cookie soft and buttery tasting. Cornstarch added to the flour is the equivalent of using cake flour, resulting in a softer cookie with great texture. Since the butter is melted, this cookie dough doesn't need an electric mixer. Chilling the dough for at least an hour helps keep the dough from spreading too thin while baking.


  • 1/2 cup (113 g, 1 stick) of salted butter (increase the salt if using unsalted butter)
  • 1/4 cup (55 g) 1/2 stick margarine (not the soft tub margarine)
  • 3/4 cup (150g) light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (280g) all purpose flour (stir flour, then measure)
  • 2 Tablespoons cornstarch
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt (Increase salt to 1 teaspoon if using UNsalted butter)
  • 1 cup semi-sweet chocolate chips 


Thick, Soft & Chewy Chocolate Chip Cookies

  1. In a small saucepan, melt the butter and margarine. Let cool slightly.
  2. In a large mixing bowl, or electric stand mixer, combine brown sugar and granulated sugar. 
  3. Pour the cooled, melted butter over the sugars, mixing well. 
  4. Add egg & egg yolk to mixture, quickly whisking to combine.
  5. Add vanilla extract to egg/sugar mixture, stirring well.
  6. In a medium bowl, combine flour, cornstarch, baking soda & salt.
  7. Add flour mixture to sugar mixture, mixing or stirring till all the flour is incorporated. Do NOT over-mix, as this will make your cookies spread out more.
  8. Add chocolate chips, stirring by hand till evenly distributed.
  9. Line a large plate or small baking sheet with plastic wrap. Using a large ice cream scoop (1/4 cup), portion the cookie dough onto the prepared plate, making 12 equal portions. Cover with plastic wrap and place in the fridge to chill for at least 1 hour or up to 3 days. Overnight is what I like to do. 
  10. Preheat oven to 350°F, with oven rack placed in the middle of the oven.
  11. Place 6 cookies on a prepared baking sheet, lined with parchment or a silicone baking mat.
  12. Bake cookies for 12-14 minutes, rotating pans half way through baking. Cookies should have dry tops and be very lightly browned. Cookies may look undercooked, which is OK.
  13. Remove cookies from the oven & allow cookies to stay on the hot baking sheet for at least 10-15 minutes or until cooled before removing them onto a wire cooling rack. Cookies will continue to bake & set while on the hot baking sheet. 
  14. Once cooled, put cookies in an airtight storage container to enjoy for up to 7 days. 
Freezing Cookie Dough: You can freeze portioned cookie dough balls in a freezer baggie for up to 3 months. To bake, do not thaw cookie dough. Bake as directed, adding an extra minute to baking time. 
Freezing Baked Cookies: Wrap cooled cookies in plastic wrap and place in freezer baggie for up to 3 months. Thaw a room temperature.
Smaller Cookies: 2 Tablespoon cookie scoop, place 12 on baking sheet, Bake for 10-12 minutes.
Chocolate Chips: Crumbl uses Guittard milk chocolate chips. You can use milk, semi-sweet  or any of your favorite chunk chocolate chips. 


  1. Hi! When you suggest to use the “bottoms of the baking sheet”, do you mean we should only use half of it? Also, where do you suggest we place them in the oven? Middle? Thank you!

    1. If your baking sheet has sides, flip it over and use the bottom of the baking sheet. This allows the air to circulate all around and brown your cookies evenly.
      Yes, place the cookies directly in the middle of your oven. :-)


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