A little while ago, a Crumbl Cookies opened up near me. I’ve tried it a few times, and they’re pretty decent, if expensive for what they are. For anyone who doesn’t have one nearby, they’re a store selling gourmet cookies individually, with the gimmick of a rotating selection of flavors that change each week to keep you coming back.
Well, I know some of their flavors stick around, like the ever-popular chocolate chip cookies. I decided, rather than go spend a bunch of money on some cookies, why not see if I can make them myself?
Crumbl Cookies have a few specific characteristics I was aiming for. First, they’re not super complex. After all, they’re made with relatively basic pre-packaged ingredients and produced in bulk, so they can’t be too tricky to make. Second, they’re very soft. The name comes from the almost cake-like crumb they usually have. Third, they’re quite rich for their size. I often only eat half of one of their cookies at a time. So, I set out to make my own.
I’d say they turned out pretty close! The secret key ingredient here is corn starch; it makes the flour behave a bit more like cake flour, but not quite. I didn’t get the shape quite right, but the taste is accurate enough it really doesn’t matter.
If you’re used to really fancy brown butter chocolate chip cookies or cookies with a bunch of mix-ins and other gimmicks, these will probably be a bit bland for you. On the other hand, if you’re a fan of Crumbl, this just might do the trick and save you some money.
Copycat Snacks: Chocolate Chip Crumbl Cookies
- Stand Mixer
- Baking Sheets
- Silicone Baking Mats
- Rubber Spatula
- Mixing Bowl
- Cooling Rack
- 3 Cups All-Purpose Flour
- 2 Cups Chocolate Chips
- 1 Cup Butter Softened
- 1 Cup Brown Sugar
- ½ Cup White Sugar
- 2 Eggs
- 1 Tbsp Vanilla Extract
- 1 Tbsp Corn Starch
- 1 Tsp Baking Soda
- Preheat your oven to 375°F. Line your baking sheets with baking mats.
- In a mixing bowl, whisk together the flour, corn starch, and baking soda.
- In your mixer, beat together the butter and sugars.
- Add in the eggs and vanilla, further mixing.
- Add the flour mixture a bit at a time until it just starts to come together. Don't worry about over-mixing; mixing more will make it more cake-like.
- Fold in the chocolate chips.
- Divide the cookie dough into ⅓ cup balls, flatten to about an inch thick, and arrange on your baking sheet.
- Bake for about 12 minutes. They'll look a bit under-done, but they'll be fine once the tops are just starting to brown.
- Let rest for 10 minutes, then move to a cooling rack to finish cooling.