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A perfect Crumbl chocolate chip cookie copycat recipe. I made a perfect copycat recipe of the famous Crumbl Chocolate Chip Cookie! It took me several tries to perfect this recipe, which I’m attributing as a good thing because I learned a lot of cookie baking science along the way. A copycat Crumbl chocolate chip cookie on a white parchment paper. 1: Bake at the right temperature. The high heat essentially shocks the cookie so that you’ll have a really thick cookie. I tried this method but I didn’t love it.
A thick chocolate chip cookie next to a jar of milk. The best temperature to bake a Crumbl cookie? Not too hot, but hot enough to set the cookie and prevent it from overspreading. 2: Use the right proportions of ingredients. A cookie needs enough butter to stay moist. 3: Portion the dough into large and equal cookie dough balls. Use a kitchen scale to ensure precise proportions.
Two halves of a Crumbl chocolate chip cookie resting on top of one another. Baking powder helps the cookie rise in the oven, giving us a nice thick cookie. I use unsalted butter in this recipe but you’re welcome to use salted. Just lower the amount of salt used in the recipe if you go this route. I use more brown sugar than granulated sugar because brown sugar helps the cookie stay more moist than regular sugar. A homemade Crumbl chocolate chip cookie being torn in half. Step-by-Step Instructions Whisk the dry ingredients.