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Milk Chocolate Chunk Copycat Crumbl Cookie Recipe

Thick, soft, and loaded with melty milk chocolate chunks, these copycat Crumbl cookies have crispy edges and a gooey center just like the bakery favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Course copycat crumbl cookie recipe, Dessert
Cuisine American
Servings 8 servings
Calories 320 kcal

Ingredients
  

  • 1/2 cup 1 stick unsalted butter, melted and slightly cooled
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg + 1 large egg yolk at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour spooned and leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon salt
  • 6 ounces high-quality milk chocolate bar chopped into chunks
  • Flaky sea salt for topping optional

Instructions
 

  • In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and combined.
  • Whisk in the egg, egg yolk, and vanilla extract until the mixture is glossy and pale, about 1 minute.
  • In a separate bowl, whisk together flour, baking soda, cornstarch, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing with a spatula just until no streaks of flour remain. Do not overmix.
  • Fold in the chopped milk chocolate chunks until evenly distributed.
  • Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 72 hours).
  • Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  • Scoop 3-tablespoon-sized balls of dough (about 60g each) and place them 3 inches apart on the prepared baking sheets.
  • Bake for 10-12 minutes, until the edges are golden brown and the centers look slightly underdone and puffy.
  • Remove from oven and let cookies cool on the baking sheet for 5 minutes. Sprinkle with flaky sea salt if desired.
  • Transfer to a wire rack to cool completely, or enjoy warm.

Notes

1. For the best texture, chill the dough for at least 30 minutes. Overnight chilling develops deeper flavor.
2. You can substitute dark chocolate or semi-sweet chocolate for the milk chocolate if preferred.
3. Store baked cookies in an airtight container at room temperature for up to 4 days.
4. Add a slice of bread to keep them soft.
5. Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag.
6. Bake from frozen, adding 2 minutes to the bake time.