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Crumbl Copycat Chocolate Chip Cookies

Crumbl copycat chocolate chip cookies bake into tall, generously sized cookies with lightly golden edges and soft centers. Milk chocolate chips add sweetness in every bite, and chilling the dough helps the mounds hold their shape.
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Prep Time 20 minutes
Cook Time 15 minutes
Chilling and cooling 40 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 443
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1.25 cups light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour spooned and leveled
  • 1 tsp baking soda
  • 0.5 tsp fine salt
  • 2 cups milk chocolate chips

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer

Method
 

  1. Preheat the oven to 350°F with a rack in the center.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. In a large bowl, beat the softened butter, packed light brown sugar, and granulated sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla extract until combined.
  6. In a separate bowl, whisk together the all-purpose flour, baking soda, and fine salt.
  7. Add the flour mixture to the butter mixture and mix on low just until no dry flour remains.
  8. Stir in the milk chocolate chips.
  9. Cover the dough and refrigerate for 30 minutes.
  10. Divide the dough into 12 equal portions and shape each into a tall mound.
  11. Arrange 6 portions on each prepared baking sheet, leaving at least 3 inches between them.
  12. Bake one sheet at a time for 12 to 15 minutes, until the edges are lightly golden and set while the centers still look slightly soft.
  13. Cool the cookies on the baking sheet for 10 minutes.
  14. Transfer the cookies to a wire rack to cool completely.

Notes

For tall cookies, shape each portion into a mound and leave at least 3 inches between portions. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies for up to 3 months. For a dairy-free swap, use plant-based butter and dairy-free chocolate chips.