Copycat Crumbl Semi-Sweet Chocolate Chunk Cookie Recipe – Crumbl Classic Menu (2026)
This copycat Crumbl Semi-Sweet Chocolate Chunk Cookie is the one that started it all. A classic cookie filled with irresistible semi-sweet chocolate chunks and a sprinkle of flaky sea salt — thick, buttery, and perfectly soft in the center.
Ingredients
Main ingredients
- Unsalted butter 1 cup
- Cream cheese 2 oz
- Light brown sugar 1 cup
- Granulated sugar 0.5 cup
- Large eggs 2 pieces
- Vanilla extract 2 tsp
- Bread flour 2 cups
- All-purpose flour 1 cup
- Cornstarch 2 tbsp
- Baking powder 2 tsp
- Baking soda 0.5 tsp
- Semi-sweet chocolate chunks 2 cups
Seasonings/Sauce
- Kosher salt 0.5 tsp
- Flaky sea salt 1 tsp
Nutrition summary
Carbohydrates
71 g
53%
Protein
7 g
5%
Fat
25 g
42%
Cooking steps
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1
Preheat oven to 375°F (190°C) and line two baking sheets with parchment paper. This ensures even baking and prevents sticking.
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2
Cream unsalted butter, cream cheese, light brown sugar, and granulated sugar with a stand mixer for 3–4 minutes — until light and fluffy. The cream cheese is a Crumbl signature for extra softness.
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3
Add eggs and vanilla extract, mixing until combined. Scrape the bowl to ensure an even dough.
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4
In a separate bowl, combine bread flour, all-purpose flour, cornstarch, baking powder, baking soda, and kosher salt. Slowly add dry ingredients to wet mixture, mixing on low just until incorporated. Do not overmix — this keeps cookies thick and tender.
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5
Fold in semi-sweet chocolate chunks gently. Reserve a handful for pressing onto cookie tops before baking.
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6
Scoop dough into 4.5 oz balls (about 1/2 cup each) and place onto prepared sheets, 2 inches apart. Press a few chocolate chunks on each. Chill dough balls in the fridge for 1 hour — chilling is crucial for Crumbl’s signature thickness.
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7
Bake for 10–12 minutes until edges are set but centers look slightly underbaked. This is key for Crumbl's perfectly soft centers.
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8
Immediately sprinkle flaky sea salt on the hot cookies. Let cookies cool on the tray for 10 minutes — they finish setting outside the oven.
Personalized Q&A
Q. Does this actually taste like the Crumbl Semi-Sweet Chocolate Chunk Cookie?
Yes — this recipe uses cream cheese in the dough for an ultra-soft center, a mix of bread and all-purpose flour for Crumbl's signature chewy thickness, and semi-sweet chocolate chunks. Chilling the dough and baking until just set mirrors Crumbl's texture perfectly.
Q. Why did my cookies spread too thin instead of staying thick?
Cookies may spread if the dough wasn't chilled properly before baking or if you used melted/soft butter instead of room temperature. Follow the step to chill shaped dough balls for 1 hour—this keeps the cookies thick and puffy, just like Crumbl.
Q. Can I substitute regular all-purpose flour for bread flour?
You can use only all-purpose flour, but using bread flour helps mimic the thick, sturdy yet soft structure found in Crumbl cookies. If you substitute, cookies may be slightly less chewy and thick.
Q. How many calories are in each cookie?
Each Crumbl-sized Semi-Sweet Chocolate Chunk Cookie contains about 540 kcal, with 71g carbs, 7g protein, and 25g fat per serving.
Q. Can I freeze these cookies or the dough?
Absolutely. Shape the dough balls, freeze on a tray, then transfer to a freezer bag for up to 2 months. Baked cookies will stay fresh at room temperature for 3–4 days, or refrigerated for up to a week.
