If you want something that easily melts in your mouth and which is not too sweet, then you can make the Copycat Crumbl Semi Sweet Chocolate Chip Cookies Recipe at Home.
I made these cookies, and they were delicious, with crispy edges and a gooey center. I can say you like them, too.
In this post, I will show you how you can make these homemade Crumbl semi-sweet chocolate chip cookies.
Plus, I will also share my favorite ingredient swaps to customize it for different variations and tastes, storing hacks, and much more.
Why Make Copycat Crumbl Semi Sweet Chocolate Chip Cookies?
For me personally, buying Crumbl cookies is a little expensive. And they are not as fresh as we can make them at home; they are warm and melty.
Plus, when making cookie Crumbl semi sweet chocolate chip at home, it has many more benefits:
- These cookies cost around $4.90 outside for a box, but if you make them in your kitchen, you can save that money.
- When making them at home, you have full control over ingredients, so you can use quality ingredients like butter, chocolate, etc.
- Homemade Crumbl d semi-sweet chocolate cookies are customizable; you can swap them for different tastes and also for your dietary preference, like by using gluten-free flour, dairy-free butter, etc.
- These Crumbl cookies are fresh when made at home; you just have to bake them a few hours before you want to serve.
Besides this, I personally feel more satisfied when I make something at home, and I believe you will feel the same.
Also read: Dark Chocolate Quinoa Crisps Recipe
Ingredients You’ll Need for Copycat Crumbl Cookies
Here is the list of ingredients that you will need to make semi-sweet flavored cookies at home.
Make sure to measure everything accurately for better texture and consistency.
- All-Purpose Flour – 2 cups (250g): It will provide the perfect structure. And I personally like the spoon-and-level method (don’t pack the flour).
- Baking Powder – 1 teaspoon: This is for light lift, as Crumbl cookies aren’t flat.
- Baking Soda – ½ teaspoon: It will help cookies get crisp up edges.
- Salt – ½ teaspoon: This is important to balance sweetness and enhance your homemade cookie flavor.
- Unsalted Butter – 1 cup (227g), softened: Room temperature fine (but even if it’s a little cool to the touch, it is okay). This will give that tender crumb.
- Granulated Sugar – ¾ cup (150g): For sweetness and giving a little crunch on the outside of cookies.
- Light Brown Sugar – ¾ cup (150g), packed: It is to add moisture, chewiness, and caramel note.
- Large Egg – 1: You can bind it in the dough and give it a lift.
- Vanilla Extract – 2 teaspoons: Make sure you’re using pure vanilla extract.
- Semi-Sweet Chocolate Chips – 1½ cups (255g): The star, so you want to use high-quality chips or coarsely chopped chocolate chunks.
- Heavy Cream – 2 tablespoons: (Yes, I used it too for a rich dough and soft center.)
Optional Mix-Ins (But I Highly Recommend)
To make your cookies even more fun, try adding:
- Toasted pecans or walnuts (½ cup, chopped): This is what I used; you can also try any of your favorite things, like Almonds, cashews, etc, for a nutty crunch.
- Sea salt flakes (a pinch on top before baking): It will give Sweet-salty taste.
- White chocolate chips (¼ cup): It will add sweet pops between the semi-sweet.
- Mini marshmallows (¼ cup): For gooey pockets.
Make sure you are using high-quality ingredients.
Also read: High Protein Chia Pudding Without Protein Powder or Yogurt
Step-by-Step Instructions to Bake Perfect Copycat Crumbl Cookies
After looking at so many materials, don’t get confused.
These cookies are very simple and easy to make.
Just timing and techniques do matter. Here is a step-by-step guide to making copycat Crumbl semi-sweet chocolate chip cookies:
Step 1: Prepare Your Dry Ingredients
You want to take a medium bowl and then whisk the following ingredients together (and btw, you can also adjust the quantity, so it’s totally your choice):
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
After that, set aside so that everything can be distributed properly.
My pro tip: sift flour if it’s clumpy.
Step 2: Cream Butter and Sugar
Now, take another large bowl (or you can also use a stand mixer with a paddle attachment), and then combine the following ingredients:
- 1 cup softened unsalted butter
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
You want to beat them on medium speed for around 2 to 3 minutes, or as long as it doesn’t start appearing light and fluffy.
Step 3: Add Egg, Vanilla, and Cream
In this third step, you want to crack 1 large egg and also add 2 teaspoons vanilla extract and 2 tablespoons heavy cream.
Then, mix on low until they are properly combined.
You want to achieve a smooth, creamy base.
Step 4: Incorporate Dry Ingredients
With your mixer on low, you want to gradually add the dry ingredients.
And then, mix until you no longer see streaks of flour, but don’t overmix.
If you overwork with the dough, you will get tough cookies, so it won’t be a copycat. But if you want something a little different, you can do that.
Step 5: Fold in Chocolate Chips (and Mix-Ins)
You want to remove the bowl from the mixer, and use a spatula and fold it in:
- 1½ cups semi-sweet chocolate chips
- + any of your favorite mix-ins. It’s optional, but I recommend you try them.
This gentle folding prevents breaking the chips and keeps the dough tender.
Step 6: Portion the Dough
Use a ¼-cup cookie scoop (or two large spoons) to portion the dough; crumbl size is totally fine, about 3-4 tablespoons each.
Then, you want to place scoops on a parchment-lined baking sheet.
Most importantly, make sure to leave about 2 inches between each.
Step 7: Chill (Optional, But Recommended)
If you have time, chill the scooped dough for 30 minutes in the fridge.
This will keep your cookies from spreading too thin and help develop flavor.
But you can bake right away if you just want to bake and eat quickly.
Step 8: Bake to Perfection
You need to Preheat the oven to 350°F (175°C).
Then, bake one sheet at a time on the middle rack for 11–13 minutes, or until you start to see the light golden edges,
But the center should be looking soft.
And, Btw, overbaking will rob cookies gooey center, so you want to pull them when they’re just set.
Step 9: Cool and Enjoy
Let your homemade Crumbl semi-sweet chocolate chip cookies rest for about 5 minutes on the sheet (they’ll finish cooking).
Then, transfer to a wire rack.
Now, you can sprinkle a pinch of sea salt on top while the cookies are still warm for extra flavor.
Also read: Caramel Chocolate Chip Cookies Girl Scout
Ingredient Substitutions
Now, if you want to try something different, or you are following a gluten-free or Vegan diet. Here are the ingredients you should use:
- Gluten-Free Flour Blend: You can swap 1:1 for AP flour (look for a blend with xanthan). It will make cookies a little dense.
- Vegan Butter & Flax “Egg”: You should use a vegan butter stick, and you can replace the egg with 1 tablespoon flaxseed + 3 tablespoons water (but let it sit for 5 minutes).
- Coconut Sugar: If you don’t want granulated sugar, replace brown sugar 1:1, but remember that the dough will be darker and also a little less moist.
- Milk Alternative: Instead of using heavy cream, you can use any vegan milk like almond or oat milk (same 2 tbsp), but the center will be less rich.
Storage and Make-Ahead Tips
You can have cookies whenever you want, but here’s what you need to do for better taste:
- Room Temperature: You always want to use an airtight container, plus you can also add a slice of bread to keep them soft for up to 4 days.
- Refrigerator: This is if you want to eat these cookies for 7–10 days. However, you’d have to bring them to room temp before eating.
- Freezer Dough: If you want to eat fresh every time, then scoop dough onto a tray and freeze for 1 hour, then bag it. After that, you can bake straight from frozen dough; just add 1 or 2 extra minutes to bake time; a maximum of 15 minutes would be okay.
- Freeze Baked Cookies: Flash-freeze on a tray, then bag. Then, you have to keep it at room temperature, or you can rewarm it for 10 seconds in the microwave.
Approximate Nutrition Info (Per Cookie)
Remember that the actual nutritional value might be different depending on your ingredient’s brand and cookie size.
But this is what you can expect:
- Calories: ~280
- Protein: 3g
- Fat: 15g
- Carbs: 32g
- Fiber: 1–2g
- Sugar: 18g
What to Serve with Copycat Crumbl Cookies
Although these cookies are treats on their own, there are a few pairing options that I recommend you try.
- Cold Glass of Milk: This is good for the classic combo—semi-sweet will meet the creamy chill.
- Hot Coffee or Coffee Latte: If you want a little bitter experience, with these semi-sweet cookies.
- Vanilla Ice Cream Sandwich: You have to press a warm cookie on each side of a scoop for instant ice cream sammies.
- Salted Caramel Drizzle: Just warm a little caramel sauce and drizzle over the top for a salted-sweet twist on your semi-sweet cookies.
Final Thoughts
You can make these bakery-style copycat Crumbl semi-sweet chocolate chip cookies at home.
You can make them for morning breakfast, weekend dessert parties, etc.
You don’t have to spend a lot on buying them from the market, which you can’t even customize.
Now, just gather your ingredients for these homemade semi-sweet cookies, and you will have crowd-pleasing cookies in 30 minutes to 1 hour, depending on how fast you work.
FAQs
A few important things you want to keep in mind:
Does Crumbl use edible cookie dough?
No, Crumbl cookies aren’t made using edible cookie dough. You just have to bake fresh like any other cookie.
Edible cookie dough is made without eggs or baking soda and isn’t meant to be baked.
On the other hand, Crumbl’s dough is meant to go in the oven and rise, so it’s not something you eat raw.
What brand of chocolate chips does Crumbl use?
Crumbl hasn’t publicly confirmed the exact brand of chocolate chips they are using to make their cookies.
But I checked many people’s reviews who made copycat attempts, so many people and I believe they are using high-quality semi-sweet or Guittard chocolate chips.
They are usually those large, rich ones that easily melt in the mouth but still hold some shape.
Btw, In this recipe, I used semi-sweet baking chips to get a similar feel; they are not too sweet, not too bitter, and they are just perfect for what you expect from a Crumbl-style cookie.
Does Crumbl use milk chocolate or semi-sweet?
Crumbl is known for using semi-sweet chocolate in its original chocolate chip cookies.
But what exact brand they’re using is not confirmed, idk about others, but I personally don’t know.
Usually, if they use milk chocolate, it would make their cookies overly sweet, which isn’t what they go for. So you can just use semi-sweet for the homemade version of Crumbl cookies, like I did.
Crumbl Semi-Sweet Chocolate Chip Cookies Recipe
Ingredients
Main Ingredients:
- 2 cups all-purpose flour 250g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened (227g)
- ¾ cup granulated sugar 150g
- ¾ cup packed light brown sugar 150g
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups semi-sweet chocolate chips 255g
- 2 tablespoons heavy cream
Optional Mix-Ins (Recommended):
- ½ cup toasted pecans or walnuts chopped
- Pinch of sea salt flakes for topping before baking
- ¼ cup white chocolate chips
- ¼ cup mini marshmallows
Instructions
Step 1: Prepare Dry Ingredients
- Whisk together 2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and ½ tsp salt in a medium bowl. Set aside.
Step 2: Cream Butter and Sugar
- In a large bowl or stand mixer, beat 1 cup softened unsalted butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar on medium speed for 2–3 minutes, until light and fluffy.
Step 3: Add Egg, Vanilla, and Cream
- Crack 1 large egg into the butter mixture. Add 2 tsp vanilla extract and 2 tbsp heavy cream. Mix until smooth and creamy.
Step 4: Incorporate Dry Ingredients
- Gradually add the dry ingredient mixture to the wet mixture with mixer on low. Mix until just combined—don’t overmix.
Step 5: Fold in Chocolate Chips (and Optional Mix-Ins)
- Fold in 1½ cups semi-sweet chocolate chips and your favorite mix-ins (like toasted pecans, white chocolate chips, or mini marshmallows) using a spatula.
Step 6: Portion the Dough
- Scoop dough using ¼-cup scoop. Place onto parchment-lined baking sheet, leaving 2 inches between each.
Step 7: Chill (Optional but Recommended)
- Chill scooped dough for 30 minutes to prevent spreading and boost flavor (skip if in a hurry).
Step 8: Bake to Perfection
- Bake at 350°F (175°C) for 11–13 minutes until golden at the edges but soft in the center.
Step 9: Cool and Enjoy
- Cool on baking sheet for 5 minutes, then move to wire rack. Sprinkle with sea salt while warm if desired.
Notes
You can make them for morning breakfast, weekend dessert parties, etc.
You don't have to spend a lot on buying them from the market, which you can't even customize.
Now, just gather your ingredients for these homemade semi-sweet cookies, and you will have crowd-pleasing cookies in 30 minutes to 1 hour, depending on how fast you work.
As a passionate home cook and food enthusiast, I’m specialize in recreating popular café and restaurant-style chocolate recipes at home. I have experience in testing and customizing various chocolate-based dishes, I focus on using fresh, high-quality ingredients to make preservative-free, delicious treats. My goal is to help chocolate lovers enjoy their favorite recipes with a homemade touch and personalized twists.