If you want soft, bakery-style cookies that easily melt in your mouth and aren’t overly sweet. Then, I recommend you make this Copycat Crumbl Semi Sweet Chocolate Chip Cookie Recipe at home.
I baked these cookies, and they turned out perfectly with crispy edges and a gooey center—just like the Crumbl chocolate chip cookies you love. For more chocolatey bakes, you can also try these Bakery-Style Oatmeal Chocolate Chip Muffins.
In this post, I will guide you step by step to make homemade Crumbl semi-sweet chocolate chip cookies, including tips for ingredient swaps, dietary variations, and storage hacks.
Why Make Copycat Crumbl Semi Sweet Chocolate Chip Cookies?
Buying Crumbl cookies from the store is expensive, plus, they aren’t as fresh as homemade. Making the Copycat Crumbl Semi Sweet Chocolate Chip Cookies at home lets you enjoy warm, bakery-style cookies any time.
When you bake homemade Crumbl semi-sweet chocolate chip cookies, you save money, control the quality of ingredients like butter and chocolate, and customize flavors for your preferences—gluten-free, dairy-free, or nut variations.
Homemade Crumbl cookies are always fresh, and baking them yourself brings more satisfaction than store-bought cookies.
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): For perfect Crumbl-style semi-sweet chocolate chip cookies structure.
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 on these homemade Crumbl cookies.
- Salt – ½ teaspoon: This is important to balance sweetness and enhance your semi-sweet chocolate chip Crumbl cookies 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 for authentic Crumbl cookies.
- 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 of this Crumbl chocolate chip cookie recipe, and 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.
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 for Crumbl Cookies
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 Sugars for Soft Crumbl Cookies
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 Optional 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 Crumbl Semi Sweet Chocolate Chip Cookies
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 Bakery-Style Cookies
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.
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.
- For a lighter option, these cookies also pair well with a simple 3-Ingredient Vegan Coconut Macaroons if you want a dairy-free treat alongside.
- 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.
- Pair with Chocolate Drinks: Try them with a mug of Williams Sonoma Hot Chocolate or a cozy Starbucks Dark Chocolate Mocha.
- Serve on a Treat Platter: Alongside Fatally Yours Chocolate or Trader Joe’s Dark Chocolate Peanut Butter Cups for indulgent movie nights.
- Cookie & Cookie Combo: Pair these Crumbl cookies with Girl Scout Caramel Chocolate Chip Cookies or Pepperidge Farm Milano Milk Chocolate Cookies for a fun cookie platter.
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 about Crumbl Semi Sweet Chocolate Chip Cookies
A few important things you want to keep in mind:
Does Crumbl use semi-sweet chocolate chips?
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 is the secret ingredient in Crumbl cookies?
Crumbl hasn’t disclosed what specific ingredients they are using.
However, one thing is sure: to make their copycat, you have to use high-quality butter, chocolate, white brown sugar, etc., to create that bakery-style crumble chocolate chip cookies.
How many calories are in a Crumbl cookie?
A typical Crumbl semi-sweet chocolate chip cookie contains about 280 calories.
Besides this, your homemade Copycat Crumbl cookies will have similar nutritional value, but depending on the size and ingredients you’ll use.
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 Cookie Recipe – Just Like the Bakery
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 Your Dry Ingredients for Crumbl Cookies
- 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 Sugars for Soft Crumbl Cookies
- In a large bowl or stand mixer
- Beat 1 cup softened unsalted butter
- ¾ cup granulated sugar
- 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 the scooped dough for 30 minutes in the fridge.
Step 8: Bake Crumbl Semi Sweet Chocolate Chip Cookies
- 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 Bakery-Style Cookies
- Cool on baking sheet for 5 minutes, then move to wire rack.
- Sprinkle with sea salt while warm if desired.
Notes
I’m a self-taught home cook who turns everyday ingredients into comforting, café-style recipes. I test everything in my own kitchen (sometimes more than once), tweak flavors how I like them, and share only what I actually enjoy.
Most of my recipes are chocolate-based or have a creative twist, and I keep them preservative-free, beginner-friendly, and fun to make.
If you love cozy drinks, healthier desserts, or bold flavor combos — you’re in the right place. [Read full story]
