Recipes Desserts Cookies Chocolate Chip Cookie Recipes Copycat Crumbl Milk Chocolate Chip Cookies 3.4 (5) 5 Reviews 1 Photo These copycat Crumbl milk chocolate chip cookies use premium chocolate chips and one interesting technique, but are not hard to bake at home. They taste just like the cookies you love. By Nicole McLaughlin Nicole McLaughlin Nicole McLaughlin produces the educational and entertaining food series from Allrecipes; You Can Cook That. She is known for her relatability with the home-cook audience. With over 20 years in the culinary world, she is able to effectively deliver a bounty of knowledge, with a side of sarcastic wit. Allrecipes' editorial guidelines Updated on August 19, 2024 Save Rate Print Share Add Photo 1 Prep Time: 15 mins Cook Time: 15 mins Chill Time: 1 hr Total Time: 1 hr 30 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 4 1/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon baking powder 1 tablespoon cornstarch 2 teaspoons kosher salt 1 1/2 cups salted butter, softened 1 1/4 cups brown sugar 1 cup white sugar 2 large eggs, at room temperature 4 teaspoons vanilla extract 12 ounces milk chocolate chips, such as Guittard® Milk Chocolate Chips flaky sea salt for topping (optional) Directions Combine flour, baking soda, baking powder, cornstarch, and kosher salt in a large bowl and whisk until well incorporated; set aside. Add butter, brown sugar, and white sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and fluffy, about 3 minutes. Add in eggs one at a time, until just combined. Add in vanilla; gradually add in dry ingredients, mixing until just combined. Stir in chocolate chips. Using a 1/2 cup measure, scoop balls of dough into hands and form into a loose ball. Place cookie dough balls on a rimmed baking sheet and place in refrigerator for about 1 hour or until ready to bake. Alternatively, place in the freezer for 25 to 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment. Working in batches of 3 or 4 cookies per baking sheet, carefully tear each dough ball in half and place one half on top of the other with the broken, jagged side up. Gently press the 2 halves together, taking care not to smooth the top. Place cookies on the prepared baking sheet, leaving plenty of space between cookies. Bake in the preheated oven until golden around the edges and barely set in the middle, 10 to 12 minutes. Sprinkle with a pinch of flaky salt if desired. Allow to cool completely on the baking sheet. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 672 Calories 33g Fat 87g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 672 % Daily Value * Total Fat 33g 42% Saturated Fat 20g 101% Cholesterol 99mg 33% Sodium 631mg 27% Total Carbohydrate 87g 32% Dietary Fiber 2g 8% Total Sugars 50g Protein 8g 16% Vitamin C 0mg 0% Calcium 110mg 8% Iron 3mg 17% Potassium 199mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.