If you’re a chocolate lover, Crumbl Triple Chocolate Chip Cookies are about to become your new obsession. These giant, bakery-style cookies are packed with a rich, fudgy chocolate base and studded with three types of chocolate chips—milk, semi-sweet, and white—for a decadent treat that’s chewy, soft, and bursting with flavor. Inspired by the iconic Crumbl bakery, this copycat recipe lets you recreate the magic at home, saving you a trip (and a few bucks!). Whether you’re baking for a weekend indulgence or a special occasion, these cookies deliver a chocolate experience like no other
Ingredients :
One cup of room-temperature softened unsalted butter
3/4 cup granulated sugar
3/4 cup light brown sugar, packed
2 large eggs, room temperature
2 tbsp corn syrup (for extra chewiness)
1 tsp vanilla extract
2 1/2 cups all-purpose flour
half a cup of cocoa powder
1 tbsp cornstarch (for a soft, tender texture)
1 tsp baking soda
1/2 tsp salt
3/4 cup milk chocolate chips (preferably large, like Guittard)
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
Method :
Get the oven ready: Preheat the oven to 175°C (350°F). Place parchment paper or silicone mats on two baking sheets to ensure the cookies don’t stick
Blend Butter and Sugars: Using a stand mixer with a paddle attachment, combine softened butter, granulated sugar, and brown sugar. Beat on medium speed for 1–2 minutes until the mixture is creamy and smooth, scraping the bowl’s sides as necessary
Add the eggs, corn syrup, and vanilla extract to the butter mixture to incorporate the wet ingredients.
Mix Dry Ingredients: In a another dish, whisk together the cornstarch, baking soda, flour, cocoa powder, and salt until well combined
Add Chocolate Chips: Stir in the milk, semi-sweet, and white chocolate chips gently with a spatula or mix on low speed until evenly distributed
Shaping the Dough: Form the dough into 1/4-cup balls. Arrange six dough balls, spaced 2 inches apart, on each baking sheet
Bake the Cookies: Bake one sheet at a time for 10–12 minutes, until the edges are set but the centers appear slightly underdone for that chewy texture
Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes, then transfer them to a wire rack to finish cooling—or enjoy them warm for melty chocolate goodness
FAQ :
1- Can I make Crumbl Triple Chocolate Chip Cookies without corn syrup?
Corn syrup is optional, although it gives the food more chewiness. Substitute with 1 tbsp of honey or simply skip it and increase the brown sugar by 1 tbsp for similar moisture.
What’s the difference between natural and Dutch-processed
2- cocoa powder for Crumbl Triple Chocolate Chip Cookies?
Natural cocoa powder (like Hershey’s) is more acidic and works with baking soda to create a lighter, chewier cookie. Dutch-processed cocoa is less acidic and darker, which can alter the flavor and texture
3- Can I freeze Crumbl Triple Chocolate Chip Cookies?
Of course! Store cooked cookies in a zip-top bag or an airtight container for up to two months. Partitioned dough balls can also be frozen and baked fresh; simply increase the baking time by one to two minutes
4- How do I get the authentic Crumbl Triple Chocolate Chip Cookies look?
Before baking, use big milk chocolate chips (such as Guittard) and press more chips on top. Roll the dough into uniform balls and don’t flatten them to keep the cookies thick and craggy
5- Why are my Crumbl Triple Chocolate Chip Cookies dry?
Dry cookies can result from overmeasuring flour, overmixing the dough, or overbaking. Carefully measure the flour, stir only until incorporated, and take out the cookies while the centers are still soft