Indulge in the ultimate chocolate experience with this copycat recipe for Crumbl Triple Chocolate Chip Cookies. These soft, chewy, and fudgy cookies are packed with three types of chocolate chips, delivering a rich and decadent treat that rivals the famous bakery version. Whether you’re a seasoned baker or a beginner, this recipe is straightforward and delivers bakery-quality results in under an hour.
Why You’ll Love These Cookies
Triple Chocolate Goodness: Milk, semi-sweet, and white chocolate chips create a harmonious blend of flavors. Each bite is a delightful mix of creamy, sweet, and slightly bitter notes.
Perfect Texture: Thanks to the combination of cornstarch and Dutch-processed cocoa powder, these cookies are ultra-soft with a chewy center and slightly crisp edges.
Budget-Friendly: Skip the trip to Crumbl and make these giant cookies at home for a fraction of the cost.
Quick and Easy: With just 30 minutes of prep time, these cookies are ideal for satisfying sudden chocolate cravings or impressing guests at short notice.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 tbsp corn syrup
- 1 1/2 tsp vanilla extract
Dry Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1/2 cup Dutch-processed cocoa powder, sifted
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
Chocolate Chips
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
How to Make Crumbl Triple Chocolate Chip Cookies
Step 1: Prepare Your Baking Tools
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This step ensures the cookies have a soft texture and slightly crisp edges.
Step 3: Add Wet Ingredients
Beat in the eggs one at a time, followed by the corn syrup and vanilla extract. Mix until fully incorporated.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, sifted cocoa powder, cornstarch, baking soda, and salt. This ensures even distribution of leavening agents and prevents lumps.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Avoid overmixing to prevent dense cookies.
Step 6: Fold in Chocolate Chips
Gently fold in the semi-sweet, milk, and white chocolate chips until evenly distributed throughout the dough.
Step 7: Portion and Bake
Using a 1/4-cup measuring scoop or cookie scoop, portion the dough into balls. Place six dough balls on each baking sheet, leaving 2 inches of space between them to allow for spreading.
Bake one sheet at a time on the middle rack for 10 to 12 minutes. The edges should be set, but the centers should still look slightly underdone for a soft, chewy texture.
Step 8: Cool and Serve
Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Tips for Perfect Cookies
Use Quality Ingredients: Opt for high-quality chocolate chips like Ghirardelli or Callebaut for the best flavor and texture.
Measure Flour Accurately: Use the spoon-and-level method to avoid dense cookies. Overpacking the flour can lead to dry, crumbly results.
Chill the Dough: For thicker cookies, refrigerate the dough for 15 to 20 minutes before baking. This helps control spreading and enhances chewiness.
Don’t Overbake: Remove the cookies from the oven when the centers are still slightly underdone. They will continue to set as they cool.
Add Toppings: Press extra chocolate chips on top of the dough balls before baking for a bakery-style finish.
Storage Instructions
Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
Refrigerate: For longer storage, refrigerate the cookies for up to 2 weeks.
Freeze Dough: Portion the dough into balls and freeze on a parchment-lined baking sheet. Once solid, transfer to a freezer-safe bag or container. Bake directly from frozen, adding 1 to 2 minutes to the bake time.
Freeze Baked Cookies: Flash freeze baked cookies on a baking sheet until solid, then store in a freezer-safe container with parchment paper between layers. Thaw at room temperature or warm in the microwave for 10 to 15 seconds.
Frequently Asked Questions
Can I use natural cocoa powder instead of Dutch-processed?
Dutch-processed cocoa powder has a smoother, less acidic flavor, which works best for this recipe. If using natural cocoa powder, add 1/4 tsp baking powder to balance the acidity.
Can I make smaller cookies?
Yes, use a 2-tablespoon scoop and reduce the bake time to 7 to 9 minutes.
What if I don’t have corn syrup?
Honey or maple syrup can be used as a substitute, though they may slightly alter the flavor.
Why are my cookies spreading too much?
Overly soft butter or insufficient chilling time can cause excessive spreading. Ensure your butter is softened but not melted, and chill the dough if needed.
These Crumbl Triple Chocolate Chip Cookies are the perfect treat for any occasion. With their rich chocolate flavor and perfect texture, they’re sure to become a family favorite.
