How to Make Crumbl's Milk Chocolate Chip Cookies
Crisp on the outside and soft on the inside, Crumbl’s giant cookies are undeniably good... but what if they were better? In this video, Nicole makes the best copycat recipe for Crumbl's baked milk chocolate chip cookies!
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00:00The kids are gonna love this one.
00:02Do you think these are as overrated as I do?
00:04Yeah.
00:05But apparently everyone wants to know
00:07how to make crumble cookies.
00:08So I'm going to show you my copycat version
00:12of their OG milk chocolate chip cookie.
00:15Problem with my taste test I'm about to have
00:17is that they don't have the milk chocolate chip this week,
00:19they have the semi-sweet chocolate chip,
00:21but you'll get the idea.
00:23But first we should do a taste test.
00:25Okay, I am liking the flecks of salt
00:29on top of the semi-sweet.
00:30So let me break one open.
00:32Okay, here's what it looks like.
00:33I love for my chocolate chip cookies
00:36to be a little bit raw in the middle.
00:39It's a good chocolate chip cookie.
00:42I still don't understand the craze behind them.
00:44This is the monster cookie.
00:46It's not terribly moist.
00:48This is my problem every other time I've had them.
00:51Like it makes me want to peel away all the outer edges
00:54and just eat the very center of the cookie.
00:56The sugar cookie usually is kind of moist in the middle.
00:59That I do like.
01:00Way too sweet.
01:01Who am I to judge though?
01:02We all know that I'm not a baker.
01:04Never claimed to be a baker.
01:05But I do know a good chocolate chip cookie.
01:09And we're gonna do that right now.
01:10We're gonna make the best copycat version
01:13of the crumble milk chocolate chip cookie.
01:15And when I do make these,
01:17you better believe I'm gonna bring them home in this box
01:19and tell my kids they're the real thing.
01:22As I was doing my research,
01:23I discovered that the ingredients
01:25contain all the usual suspects.
01:27There's really nothing crazy in this recipe.
01:31But just like any good cookie recipe,
01:33especially chocolate chip cookies,
01:34is you want to start by creaming the butter and the sugar.
01:37So I'm going in with three sticks of salted butter.
01:40I love a salty chocolate chip cookie.
01:42I'm gonna do one and a quarter cups of brown sugar.
01:45I like that this recipe has more brown sugar
01:46than regular sugar.
01:48That definitely adds to the chewiness
01:49in a chocolate chip cookie.
01:51And then one cup of regular white sugar.
01:54Some of their cookies are upwards of 1,000 calories
01:58each, not that this is a health show,
01:59but they say a serving is one fourth of a cookie.
02:03Try telling my kids that, okay?
02:05Okay, so you want to cream this.
02:06This is where you just want to walk away,
02:09do something else, get your other ingredients measured,
02:12because you don't want to rush this process.
02:13You want to beat this until it's really light and fluffy,
02:16and then the color is like really creamy.
02:20And did I mention you have to make sure
02:21that butter is really soft, like room temperature softened.
02:24So leave it out the night before you make these.
02:28And also scrape down the sides occasionally.
02:33Okay, three minutes.
02:37You see how light and fluffy this is?
02:40That, my friends, is what you want in a chocolate chip cookie.
02:44You can see what it looked like before and after.
02:46I mean, like, after this point, you don't want to overmix.
02:48This is the only part you can and should overmix,
02:52is your butter and sugar.
02:53I'm gonna go ahead and have my dry ingredients
02:54measured out.
02:55This recipe has a lot of flour,
02:57because again, it's making a lot of dough.
02:59So I'm going four and a quarter cups of flour,
03:02and then just like a tablespoon of cornstarch.
03:04It's just gonna kind of lighten up the flour a little bit.
03:07And then a teaspoon of baking powder,
03:09and a teaspoon and a half of baking soda.
03:12I'm using two teaspoons of kosher salt.
03:15A little pepper got in there, I think.
03:17It'll be fine.
03:18Might be the secret ingredient.
03:20Give them a good whisk,
03:21because you want all that really evenly incorporated.
03:24Dried, ready to go.
03:26So into the wet, I'm gonna go in with my eggs and vanilla.
03:29You want your eggs to also be room temperature,
03:32just like your butter, any time you're baking.
03:35Always remember that.
03:37In go the eggs.
03:40And then you just want to mix at this point
03:42until everything is just incorporated.
03:44I'm going in with a lot of vanilla, four teaspoons.
03:47Now it is smelling like a chocolate chip cookie dough.
03:50Okay, all that's incorporated.
03:52Now I'm going in with the dry.
03:53I'm gonna kind of add this in gradually,
03:55but without over-mixing the dough.
04:00Take a gummy.
04:03That is way too much to get rid of.
04:05I hate baking, but I do love chocolate chip cookies.
04:08Now, time for the chocolate chips.
04:09And we do know they're milk chocolate chips,
04:11not semi-sweet.
04:12So that's what I'm doing.
04:13Theirs are on the larger side like this,
04:15not just your typical tiny semi-sweet chocolate chip.
04:19I think we're on the right track.
04:20Okay, so you want to make sure everything
04:21is mixed into here.
04:23And then we're going to add our chocolate chips.
04:25And you just want to turn this on just for a second,
04:27just until they're incorporated.
04:30Maybe I should have secured the bowl,
04:33but that's all we needed anyway.
04:35You can see how thick this dough is.
04:36That's on purpose,
04:38because we want these cookies to have the structure.
04:40That's what gives them that like perfect shape.
04:42You know, this is not the dough
04:43that we're just going to put onto the pan
04:45into just plain balls.
04:47We're going to kind of shape these onto our pan,
04:49which is, I think, one of their secrets.
04:52Okay.
04:53Woo!
04:55It's a workout.
04:56Okay, a lot of people suggested doing like half cup
05:01per cookie.
05:02We'll see if that equals out.
05:04Okay, let me see what a half a cup looks like.
05:095.6 ounces.
05:11Let me see what one of their baked ones weighs.
05:145.5.
05:16A heaping half a cup, I think is good.
05:19I'm just going to ball these up,
05:21but this is not how I'm going to bake them.
05:23That's a lot of cookie.
05:2612 big old cookies.
05:29Okay, so I do need to factor the cost in here,
05:32because I know we are coming out way better making our own.
05:35So now I'm going to chill them.
05:36You can either stick them in the freezer
05:37for like 20 to 30 minutes,
05:38or in the refrigerator for about an hour.
05:40I'm going freezer,
05:41because we don't have that kind of time.
05:50Everybody has the fear of getting locked in there though.
05:53Nice and chilled and ready to bake.
05:56I just thought of a reason why this is a good idea
05:59to make at home,
06:01because these are so big
06:03and you could keep these balls of dough just in the freezer.
06:07You've got ready to bake crumble cookies anytime.
06:11Okay, but here's how we're going to bake them off.
06:13If you notice like the crumble cookies
06:16have those like craggly, the craggly top.
06:19Here's how you get that.
06:21Take the ball of dough and you split it in half.
06:25See the craggly tops?
06:28And then you put one half on top of the other half
06:31and kind of smoosh them together.
06:34I don't know if that's going to work, but it makes sense.
06:38Now, because these are so big,
06:39you can't bake, you know, a lot on a tray at one time.
06:43So like probably three or four.
06:47Okay, so I'm going to bake these off at 375 degrees.
06:52The goal here is to cook the outside
06:54before the inside is done,
06:56because I want the inside a little under baked.
07:02Okay, should we have a stare off?
07:04I also saw this little trick if they're not perfectly round.
07:10I mean, they look good.
07:11They look thick.
07:13Yuck.
07:14I feel like mine are going to be undercooked in the middle.
07:16I think I'm going to try a little something else
07:18while these cool.
07:19Okay, so for round two,
07:21so I'm worried that those got a little fat in the middle.
07:24That's why I'm going to try a little something else
07:26while these cool.
07:27Okay, so for round two,
07:29so I'm worried that those got a little fat in the middle.
07:32That they're going to be way undercooked.
07:34Even though I like it like that,
07:36this is about making the crumble version
07:38and theirs is definitely more cooked.
07:40I'm going to kind of flatten them out a little more.
07:42That way it's not shaped like this,
07:44but more like concave.
07:47I don't know, maybe that's the trick.
07:49Maybe that's the trick.
07:51Stress.
07:55Good thing is they don't take forever to bake.
07:57Okay, well this just isn't quite right either.
07:59These are going to be more undercooked.
08:01These are going to be more evenly baked.
08:03These look the way they're supposed to look.
08:07I just need to cook them a little bit longer.
08:09Third batch is a charm.
08:10This is why I'm doing this so you don't have to.
08:13All right, I'm going back to the first method,
08:16which is just break it open,
08:19stack it on top of each other,
08:20not pat it down in the middle.
08:23We'll see.
08:26I wonder if it's a temperature thing.
08:28So here, you know, like when they bake theirs,
08:30I mean, they are blonde,
08:32so you would think they'd be gooey on the inside,
08:34but it's color.
08:36That's color.
08:40These look good though.
08:42I mean, look.
08:45Look, this is better than any of the copycats I've seen.
08:48They're always too thin.
08:50We are kind of nailing it.
08:51Should we break one open?
08:52When you put them on the crumble box,
08:55you'd never know,
08:56except that you might be like,
08:59wow, these look better than they normally do.
09:02Let's just break one open and see how it looks
09:03on the inside.
09:04The goal, unlike the OG,
09:07is that we want it to be moist and chewy on the inside.
09:12We definitely have a little more color on the bottom
09:14than their blonde version,
09:17which, to me, is more desirable,
09:21but you know, you do you.
09:24You ready?
09:24I don't know.
09:26That looks good.
09:28Yeah.
09:29Should I compare it?
09:31Okay, here's the insides.
09:33Thickness and shape, we absolutely nailed it.
09:36I mean, you saw me weigh it.
09:38Equals the same.
09:40The thickness is there.
09:41You can tell on the crumble cookie
09:44that it's like crumbly,
09:45more like crumbly inside.
09:48To me, that means it's more dry inside.
09:52You'll see that in mine,
09:53it's not all these dry crumbles,
09:56so that means it's more moist in the middle.
09:59Little milk chocolate ooze right there.
10:01Mm-hmm.
10:02Okay, but we know we're all here for taste,
10:05so let's see how we did.
10:07It is really soft.
10:10Tastes like a chocolate chip cookie in a good way.
10:13These are really good.
10:14You can definitely, definitely taste
10:15the increased amount of brown sugar in this recipe
10:18versus just a classic chocolate chip cookie.
10:22I mean, that's a,
10:23if you're a fan of over-the-top cookies,
10:26but you want better than a mediocre experience,
10:28try making these crumble cookies at home.
10:30I think you're gonna thank me.
10:32They're gonna be better than crumble.
10:33I mean, I hate to say it.
10:35I know the idea was to make a copycat, but.
10:40Okay, wait, say it again.
10:41That is a crumble cookie, that is not a crumble cookie.
10:44Okay.
10:46Neither of them are a crumble cookie.
10:48The chocolate chips are different.
10:50These are better because they're less sweet.
10:52For the verdict, better or worse than a crumble cookie?
10:56Better.
10:57Woo!
10:59I felt that.
11:00Something hit my face.
11:02Let Nana take care of it.
11:03Thanks, Nana.
11:09Oh yeah.