This copycat Crumbl cookie recipe features 3 different types of chocolate in a dense, fudgy cookie! These chewy triple chocolate chip cookies are large bakery-size cookies that'll have you hooked with the first bite!
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Why You'll Love This Recipe
- This Crumbl cookie copycat recipe is a chocolate lover's dream!
- Perfect texture! You have to eat one warm!
- A great recipe to have if you have a serious Crumbl Cookie addiction!
Ingredient Notes
- Olive Oil - You may substitute canola oil, coconut oil, or vegetable oil for the olive oil.
- Cocoa - You will use two kinds of cocoa for this recipe. Regular unsweetened cocoa powder and black cocoa.
- Black Cocoa - Black cocoa is a highly alkalized cocoa powder with a very dark chocolate flavor, like Oreo. You can substitute special dark cocoa powder for it if you are unable to get black cocoa.
- Butter - I used salted butter; if you are using unsalted butter, increase the amount of salt called for by ½ tsp.
- Flour - All-purpose flour is used for this recipe.
- Milk Chocolate Chips - Due to the larger size and unique creamy flavor, I believe Crumbl uses Ghirardelli chocolate chips in its cookies. You can substitute any brand of milk chocolate chip you like, however.
Couple Things You'll Need
Step by Step Instructions
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter, olive oil, and white sugar.
- Add the eggs.
- Scrape down the sides of the bowl with a rubber spatula.
- Add the baking powder and salt...
- ...with the two cocoa powders.
- Mix well at a medium speed and then add half the flour.
- Add the white chocolate chips, milk chocolate chips, and the chocolate chunks with the remaining half of flour.
- Mix the cookie dough well.
- The cookie dough should hold together but is not sticky.
- Measure out the cookie dough with a â…“ cup measuring cup.
- I like to spray the inside of the measuring cup with non-stick cooking spray so the dough comes right out of the cup.
- Roll the dough balls in your hands to shape them into large circles.
- Place 6 large dough balls on a prepared cookie sheet and press them down to flatten them out to roughly ¾ inch thick.
- These cookies will not spread much, so the size of the flattened dough is going to be only slightly smaller than the baked cookie.
- Bake cookies at 350 for 10 minutes for a moister center that's more on the gooey side.
- Bake 12 minutes for a more solid, soft cookie with chewy centers.
- Cool on the pan or on a wire rack.
- Store cooled cookies in an airtight container.
Recipe FAQs
What is a triple chocolate chip cookie?
A deeply chocolate, chewy cookie with a soft center packed with milk chocolate chips, white chips, and semi-sweet chocolate chips or chunks.
More Favorite Cookie Recipes
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Triple Chocolate Chip Cookies (Crumbl Copycat)
This copycat Crumbl cookie recipe features 3 different types of chocolate in a dense, fudgy cookie! These chewy triple chocolate chip cookies are large bakery-size cookies that'll have you hooked with the first bite!
Ingredients
- ½ Cup Butter
- 3 Tbs. Olive Oil
- 1 Cup Sugar
- 2 Eggs
- ½ teaspoon Salt
- 1 ½ teaspoon Baking Powder
- 2 Tbs Black Cocoa
- 6 Tbs. Regular Cocoa Powder
- 2 ½ Cups Flour
- ¾ Cup White Chocolate Chips
- ¾ Cup Ghirardelli Milk Chocolate Chips
- ¾ Cup Semi-Sweet Chocolate Chunks
Instructions
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature butter, olive oil- and white sugar.
- Add the eggs.
- Scrape down the sides of the bowl with a rubber spatula.
- Add the baking powder and salt with the two cocoa powders.
- Mix well at a medium speed and then add half the flour.
- Add the white chocolate chips, milk chocolate chips- and the chocolate chunks with the remaining half of flour.
- Mix the cookie dough well. The cookie dough should hold together but is not sticky.
- Measure out the cookie dough with a â…“ cup measuring cup.
- I like to spray the inside of the measuring cup with non-stick cooking spray so the dough comes right out of the cup.
- Roll the dough balls in your hands to shape them into large circles.
- Place 6 large dough balls on a prepared cookie sheet and press them down to flatten them out to roughly ¾ inch thick.
- These cookies will not spread much, so the size of the flattened dough is going to be only slightly smaller than the baked cookie.
- Bake cookies at 350 for 10 minutes for a moister center that's more on the gooey side.
- Bake 12 minutes for a more solid, soft cookie with chewy centers.
- Cool on the pan or on a wire rack.
- Store cooled cookies in an airtight container.
Notes
- Special Dark Cocoa may be substituted for black cocoa.
- You can use any brand of milk chocolate chips; however, Crumbl uses the Ghirardelli ones which do have a creamier distinct flavor.
Nutrition
Calories: 509kcalCarbohydrates: 83gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 4mgSodium: 183mgPotassium: 238mgFiber: 3gSugar: 49gVitamin A: 11IUVitamin C: 2mgCalcium: 159mgIron: 3mg
Tried this recipe?Let us know how it was!
Thanks for stopping by! Before you go, be sure to check out a few of my most popular recipes!
Nick C
Tasted almost the same as Crumbl! Great recipe!
Mindee
Thanks so much! Glad you enjoyed them!
Rose
I have been in their (crumbl's) dumpsters! This recipe is made with the Ghirardelli brownie mix.
Greg
Love the chocolate taste!! Can't just stop at one!