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!
- 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 oreos. 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 their 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 ⅓ 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 ⅓ 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 the black cocoa.
- You can use any brand milk chocolate chips, however Crumbl uses the Ghirardelli ones which do have a creamier distinct flavor.
Tried this recipe?Let us know how it was!
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Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
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!