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Crumbl Copycat Triple Chocolate Chip Sea Salt Cookie

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Photo Credit: Sophia Dickmyer

Rich, Gooey, and loaded with chocolate

If you’re obsessed with Crumbl’s rich, oversized cookies, this Triple Chocolate Chip Sea Salt Copycat recipe is your new favorite bake. Each cookie is buttery and thick, packed with layers of chocolate chips and chunks that melt into fudgy pools as they bake. A sprinkle of flaky sea salt on top balances the sweetness and makes every bite taste bakery-quality.

 

These cookies deliver that famous Crumbl texture — crisp edges, soft gooey centers, and melty chocolate throughout — for a fraction of the price. Perfect for gifting, sharing, or treating yourself with a glass of milk and a little chocolate indulgence.

For the Cookies:

  • 1 cup unsalted butter, softened

  • 1 ¼ cups brown sugar

  • ½ cup granulated sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 teaspoon baking soda

  • 1 tablespoon cornstarch

  • 1 teaspoon salt

  • 3 cups all-purpose flour

  • 1 cup mini semi-sweet chocolate chips

  • 1 cup dark chocolate chunks

  • 1 cup semi-sweet or milk chocolate chips

 

For Topping:

  • Flaky sea salt, for sprinkling

Instructions:

 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

  3. Add eggs and vanilla; mix until well combined.

  4. Stir in baking soda, cornstarch, and salt. Gradually mix in flour until a soft dough forms.

  5. Fold in all three types of chocolate chips and chunks.

  6. Scoop large dough balls (about ¼ cup each) onto the prepared baking sheet, leaving room for spreading.

  7. Bake for 12–14 minutes, until edges are golden but centers look slightly underbaked.

  8. Remove from oven and immediately sprinkle with flaky sea salt.

  9. Let cookies cool on the pan for 10 minutes before transferring to a rack.

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💡Notes: These cookies are best enjoyed warm when the chocolate is still melty, but they’ll stay soft for days in an airtight container. For that signature Crumbl-style look, chill your dough for 15 minutes before baking to keep them thick and chewy.

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