The Crumbl Martha Stewart Chocolate Chip Cookies are buttery, thin, and chewy, with soft, bendy centers and crisp, golden edges—the exact texture that made the cookie famous on Free Cookie Thursday.
Why You’ll Love This Recipe
If you tried the Crumbl x Martha Stewart collab cookie, you know it’s buttery, thin, chewy, and perfectly crisp at the edges. This recipe recreates that bakery-style magic at home using common pantry ingredients and a few precise techniques. Follow the instructions closely and you’ll end up with cookies that taste just like the store version—warm, fresh, and irresistible.
Let’s Chit Chat!
I’ll be honest: this recipe took multiple attempts to perfect. Early batches either spread too much, puffed up, or turned out greasy. After several rounds and lots of tasting feedback, I discovered the key was dialing in exact sugar and flour amounts and the bake time. With those locked in, the dough bakes into thin, chewy cookies with crisp, buttery edges—very close to the original and even better warm from the oven.
I’ve included a thinner, crispier variation in the notes for anyone who wants an extra-crisp cookie. Stick to the method below and you’ll be rewarded with reliably perfect cookies every time.
Ingredient Notes
- Butter – Melted and cooled for 15 minutes; too warm and the dough will spread into puddles.
- Brown sugar – Adds chewiness and caramel depth.
- Granulated sugar – Helps create crisp edges and balances sweetness.
- Corn syrup – Small amount gives that bendy, chewy Crumbl texture.
- Egg – Provides structure and moisture.
- Vanilla butter emulsion – Closest flavor match to the bakery cookie; regular vanilla extract can be used instead.
- Flour – Weigh for accuracy. Too much yields thicker cookies with less spread.
- Cornstarch – Keeps centers soft and tender.
- Baking soda + baking powder – Minimal amounts give lift without excessive puff.
- Salt – Balances the richness and sweetness.
- Chocolate chips – Semi-sweet works for a classic flavor; dark chocolate gives more depth.
Step-by-Step: Crumbl Martha Stewart Chocolate Chip Cookie Copycat
These thin, chewy cookies were handed out for Free Cookie Thursday and quickly went viral. Here’s how to bake them at home.
- Melt the butter and let it cool for 15 minutes.
- Whisk melted butter, brown sugar, granulated sugar, and corn syrup until glossy and smooth.
- Add the egg and vanilla and whisk until the mixture thickens and becomes shiny.
- Fold in the dry ingredients (flour, cornstarch, baking soda, baking powder, salt) just until combined; avoid overmixing.
- Stir in the chocolate chips evenly through the dough.
- Scoop approximately 3 tablespoons (about 60 g) of dough per cookie and place on the sheet, spacing about 4 inches apart.
- Bake at 350°F until the edges are light golden and centers still look soft—about 9 minutes.
- (Optional) Bang the pan mid-bake near the 6-minute mark to create rippled edges.
- Cool on the tray for 6–8 minutes, then transfer cookies to a wire rack to finish cooling.
The result is a thin, chewy cookie with crisp edges and a tender, buttery center—just like the Crumbl version everyone loved.
Pro Baker Tips for the Perfect Crumbl Thin Cookie
- Weigh ingredients—especially flour. Small differences change the cookie’s thickness and spread.
- Cool melted butter before mixing. Warm butter makes greasy, over-spread cookies.
- Use a light-colored baking sheet to avoid over-browning the bottoms before the centers set.
- Space dough balls generously—these cookies spread a lot, so leave about 4 inches between scoops.
- Bang the tray gently mid-bake to encourage rippled edges if you want that Crumbl look.
- Do not chill the dough—this recipe is meant to bake immediately to achieve the thin-chewy texture.
Crumbl Martha Stewart Chocolate Chip Cookie FAQs
If cookies aren’t spreading, you likely have too much flour or the dough has rested and absorbed liquid. Flatten dough slightly before baking or test-bake one cookie and adjust the flour or flattening accordingly.
Excess spread usually means the butter was too warm or the oven runs hot. Allow melted butter to cool longer next time and check your oven temperature. Letting waiting dough rest 10–15 minutes can also reduce spread by allowing the flour to hydrate.
A small amount of corn syrup helps achieve the chewy, bendy texture. You can omit it, but expect a slightly crisper cookie.
Store in an airtight container at room temperature for up to 3 days. Reheat briefly in the microwave (5–10 seconds) to restore softness.
Yes. Scoop and flatten dough to about 1 cm discs, freeze on a tray, then bag. Bake from frozen at 350°F for 9–10 minutes. Freezing can lead to slightly thicker cookies but the flavor develops well.
If you enjoy Crumbl copycat recipes, explore other variations and tips in the recipe notes below.
Crumbl Martha Stewart Thin Chocolate Chip Cookies
Ingredients
- 9 tbsp unsalted butter melted and cooled for 15 minutes
- 115 g light brown sugar about ½ cup + 1 Tbsp packed
- 1/4 cup granulated sugar heaping
- 2 tsp corn syrup
- 1 large egg
- 1 tsp vanilla butter emulsion or regular vanilla extract
- 145 g all-purpose flour about 1 cup + 2 Tbsp; weigh for best results
- 2 tsp cornstarch
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- ¾ tsp salt
- 1/2 cup semi-sweet or dark chocolate chips
Instructions
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Preheat oven to 350°F (175°C) and line a light-colored baking sheet with parchment. Have trays ready—this dough bakes right away.
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In a large bowl, whisk together the cooled melted butter, brown sugar, granulated sugar, and corn syrup until glossy, about 1 minute. Add the egg and vanilla and whisk until the mixture thickens and shines.
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Fold the dry ingredients into the wet just until combined. Add the chocolate chips and fold evenly through the dough; do not overmix.
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Scoop about 3 tablespoons (≈60 g) of dough per cookie. You should get roughly 12 cookies.
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Place scoops on the prepared sheet about 4 inches apart. Bake 9 minutes, until edges are light golden and centers remain soft and glossy.
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(Optional) Around the 6-minute mark, gently tap the tray to create rippled edges.
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Cool on the pan for 6–8 minutes, then transfer to a wire rack. Cookies will settle into thin, chewy rounds with crisp edges.
Notes
• Multiple batches: Keep leftover dough loosely covered at room temperature; don’t refrigerate. If dough rests, flatten each portion to about 1–1.5 cm (≈½ inch) to help it spread properly.
• Weigh your flour: Small discrepancies in flour change cookie thickness. Using a kitchen scale gives consistent results. If using cups, test-bake one cookie and adjust by flattening or leaving portions taller.
• Don’t overbake: 9 minutes is ideal—edges set and centers stay slightly glossy.
Thinner cookie variation: For a super-thin crisp cookie, whisk 115 g melted/cooled butter with 95 g brown sugar, 115 g granulated sugar, and 2 tsp corn syrup. Add 1 egg and 1 tsp vanilla. Fold in 125 g flour, 2 tsp cornstarch, ¼ tsp baking soda, and ½ tsp salt, then 85 g chocolate chips. Rest the dough 10–20 minutes. Bake 45 g portions (about 2 tablespoons) at 350°F for 8–9 minutes. Cool on the pan for 10 minutes.
Nutrition
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Carbohydrates: 28 g
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Protein: 2 g
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Fat: 12 g
Nutrition information is automatically calculated and should be used as an approximation.
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