Copycat Crumbl Martha Stewart Chocolate Chip Cookies Recipe

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There’s something wonderfully nostalgic about opening a Crumbl box and catching that first whiff of warm butter and melted chocolate. When I heard that Martha Stewart teamed up with Crumbl Cookies to create her take on the classic Chocolate Chip Cookie Thins, I knew it was a moment worth savoring. 

What are Crumbl Martha Stewart Chocolate Chip Cookies?

Crumbl and Martha Stewart teamed up for a limited-time dessert menu (Nov 3–8, 2025) inspired by Stewart’s book Entertaining.

Ingredients:

Dry Ingredients:

• 1 ½ cups (190 g) all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon fine sea salt

Wet Ingredients:

• ¾ cup (170 g) unsalted butter, melted and cooled slightly
• ¾ cup (150 g) light brown sugar, packed
• ¼ cup (50 g) granulated sugar
• 1 large egg + 1 egg yolk (room temperature)
• 2 teaspoons pure vanilla extract

Chocolate:

• 1 cup (170 g) high-quality semi-sweet chocolate chips (or chunks for more melt pockets)

Optional finishing touches:

• A pinch of flaky sea salt for sprinkling before baking
• 1 tablespoon milk chocolate shavings for added texture

Instructions:

Prepare the baking area:

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper or silicone mats.
3. Set the oven rack to the middle position for even browning.

Combine the dry ingredients.

1. In a medium bowl, whisk together flour, baking soda, and salt until evenly distributed.
2. Set aside while you prepare the wet mixture.

Mix The wet ingredients:

1. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth and glossy (about 1 minute).
2. Add in the egg and egg yolk, then whisk again until the mixture becomes creamy and thick.

Stir in the vanilla extract.

1. Combine wet and dry
2. Add the dry ingredients gradually into the wet mixture using a rubber spatula.
3. Mix gently until just combined, a few streaks of flour are fine. Overmixing will make the cookies tough.

1. Fold in the chocolate: Gently fold in the chocolate chips or chunks until evenly distributed.

Scoop and flatten:

1. Using a small cookie scoop (about 1½ tablespoons per cookie), place dough balls onto the prepared trays.
2. Flatten slightly with your palm or the back of a spoon, this helps create the thin, crisp texture Crumbl and Martha aimed for.

Bake:

1. Bake for 9–11 minutes, or until edges turn a golden brown and centers still look slightly soft.
2. Remove from the oven and let the cookies cool on the tray for 10 minutes before transferring them to a rack. This resting time allows them to set and develop that signature chewy center.

1. Optional finish: While still warm, sprinkle a light touch of flaky sea salt to enhance the butter–chocolate balance.

Tips For The Best Crumbl Martha Stewart Chocolate Chip Cookies:

• Melted butter is key: It gives the cookies that caramelized flavor and helps them spread into thin rounds.
• Chill the dough (optional): For more control over spreading, chill the dough for 15–20 minutes before baking. This helps maintain a balanced thinness.
• Use high-quality chocolate: Martha’s signature touch always emphasizes premium ingredients, try Guittard, Ghirardelli, or Valrhona semi-sweet chips.
• Weigh your flour: Too much flour can make the cookies dense. For accuracy, use a kitchen scale (190 g = 1 ½ cups).
• Watch the oven closely: These cookies bake fast. Pull them out as soon as the edges darken slightly, the residual heat will finish cooking them to perfection.
• Store properly: Once cooled, keep them in an airtight tin at room temperature for up to 4 days. To restore crispness, reheat for 2 minutes at 300°F (150°C).

What To Serve Crumbl Martha Stewart Chocolate Chip Cookies With

Classic Comfort:

• Whole Milk or Cream-Top Milk: The richness balances the bittersweet chocolate and enhances the buttery depth.
• Oat Milk or Almond Milk: For a lighter, subtly nutty pairing that complements the Crumbl Martha Stewart Chocolate Chip Cookies’ toasty edges.
• Chocolate Milk: Doubles down on the indulgence, especially when the cookies are slightly warm and the chocolate melts a little more with each bite.

Warm Beverage Pairings:

• Coffee: A medium roast or cold brew brings out the nutty notes in the browned butter. For a dessert twist, try a vanilla latte or caramel macchiato.
• Tea: Earl Grey adds a citrusy lift, while Chai enhances the cinnamon and vanilla aroma already present in the cookie dough.
• Hot Chocolate: A velvety, dark cocoa drink creates a melt-in-your-mouth pairing when you dunk the cookies lightly before each bite.

Dessert Companions:

• Vanilla Bean Ice Cream: Sandwich a scoop between two Crumbl Martha Stewart Chocolate Chip Cookies for an elevated ice cream sandwich. The crisp edges soften beautifully against the cold cream.
• Affogato Twist: Place Crumbl Martha Stewart Chocolate Chip Cookies in a shallow cup and pour a shot of espresso over a scoop of vanilla gelato. The textures mingle beautifully, silky, crunchy, and chewy.
• Parfait Layers: Crumbl Martha Stewart Chocolate Chip Cookies between layers of whipped cream, chocolate mousse, or yogurt for a quick yet elegant dessert 

Substitute Ingredients:

Butter Substitutes:

• Unsalted Butter: Salted Butter: If salted butter is all you have, use it and reduce the added salt by half.
• Plant-Based Butter: Use the same amount (¾ cup or 170 g). Brands like Miyoko’s or Country Crock Plant Butter hold their structure well during baking.
• Coconut Oil: Substitute 1:1 for butter, but chill the dough for at least 20 minutes before baking to prevent excess spreading. Expect a slight coconut aroma and a thinner texture.
• Ghee or Browned Butter: These add a rich, nutty depth and mimic Martha’s “homemade caramel” flavor. Use the same amount (¾ cup) but reduce baking time by a minute since they brown faster.

Sugar Substitutes:

• Light Brown Sugar: Dark Brown Sugar: Slightly richer flavor, deeper molasses undertone, ideal for a bolder taste.
• Coconut Sugar: Use in place of brown sugar for a less refined option; it adds a hint of caramel flavor but slightly less chew.
• Maple Sugar: A fragrant substitute for granulated sugar; use the same amount for a more rustic sweetness.
• Stevia or Monk Fruit Sweetener: Use a blend designed for baking. Replace 1 cup total sugar with ½–⅔ cup of the blend and add 2 tablespoons of unsweetened applesauce for moisture.

Flour Substitutes

• Gluten-Free Option: Use a 1:1 gluten-free baking blend (such as Cup4Cup or King Arthur Measure-for-Measure). Add ½ teaspoon of xanthan gum if not already included.
• Whole Wheat Flour: Substitute half of the all-purpose flour for whole wheat to add nuttiness and extra fiber, the cookies will be slightly denser.
• Almond Flour: For a low-carb version, use 2 cups of almond flour and chill the dough. Expect a more tender, melt-in-the-mouth texture.
• Oat Flour: Adds a wholesome flavor; replace half of the flour with oat flour for a heartier cookie.

Egg Substitutes:

• Flaxseed Egg: Combine 1 tablespoon ground flaxseed + 3 tablespoons warm water per egg. Let it sit for 5 minutes to thicken before mixing. This gives a slightly nuttier flavor.
• Applesauce: Use ¼ cup unsweetened applesauce for each egg. Ideal for a softer cookie.
• Greek Yogurt: Use 3 tablespoons per egg for a chewy texture and slight tang.
• Commercial Egg Replacer: Brands like Bob’s Red Mill or JUST Egg work well if you want consistent results without experimenting.

Chocolate Substitutes:

Dairy-Free and Vegan Adjustments:

• Replace butter with plant-based butter.
• Replace eggs with flaxseed eggs or applesauce.
• Choose vegan semi-sweet chocolate.

Final Thoughts

There’s something deeply satisfying about baking a cookie that carries both nostalgia and craftsmanship in every bite. The Crumbl × Martha Stewart Chocolate Chip Cookies capture that feeling so beautifully that they remind me of slow afternoons in the kitchen, the hum of the oven, and the gentle sweetness that fills the air before the first tray even cools.

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