Description
Crumbl Chocolate Chip Cookie Recipe delivers thick, soft, bakery-style cookies packed with melty chocolate chips. Made with simple ingredients and no fancy tools, it’s perfect for busy bakers who want Crumbl flavor at home in just 20 minutes.
Ingredients
Use the following format for the ingredients section:
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1 cup (2 sticks) cold unsalted butter
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1 cup packed brown sugar
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1/2 cup granulated sugar
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2 large eggs
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1 tablespoon vanilla extract
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3 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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2 teaspoons cornstarch
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1/2 teaspoon salt
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2 cups milk chocolate chips (Guittard or Ghirardelli preferred)
Instructions
1. Cream the Butter and Sugars
Start with cold, cubed butter. Beat together with brown and white sugars for 3–4 minutes until smooth and fluffy.
2. Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Mix in vanilla extract.
3. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, baking powder, cornstarch, and salt.
4. Combine Wet and Dry
Slowly add the dry ingredients to the wet mixture. Mix until just combined.
5. Fold in Chocolate Chips
Gently fold in milk chocolate chips using a spatula or wooden spoon.
6. Scoop and Chill
Scoop cookie dough into large balls (1/4 cup each). Place on a tray and refrigerate for at least 1 hour or up to 24 hours.
7. Bake
Preheat oven to 375°F (190°C). Bake chilled cookie dough on a parchment-lined baking sheet for 11–13 minutes until the edges are golden and the centers are still soft.
8. Cool and Serve
Let cookies cool on the tray for 10 minutes before transferring. Enjoy warm or store in an airtight container.
Notes
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Use cold butter for thick cookies with great structure.
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Don’t skip chilling — it enhances the flavor and prevents spreading.
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Best enjoyed with a glass of milk, warm from the oven!
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Dough can be frozen for up to 3 months — bake straight from frozen.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American