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Crumbl-Chocolate-Chip-Cookie-Recipe

Crumbl Chocolate Chip Cookie Recipe

Recreate the famous Crumbl chocolate chip cookies at home with this easy, step-by-step recipe. Thick, gooey, bakery-style cookies packed with melty milk chocolate chips and rich vanilla flavor.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Course Dessert
Cuisine American
Servings 12 large coockies
Calories 720 kcal

Equipment

  • Mixing bowls (large and medium)
  • Stand mixer or hand mixer
  • Measuring cups and spoons
  • Cookie scoop or ice cream scoop
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Wire cooling rack
  • Rubber spatula

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 1/4 cups light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 3 1/4 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups milk chocolate chips Guittard or Ghirardelli preferred

Instructions
 

  • In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy (about 3–4 minutes).
  • Add eggs one at a time, mixing after each. Stir in vanilla extract.
  • In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
  • Slowly mix the dry ingredients into the wet mixture until just combined.
  • Fold in the chocolate chips, reserving a few for topping if desired.
  • Chill the dough for at least 30 minutes (optional but recommended).
  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • Scoop dough into large 1/3 to 1/2 cup balls and place spaced apart on the baking sheet.
  • Bake for 12–14 minutes, until edges are golden but centers still look soft.
  • Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Press extra chips on top if desired.

Notes

✅ Notes & Tips

  • Don’t skip creaming the butter and sugars—it’s key to the cookie texture.
  • For a deeper flavor, brown half the butter before mixing.
  • Want smaller cookies? Use a standard cookie scoop and reduce baking time by 2–3 minutes.
  • Gluten-free? Use a 1:1 GF flour blend with xanthan gum included.

✅ Storage & Reheating Instructions

  • Storage: Store cookies in an airtight container at room temperature for up to 4 days.
  • Freezing Dough: Scoop and freeze dough balls on a tray, then transfer to a bag. Bake from frozen, adding 2–3 extra minutes.
  • Reheating Baked Cookies: Microwave for 10–15 seconds for a warm, gooey center.

✅ Nutritional Information (Per Cookie)

  • Calories: 720
  • Carbs: 96g
  • Fat: 32g
  • Protein: 12g
  • Sugar: 52g