Crumbl Chocolate Chip Cookie

A delicious copycat recipe for Crumbl-style chocolate chip cookies that are soft, chewy, and come with slightly crisp edges, perfect for sharing or packing in lunchboxes.

Print Recipe

Prep Time 15

Cook Time 12

Total Time 27

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Cookie Base

1 cup butter (room temp, salted or unsalted) Use high-quality butter for best taste.
1 ¼ cups light brown sugar (packed) Brown sugar brings moisture and caramel notes.
½ cup granulated sugar Organic cane sugar suggested.
2 large eggs (room temperature) Ensure eggs are at room temperature.
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour Add 2 tablespoons for high altitude.
2 teaspoons cornstarch Helps the cookie hold its shape.
1 teaspoon baking soda
1 ¼ teaspoons kosher salt Add ¼ teaspoon if using unsalted butter.
2–3 cups milk chocolate chips Approximately 1 1/2 11.5 oz pkgs.

Method

Preparation

Preheat your oven to 375° F (190° C) and line a half-sheet pan with parchment paper.
Beat the softened butter until light and fluffy for about 1 minute.
Add light brown sugar and granulated sugar, and beat until smooth for 3–5 minutes.
Incorporate eggs one at a time while mixing, then add vanilla extract.
In a separate bowl, whisk together flour, baking soda, cornstarch, and salt until uniform.
With the mixer on low, gradually add the flour mixture to the butter mixture.
Fold in chocolate chips by hand until evenly distributed.
Scoop heaping ⅓ cup portions and form dough balls, pinching them into a craggy top.
Place dough balls on the prepared sheets 2–3 inches apart.

Baking

Bake for 10–12 minutes until edges are golden and centers are slightly firm.
Cool on the pan for 10 minutes before transferring to a wire rack.

Notes

Use room temperature ingredients for a better emulsion. Store cookies in an airtight container for up to 4 days.