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Delicious Crumbl chocolate chip cookie on a cooling rack

Crumbl Chocolate Chip Cookies

Enjoy big, soft, and gooey chocolate chip cookies with this easy copycat recipe that brings the Crumbl experience to your kitchen.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup butter (room temp, salted or unsalted) 2 sticks
  • 1 ¼ cups light brown sugar (packed) *high altitude reduce to 1 cup
  • ½ cup granulated sugar (I used organic cane sugar, stays the same for high altitude)
  • 2 large eggs room temperature
  • 1 tablespoon vanilla extract
Dry Ingredients
  • 3 cups unbleached all-purpose flour add 2 tablespoons for high altitude
  • 2 teaspoons corn starch
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons kosher salt add ¼ teaspoon if using unsalted butter
Mix-ins
  • 2-3 cups milk chocolate chips (I used 1 ½ 11.5 oz pkg Ghirardelli)

Method
 

Preparation
  1. Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven. Line a cookie sheet with parchment paper.
  2. Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, about 3-5 minutes.
  3. Add eggs one at a time, mixing on medium speed for 1 minute per egg. Then mix in the vanilla.
Mix Dry Ingredients
  1. In a medium bowl, combine flour, baking soda, corn starch, and salt. Whisk well.
  2. With the mixer on low speed, add the flour mixture to the wet ingredients a little at a time. Mix just until combined; do not overmix.
Combine Ingredients
  1. Fold in the chocolate chips by hand or using the lowest mixer setting.
Form and Bake
  1. Scoop out a heaping ⅓ cup of cookie dough and pinch the dough ball in half. Turn the top piece upside down on the bottom piece, jagged side up. Place cookie dough balls 2-3 inches apart on prepared baking sheets.
  2. Bake for 10-12 minutes. The cookies should look barely golden at the edges and slightly firm in the center.
  3. Leave them to cool on the pan for 10 minutes, then transfer to a wire rack to finish cooling.

Notes

Store cookies in an airtight container. Cookies can be frozen for up to 3 months. For freezing dough balls, place them on a tray to flash freeze for an hour, then transfer to an airtight container.