Crumbl Chocolate Chip Cookies
These cookies replicate the Crumbl-style soft center and slightly crisp edge, making them a cozy favorite for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour For extra chew, swap 1/4 cup with bread flour
- 1 tsp baking soda
- 1 1/2 tsp cornstarch Keeps centers soft
- 1 tsp fine sea salt
Wet Ingredients
- 1 cup unsalted butter, softened Or browned butter for a nutty upgrade
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar Dark brown for deeper molasses flavor
- 1 large egg Plus 1 egg yolk, room temperature (yolk adds chew and richness)
- 2 tsp vanilla extract (Pure vanilla for best aroma)
Mix-ins
- 2 cups semisweet chocolate chips Or a mix of semisweet and milk chocolate; chop a chocolate bar for varied melt
- 1 cup chopped pecans or walnuts Optional for crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, cornstarch, and salt.
- In a large bowl, cream the softened butter with both sugars until light and fluffy, about 2–3 minutes.
- Beat in the egg, egg yolk, and vanilla until fully combined.
- Gradually add the dry ingredients to the wet, mixing on low until just combined.
- Fold in the chocolate chips and nuts if using.
- Scoop large 3-tablespoon rounds of dough onto prepared sheets, leaving ample room.
- Chill the scoops on the tray for 30–60 minutes.
Baking
- Bake for 10–12 minutes, until the edges are golden but the centers look slightly underbaked.
- Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For extra depth, brown the butter before creaming with sugars; add flaky sea salt on warm cookies. Store in an airtight container for up to 4 days, or freeze for up to 3 months.