Crumbl Chocolate Chip Cookie Recipes

🍪 Crumbl Chocolate Chip Cookie Copycat Recipe

Ingredients (Makes about 8 large cookies)

• 1 cup (226g) unsalted butter, softened
• 1 1/4 cup (250g) brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 3 cups (375g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 tsp salt
• 2 cups (340g) semi-sweet or milk chocolate chips (use large Guittard or Ghirardelli chips for that Crumbl look)

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🔧 Instructions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Cream the butter and sugars:
   In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
3. Add eggs and vanilla:
   Beat in the eggs one at a time, then mix in the vanilla extract.
4. Mix dry ingredients:
   In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
5. Combine:
   Slowly add the dry ingredients to the wet ingredients. Mix until just combined—don’t overmix.
6. Stir in chocolate chips:
   Fold in the chocolate chips by hand to keep the dough thick.
7. Scoop dough:
   Use a large cookie scoop (about 1/4 cup or 4 oz) to form big dough balls. Place them spaced apart on the baking sheet (no more than 6 per tray).
8. Bake:
   Bake for 9–11 minutes. Cookies should be slightly underbaked in the center—this gives the classic Crumbl gooey texture.
9. Cool:
   Let cookies sit on the baking sheet for 10 minutes before transferring to a wire rack.

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✅ Tips:

• For the best texture, chill the dough for 30–60 minutes before baking (optional but recommended).
• Add a few extra chips on top after baking for a “Crumbl” look.
• Use high-quality chocolate—this makes a difference!