Crumbl Chocolate Chip Cookie Recipe
Make this copycat Crumbl chocolate chip cookie recipe at home! Thick, soft, bakery-style crumble cookies ready in just 22 minutes.
Servings 15
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 cups chocolate chips I like to use a mixture of semi-sweet chocolate chips and mini-chocolate chips
- 1 cup salted butter 2 sticks, room temperature
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350 °F.
- Line a cookie sheet with parchment paper or silicone mat. Set aside.
- In a mixing bowl, whisk the flour, baking powder, baking soda, and salt.
- Add the chocolate chips and mix to coat every chocolate chip with the flour mixture. Set aside.
- In a separate bowl, cream the butter with using a mixer.
- Add the granulated sugar and light brown sugar, and mix until all ingredients are combined.
- Add the eggs, one at a time, mixing well in between each addition.
- Add the vanilla extract, mix well.
- Add half of the dry mixture and mix.
- Add the remaining dry ingredients and mix until just combined. Be careful not to overmix, as this can affect the final texture. Once the dry mixture is fully incorporated and the chocolate chips are evenly distributed throughout the dough, stop mixing immediately.
- Use a large cookie scoop (3 tablespoons) and scoop the batter into balls.
- Place on the prepared cookie sheet, leaving 2 inches in between each one.
- Gently press down on each ball to make a thick disc.
- Bake in the preheated oven for 12-14 minutes, or until the edges are set and lightly golden and the center is still soft. Turn the baking sheet halfway through baking for even browning.
- Gently transfer to a cooling rack. They will be soft, but as they cool off, they will set.
Notes
Storage: Place them in an airtight container at room temperature for 4-5 days. You can freeze the baked cookies for up to 2 months. You can also freeze the cookie dough in an airtight bag for up to 2 months.
Prepare the cookie dough ahead of time: You can make it up to 48 hours in advance.
Use a cookie dough scoop, 3 tablespoons (large) or a medium-sized scoop (1 ½ tablespoons). Cooking time will vary depending on the size of the cookie scoop used.
The edges should be set with a light golden color, while the centers remain soft and tender. Once removed from the oven, you can allow the cookies to rest on the baking sheet for a few minutes. This helps them finish setting without overbaking. Or you can carefully transfer to a cooling rack and let them cool completely to achieve that signature soft, bakery-style texture.
Don’t skip coating the chocolate chips with the flour mixture. This step helps prevent them from sinking and ensures even distribution in every cookie.
Once you add the flour mixture, I use a spatula or mixing spoon instead of the mixer. This way, I am sure I am not overmixing the dough.
I slightly flatten the cookie dough ball before baking. This will ensure the cookie will spread more evenly.
When baking Crumbl-style cookies, always watch the edges, not the center. The cookies are ready when the edges are lightly golden while the center remains soft. This ensures a signature soft, bakery-style texture.
Nutrition
Calories: 411kcal | Carbohydrates: 57g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 354mg | Potassium: 108mg | Fiber: 1g | Sugar: 36g | Vitamin A: 464IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 2mg
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