Description
A perfect replica of the iconic Crumbl cookie—thick, chewy, and packed with milk chocolate chips. No chill time needed and made to impress!
Ingredients
Cookie Dough:
1 cup butter, room temp (salted or unsalted)
1¼ cups light brown sugar, packed (reduce to 1 cup for high altitude)
½ cup granulated sugar (organic cane sugar used)
2 large eggs, room temperature
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour (add 2 tbsp for high altitude)
2 teaspoons corn starch
1 teaspoon baking soda
1¼ teaspoons kosher salt (add ¼ tsp if using unsalted butter)
2–3 cups milk chocolate chips (used 1½ bags of Ghirardelli 11.5 oz)
Instructions
Preheat oven to 375°F (190°C). Position oven rack in the center. Line baking sheets with parchment paper.
Beat softened butter until light and fluffy (about 1 minute). Add both sugars and beat 3–5 minutes until smooth and creamy. Scrape bowl as needed.
Add eggs one at a time, beating 1 minute after each. Mix in vanilla. Scrape bowl again.
In a separate bowl, whisk flour, corn starch, baking soda, and salt.
On low speed, slowly add dry ingredients to wet ingredients. Mix until just combined—do not overmix.
Fold in chocolate chips by hand or on lowest mixer speed.
Scoop ⅓ cup dough (about 4.2 oz/117g). Pinch ball in half, flip top half upside down on the bottom, jagged side up. Place 2–3 inches apart on cookie sheet.
Bake for 10–12 minutes—cookies should be lightly golden at edges and soft in center.
Cool on baking sheet for 10 minutes before transferring to a wire rack.
Optional: Press extra chocolate chips into tops of cookies while still warm.
Notes
High Altitude Adjustments:
Reduce brown sugar to 1 cup
Add 2 tbsp additional flour
Keep all other ingredients and steps the same
Storage:
Store in airtight container at room temp
Freeze baked cookies or dough balls up to 3 months
For frozen dough, thaw before baking
Mini Cookie Version:
Use medium scoop (~2.5” cookies)
No need to split dough
Bake 8–9 minutes at 375°F
Cool 10 minutes on pan before transferring
Pro Tips:
Use high-quality butter (preferably European, grass-fed)
Avoid butter blends or shortening
Serve warm for gooey texture—microwave 10–15 seconds or reheat at 350°F for 3 minutes
If dough is very soft, chill 10–30 minutes before baking to avoid spreading
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
