There’s nothing quite like the smell of freshly baked cookies wafting through the house, is there? Today, I’m excited to share my take on the Crumbl Chocolate Chip Cookie Recipe—a delightful treat that will have your family and friends begging for more! These cookies are soft, chewy, and packed with chocolatey goodness. Plus, they’re perfect for those busy weeknights when you want to whip up something sweet after a quick family dinner. So, let’s dive into this delicious adventure!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights.
- Soft and chewy texture that melts in your mouth.
- Customizable with different types of chocolate chips or add-ins.
- Great for sharing at gatherings or as a sweet treat for yourself!
- Perfect for those who love Chocolate Chip Cookies Different Ways.
Ingredients
To make these scrumptious cookies, you’ll need the following ingredients:
- 1 cup butter (room temp, salted or unsalted (2 sticks))
- 1 ¼ cups light brown sugar (packed, *high altitude reduce to 1 cup)
- 1/2 cup granulated sugar (I used organic cane sugar, stays the same for high altitude)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 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)
- 2-3 cups milk chocolate chips (I used 1 1/2 11.5 oz pkg Ghirardelli)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get baking! Follow these simple steps to create your own batch of Crumbl Chocolate Chip Cookies:
- Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven. Line a cookie sheet (half-sheet pan) with parchment paper for the best results; I usually use 3 cookie sheets.
- Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, between 3-5 minutes, scraping down the sides of the bowl about halfway through. (You may use a hand mixer, but I believe a stand mixer does a better job creaming the butter and sugars here.)
- Add eggs one at a time, mixing on medium speed, 1 minute per egg—then mix in the vanilla. Scrape the sides of the bowl to mix the ingredients completely.
- In a medium bowl, combine the dry ingredients: flour, baking soda, corn starch, and salt, and whisk well to combine.
- With the mixer on low speed, add the flour mixture to the wet ingredients a little at a time. Mix just until combined and there are no more visible streaks of flour. For the best results, DO NOT OVERMIX if you want chewy, soft cookies.
- Add the chocolate chips. You can either fold them in by hand or use the lowest setting on your mixer.
- Scoop out a heaping ⅓ cup of cookie dough (4.2 ounces/117 grams if you are geeky like me) and pinch the dough ball in half, turning the top upside down on top of the bottom half, jagged side up. Place cookie dough balls 2-3 inches apart on prepared baking sheets. I used a large cookie scoop.
- This is a no-chill cookie recipe; however, if your dough is really soft due to heat or humidity, I suggest chilling the cookie dough in the refrigerator for 10-20 minutes before baking.
- Bake for 10-12 minutes, and not a minute longer! The cookies should be just barely golden at their edges and slightly firm in the center. Leave them to cool on the pan for 10 minutes, then move them to a wire rack to finish cooling.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your cookies turn out perfectly every time:
- Use room temperature ingredients for better mixing.
- Don’t skip the corn starch; it helps create that soft texture.
- Experiment with different types of chocolate chips or even add nuts for a twist!
- If you love See’s Chocolate Chip Cookies, try adding a mix of semi-sweet and dark chocolate chips.
- For a fun variation, check out my Smore Chocolate Chip Cookies Easy recipe!
How to Serve
These cookies are perfect on their own, but you can elevate your serving game by:
- Pairing them with a glass of cold milk or a warm cup of coffee.
- Serving them warm with a scoop of vanilla ice cream on top for a delicious dessert.
- Using them as a base for an ice cream sandwich—just add your favorite ice cream between two cookies!
Make Ahead and Storage
Want to enjoy these cookies later? Here’s how to store them:
- Store cookies in an airtight container on the counter for up to a week.
- They may be frozen for up to 3 months. To freeze dough balls, place them on a tray and flash freeze for one hour until firm, then transfer to an airtight container and freeze.
- Bring dough balls to room temperature before baking for fresh cookies anytime!
Now that you have the secret to making the perfect Crumbl Chocolate Chip Cookie Recipe, I hope you’ll give it a try! These cookies are sure to become a family favorite, and who knows, they might even inspire you to explore more easy pasta recipes or 30-minute meals for your weeknight dinner ideas. Happy baking!
Crumbl Chocolate Chip Cookie Recipe (Copycat)
Ingredients
Method
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream softened butter and sugars until light and fluffy, about 3-5 minutes.
- Add eggs one at a time, then vanilla, mixing well. Combine dry ingredients separately, then gradually add to wet mixture on low speed.
- Fold in chocolate chips. Scoop dough onto baking sheets, 2-3 inches apart.
- Bake for 10-12 minutes until edges are golden. Cool on pan for 10 minutes, then transfer to wire rack.