Description
A bakery-style Crumbl cookie recipe you can make at home — thick, buttery, soft in the center, and packed with chocolate chips. Perfect for cozy winter baking or any season!
Ingredients
– 1 cup (2 sticks) unsalted butter, softened
– 1¼ cups light brown sugar, packed
– ½ cup granulated sugar
– 2 large eggs
– 1 tbsp pure vanilla extract
– 3¼ cups all-purpose flour
– 2 tsp cornstarch
– 1 tsp baking soda
– ¾ tsp baking powder
– ½ tsp salt
– 1½ cups semi-sweet chocolate chips or chunks
Instructions
1. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
2. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
3. In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
4. Slowly mix dry ingredients into the wet ingredients until combined. Do not overmix.
5. Fold in chocolate chips or mix-ins of choice.
6. Chill dough for at least 30 minutes (or up to 24 hours).
7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
8. Scoop large dough balls (about ¼ cup each) and place 2–3 inches apart on sheets.
9. Bake for 12–14 minutes until edges are golden and centers look just slightly underbaked.
10. Let cool on baking sheet for 10 minutes before transferring to a wire rack.
Notes
– Chilling is crucial for texture—don’t skip it!
– Customize with sprinkles, Oreos, white chocolate, or nuts.
– For bakery-perfect shape, gently swirl a round glass around the cookies right after baking.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 410
- Sugar: 28 g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: crumbl cookie recipe, bakery-style cookies, chocolate chip cookies