Crumbl-Style Chocolate Chip Cookies
Thick, soft, bakery-style cookies just like Crumbl! This easy recipe will give you giant, chewy cookies with a melt-in-your-mouth texture.
Equipment
- Mixing bowl
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper
- Ice Cream Scoop
Ingredients
Wet Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp cornstarch for softness
- 1/2 tsp salt
Add-ins
- 1 1/2 cups chocolate chips
Instructions
- In a large bowl, use a hand mixer or stand mixer to cream together butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
- Crack in the eggs, one at a time, mixing well after each addition. Add in vanilla extract and mix until fully combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Gently mix in the chocolate chips until evenly distributed.
- For the best texture, cover the dough and chill in the fridge for at least 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Use an ice cream scoop to create large cookie dough balls and place them on the baking sheet, spaced apart.
- Bake for 10-12 minutes until the edges are slightly golden but the centers look underbaked.
- Let the cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
For extra thick cookies, scoop the dough into large balls and chill overnight before baking.