Description
This Crumbl Cookie Recipe brings the soft, thick, bakery-style cookies you love right into your kitchen. With a tender center, crisp edges, and rich chocolate chips, these cookies taste just like the famous ones but you can make them anytime at home. Perfect for parties, gifts, or an indulgent treat, they’re easy to customize and freeze beautifully.
Ingredients
3 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
Optional Frosting (for sugar cookie version)
1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes.
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in chocolate chips.
Scoop dough using a large cookie scoop (about 1/4 cup of dough per cookie). Roll into balls and gently flatten the tops.
Place on the prepared baking sheet, spacing them 2 inches apart.
Bake for 11 to 13 minutes, until edges are set but centers still look soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
If frosting, mix all frosting ingredients and spread on cooled cookies.
Notes
For the signature thick texture, do not overbake—the centers should look slightly underdone when you take them out. They’ll continue to set as they cool. You can chill the dough for 30 minutes before baking for even puffier cookies.
- Prep Time: 15
- Cook Time: 12