Craving a bakery-style cookie without having to leave your kitchen? This Crumbl Chocolate Chip Cookie Recipe brings you the indulgent experience of gooey, massive cookies right at home. Perfectly soft on the inside with a gentle crisp on the edges, these cookies satisfy every chocolate lover’s dream.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes (including cooling)
- Servings: 12 large cookies
Why You’ll Love This Recipe
- These cookies boast a rich and gooey texture, making them utterly decadent.
- The flavor balance is spot-on with just the right amount of sweetness.
- The recipe is straightforward with no special equipment needed.
- Ideal for making in advance, as they stay fresh for a long time.
Ingredients
- 1 1/2 cups (389g) salted butter, softened: Provides richness and moisture. Can be substituted with unsalted butter; just add an additional 1/4 tsp of salt.
- 3/4 cup (173g) granulated sugar: Adds sweetness and contributes to the cookies’ texture.
- 1 1/2 cup (431g) brown sugar: Enhances moisture and introduces a caramel-like depth of flavor.
- 2 eggs: Bind the ingredients and provide structure. Ensure they’re at room temperature for better mixing.
- 1 1/2 tbsp vanilla: Elevates the overall flavor profile. Use real vanilla extract for the best results.
- 4 1/4 cups (646g) all-purpose flour: The base that gives structure to the cookies.
- 2 tsp baking soda: Helps the cookies rise and spread properly.
- 1 tsp baking powder: Works alongside baking soda to achieve the desired fluffiness.
- 1 tsp salt: Balances sweetness and enhances flavor.
- 2 cups (264g) Guittard milk chocolate chips: Ensure pockets of chocolatey goodness throughout. Can be substituted with semi-sweet or dark chocolate chips if preferred.
How to Make It
Step 1: Prep and Preheat
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent the cookies from sticking and to promote even cooking.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This takes about 2-3 minutes and ensures that the sugars dissolve into the butter, contributing to the perfect cookie texture.
Step 3: Incorporate Eggs and Vanilla
Add the eggs and vanilla extract to the butter-sugar mixture. Beat until the mixture appears light and creamy. This step is crucial for combining wet ingredients uniformly, creating a smooth dough base.
Step 4: Mix Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, blending until just combined. Avoid overmixing to keep the cookies tender.
Step 5: Fold in Chocolate Chips
Gently fold the chocolate chips into the dough, ensuring even distribution. More chips can be added on top before baking for enhanced presentation and taste.
Step 6: Shape and Bake
Portion the dough into 1/2 cup balls. Break each ball in half, press the halves back together with the rough edges facing up and place on the baking sheet. This technique creates a bakery-style uneven top texture. Bake for 12-15 minutes until the cookies are golden brown on the edges.
Step 7: Cool and Serve
Allow cookies to cool on the baking sheet for 20 minutes to set their structure before transferring to a wire rack. Enjoy them warm, with gooey chocolate chips, or store for later indulgence.
Recipe FAQs
Can I use unsalted butter instead of salted?
Yes, simply add 1/4 teaspoon additional salt to mimic the salted butter effect. This will help maintain the balance between sweet and savory in the cookie.
What’s the best way to store these cookies?
Keep them in an airtight container at room temperature for up to a week or freeze them for a longer shelf-life. If you prefer gooey centers, reheat in the microwave before eating.
How can I ensure my cookies spread correctly?
Make sure your butter is softened before beating and avoid overmixing when adding the flour. Properly preheating the oven is also crucial for correct spreading and baking.
