Crumbl Chocolate Chip Cookies

Crumbl Chocolate Chip Cookies

This recipe yields thick, tender cookies with slightly crisp edges and molten pools of chocolate, perfect for cozy family gatherings or indulgent treats.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 12

Total Time 55

Servings: 12 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

Dry Ingredients

2 1/4 cups all-purpose flour for structure; swap half with whole wheat pastry flour for a nuttier, healthy option.
1 teaspoon baking soda helps the cookie spread just enough for thin edges.
1/2 teaspoon fine sea salt balances the sweetness; use kosher salt but measure carefully.

Wet Ingredients

3/4 cup unsalted butter, softened room temperature for creaminess; brown the butter for a toasty upgrade.
1 cup packed light brown sugar adds chew and moisture; you can use dark brown for deeper caramel notes.
1/2 cup granulated sugar gives a light crisp to the edge.
1 large egg plus 1 egg yolk, room temperature yolk adds richness and chew.
2 teaspoons pure vanilla extract fresh vanilla makes a difference.

Chocolate & Optional Add-ins

1 1/2 to 2 cups semi-sweet chocolate chips or chopped chocolate use high-quality chocolate for an indulgent treat; mix milk and dark for complexity.
1/2 cup chopped toasted pecans or walnuts for crunch and a festive twist.

Method

Preparation

Preheat your oven to 375°F (190°C) and line baking sheets with parchment or a silicone mat.
In a medium bowl, whisk together the flour, baking soda, and salt until evenly mixed. Set aside.
In a large bowl, cream the softened butter with both sugars until pale and fluffy, about 2 to 3 minutes.
Beat in the egg, the extra yolk, and vanilla until fully incorporated.
Gradually fold the dry ingredients into the wet, mixing until just combined.
Fold in the chocolate chips and optional nuts, making sure they are evenly distributed.
Chill the dough for 30 minutes if you can; this helps control spread and deepens the flavor.
Using a large cookie scoop or a 3-tablespoon measure, place dough balls two inches apart on the prepared sheets.

Baking

Bake for 10 to 12 minutes, until edges are golden and centers still look slightly underbaked.
Cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

For extra gloss, press a few extra chips on top of each ball before baking. Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze baked cookies layered between parchment for up to 3 months.