Best Crumbl Chocolate Chip Cookie Recipe

If you’re a fan of irresistibly soft and chewy cookies packed with gooey chocolate chips and a rich, buttery flavor, you’re in for a treat. This Best Crumbl Chocolate Chip Cookie Recipe is a bakery-style masterpiece you can easily make at home. With simple ingredients, no chilling required, and an easy-to-follow method, you’ll enjoy thick, delicious cookies in under 30 minutes. Perfect for beginners and seasoned bakers alike!

Why You’ll Love This Recipe

• No chilling required, get cookies on the table faster.
• Bakery-style thickness and softness — pillow centers with lightly crisp edges.
• Perfect balance of brown and white sugar — rich, deep flavor with just the right sweetness.
• Loaded with premium milk chocolate chips — every bite is bursting with gooey chocolate.
• Customizable with mix-ins and high-altitude adjustments — perfect for any location and craving.
• Great for gifting or gatherings — crowd-pleasing and impressive.
• Freezer-friendly dough and cookies — bake now or later!

Ingredients You’ll Need

• 1 cup butter (room temperature; salted or unsalted)
• 1 ¼ cups light brown sugar (packed; reduce to 1 cup for high altitude)
• ½ cup granulated sugar (organic cane sugar is ideal)
• 2 large eggs (room temperature)
• 1 tablespoon vanilla extract
• 3 cups unbleached all-purpose flour (add 2 tablespoons for high altitude)
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 ¼ teaspoons kosher salt (add ¼ tsp more if using unsalted butter)
• 2–3 cups milk chocolate chips (Ghirardelli recommended)

Essential Kitchen Tools

• Stand mixer or hand mixer
• Measuring cups and spoons
• Mixing bowls
• Parchment paper
• Baking sheets (half-sheet pans)
• Cookie scoop (⅓ cup or 4.2 oz size)
• Spatula
• Cooling rack

How to Make Crumbl Chocolate Chip Cookies

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C) and line three cookie sheets with parchment paper. Position the oven rack in the middle.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat the butter for 1 minute until creamy. Add both sugars and beat on medium speed for 3–5 minutes, until light and fluffy. Scrape down the sides halfway through.

Step 3: Add Eggs and Vanilla

Add eggs one at a time, beating for 1 minute after each. Add vanilla extract and beat until fully combined. Scrape the bowl again to ensure an even mix.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.

Step 5: Combine Wet and Dry

Gradually add dry ingredients to the wet mixture with the mixer on low. Mix until just combined — do not overmix.

Step 6: Add Chocolate Chips

Fold in chocolate chips by hand or on the lowest mixer setting. Distribute evenly for gooey chocolate in every bite.

Step 7: Shape the Dough

Scoop ⅓ cup of dough (about 4.2 oz). Split in half, stack rough sides facing out to get that signature Crumbl jagged top. Space 2–3 inches apart on baking sheets.

Step 8: Bake

Bake for 10–12 minutes or until edges are golden and centers look slightly underbanked. Let cool on the sheet for 10 minutes, then transfer to a wire rack.

 

Expert Tips for Perfect Cookies

• Room Temp Ingredients: Ensure butter and eggs are not cold for best texture.
• Don’t Overmix: Overworking the dough makes cookies tough.
• Watch Bake Time: Slightly underbanked centers create soft, chewy cookies.
• Use a Cookie Scoop: Uniform cookies bake evenly and look professional.
• Test Bake: Try one cookie before baking a full batch to adjust for your oven.

High-Altitude Baking Adjustments

If you live at high elevation, use these changes:

• Reduce brown sugar to 1 cup.
• Add 2 tablespoons flour.
• Watch baking time carefully; cookies may bake faster.

Flavor Variations

Get creative with your mix-ins and flavor twists:

• Nuts: Add chopped pecans or walnuts for crunch.
• Different Chocolates: Use dark chocolate, white chocolate, or peanut butter chips.
• Sea Salt Finish: Sprinkle flaky sea salt on top before baking for contrast.
• Stuffed Cookies: Add a square of chocolate or Nutella in the center.
• Espresso Kick: Add 1 tsp instant espresso powder to the dough.

Common Mistakes to Avoid

• Using Melted Butter: This leads to greasy, flat cookies.
• Overbaking: Cookies will firm up as they cool. Pull them when centers are soft.
• Skipping Parchment: This causes sticking and uneven baking.
• Measuring Flour Incorrectly: Spoon and level flour, don’t scoop.

Storage and Freezing Instructions

Store Baked Cookies: In an airtight container at room temp for up to 5 days.

Freeze Baked Cookies: Place in airtight containers or freezer bags and freeze for up to 3 months.

Freeze Dough Balls: Freeze shaped dough on a tray. Once firm, transfer to bags. Bake from frozen with 1–2 extra minutes.

Serving Suggestions

• Fresh out of the oven with cold milk
• Warmed in the microwave with a scoop of vanilla ice cream
• Packaged in a bakery box with a ribbon for gifting
• Served at birthdays, holidays, or potlucks

Frequently Asked Questions

Can I use dark chocolate chips?
Yes! They’ll add a more intense flavor and pair beautifully with the rich dough.

How do I know when they’re done?
Look for golden edges and a soft center — they will finish setting as they cool.

Can I make the dough ahead of time?
Yes. Chill for up to 48 hours or freeze up to 3 months.

Why are my cookies flat?
Check that your butter wasn’t too soft or melted, and confirm your baking soda is fresh.

Conclusion

This Crumbl Chocolate Chip Cookie recipe delivers everything you love about bakery-style cookies: thickness, softness, and indulgent flavor in every bite. Whether you’re baking for a party or treating yourself, this recipe is your ticket to cookie bliss. Try it today and experience why thousands of bakers swear by it.