Ingredients
To make the best Crumbl Chocolate Chip Cookies, you’ll need the following ingredients:
- 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 an extra ¼ teaspoon if using unsalted butter)
- 2–3 cups milk chocolate chips (recommend Ghirardelli for the best flavor)
Instructions
Preheat the Oven: Start by preheating your oven to 375°F (190°C) and position your oven rack in the middle. Line three cookie sheets with parchment paper for easy cleanup and perfect cookie results.
Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter on medium speed until light and fluffy, about 1 minute. Add the light brown sugar and granulated sugar, and continue beating for 3-5 minutes until the mixture is creamy and smooth. Make sure to scrape down the sides of the bowl halfway through to ensure even mixing.
Add the Eggs and Vanilla: Add the eggs one at a time, mixing on medium speed for about 1 minute per egg. Then, add the vanilla extract and mix until well combined. Remember to scrape the sides of the bowl to ensure all ingredients are fully incorporated.
Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and kosher salt until evenly distributed.
Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, a little at a time. Mix just until combined, and be careful not to overmix to keep the cookies soft and chewy.
Fold in the Chocolate Chips: Gently fold in the milk chocolate chips by hand or on the lowest setting of your mixer. Ensure the chips are evenly distributed throughout the dough.
Shape the Cookie Dough: Using a large cookie scoop or your hands, scoop out a heaping ⅓ cup of dough (about 4.2 ounces or 117 grams). Split the dough ball in half, then place the top half upside down on top of the bottom half, with the jagged side facing up. Arrange the dough balls on the prepared baking sheets, spacing them 2-3 inches apart.
Bake the Cookies: Bake in the preheated oven for 10-12 minutes. The cookies should be just starting to turn golden at the edges while remaining slightly soft in the center. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to finish cooling.
Notes
- Overbaking: Cookies continue to cook as they cool on the baking sheet. Remove them from the oven when they are just set and lightly golden at the edges.
- Using Melted Butter: Make sure the butter is soft but not melted, as this affects the texture of the cookies.
- Skipping the Parchment Paper: Using parchment paper helps prevent sticking and promotes even baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert