If you’ve ever craved those viral Crumbl chocolate chip cookies that have taken the internet by storm, you’re in for a treat! These soft, chewy cookies are absolutely irresistible with their golden edges and perfectly gooey chocolate chips throughout. The secret to achieving that signature Crumbl cookie texture lies in the balance of butter, brown sugar, and precise baking techniques.
This recipe captures the essence of what makes Crumbl cookies so special: they’re thick, buttery, and absolutely loaded with premium chocolate chips. Unlike traditional thin and crispy cookies, these beauties are meant to be thick and indulgent with a slight underbake that keeps them wonderfully moist and chewy in the center. The dough comes together quickly, but the magic happens when you let it chill properly before baking.
What makes this recipe truly stand out is the combination of high-quality ingredients and careful attention to baking time. We’re using both butter and a touch of vanilla extract to enhance the flavor profile, while brown sugar provides that deep, rich sweetness that Crumbl is famous for. The result is a cookie that’s crispy on the edges but soft and chewy on the inside—pure cookie perfection!
These cookies are perfect for special occasions, gifting to friends, or simply satisfying those intense cravings. They pair wonderfully with cold milk or your favorite warm beverage. You can also customize them by adding sea salt on top for a sweet and salty combination, or drizzling them with white chocolate after baking for extra decadence. Once you master this base recipe, you’ll understand why Crumbl cookies have such a devoted following.
For more delicious dessert inspiration, check out our Best Heavy Cream Alfredo Sauce Recipe for unique dessert pairings, or explore our Delicious Heavy Cream Pasta Recipe for dinner ideas. If you’re looking for more baking inspiration, our Easy Chicken Alfredo Recipe offers guidance on technique. For a completely different flavor profile, try our Best Chickpea Salad Recipe to balance out your meal planning. According to Serious Eats, understanding cookie chemistry is essential to baking success, while Bon Appétit emphasizes the importance of ingredient quality. For more detailed baking science, visit New York Times Cooking.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
- Sea salt for topping (optional)
Instructions
- Preheat your oven to 325°F and line baking sheets with parchment paper.
- In a small bowl, whisk together flour, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes of beating.
- Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next one.
- Add vanilla extract and mix until well combined with the butter and sugar mixture.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Fold in the chocolate chips and nuts (if using) until evenly distributed throughout the dough.
- Refrigerate the cookie dough for at least 2 hours, or up to overnight. This step is crucial for achieving that signature Crumbl texture.
- When ready to bake, scoop dough into large balls using a 2-tablespoon cookie scoop or by hand, creating cookies that are about 2 inches in diameter.
- Place dough balls on prepared baking sheets, spacing them about 3 inches apart since they will spread during baking.
- Bake for 12-14 minutes, until the edges are golden brown but the centers still appear slightly underbaked and pale. The cookies should look slightly soft in the middle.
- Remove from the oven and immediately sprinkle with sea salt if desired, while the cookies are still warm.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Pro Tips
o Always use room temperature butter for this recipe. Cold butter won’t cream properly with the sugars, which is essential for achieving that light and fluffy texture that makes these cookies so special.
o Don’t skip the chilling step! This allows the gluten to relax and helps prevent the cookies from spreading too much, giving you that thick, pillow-like texture Crumbl is known for.
o For extra indulgence, use a combination of semi-sweet and dark chocolate chips. You can also use chocolate chunks instead of chips for a more rustic appearance.
o These cookies are best enjoyed within 2-3 days of baking. Store them in an airtight container at room temperature. They’ll actually taste even better the next day as the flavors develop and the texture becomes perfectly chewy.
o If your cookies spread too much during baking, your oven may be too hot. Use an oven thermometer to verify the temperature, as many ovens run hotter or cooler than indicated.
o For a thicker cookie, use a larger cookie scoop (1.5 tablespoons) instead of 2 tablespoons. This will result in fewer cookies but a more substantial treat.
o You can customize these cookies by adding different mix-ins like white chocolate chips, toffee bits, caramel chips, or even crushed candy. Just keep the total mix-in amount to about 2 cups.
o For a fun presentation, drizzle cooled cookies with melted white chocolate or dark chocolate. You can also dust them with powdered sugar or edible glitter.
o These cookies freeze beautifully! Both the dough and baked cookies can be frozen for up to 3 months. If baking from frozen, add 2-3 minutes to the baking time.
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