Description
Recreate the iconic Crumbl chocolate chip cookies at home with this easy, bakery-style recipe! These thick, gooey, and buttery cookies are packed with melty Guittard milk chocolate chips, offering the perfect balance of crispy edges and soft, chewy centers. Whether you’re making them for a special occasion or just satisfying your sweet tooth, this recipe delivers irresistible homemade cookies that rival the famous Crumbl bakery.
Ingredients
Wet Ingredients
- 1 ½ cups butter, softened
- ¾ cup granulated sugar
- 1 ½ cups brown sugar
- 2 eggs
- 1 ½ tbsp vanilla extract
Dry Ingredients
- 4 ¼ cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
Mix-Ins
- 2 cups Guittard milk chocolate chips
Instructions
1. Cream the Butter and Sugar
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes). This step is essential for achieving a soft and chewy texture.
2. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies soft.
4. Fold in the Chocolate Chips
Gently stir in the Guittard milk chocolate chips using a spatula or wooden spoon, ensuring they’re evenly distributed throughout the dough.
5. Scoop and Chill the Dough
Using a large cookie scoop (or about ¼ cup of dough per cookie), portion out the dough onto a baking sheet. Chill the dough in the refrigerator for at least 30 minutes—this step helps maintain the cookies’ thick, bakery-style shape.
6. Bake to Perfection
Preheat your oven to 350°F (175°C). Arrange the chilled cookie dough balls on a parchment-lined baking sheet, spacing them a few inches apart. Bake for 10-12 minutes, until the edges are light golden brown and the centers look slightly underbaked.
7. Cool and Enjoy!
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. For the ultimate experience, enjoy one warm—because who can resist?
Notes
- Use Quality Chocolate – Guittard milk chocolate chips give these cookies their signature rich, creamy flavor. You can also use semi-sweet or dark chocolate for a different taste.
- Don’t Overbake! – The cookies will continue to set as they cool, so pull them out when they look slightly underbaked for that perfect soft and gooey center.
- Chilling the Dough is Key – This prevents excessive spreading, keeping the cookies thick and giving them the perfect chewy texture.
- For a Bakery-Style Look – Right after baking, use a spoon to shape the edges while the cookies are still warm for that perfectly round, professional appearance.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 large cookie
- Calories: 480
- Sugar: 38g
- Sodium: 310mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Crumbl cookie recipe, homemade Crumbl cookies, thick and gooey cookies, chocolate chip cookies, bakery-style cookies