Description

Indulge in these remarkably thick and soft bakery-style cookies that perfectly replicate the iconic Crumbl experience. Featuring a unique jagged-top texture and creamy milk chocolate chips, these treats deliver a nostalgic flavor with a sophisticated, melt-in-your-mouth finish.

Ingredients

1 cup Butter, room temperature
1 1/4 cups Light Brown Sugar
1/2 cup Granulated Sugar
2 Large Eggs
2 teaspoons Vanilla Extract
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
1 tablespoon Cornstarch
3 cups All-purpose Flour
2 1/4 cups Milk Chocolate Chips

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Instructions

Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy.
Add the eggs, vanilla extract, baking soda, salt, and cornstarch; mix for 1 minute while scraping down the sides of the bowl.
Turn the mixer to low and gradually add the flour, mixing only until white streaks disappear, then fold in the milk chocolate chips by hand.
Portion out 1/3 cup of dough (4.2 ounces) into a ball, break the ball in half, and press them back together with the jagged edges facing upward.
Bake for 10 to 11 minutes until the edges are golden but centers are still slightly underdone, then let rest on the sheet for 5 minutes before moving to a wire rack.

Notes

To achieve the signature Crumbl height, avoid over-softening your butter; it should be cool to the touch but pliable. If your dough feels too warm after mixing, a quick chill in the refrigerator will prevent the cookies from spreading too much in the high-heat oven.

Prep Time: 15 mins
Cook Time: 11 mins
Category: Dessert
Method: Baking
Cuisine: American