Description

These oversized, bakery-style cookies feature a soft, doughy center and golden craggy edges. Loaded with premium milk chocolate chips and rich brown sugar, they bring the iconic Crumbl experience right to your home kitchen.

Ingredients

1 cup salted butter, softened but cool
3/4 cup granulated sugar
1 1/4 cups brown sugar, packed
2 large eggs, room temperature
1 tablespoon pure vanilla extract
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups milk chocolate chips

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Instructions

Preheat your oven to 375°F (190°C) and line heavy-duty cookie sheets with parchment paper or silicone mats.
In a stand mixer, cream the softened salted butter with granulated and brown sugars on medium-high for 3 to 5 minutes until light and fluffy.
Incorporate the eggs one at a time, followed by the vanilla extract, mixing until the batter is creamy and fully emulsified.
Turn the mixer to low and gradually add the all-purpose flour, baking soda, baking powder, and salt, mixing just until white streaks disappear.
Gently fold in the milk chocolate chips by hand using a sturdy spatula to ensure even distribution.
Portion the dough into 1/2 cup sections, roll into balls, then break each ball in half and press back together with the rough edges facing up.
Arrange 6 cookies per sheet and bake for 12 to 15 minutes until the edges are honey-gold and the centers remain pale.
Let the cookies rest on the hot baking sheet for 20 minutes to firm up before transferring to a wire rack.

Notes

For the most authentic texture, use high-quality milk chocolate discs or large chips. Ensure your butter is cool to the touch when you begin creaming; if the butter is too warm or oily, the cookies will spread too much and lose their signature thick, bakery-style height.

Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American