Copycat Crumbl Chocolate Chip Cookies
These Copycat Crumbl Chocolate Chip Cookies are soft, thick, and loaded with chocolate chips, perfectly replicating the beloved bakery favorite. Enjoy a homemade version of this indulgent dessert that’s crispy on the edges and gooey in the center.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, melted
- 1 1/2 cups brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs and vanilla extract, mixing well until fully combined.
- In a separate bowl, sift together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a thick dough forms.
- Fold in the chocolate chips evenly throughout the dough.
- Scoop out large spoonfuls of dough (about 1/4 cup each) and place them on the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden and the centers look set but still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For an extra gooey texture, slightly underbake the cookies and let them finish setting on the baking sheet. You can also add a sprinkle of flaky sea salt on top before baking for a sweet-salty twist.