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Crumbl Cookie Recipe
ChocoChef (Hassoun)

Crumbl Cookie Recipe

Copycat Crumbl cookie recipe: 12 large, thick bakery-style chocolate chip cookies at home in about 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 large cookies
Course: Dessert
Calories: 250
Ingredients Method

Ingredients
  

  • 170 g ¾ cup unsalted butter, softened (not melted)
  • 150 g ¾ cup packed brown sugar
  • 100 g ½ cup granulated white sugar
  • 1 large egg + 1 egg yolk
  • 2 tsp pure vanilla extract
  • 280 g 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cornstarch
  • ½ tsp salt
  • 200 g 1 cup+ milk or dark chocolate chunks (or chopped high-quality chocolate bar)
  • 50 g melted chocolate optional – for drizzling or dipping after baking

Method
 

  1. 🔹 Step 1: Cream the Butter and Sugars. Start by adding the softened unsalted butter along with both the brown and white sugars into a spacious mixing bowl. Using either a hand mixer or a stand mixer, whip the mixture on medium-high speed for about 2 to 3 minutes, until it becomes light and creamy. The goal? A light, fluffy, pale mixture that traps air for lift and softness. This base ensures your cookies bake up thick and chewy.
  2. 🔹 Step 2: Add Eggs and Vanilla Extract. Crack in 1 whole egg plus 1 extra yolk—that added yolk brings rich, dense moisture to the dough. Add vanilla extract, then mix again on medium speed until smooth and fully emulsified.
  3. 🔹 Step 3: Combine and Add Dry Ingredients. In another mixing bowl, combine the all-purpose flour, baking soda, cornstarch, and salt by whisking them together. Slowly incorporate this dry blend into the wet ingredients, mixing on a low speed to ensure everything comes together smoothly. Stop once the dough comes together—don’t overmix! Overworking the dough can toughen your cookies.
  4. 🔹 Step 4: Fold in Chocolate Chunks. Gently fold in your chopped chocolate chunks or chips, saving a few for topping later. Folding by hand keeps the chunks whole and evenly distributed. This step is all about giving you those gooey, melty chocolate pockets in every bite.
  5. 🔹 Step 5: Scoop, Chill, and Shape. Use a large cookie scoop or ice cream scoop to form 8 equal dough balls. Place them on a parchment-lined tray and chill in the fridge for 30–60 minutes. This crucial step prevents excessive spreading during baking and deepens the flavor. For that iconic Crumbl look, gently flatten the tops and press a few chocolate chunks into each.
  6. 🔹 Step 6: Bake and Cool to Perfection. Preheat your oven to 180°C (350°F). Arrange chilled dough balls 2–3 inches apart on a baking sheet. Bake for 11–13 minutes, or until edges are golden and the centers still look slightly underbaked. Remove from oven and let rest on the baking sheet for 5 minutes, then transfer to a wire rack. As they cool, the centers will set into that signature soft, thick texture.