Description
These Copycat Crumbl Chocolate Chip Cookies are oversized, soft, and chewy with crisp edges and gooey chocolate chips. A bakery-style treat you can make at home, perfect for parties, gifts, or indulgent desserts.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips
Optional Add-ins - Sea salt flakes (for topping)
- Chopped nuts
- White chocolate chips
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture.
- Fold in chocolate chips.
- Chill the dough for at least 30 minutes.
- Scoop oversized portions of dough with a cookie scoop and place on parchment-lined baking sheets.
- Bake at 375°F (190°C) for 9–12 minutes, until edges are golden but centers remain soft.
- Optional: sprinkle with sea salt while warm.
- Cool on a rack before serving.
Notes
- Chill dough for thicker, bakery-style cookies.
- Store in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or dough balls for up to 3 months.
- Warm cookies briefly in the oven or microwave before serving for gooey texture.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 10–12 minutes
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 380
- Sugar: 32g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0 g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg