Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2 cups semi-sweet chocolate chips, plus more for tops
- Flaky sea salt (optional)
Instructions
- Cream. Beat the butter with both sugars until light and fluffy, 3 minutes. Beat in the eggs and vanilla.
- Mix dry. Whisk the flour, cornstarch, baking soda, and salt; fold into the wet just until combined. Fold in the chocolate chips.
- Scoop big. Scoop 1/3-cup mounds (about 8) onto a parchment-lined sheet. Press extra chips on top. Chill 15–30 minutes.
- Bake. Bake at 375°F (190°C) for 12–14 minutes, until the edges are golden but the centers look slightly underdone.
- Finish. Bang the pan once on the counter for crinkly edges, sprinkle with flaky salt if you like, and cool 10 minutes — they set as they cool.
💡 Cookie smarts
Cornstarch is the Crumbl copycat secret — it keeps the centers thick and soft instead of spreading thin. Pull the cookies when the centers look slightly underdone; carryover heat finishes them into gooey perfection. Chilling the scooped dough keeps them tall and bakery-thick.
Common questions
Why are my cookies flat?
Butter too warm, or skipped chilling. Use softened (not melted) butter and chill the scooped dough at least 15 minutes.
Can I make smaller cookies?
Yes — scoop 2-tablespoon balls for about 20 cookies and bake 10–12 minutes.
Can I freeze the dough?
Absolutely — freeze scooped balls up to 3 months. Bake from frozen, adding 2–3 minutes.
Milk or semi-sweet chips?
Semi-sweet is the classic Crumbl balance against the sweet dough, but milk chocolate makes them extra indulgent.
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