Description
These Crumble-style cookies are thick, soft, and buttery with the perfect chewy middle and crisp golden edges. Each bite is packed with rich vanilla flavor and melty chocolate, just like the bakery version—but even better fresh from your own oven.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 extra egg yolk (optional, for richer cookies)
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips or chunks (semi-sweet or dark)
- Flaky sea salt, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and sugars until pale and fluffy, about 2–3 minutes.
- Add eggs and vanilla, mixing until smooth.
- Whisk dry ingredients (flour, cornstarch, baking soda, salt) in a separate bowl. Gradually add to the wet mixture until just combined.
- Fold in chocolate chips gently.
- Scoop and chill the dough for at least 30 minutes (up to 48 hours).
- Bake for 12–14 minutes, until edges are lightly golden and centers still look soft.
- Cool on the sheet for 10 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt.
Notes
- For extra-thick cookies, chill the dough overnight.
- Don’t overbake—cookies continue cooking as they cool.
- Try topping warm cookies with a drizzle of melted chocolate or caramel for a Crumbl-style finish.
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 365
- Sugar: 25g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg