Description
A delicious homemade version of Crumbl-style cookies, featuring soft, chewy centers and perfectly golden edges. These oversized cookies are packed with chocolate chips and sprinkled with sea salt for an irresistible bakery-quality treat.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips (or your choice of mix-ins)
- Optional: Sea salt flakes for garnish
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).
- Beat in the eggs one at a time, followed by the vanilla extract. Mix until fully combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Gently stir in the chocolate chips or other desired mix-ins.
- Cover the dough and refrigerate for at least 1–2 hours (or overnight). Chilling helps prevent spreading and enhances the flavor.
- Preheat your oven to 350°F (175°C). Scoop the dough into large balls (about ¼ cup each) and place them on a parchment-lined baking sheet.
- Bake for 9–11 minutes, or until the edges are golden but the centers are still soft. Remove from the oven and let cool slightly before transferring to a wire rack.
Notes
- For best results, use real butter and high-quality chocolate chips.
- Store the cookies in an airtight container at room temperature for up to 5 days. Add a slice of bread to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: crumbl cookie recipe, soft cookies recipe, chewy chocolate chip cookies