Description
These Crumbl-style cookies are thick, soft, and chewy with a rich vanilla flavor and a perfect cookie dough texture. They’re easy to make and taste just like the famous Crumbl cookies.
Ingredients
- 225g unsalted butter, softened
- 100g caster sugar
- 165g soft light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 390g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 200g milk chocolate chips or chunks
Instructions
- Preheat the oven to 180°C (160°C fan) / 350°F and line two baking trays with parchment paper.
- In a large bowl, cream together the softened butter, caster sugar, and brown sugar until light and fluffy.
- Add the eggs and vanilla extract, and mix until combined.
- In a separate bowl, whisk together the flour, baking powder, bicarbonate of soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
- Fold in the chocolate chips or chunks evenly throughout the dough.
- Divide the dough into 12 large balls (about 100g each) and place them onto the prepared trays, leaving space between each cookie.
- Bake for 12–14 minutes until the edges are set but the centres are soft – they will continue to bake on the tray after removal from the oven.
- Allow cookies to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake – the cookies should look slightly underdone in the center when you take them out.
- You can freeze cookie dough balls and bake from frozen – just add a couple more minutes to the baking time.
- Switch up the chocolate type or add nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 420
- Sugar: 28g
- Sodium: 190mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
