Description
These Crumbl-style chocolate chip cookies are thick, soft, and packed with gooey chocolate chunks. They replicate the famous bakery-style cookie with a homemade twist.
Ingredients
- 225g unsalted butter (softened)
- 100g granulated sugar
- 150g light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 420g plain flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 300g milk chocolate chips or chunks
Instructions
- Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips or chunks evenly throughout the dough.
- Divide the dough into large portions (about 100g each) and roll into balls. Place on the baking tray, leaving space between each cookie.
- Bake for 12–14 minutes, or until the edges are golden and the centers are just set.
- Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For extra gooey centers, slightly underbake the cookies.
- You can use a mix of milk and dark chocolate for a richer flavor.
- These cookies freeze well – simply reheat in the oven before serving.
- 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: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
