Why you’ll love this Crumbl Chocolate Chip Cookies recipe
Loaded with Chocolate
Crumbl chocolate chip cookies are packed with large pieces of chocolate, providing a more indulgent experience in every bite compared to regular cookies.
Perfect Texture
The combination of crisp edges and a soft, chewy centre makes these cookies irresistible. The chunky chocolate chips enhance the texture, giving you melty pockets of chocolate throughout.
Easy to Make
The recipe is simple and straightforward, making it ideal for both novice and experienced bakers. You don’t need special equipment, and the results are consistently delicious.
Customisable
You can easily adjust the recipe to suit your preferences, whether you like adding a pinch of sea salt, extra vanilla, or even swapping in dark, milk, or white chocolate chunks.
Perfect for Sharing
These generously-sized cookies are a crowd-pleaser, making them perfect for gatherings, parties, or gifting. Their chunky appearance and rich flavour ensure they stand out from the usual cookie batch.
Top Tips when making Crumbl Chocolate Chip Cookies
Chill the Dough
Letting the dough rest in the fridge for at least 30 minutes (or up to 24 hours) helps the flavours develop and prevents the cookies from spreading too much while baking, giving you thicker, chunkier cookies.
Use a Mix of Chocolate
For a more complex flavour, combine different types of chocolate—such as dark, milk, and semi-sweet chips or chunks. The variety will give you a richer and more satisfying bite.
Weigh Your Ingredients
For consistent results, use a kitchen scale to weigh your ingredients, especially the flour. Too much or too little flour can drastically change the texture of your cookies.
Under-bake Slightly
To achieve that perfect chewy centre, take the cookies out of the oven just as the edges turn golden brown, but the centre still looks slightly under-baked. They’ll firm up as they cool.
Use Room Temperature Ingredients
Make sure your butter and eggs are at room temperature before you begin. This ensures better incorporation into the dough, resulting in a more even texture and bake.
Ingredients you’ll need
- 170 g unsalted butter, softened
- 100 g granulated sugar
- 70 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 190 g Plain flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 170 g milk chocolate chips (or chunks)
Instructions
- Preheat the oven:
Preheat your oven to 180°C and line a baking sheet with parchment paper. - Cream the butter and sugars:
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. - Add the egg and vanilla:
Beat in the egg and vanilla extract until well combined. - Mix the dry ingredients:
In a separate bowl, whisk together the self-raising flour, baking soda, and salt. - Combine wet and dry ingredients:
Gradually add the dry ingredients to the butter mixture, mixing until just combined. - Add chocolate chips:
Fold in the milk chocolate chips (or chunks). - Form the cookies:
Divide the dough into 6 equal portions and form large cookie dough balls. Place them on the prepared baking sheet, leaving space between them to spread. - Bake:
Bake for 10-12 minutes until the edges are set but the centres are still soft. The cookies will continue to bake on the sheet as they cool. - Cool and enjoy:
Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.
Crumbl Chocolate Chip Cookies
Ingredients
- 170 g unsalted butter softened
- 100 g granulated sugar
- 70 g light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 190 g Plain flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 170 g milk chocolate chips or chunks
Instructions
- Preheat your oven to 180°C and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the self-raising flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Fold in the milk chocolate chips (or chunks).
- Divide the dough into 6 equal portions and form large cookie dough balls. Place them on the prepared baking sheet, leaving space between them to spread.
- Place in the fridge for 30 minutes before baking.
- Bake for 10-12 minutes until the edges are set but the centres are still soft. The cookies will continue to bake on the sheet as they cool.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.
