Classic Chocolate Chip Cookies
The timeless favorite
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About This Recipe
These giant, soft, and perfectly chewy cookies are inspired by the famous Crumbl Cookies. Our version features a classic milk chocolate chip cookie base that's slightly crispy on the outside but perfectly soft and gooey on the inside. Each cookie is massive - about 4 inches in diameter - just like the originals!
Ingredients
For the Cookie Dough:
- 1 cup (226g) cold butter, cubed
- 1 cup (200g) granulated sugar
- 1½ cups (330g) light brown sugar, packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3½ cups (440g) all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (340g) semi-sweet chocolate chips
For Topping:
- Extra chocolate chips for garnish
- Sea salt flakes (optional)
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl or stand mixer, cream together cold butter and both sugars until light and fluffy (about 4-5 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in chocolate chips.
- Divide dough into 8 equal portions (about 6 oz each).
- Roll each portion into a ball and place on prepared baking sheets, leaving plenty of space between cookies.
- Gently press additional chocolate chips on top of each cookie.
- Bake for 12-15 minutes until edges are lightly golden but center still looks slightly underbaked.
- Optional: Sprinkle with sea salt flakes while still warm.
- Let cool on baking sheet for 10 minutes before transferring to a wire rack.
Pro Tips
- Use cold butter for thicker cookies that spread less
- Don't overbake - cookies will continue to set as they cool
- Use a kitchen scale for perfectly sized cookies
- Chill dough for 30 minutes if it's too soft to handle
- For perfectly round cookies, use a large round cookie cutter to shape them while still hot
