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Soft and Chewy Crumbl Cookie Copycat Chocolate Chip Recipe

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A soft and chewy chocolate chip cookie recipe inspired by Crumbl cookies, featuring melted butter and cornstarch for a tender crumb and perfect chewiness.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (281g) all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (340g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until well combined.
  3. Add eggs one at a time, mixing after each addition. Stir in vanilla extract until creamy and glossy.
  4. In a separate bowl, sift together flour, cornstarch, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Do not overmix.
  6. Fold in the chocolate chips gently until evenly distributed.
  7. Scoop rounded balls of dough about 2 inches apart onto the prepared baking sheet.
  8. Bake for 10-12 minutes until edges are set but centers look slightly underbaked.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill dough for 30 minutes before baking to prevent excessive spreading. Avoid overmixing dough to keep cookies soft. Pull cookies out when centers are slightly underbaked for best chewiness. Cooling on the baking sheet before transferring helps maintain softness.

Nutrition

Keywords: soft cookies, chewy cookies, chocolate chip cookies, Crumbl copycat, easy cookie recipe, homemade cookies

Find it online: https://elvafood.com/soft-and-chewy-crumbl-cookie-copycat-chocolate-chip-recipe-easy-step-by-step-guide/