Ingredients
Scale
(Makes 6 large cookies)
- ¾ cup (1½ sticks / 170g) unsalted butter, softened
- ¾ cup (150g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (250g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (180g) semi-sweet chocolate chips or chunks
- Flaky sea salt (for finishing, optional)
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Cream wet ingredients: Beat butter, brown sugar, and granulated sugar until light and fluffy (~3 min). Add egg and vanilla; mix well.
- Add dry ingredients: Whisk flour, baking soda, and salt. Gradually mix into wet ingredients until just combined. Fold in chocolate chips.
- Chill dough 15–30 minutes (helps prevent overspreading).
- Bake giant cookies: Divide dough into 6 equal portions (about ½ cup each). Roll into tall mounds (not flat balls!). Place on sheet, spaced 3″ apart.
- Bake 12–14 minutes, until edges are golden but centers look soft and slightly underdone.
- Cool on pan 10 minutes—they’ll settle and stay ultra-chewy! Sprinkle with flaky salt if desired.
💡 Pro Tips:
– For extra richness, use brown butter (cool before using).
– Underbake by 1 minute for that signature Crumbl gooey center!
– Store in an airtight container with a slice of bread to keep soft.
Prep Time & Nutrition (per cookie):
Prep Time: 10 min (+ optional chill) | Cook Time: 14 min | Total Time: 25 min
Servings: 6 | Calories: 420 | Net Carbs: 52g | Fats: 22g | Protein: 6g
Servings: 6 | Calories: 420 | Net Carbs: 52g | Fats: 22g | Protein: 6g