These bakery-style chocolate chip cookies have pillowy centers, crisp golden edges, and melty pockets of chocolate in every bite. With just five pantry staples and a single bowl, you’ll bake up a batch that tastes indistinguishable from the famous Crumbl original—no mixer required!
Equipment Needed
- Large mixing bowl
- Rubber spatula
- Baking sheet
- Parchment paper or silicone mat
- Measuring cups & spoons
Timings & Servings
- Prep time: 10 minutes
- Chill time: 30 minutes (recommended)
- Bake time: 12 minutes
- Total time: 52 minutes
- Yields: 12 cookies
Nutritional Information (per cookie)
- Calories: 180 kcal
- Fat: 9 g
- Carbs: 22 g
- Protein: 2 g
- Sugar: 14 g
Ingredients
- 1 cup (225 g) unsalted butter, room temp
- 1 cup (200 g) granulated sugar
- 2 tsp vanilla extract
- 2 ½ cups (300 g) all-purpose flour
- 1 cup (175 g) semi-sweet chocolate chips
Instructions
- Cream & mix: In a large bowl, stir butter and sugar until smooth. Mix in vanilla.
- Add flour: Fold in flour until a soft dough forms (no dry pockets).
- Shape & chill: Scoop 12 equal balls (about 2 tbsp dough each) onto a parchment-lined baking sheet. Chill 30 minutes.
- Bake: Preheat oven to 175 °C (350 °F). Bake cookies 12 minutes, until edges are lightly golden but centers still soft.
- Cool & serve: Let rest 5 minutes on sheet, then transfer to a rack.
Hints, Tips & Substitutions
- Chunk upgrade: Swap half the chips for chopped dark chocolate chunks.
- Soft-center secret: Under-bake by 1 minute for extra gooey middles.
- Make-ahead: Dough can be wrapped and frozen up to 1 month; bake straight from frozen, adding 2 minutes.
- Gluten-free: Use a 1:1 GF flour blend.
5-Ingredient Crumbl-Style Classic Chocolate Chip Cookies
These bakery-style chocolate chip cookies have pillowy centers, crisp golden edges, and melty pockets of chocolate in every bite. With just five pantry staples and a single bowl, you’ll bake up a batch that tastes indistinguishable from the famous Crumbl original—no mixer required!
Ingredients
Equipment
Method
Instructions
- Cream & mix: In a large bowl, stir butter and sugar until smooth. Mix in vanilla.
- Add flour: Fold in flour until a soft dough forms (no dry pockets).
- Shape & chill: Scoop 12 equal balls (about 2 tbsp dough each) onto a parchment-lined baking sheet. Chill 30 minutes.
- Bake: Preheat oven to 175 °C (350 °F). Bake cookies 12 minutes, until edges are lightly golden but centers still soft.
- Cool & serve: Let rest 5 minutes on sheet, then transfer to a rack.
Nutrition
Notes
Hints, Tips & Substitutions
- Chunk upgrade: Swap half the chips for chopped dark chocolate chunks
- Soft-center secret: Under-bake by 1 minute for extra gooey middles.
- Make-ahead: Dough can be wrapped and frozen up to 1 month; bake straight from frozen, adding 2 minutes.
- Gluten-free: Use a 1:1 GF flour blend.
