Name: Easy Crumbl Cookies Recipe Thick Soft Gourmet Cookies - Big, Bakery-Style Treats at Home
Prep time: 20 min
Cook time: 10 min
Total time: 50 min
Ingredients: 1 cup (2 sticks) unsalted butter, softened to room temperature; 1 cup packed light brown sugar; 1/2 cup granulated sugar; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 3 cups all-purpose flour (spooned and leveled); 2 teaspoons cornstarch; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon fine sea salt; 1 1/2 to 2 cups chocolate chips or chunks (mix of milk and semi-sweet is great); Optional: flaky sea salt for topping

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If you love those giant, bakery-style cookies with soft centers and crisp edges, this recipe is your new go-to. These thick, soft gourmet cookies deliver that signature Crumbl-style texture without any fuss. You’ll get buttery flavor, melty chocolate pools, and a rich, tender crumb that stays soft for days.

The best part? The dough comes together with basic pantry ingredients and a few smart tricks. Bake them for parties, holidays, or a cozy night in—no special equipment needed.

What Makes This Special

This recipe is built for that thick, soft, almost cake-like middle and lightly crisp edge.

The secret is a mix of chilled dough, a touch of cornstarch, and a slightly higher flour ratio for structure. We also use both brown and white sugar for the right balance of moisture and caramel notes. A generous scoop size ensures bakery-style thickness.

And yes—no need to flatten the dough; it spreads just enough on its own.

Ingredients

1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour (spooned and leveled)
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 1/2 to 2 cups chocolate chips or chunks (mix of milk and semi-sweet is great)
Optional: flaky sea salt for topping

Instructions

Prep your pan and oven. Line two large baking sheets with parchment paper. Preheat the oven to 350°F (175°C).
Cream the butter and sugars. In a large bowl, beat the softened butter with the brown and granulated sugars for 2–3 minutes until light and fluffy. This step adds air for thickness.
Add eggs and vanilla. Mix in the eggs one at a time, then add vanilla.
Beat until smooth, scraping the bowl as needed.
Whisk dry ingredients. In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
Combine wet and dry. Add the dry ingredients to the butter mixture. Mix on low just until a thick dough forms. Do not overmix.
Fold in chocolate. Stir in the chocolate chips/chunks.
Save a handful to press on top before baking for a bakery look.
Portion thick scoops. Use a large cookie scoop (about 1/4 cup per cookie) or weigh to 80–100 grams each for true bakery size. Roll into tall, slightly rough balls. Place 6 per sheet to allow space.
Chill briefly. For best thickness, chill the portioned dough balls in the fridge for 20–30 minutes.
If you’re in a hurry, you can bake right away, but they’ll spread a bit more.
Bake. Bake for 11–14 minutes, until the edges are set and the centers look slightly underbaked and puffy. They’ll continue to set on the sheet.
Finish and cool. Immediately press a few extra chocolate chips on top and sprinkle with flaky sea salt if you like. Let cookies cool on the sheet for 10 minutes, then move to a rack.

Storage Instructions

Room temperature: Store in an airtight container for 3–4 days.
Slip a slice of bread in the container to keep cookies soft.
Freezer (baked): Freeze cooled cookies in a zip-top bag for up to 2 months. Thaw at room temperature or warm in a 300°F oven for 4–5 minutes.
Freezer (dough): Freeze portioned dough balls on a sheet until firm, then transfer to a bag. Bake from frozen at 350°F, adding 2–3 extra minutes.

Why This is Good for You

Mindful indulgence: Big cookies satisfy the craving with a single treat, making portion control easier than picking at a pile of small ones.
Homemade control: You choose the chocolate quality, sweetness level, and any add-ins or swaps.
Shareable joy: Baking at home boosts connection—these are perfect for birthdays, game nights, or a sweet thank-you.
Simple ingredients: No preservatives or hard-to-pronounce extras—just pantry staples.

What Not to Do

Don’t skip the room-temp butter. Too cold won’t cream properly; too melted will make cookies spread flat.
Don’t overmix once the flour is in. Overmixing develops gluten and leads to tough cookies.
Don’t overbake. Pull them when centers look slightly underdone; they’ll set as they cool and stay soft.
Don’t crowd the pan. Thick cookies need space to bake evenly and maintain height.
Don’t eyeball flour carelessly. Too much flour leads to dry, cakey cookies.
Spoon and level or weigh.

Recipe Variations

Classic Sugar Cookie: Skip chocolate chips. Roll dough balls in granulated sugar. Top warm cookies with a simple vanilla buttercream.
Cookies and Cream: Replace 1/2 cup of flour with crushed chocolate sandwich cookies.
Fold extra chunks on top before baking.
Peanut Butter Cup: Swap half the butter for creamy peanut butter and use chopped peanut butter cups instead of chocolate chips.
Salted Caramel: Add 1/2 cup caramel bits to the dough. Drizzle baked cookies with warm caramel and finish with flaky salt.
Brown Butter Upgrade: Brown the butter, chill until just solid but soft, then cream as directed. Expect deeper, nutty flavor.
Gluten-Free: Use a 1:1 gluten-free baking flour with xanthan gum.
Chill dough at least 30 minutes for better structure.
Stuffed Center: Wrap dough around a small square of chocolate or a mini peanut butter cup for a gooey middle.

Explore more irresistible cookie recipes you won’t want to miss:

Smores Cookies

Milk and Cookies

FAQ

How do I keep the cookies thick and soft?

Use room-temperature butter, include cornstarch, chill the dough briefly, and pull the cookies when the centers still look slightly underbaked. Portioning larger dough balls also keeps the centers plush.

Can I make them smaller?

Yes. Use a medium scoop (about 2 tablespoons each) and reduce bake time to 8–10 minutes.

Watch the edges; once set and lightly golden, they’re done.

Why did my cookies spread too much?

Common causes include warm butter, skipping the chill, too little flour, or a hot baking sheet. Make sure you measure flour accurately and use cool, lined sheets.

What if the dough seems dry or crumbly?

It should be thick, but not dry. If crumbly, mix in 1–2 teaspoons of milk until it comes together.

Avoid adding too much or the cookies may spread.

Can I reduce the sugar?

Yes, you can cut total sugar by about 1/4 cup without hurting texture much. Any more and you may lose moisture and spread. Consider dark chocolate to balance sweetness.

Do I need to chill the dough overnight?

No.

A 20–30 minute chill works well for thickness. Overnight chilling deepens flavor, but let the dough sit at room temp for 10–15 minutes before scooping if it’s too firm.

How do I get those melty chocolate pools?

Use chopped chocolate bars or baking wafers instead of only chips. Press a few pieces on top right after baking for that glossy, melted look.

Can I add nuts or other mix-ins?

Absolutely.

Fold in up to 1 cup of add-ins like toasted pecans, walnuts, toffee bits, or dried cherries. Keep total mix-ins around 2 cups to avoid overloading the dough.

Wrapping Up

These Easy Crumbl Cookies bring bakery-style size, softness, and flavor straight to your kitchen with simple ingredients and dependable steps. Cream the butter, measure the flour right, chill briefly, and don’t overbake—that’s the whole game.

Bake a batch today, share a few, freeze a few, and enjoy that thick, soft bite any time a cookie craving hits. They’re the kind of treat that makes a regular night feel a little special.