Save These cookies are the answer when you want bakery-style treats fresh from your home oven—think thick soft centers surrounded by crispy edges and gooey chocolate in every bite. Inspired by the famous Crumbl bakery this recipe brings those giant cookies right to your own kitchen with easy-to-find ingredients and step-by-step instructions. Every time I bake a batch the kitchen fills with cozy aroma and everyone gathers before they are even cool.
I learned first-hand that underbaking just a touch creates that irresistible gooey center. When I first made these for a sleepover there were only crumbs left by morning and they have become my go-to for cheering up any rainy day.
Ingredients
- All-purpose flour: provides structure with just the right chew choose a brand you trust for best results
- Baking powder and baking soda: create lift and those signature thick centers make sure they are fresh
- Salt: balances all the sweetness fine sea salt works best for even distribution
- Unsalted butter: at room temperature ensures a tender crumb and rich flavor use high quality for a true bakery taste
- Granulated sugar: for crisp edges and classic sweetness opt for pure cane sugar if available
- Brown sugar: adds moisture and enhances the chewy inside look for a dark golden variety for extra depth
- Large eggs: bind everything and add richness bring them to room temperature for smoother mixing
- Pure vanilla extract: rounds out the flavors Mexican or Madagascar vanilla brings extra warmth
- Semi-sweet chocolate chips: for melty pools of chocolate throughout use high-quality chips or even chopped chocolate bars for variety
Instructions
- Prepare the Oven and Baking Sheets:
- Preheat your oven thoroughly to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius so the cookies set correctly. Line two large baking sheets with parchment paper to prevent sticking and help the cookies bake evenly.
- Mix the Dry Ingredients:
- Measure and whisk flour baking powder baking soda and salt together in a medium bowl. This ensures every bite gets perfectly risen and evenly flavored cookies.
- Cream the Butters and Sugars:
- In a large bowl use an electric mixer to beat the butter granulated sugar and brown sugar. Continue beating for two to three minutes until the mixture is very light and fluffy. This aeration is key for thick but soft cookies.
- Add Eggs and Vanilla:
- Beat in the eggs one at a time making sure the first is fully combined before adding the second. Mix in the vanilla extract. This method helps keep the dough smooth and prevents streaks.
- Combine Wet and Dry:
- Gradually add the dry ingredients into the wet mixture mixing just until the last bit of flour is incorporated. Avoid overmixing so your cookies turn out pillowy not tough.
- Fold in Chocolate Chips:
- Use a spatula or wooden spoon to gently fold the chocolate chips into the dough making sure they are distributed evenly throughout.
- Scoop the Dough:
- Take a large cookie scoop or measure about one quarter cup of dough for each cookie and place onto your prepared baking sheets. Leave space of at least three inches between cookies as they will spread.
- Bake the Cookies:
- Bake in the preheated oven for eleven to thirteen minutes until the edges turn lightly golden but the centers still look slightly underbaked. This creates that signature gooey middle.
- Cool for the Perfect Texture:
- Let the cookies cool directly on the baking sheets for ten minutes before transferring to a wire rack. This finish setting the centers without overbaking the edges.
Save My favorite part is using dark brown sugar instead of light this little change boosts the flavor and helps the centers stay extra soft. One rainy afternoon my kids surprised me with their own add-ins like sprinkles and peanut butter chips and ever since it has become a family tradition to make these together on cozy weekends.
Storage Tips
Once cooled store the cookies in an airtight container at room temperature for up to four days. For an extra gooey texture briefly warm them in the microwave. Unbaked cookie dough balls can be frozen individually then baked straight from the freezer simply add an extra minute or two to the bake time. This has saved me on busy weeks when guests pop by unexpectedly and everyone loves a fresh baked cookie.
Ingredient Substitutions
For a twist swap half of the chocolate chips for white or milk chocolate. Chopped walnuts or pecans make a great addition for crunch. Dairy free butter and a flax egg provide a vegan option. Gluten free all-purpose flour blends can work here but the structure may differ slightly. I have tried swirling in peanut butter or stuffing each dough ball with a caramel candy for an extra decadent version.
Serving Suggestions
These cookies are perfect on their own or sandwiched with a scoop of vanilla ice cream for an epic dessert. Set out a platter at your next party or gift a batch wrapped in parchment and tied with ribbon. They hold up well for potlucks and bake sales too. My favorite is pairing a warm cookie with cold milk on a movie night for ultimate comfort.
Cultural and Historical Context
Crumbl Cookie shops have become a national craze renowned for their rotating flavors and over-the-top sizes. This copycat recipe captures the spirit of those treats letting anyone recreate an American classic at home without the wait or the big price tag. Baking big cookies like these is rooted in the American tradition of sharing abundant homemade treats and brings back the joy of fresh baked cookies on a cozy afternoon.
Seasonal Adaptations
Swap chocolate chips for candy coated pieces or chopped peppermint in winter Add festive colored sprinkles for birthday celebrations Use chopped chocolate and a pinch of cinnamon for a fall-inspired twist
Helpful Notes
Slightly underbake for the best fudgy texture Let the cookies rest for at least ten minutes after baking for easier handling Chilling the dough for thirty minutes enhances the flavor and prevents excessive spreading
Success Stories
Many friends tell me these cookies are the highlight of every bake sale with the giant bakery size making them especially popular. A neighbor even used the dough base for cookie cakes and won over her entire family at a birthday party.
Freezer Meal Conversion
Roll dough into balls and freeze on a tray before placing in a freezer bag. Bake directly from frozen when needed for warm cookies on demand. This works wonders for late night cravings or last-minute gifts.
Save Enjoy a batch of these homemade cookies and savor bakery perfection right from your own kitchen. Share with someone you love or freeze extras for instant comfort anytime.
Recipe FAQ
- → How do I get cookies with gooey centers?
Use room-temperature butter and slightly underbake until the centers look just set for extra gooey texture.
- → Can I use different types of chocolate chips?
Absolutely. Try milk or white chocolate chips for variety, or mix several for added flavor dimensions.
- → What's the best way to make cookies extra thick?
Scoop large balls of dough and keep them spaced apart. Using a jumbo cookie scoop helps maintain thickness.
- → How do I keep cookies soft after baking?
Let them cool on the sheet to finish setting. Store in an airtight container with a slice of bread to retain moisture.
- → Is it necessary to chill dough before baking?
For these cookies, immediate baking works well; chilling isn't required, but it can make edges slightly crisper.