Description
These Thin & Chewy Crumbl-Style Chocolate Chip Cookies are buttery, soft in the center, and perfectly crisp around the edges.
Ingredients
Scale
- 1/2 cup unsalted butter (melted and cooled for 15 minutes)
- 115 g light brown sugar (about ½ cup + 1 Tbsp packed)
- 1/4 cup granulated sugar (heaping)
- 2 tsp corn syrup
- 1 large egg
- 1 tsp vanilla butter emulsion (can use regular vanilla extract instead)
- 145 g all-purpose flour (about 1 cup + 2 Tbsp)
- 2 tsp cornstarch
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- ¾ tsp salt
- 1/2 cup semi-sweet or dark chocolate chips
Instructions
- Preheat your oven to 350°F, and line a light-colored baking sheet with parchment paper.
- In a large bowl, whisk together the melted (cooled) butter, brown sugar, granulated sugar, and corn syrup until glossy and smooth, about 1 minute.
- Add egg and vanilla, whisk until the mixture thickens slightly and looks shiny.
- Fold the dry ingredients into the wet mixture just until combined, do not overmix.
- Add chocolate chips and fold evenly through the dough.
- Scoop about 3 tablespoons (≈60 g) of dough per cookie, you’ll get about 12 cookies.
- Place them on the prepared sheet, spacing about 4 inches apart.
- Bake for 9 minutes, or until the edges are light golden and the centers still look soft and glossy.
- Let cookies cool on the tray for 6–8 minutes, then transfer to a wire rack.
Notes
- You can bang the tray once around the 6-minute mark for rippled edges.
- They will settle into thin, chewy cookies with crisp edges and buttery centers.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 219 kcal
- Sugar: 14 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg