Crumbl-Style Milk Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1 1/4 cups brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups milk chocolate chips

Instructions

1. Cream the butter and sugars together until light and fluffy. Add the eggs and vanilla, mixing well.
2. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mix to the wet ingredients.
3. Fold in the chocolate chips — be generous, this is the best part.
4. Chill the dough in the fridge for at least 30 minutes. This step makes the cookies thick and chewy.
5. Use a cookie scoop to get evenly sized cookies. Bake at 350°F for 10-12 minutes — they should look slightly underbaked, that’s what makes them soft and gooey.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips

• Don’t skip chilling the dough — it’s key to the texture and prevents spreading.
• Avoid overbaking: if they look done in the oven, they’ll be dry when they cool. Remove them when the edges are set but the centers are still soft.
• Use real butter, not margarine — it makes all the difference.
• Store the cookies in an airtight container at room temperature. Placing a slice of bread in the container can help keep them soft.
• For longer storage, freeze the cookie dough in individual portions so you can bake fresh cookies on demand.