Crumbl Triple Chocolate Chip Cookies
These Crumbl-style triple chocolate chip cookies are pure decadence – thick, soft-centered, and loaded with three kinds of chocolate that’ll make your taste buds dance.
What makes these cookies special? It’s all about the perfect balance of cocoa-rich dough, melty white chocolate chips, creamy milk chocolate, and intense dark chocolate chunks. Each bite delivers that bakery-worthy texture Crumbl is famous for – crispy edges with an almost brownie-like center that stays soft for days (if they last that long!).
Ingredients
For the Cookie Base:
- 8 tablespoons (4 ounces) butter
- ⅔ cup (2.4 ounces) natural cocoa powder
- ½ cup (3.5 ounces) light brown sugar, packed
- ⅓ cup (2.3 ounces) granulated sugar
- ¼ cup canola oil (or vegetable oil)
- 1 egg + 1 egg yolk, room temperature
- ½ teaspoon vanilla extract
- 1 cup (5 ounces) all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ⅛ teaspoon salt
For the Chocolate Mix-Ins:
- ⅓ cup white chocolate chips, plus extra for topping
- ¼ cup milk chocolate chips
- ¼ cup semi-sweet chocolate chunks
Steps
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for perfect release.
- In a large microwave-safe bowl, combine butter, cocoa powder, and both sugars. Microwave in 20-second intervals, stirring between each, until butter melts completely. Whisk vigorously for 1 minute – this crucial step prevents grainy cookies.
- Stir in oil until fully incorporated. The mixture will look glossy and smooth.
- Add egg, egg yolk, and vanilla. Stir for 1 minute until the mixture transforms from loose to fudgy. You’ll notice it become thicker and more cohesive.
- Switch to a wooden spoon or spatula. Add flour, cornstarch, baking soda, and salt. Mix until just combined – don’t overmix!
Note: The dough will be quite oily, similar to brownie batter. This is exactly what we want for that perfect texture!
- Fold in all three types of chocolate chips. If some chips don’t incorporate well, save them for topping.
- Using a ⅓ cup measure, portion dough into 8 equal balls. Flatten slightly to about 1-inch thickness.
- Press extra white chocolate chips into tops for that signature Crumbl look.
- Space cookies 3 inches apart and bake for 12-14 minutes. Look for puffed centers and slight crackling. Centers should look slightly underbaked – they’ll set while cooling.
Pro Tip: For perfect timing, test one cookie first. Pull them when edges are set but before white chocolate starts browning.
- Cool on baking sheets for 5 minutes, then transfer to racks. Best enjoyed while still warm and melty!
