Crumbl Martha Stewart Think Chocolate Chip Cookies
These Thin & Chewy Crumbl-Style Chocolate Chip Cookies are buttery, soft in the center, and perfectly crisp around the edges. just like the new Crumbl thin cookies everyone’s obsessed with.
Servings: 12 cookies
Ingredients
- 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 (make sure to weigh this!)
- 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. Make sure your trays are ready before mixing, this dough should go straight into the oven once it’s made.
- 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:1/2 cup unsalted butter, 115 g light brown sugar, 1/4 cup granulated sugar, 2 tsp corn syrup, 1 large egg, 1 tsp vanilla butter emulsion
- Whisk in the egg and vanilla 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.145 g all-purpose flour, 2 tsp cornstarch, ⅛ tsp baking soda, ⅛ tsp baking powder, ¾ tsp salt, 1/2 cup semi-sweet or dark chocolate chips
- 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.
- (Optional: bang the tray once around the 6-minute mark for rippled edges.)
- Let cookies cool on the tray for 6–8 minutes, then transfer to a wire rack.
- They’ll settle into thin, chewy cookies with crisp edges and buttery, bendy centers.
Notes
Notes
• Bake right away: This dough is designed for immediate baking. If it sits too long, the flour continues to hydrate, and the cookies may bake up slightly thicker.
• If baking in multiple batches: Keep the remaining dough loosely covered at room temperature (don’t refrigerate). If the dough rests before baking, lightly flatten each portion to about 1–1.5 cm thick (≈½ inch) to help it spread properly.
• Weigh your flour for accuracy: Even a small discrepancy in flour amount can change your cookie thickness. Using a kitchen scale ensures consistent results. If you’re using cups instead, I highly recommend baking one test cookie first. From there, you can adjust by slightly flattening (for thicker dough) or leaving it taller (for thinner dough) before baking the rest.
• Don’t overbake: 9 minutes is the sweet spot, cookies should look just set on the edges and slightly glossy in the center.
Thinner Cookie Variation like the image above: Some followers requested this trial version that makes thinner cookies. Whisk 115g melted/cooled butter with 95g brown sugar, 115g granulated sugar, and 2 tsp corn syrup. Add 1 egg and 1 tsp vanilla. Fold in 125g flour, 2 tsp cornstarch, ¼ tsp baking soda, and ½ tsp salt, then 85g chocolate chips. Rest 10-20 minutes. Bake 45g portions (about 2 tablespoons worth) at 350°F for 8-9 minutes. Cool on pan 10 minutes.
• Bake right away: This dough is designed for immediate baking. If it sits too long, the flour continues to hydrate, and the cookies may bake up slightly thicker.
• If baking in multiple batches: Keep the remaining dough loosely covered at room temperature (don’t refrigerate). If the dough rests before baking, lightly flatten each portion to about 1–1.5 cm thick (≈½ inch) to help it spread properly.
• Weigh your flour for accuracy: Even a small discrepancy in flour amount can change your cookie thickness. Using a kitchen scale ensures consistent results. If you’re using cups instead, I highly recommend baking one test cookie first. From there, you can adjust by slightly flattening (for thicker dough) or leaving it taller (for thinner dough) before baking the rest.
• Don’t overbake: 9 minutes is the sweet spot, cookies should look just set on the edges and slightly glossy in the center.
Thinner Cookie Variation like the image above: Some followers requested this trial version that makes thinner cookies. Whisk 115g melted/cooled butter with 95g brown sugar, 115g granulated sugar, and 2 tsp corn syrup. Add 1 egg and 1 tsp vanilla. Fold in 125g flour, 2 tsp cornstarch, ¼ tsp baking soda, and ½ tsp salt, then 85g chocolate chips. Rest 10-20 minutes. Bake 45g portions (about 2 tablespoons worth) at 350°F for 8-9 minutes. Cool on pan 10 minutes.
Nutrition
Calories: 219Calories | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 172mg | Potassium: 76mg | Fiber: 1g | Sugar: 18g | Vitamin A: 260IU | Calcium: 22mg | Iron: 1mg