1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Cream the Butter and Sugars: In a large mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy (about 2-3 minutes).
3. Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
6. Fold in Chocolate Chips: Gently fold in the chocolate chips or chunks with a spatula.
7. Form Cookie Dough Balls: Using a large cookie scoop (about 1/4 cup of dough per cookie), portion the dough and roll into balls. Place them on the prepared baking sheets, spaced about 2-3 inches apart. Crumbl cookies are known for their large size!
8. Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will look slightly underbaked, but they will set as they cool.
9. Cool and Serve: Allow the cookies to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely. For the Crumbl look, press a few extra chocolate chips on top while the cookies are still warm.

Tips for Success:

• Soft Butter: Make sure the butter is softened but not melted for the perfect cookie texture.
• Chill Dough (Optional): For thicker cookies, refrigerate the dough for 30 minutes before baking.
• Cookie Size: To replicate Crumbl’s iconic large cookies, use a generous amount of dough per cookie.

Enjoy your homemade Crumbl-style cookies fresh or warmed up for that bakery-fresh experience! 🍪