The crumbl cookies are American cookies with a very particular texture: they have a crunchy crust on the outside and are soft and “crumbly” inside (their name, in fact, comes from “crumble,” meaning ‘crumb’). Very similar in appearance to classic chocolate chip cookies, crumbl cookies have a softer dough that you can prepare in just a few minutes using only a bowl and spoon, with no need for resting time in the fridge. When shaping the cookies, you can use an ice cream scoop or two spoons to form balls that will spread during baking, taking on the typical shape of American cookies. In the United States, crumbl cookies are among the most popular cookies, with many variations enriched with glazes and fillings of all kinds. Today I propose the most classic version, with dark chocolate chips, which you can easily make in a gluten-free version using superfine rice flour.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons
- Energy 270.44 (Kcal)
- Carbohydrates 29.29 (g) of which sugars 14.10 (g)
- Proteins 3.97 (g)
- Fat 15.94 (g) of which saturated 8.83 (g)of which unsaturated 4.51 (g)
- Fibers 1.30 (g)
- Sodium 148.46 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 9 crumbl cookies
If you are celiac, you can make this recipe by replacing all-purpose flour with an equal weight of superfine rice flour. Remember that these ingredients must have the label “gluten-free”: rice flour, corn starch, chocolate chips, chocolate.
- 7 tbsp butter
- 1 cup all-purpose flour (or superfine gluten-free rice flour)
- 2 tbsp corn starch (maizena)
- 0.5 tsp baking soda
- 1 egg (medium)
- 0.25 cup brown sugar
- 0.15 cup granulated sugar
- 1 pinch ground cinnamon
- 2/3 cup dark chocolate chips
- 1/3 cup dark chocolate (chopped; or another 1/3 cup of chocolate chips)
- 2 pinches salt
Tools
- 1 Bowl
- 1 Wooden spoon
- 1 Baking sheet
- Parchment paper
- 1 Ice cream scoop
How to make crumbl cookies with dark chocolate chips
To make crumbl cookies, you’ll need softened but not completely melted butter that can be easily worked with a spoon (1). To achieve this consistency, cut the butter into pieces and keep it at room temperature for 30 minutes. If it’s cold, you can speed up the process by placing it in the oven with the light on. Put it in a bowl and add brown sugar, granulated sugar, a pinch of salt, and a pinch of cinnamon (2). Mix everything with the spoon until you get a creamy mixture (3).
Then add the egg (4) and mix carefully to incorporate it into the butter (5). At this point, add the flour, corn starch, and baking soda (6).
Mix vigorously with the spoon until you get a homogeneous and rather sticky dough (7). Finally, add the chocolate chips and coarsely chopped dark chocolate (8). The latter is not essential but it gives the cookies their typical rustic look; if you don’t have it, you can substitute it with more chocolate chips. Mix well to distribute them throughout the dough (9).
Line a baking sheet with parchment paper. Using an ice cream scoop, fill it halfway (10), and form 9 balls, placing them well apart on the tray (11): note that during baking, the crumbl cookies will spread a lot. Bake the cookies in a preheated oven at 375°F for 15-20 minutes until golden (12). Remove from the oven and let them cool completely before removing them from the tray.
Serve crumbl cookies for breakfast or as a snack. Since they are quite large (about 45g each) and also quite caloric, the recommended serving is one per person.
Storage
Crumbl cookies keep well at room temperature, stored in a tin box, for 3 or 4 days.
Tips and Variations
Traditional American cookies are very large; if you prefer smaller cookies, you can form 14 smaller balls (always well-spaced on the tray). However, note that smaller cookies will take a few minutes less to bake, so check them often.
FAQ (Questions and Answers)
Can I use oil instead of butter?
No, unfortunately replacing butter with oil would not give you the right consistency. If you cannot use butter, it’s better to opt for vegetable margarine.
