Cream Butter & Sugars: In a large bowl or the bowl of a stand mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).

Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.

Mix Dough: Gradually add the dry ingredient mixture to the wet ingredient mixture, mixing on low speed (or by hand with a spatula) until just combined. Be careful not to overmix.

Add Chocolate: Gently fold in the chocolate chips or chunks until evenly distributed throughout the dough.

Chill Dough (Crucial): Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes (or up to 24 hours for more developed flavor). This helps prevent spreading and creates a thicker cookie.

Preheat Oven & Prepare Pans: When ready to bake, preheat oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone baking mats.

Scoop Dough: Using a large cookie scoop (about 1/4 cup measure or a 4-inch scoop for authentic size), portion out the chilled dough onto the prepared baking sheets, leaving about 2-3 inches between cookies as they will spread some.

Bake: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still look slightly soft and underbaked. For a classic Crumbl texture, do not overbake.

Cool Cookies: Let the cookies cool on the baking sheets for 5-10 minutes. This allows them to set up properly. Then, carefully transfer them to a wire rack to cool completely.

Enjoy: Enjoy your delicious homemade crumbl cookies recipe! They are often best served slightly warm.