It is thick, chewy, and packed with all the chocolate chips your heart desires. It is inspired by the iconic Crumbl bakery chocolate chip soft and chewy chocolate chip cookies recipe.

They are thick, chewy, and packed with all the milk chocolate chips. This is the best milk chocolate chip cookie recipe ever! Their flavors change every week and I always find myself looking forward to their next cookie creation so I get to try it. This cookie can use either salted butter or unsalted butter. Just make sure that it is cold. This recipe also uses shortening as well. The two types of fat will help keep the cookie stable and super moist.

Just like any regular chocolate chip cookie, you will need brown sugar and granulated sugar. The eggs will be the binding agents in this recipe. All-purpose flour is the flour that is needed for this cookie recipe. Make sure to use really good quality chocolate chips. I like to use the Ghirardelli milk chocolate chips, they taste amazing! Substitutions If you don’t have a few of these things don’t worry!

Make sure to scroll down to the recipe card for the full detailed instructions! Cream the butter, shortening, granulated sugar, and brown sugar until light and creamy. Add in the eggs and vanilla and mix until combined. Sift in the flour, corn starch, salt, and baking soda then mix just until the flour disappears.