Prepare the dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a hand mixer or stand mixer until light and fluffy, about 3–4 minutes. Beat in the eggs, one at a time, and add vanilla extract. Mix until fully combined and smooth.

Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add the dry mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; this keeps the cookies soft and chewy.

Add mix-ins: Gently fold in the chocolate chips or chunks, along with any optional mix-ins you like. Make sure the ingredients are evenly distributed throughout the dough to ensure every cookie has a delicious bite.

Portion the cookies: Using a cookie scoop or large spoon, drop about 1/4 cup of dough per cookie onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. For a Crumbl-style thick cookie, slightly flatten the dough balls with your fingers or the back of a spoon.

Bake the cookies: Preheat your oven to 350°F (175°C). Bake the cookies for 12–15 minutes, until the edges are lightly golden while the centers remain soft and slightly undercooked. This ensures the signature gooey texture of Crumbl cookies.

Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set without losing their soft, chewy texture. Serve warm for the best experience, or store in an airtight container to keep them fresh for several days.