Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat for easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 3-4 minutes.
Add Wet Ingredients: Add the eggs, one at a time, to the butter mixture, mixing well after each addition. Stir in the vanilla extract and milk.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until combined. Do not overmix.
Form Dough Balls: Scoop out the dough using a 1/4 cup measuring cup or a large cookie scoop. Roll the dough into balls and place them on the prepared baking sheets. Make sure to leave enough space between each cookie, as they will spread a little.
Flatten the Dough: Press each dough ball gently with the back of a spoon or your palm to flatten them slightly. Crumbl cookies are typically thick, so don’t flatten them too much.
Bake: Bake the cookies for 10-12 minutes, or until the edges are golden but the centers are still soft. If you like a softer cookie, remove them a bit earlier; for a slightly firmer cookie, leave them in a little longer.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Optional Toppings: If you’re making a decorated Crumbl cookie, once the cookies have cooled slightly, you can frost them with buttercream, add sprinkles, or top them with more chocolate chips or chunks.
