Chocolate Chip Crumble Cookies


 If you love my Raspberry Lemon Crumble Cookies or Coffee Cake Crumble Cookies, you NEED to try my Chocolate Chip Crumble Cookies!

The base recipe of this cookie recipe is the same as my other crumble cookie recipes. These chocolate chip crumble cookies are delectable, chocolatey, and like a friend of mine said, “orgasmic (their words, not mine!)”

Have you tried them? Comment below or post on social! 

Hi, I’m Jackie, Founder of Jackie Cooks and Drinks, and a BIG believer that cooking, creating and entertaining should be FUN.

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For the cookie dough

  • 2 1/4 cups all purpose flour; spooned and leveled
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 1/2 cup room temperature, unsalted butter
  • 1/2 cup avocado oil
  • 1/2 cup light brown sugar
  • 1/2 cup cane sugar
  • 1 tbsp pure vanilla extract
  • 1 large egg, room temperature
  • 2 cups semi sweet chocolate chips

For the chocolate topping

  • 1/2 cup unsalted butter, room temperature and softened
  • 1/2 cup light brown sugar
  • 1/2 cup cacao powder
  • 1/2 tsp vanilla extract
  • pinch of salt

For the glaze

  • 2/3 cup powdered sugar
  • 1-2 tbsp milk of choice; I used vanilla almond milk and it was delicious each time
  • 1/4 tsp pure vanilla extract


  1. \Preheat the oven to 350 degrees fahrenheit.
  2. Whisk together the flour, baking soda, salt, and baking powder.
  3. In a stand mixer fitted with a paddle attachment, combine the butter, oil, and sugars until the mixture is smooth. This will take 2-3 minutes on low-medium speed.
  4. Add the vanilla extract and the egg and mix.
  5. Pour in the dry ingredients and mix until combined.
  6. Using a large cookie scoop (like this one that makes 3.5″ cookies) scoop out cookie dough and place on a baking sheet lined with parchment paper.
  7. Place your index and middle finger in the middle of each cookie to make a large well.
  8. Combine the chocolate filling ingredients until the mixture sticks together in clumps.
  9. Place about 2 tbsp of chocolate filling in each cookie well you made
  10. Bake in the preheated oven for 10-12 minutes
  11. Meanwhile, make the glaze.
  12. Remove the cookies from the oven and allow to cool for 2 minutes on the baking sheet and then remove to a wire rack.
  13. Once the cookies are fully cool, drizzle the glaze on top.
  14. Store in an airtight container for 3-5 days although they won’t last that long!


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