Line two large baking sheets with parchment paper or silicone baking mats. Preheat oven to 350°F (175°C) and allow at least 15 minutes for it to fully heat.

For the chocolate chip cookies: In a large bowl or stand mixer fitted with the paddle, beat 1 cup softened unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar on medium speed for 2–3 minutes, until light and fluffy. Scrape the bowl as needed.

Add 2 large eggs and 2 teaspoons vanilla extract to the creamed mixture and beat another 1–2 minutes until smooth and slightly lighter in color.

In a separate bowl, whisk together 2 3/4 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 3/4 teaspoon fine sea salt.

Add the dry ingredients to the wet mixture in two additions, mixing on low just until the flour disappears. Fold in 1 1/2 cups semisweet chocolate chips or chunks and 1/2 cup milk chocolate chips (if using). The dough will be thick and slightly sticky.

Scoop the chocolate chip dough into large portions of about 1/4 cup (3–3.5 oz / 85–100 g) each. Roll into balls, then gently flatten the tops into thick pucks. Place on prepared baking sheets, 4 cookies per tray, leaving at least 3 inches between cookies. Press extra chocolate chips on top if desired.

Bake one tray at a time at 350°F (175°C) for 11–14 minutes, until the edges are lightly golden and the centers look slightly underbaked and puffy. Remove from the oven and let cookies cool on the hot tray for 10 minutes before transferring to a wire rack to cool completely.

For the sugar cookies: In a clean large bowl, beat 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 1/4 cup powdered sugar for 2–3 minutes until creamy and smooth.

Add 1 large egg, 2 teaspoons vanilla extract, and 1/2 teaspoon almond extract (if using). Beat until combined and slightly fluffy.

In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 2 tablespoons cornstarch, 1/2 teaspoon baking powder, and 1/2 teaspoon fine sea salt.

Add the dry ingredients to the butter mixture in two additions, mixing on low just until evenly combined. The dough should be soft but able to hold its shape. If very sticky, chill for 20–30 minutes.

Scoop the sugar cookie dough into large 1/4-cup portions, roll into balls, then flatten slightly into thick discs, a bit flatter than the chocolate chip dough. Arrange 4 cookies per lined baking sheet.

Bake the sugar cookies at 350°F (175°C) for 10–12 minutes. The cookies should look pale with just a hint of golden color on the bottom edges. Do not brown on top. Cool on the baking sheet for 8–10 minutes, then transfer to a wire rack to cool completely.

For the frosting: In a medium bowl, beat 3/4 cup softened unsalted butter on medium speed for 1–2 minutes until smooth and slightly lighter.

Add 2 1/2 cups powdered sugar, 2 tablespoons heavy cream or milk, 1 1/2 teaspoons vanilla extract, 1/4 teaspoon almond extract, and a pinch of salt. Beat on low to combine, then on medium for 2–3 minutes until light and fluffy. Adjust with more powdered sugar for thickness or more cream for softness as needed.

Add 1–2 drops of soft pink gel food coloring and mix until the color is even, adding more only if needed to reach your desired shade.

Once the sugar cookies are completely cool, spread a generous layer of pink frosting on each cookie using an offset spatula or the back of a spoon. Arrange in a single layer (or with parchment between layers) and chill in the refrigerator for 30–60 minutes for the classic chilled Crumbl sugar cookie texture.

Serve chocolate chip cookies slightly warm or at room temperature. Serve sugar cookies chilled or at cool room temperature. Store unfrosted cookies at room temperature 3–4 days, frosted sugar cookies in the fridge up to 5–6 days, or freeze unfrosted cookies or dough balls for up to 2 months.