Copycat Crumbl Chocolate Chip Cookie
These delightful cookies are chewy, sweet, and packed with chocolate chips, replicating the popular Crumbl cookie experience right at home.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened) Ensure butter is at room temperature.
- 1.25 cups brown sugar Packed brown sugar is preferred for deeper flavor.
- 0.5 cup granulated sugar
- 2 large eggs Use room temperature eggs for better mixing.
- 1 tablespoon vanilla extract Adds depth of flavor.
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cornstarch Helps achieve a soft texture.
- 1 teaspoon baking soda
- 1.25 teaspoons salt Balancing flavor.
Mix-ins
- 2.5 cups milk chocolate chips High-quality chocolate recommended.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy (about 3-4 minutes).
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
Mixing Dry Ingredients
- In a separate bowl, combine flour, cornstarch, baking soda, and salt.
- Gradually add this mixture to the wet ingredients on low speed until just combined. Avoid overmixing.
- Fold in the milk chocolate chips with a spatula or wooden spoon.
Baking
- Using a large ice cream scoop, scoop about 1/3 cup of dough for each cookie and place on the baking sheet, leaving space between each.
- Bake for 10-11 minutes or until edges are lightly golden but centers are slightly soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
Serve warm for best taste. Can be stored in an airtight container at room temperature for up to a week or frozen for up to three months. For personalized flavors, consider semi-sweet chocolate, nuts, or different extracts.