Last year, Crumbl Cookies debuted their chocolate chip cookie. The cookie was an instant hit, with people eager to get their hands on one. The cookies are large, soft, and have the perfect ratio of chocolate to dough.
Making Crumbl Copycat Chocolate Chip Cookies can essentially be broken down into two key steps: measuring and baking. In order to ensure that your cookies come out perfectly, it’s important to follow the instructions exactly.
1. Measure all of the ingredients, following the instructions in the recipe to the letter. Use the precise measuring system Crumbl provides to ensure perfection.
2. Preheat your oven to the specified temperature and bake your cookies on the recommended baking tray. Be sure to watch the cookies carefully and take them out of the oven as soon as they turn golden brown. Move them to a cooling rack to cool completely before eating.
3. Enjoy your delicious homemade Crumbl Copycat Chocolate Chip Cookies!
By following the steps mentioned above, you’ll be able to bake the perfect batch of Crumbl Copycat Chocolate Chip Cookies. So get baking and enjoy the deliciousness of these scrumptious treats!
Copycat Crumbl Chocolate Chip Cookies
Ingredients
- 1 cup very soft butter 2 sticks
- 1 cup brown sugar I like to use dark brown sugar but light will also work.
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 ¾ cups all-purpose flour
- ¼ cup cornstarch
- 2 cups milk chocolate chips
Instructions
- Preheat the oven to 375 °F Line two sheet pans with parchment paper for easy cleanup.
- Combine soft butter, brown sugar and granulated sugar in a large bowl. Mix with a sturdy rubber spatula until well combined. Add the eggs and vanilla and stir until smooth and creamy.
- Stir in the baking soda, baking powder and salt and mix until well combined.
- Add the all purpose flour and cornstarch and stir, just until all of the flour is incorporated. Make sure there’s no loose flour at the bottom of the bowl.
- Stir in the chocolate chips. If desired, reserve a handful of chocolate chips to add after baking, for a pretty presentation.
- Scoop the cookies into 3-4 tablespoon size scoops and roll each one into a ball.
- Chill the dough balls for at least 1 hour and up to 24 hours.
- Just before baking, tear each ball in half and press back together with the jagged sides up. (See the picture in the post above.)
- Place the cookies on the prepared sheet pans leaving 2-inches between each cookie. Bake for 12-16 minutes until golden brown. If desired, add a few extra chocolate chips to the tops of each cookie.
- Allow the cookies to rest on the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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