Description
This Copycat Crumbl Chocolate Chip Cookies recipe delivers soft, chewy, and perfectly sweet cookies reminiscent of the popular Crumbl bakery style. With a balanced blend of brown and granulated sugar, a hint of vanilla, and generous milk chocolate chips, these cookies bake up golden and delicious, perfect for any chocolate chip cookie lover.
Ingredients
Scale
Cookies
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 Tbsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 1/4 tsp salt
- 2 1/2 cups milk chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using a hand or stand mixer until the mixture is fluffy and light in color, about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, mix in the vanilla extract until completely combined.
- Add Dry Ingredients: Stir in the cornstarch, baking soda, and salt until these are well distributed throughout the wet mixture.
- Incorporate Flour: Gradually add the all-purpose flour, mixing only until just combined to avoid overdeveloping gluten and keeping the cookies tender.
- Fold in Chocolate Chips: Gently fold in the milk chocolate chips evenly through the dough without overmixing.
- Shape and Bake: For large cookies, scoop about 1/3 cup of dough per cookie onto the prepared baking sheet. Bake for 10-11 minutes, or until the edges turn golden brown. For regular-sized cookies, use a medium scoop and bake for approximately 8 minutes.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breaking.
Notes
- Use softened butter at room temperature for best creaming results.
- You can substitute semi-sweet chocolate chips if desired.
- Do not overmix flour to keep cookies tender and soft.
- Cookies will continue to firm up as they cool.
- Store cookies in an airtight container at room temperature for up to 5 days.
