Crumbl Chocolate Chip Cookie
Enjoy warm, gooey chocolate chip cookies with this copycat recipe that brings the famous Crumbl Cookies to your kitchen.
Ingredients
Wet Ingredients
- 1 cup butter (room temp, salted or unsalted, 2 sticks) Make sure butter is at room temperature for the best texture.
- 1.25 cups light brown sugar (packed; high altitude reduce to 1 cup)
- 0.5 cups granulated sugar (I used organic cane sugar; stays the same for high altitude)
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
Dry Ingredients
- 3 cups unbleached all-purpose flour (add 2 tablespoons for high altitude)
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1.25 teaspoons kosher salt (add ¼ teaspoon if using unsalted butter)
Mix-ins
- 2-3 cups milk chocolate chips (I used 1 1/2 11.5 oz pkg Ghirardelli) Using high-quality chocolate chips enhances flavor.
Instructions
Preparation
- Preheat your oven to 375° F (190° C) and position your rack in the middle of the oven. Line a cookie sheet (half-sheet pan) with parchment paper.
- Beat the softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamed and smooth, around 3-5 minutes.
- Add eggs one at a time, mixing on medium speed for 1 minute per egg. Then mix in the vanilla.
- In a separate bowl, combine the dry ingredients: flour, baking soda, corn starch, and salt. Whisk well to combine.
- With the mixer on low speed, add the flour mixture to the wet ingredients a little at a time. Mix just until combined.
- Add the chocolate chips and fold them in by hand or use the lowest speed on your mixer.
Baking
- Scoop out a heaping ⅓ cup of cookie dough and place the dough balls 2-3 inches apart on prepared baking sheets.
- Bake for 10-12 minutes until just barely golden at the edges and slightly firm in the center.
- Leave cookies on the pan to cool for 10 minutes, then move them to a wire rack to cool completely.
Notes
These cookies are best served warm. Store in an airtight container at room temperature for about a week. Dough balls can be frozen for up to 3 months.