Description
This Copycat Crumbl Chocolate Chip Cookies recipe delivers soft, thick, and chewy cookies that replicate the popular Crumbl bakery treat. Loaded with milk chocolate chips and a perfect blend of brown and granulated sugars, these cookies come out golden on the edges with a tender center, ideal for any chocolate chip cookie lover looking to enjoy a delicious homemade version.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 1/4 teaspoons 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.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, ensuring a smooth texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract until fully incorporated.
- Mix Dry Ingredients: Incorporate the cornstarch, baking soda, and salt into the mixture, blending evenly.
- Add Flour: Gradually add the all-purpose flour to the wet ingredients, mixing just until combined to avoid overmixing which can toughen cookies.
- Fold in Chocolate Chips: Gently fold the milk chocolate chips into the dough, distributing them evenly without breaking.
- Shape and Bake Cookies: For large cookies, scoop about 1/3 cup of dough onto the prepared baking sheet spaced apart. Bake for 10 to 11 minutes until the edges turn golden brown. For regular-sized cookies, use a medium scoop and bake for approximately 8 minutes.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. This helps them set without breaking.
Notes
- For softer cookies, avoid overbaking; take them out as soon as the edges are lightly golden.
- You can substitute milk chocolate chips with semi-sweet or dark chocolate chips for a different chocolate flavor.
- Make sure the butter is softened and not melted to maintain the right dough texture.
- Use parchment paper or silicone baking mats for easy cookie removal and cleanup.
