CopyCat Crumbl Chocolate Chip Cookies Recipe
If you’ve ever wanted to create a warm, delicious, bakery-style chocolate chip cookie like the ones served at Crumbl, here's a foolproof recipe for making delectable, homemade CopyCat Crumbl Chocolate Chip Cookies!
Servings: 12 Servings
Calories:
Ingredients
- 2 ¼ cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cups unsalted butter straight from fridge, cut into large cubes
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups milk chocolate chips I used Ghirardelli, use more if desired.
Instructions
- Preheat oven to 375°F. Line 2 baking sheets with parchment paper or a silicone baking mat.
- In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt; set aside.
- Using a mixer, cream the cold-cubed butter, brown sugar, and granulated sugar on medium speed for 3-4 minutes.
- Add the egg and vanilla and beat on medium speed for 1 minute.
- Add in the dry ingredients and mix until just combined.
- Stir in the chocolate chips.
- Using a ⅓ or ½ measuring cup, portion the dough into equal ⅓ or ½ cup size dough balls (4-5 ounces each). (I took a ¼ cookie scoop and put two cookie dough scoops together and rolled them in balls. Add more chocolate chips on top, if desired.)
- Place 4-6 cookie dough balls on the prepared baking sheet, leaving enough space between each cookie to bake evenly.
- Bake cookies for 9-12 minutes. Baked cookies should appear lightly golden with tops set, not wet.
- Allow the cookies to cool on your cookie sheets for 10 minutes before transferring them to a wire rack. The cookies need time to set while they are cooling.
Notes
- Store cookies in an airtight container at room temperature for 3-4 days.
- For 1/3 cup cookies, you'll get 12-14 large cookies. If making 1/2 cup cookies, you'll get 6-8 large cookies. I made 1/3 cup cookies for this recipe.