Copycat Crumbl Chocolate Chip Cookies
These delightful cookies balance the sweetness of brown and granulated sugars with creamy milk chocolate chips, resulting in a soft and chewy texture that’s perfect for any cookie craving.
Ingredients
Main Ingredients
- 1.5 cups 1 1/2 cups salted butter, softened Ensure the butter is softened but not melted.
- 3/4 cup 3/4 cup granulated sugar
- 1.5 cups 1 1/2 cups brown sugar
- 2 pieces 2 eggs
- 1.5 tbsp 1 1/2 tbsp vanilla
- 4.5 cups 4 1/2 cups all-purpose flour Measure accurately to avoid dry cookies.
- 2 tsp 2 tsp baking soda
- 1 tsp 1 tsp baking powder
- 1 tsp 1 tsp salt
- 2 cups 2 cups Guittard milk chocolate chips You can substitute with any favorite chocolate chips.
Instructions
Preparation
- Preheat your oven to 375°.
- In a mixing bowl, combine softened butter, granulated sugar, and brown sugar. Cream together until light and creamy using an electric mixer.
- Add in the eggs and vanilla extract. Mix until completely blended and smooth.
- Sift the flour, baking soda, baking powder, and salt into the bowl. Gently mix until the dry ingredients are incorporated, being careful not to overmix.
- Fold in the milk chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop out about 1/2 cup of dough for each cookie, roll into balls, then break each ball in half and squish them back together with rough edges facing up.
- Arrange six cookie balls on each baking sheet, leaving space for expansion. Optional: sprinkle more chocolate chips on top.
Baking
- Bake in the preheated oven until the cookies are golden brown, checking periodically to avoid over-baking.
- Allow cookies to sit on the pan for about 20 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for about 30 minutes for thicker cookies. Use correct measurement methods for flour to avoid dryness. Allow cooling for the best texture.