Copycat Crumbl Chocolate Chip Cookies
This Copycat Crumbl Chocolate Chip Cookie Recipe captures the essence of delightful treats with simple ingredients, resulting in soft and slightly chewy cookies perfect for sharing.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter Creamy texture
- 1 1/4 cup brown sugar Moisture and depth of flavor
- 1/2 cup granulated sugar Balance in sweetness
- 2 large eggs Structure and moisture
- 1 Tbsp. vanilla extract Flavor enhancement
- 3 cups all-purpose flour Structure
- 2 tsp. cornstarch Softness
- 1 tsp. baking soda Leavening agent
- 1 1/4 tsp. salt Flavor balance
- 2 1/2 cups milk chocolate chips Rich sweetness
Instructions
Preparation
- Preheat your oven to 375 degrees Fahrenheit and prepare a large baking sheet by lining it with parchment paper.
- In a large mixing bowl, combine the softened unsalted butter with the brown sugar and granulated sugar. Beat until soft and fluffy.
- Add the eggs, one at a time, along with the vanilla extract and mix until well combined.
- Incorporate cornstarch, baking soda, and salt into the bowl, mixing well.
- Gradually add the all-purpose flour, one cup at a time, mixing gently until just combined.
- Stir in the milk chocolate chips until evenly distributed.
Baking
- Scoop about 1/3 cup of dough for large cookies onto the prepared baking sheet.
- Bake in the preheated oven for 10 to 11 minutes for large cookies or 8 minutes for regular-sized cookies, until golden-brown at the edges.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack.
Notes
Make sure your butter is at room temperature. For best results, chill the cookie dough if it feels too warm before baking.