Crumbl Copycat Chocolate Chip Cookies
These delicious copycat Crumbl Chocolate Chip Cookies are made with a few simple ingredients in your own kitchen.
Servings: 24
Calories: 214kcal
Equipment
- 2 parchment-lined baking sheets
- Electric hand or stand mixer
- Large Cookie Scooper
Ingredients
- ¾ cups 1 ½ sticks butter softened
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour scooped and leveled
- 1.5 teaspoon corn starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 350°.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar.
- Add the egg and vanilla. Mix until light in color and creamy.
- Add in the dry ingredients (flour, baking soda, baking powder, and salt), mix into the dough. Mix until completely combined.
- Fold in the chocolate chips.
- Portion out the dough, spacing them out.
- Roll into a ball using a cookie scoop. Set 2" apart on the cookie sheet.
- Bake for 12-14 mins until edges are lightly golden.
- Allow the cookies to cool on the pan for 15 minutes before removing to a wire rack.
Notes
The cookies will be puffy when they are removed from the oven.
(they may or may not flatten as they cool-this is dependent upon how long you mix them and if the temperature of the butter. For a puffier cookie: Use cold butter. A soft and chewy cookie is the result of room-temperature butter.
(they may or may not flatten as they cool-this is dependent upon how long you mix them and if the temperature of the butter. For a puffier cookie: Use cold butter. A soft and chewy cookie is the result of room-temperature butter.
Nutrition
Calories: 214kcal | Carbohydrates: 38g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 120mg | Potassium: 91mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 20IU | Calcium: 36mg | Iron: 1mg